Fontina is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 meters (1,800 to 2,300 feet) and fed only with rich grass to give it a distinctive aroma. – Wikipedia https://en.wikipedia.org/wiki/Fontina
Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese. … The most common method is to put a mound of cheese between two ultra-thin hamburger patties and pinch the sides.- www.simplyrecipes.com/recipes/blue_cheese_burgers/
Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese. The name “Parmesan” is often used generically for various simulations of this cheese, – Wikipedia
Teleme is an American semi-soft cheese originating from the San Francisco Bay Area in California. Teleme cheese was invented by Serafino Iacono before World War II. The first manufacturing facility was in Tomales, California. The name of the company that made the cheese was New Sonoma Creamery.
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey, blue-green, or blue-brown mold and carries a distinct smell, either from that or various specially cultivated bacteria.
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