https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=College_White_cheeseCollege White cheese - Revision history2026-05-07T15:48:15ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=College_White_cheese&diff=245688&oldid=prevChef: de-dupe meta2016-05-17T14:04:04Z<p>de-dupe meta</p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2011/06/college-white.html Mundoquesos]'''''<br />
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[[Image:College White cheese.jpg|thumb|300px|right|College White cheese]]<br />
College White [[cheese]] is produced for the Oxford [[Cheese]] Company, by a Frenchman, Baron Robert Pouget, at Worminghall in Buckinghamshire. It is a [[Brie]] style [[cheese]] produced from [[Pasteurised|pasteurised]] [[Cows|cows]]’ [[Milk|milk]] and [[Vegetarian rennet|vegetarian rennet]]. It is an artisan cheese which was made for the first time in 2009 and it is named after the collegiate system used by Oxford University.<br />
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The [[Cheese|cheese]] has the characteristic soft interior and white, bloomy rind. The interior is straw coloured and soft texture and has a consistency reminiscent of [[Chaource cheese]]. It develops a very strong flavour if you leave it until the week before its use-by [[Date|date]]. It is circular in shape and weighs 350g.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:British cheeses]]<br />
[[Category:Buckinghamshire cheeses]]<br />
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