Limburger

Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens. In its first month, the cheese is firmer and more crumbly, similar to the texture of Feta cheese. After about […]

Colby

Colby is a semi-hard cow’s milk cheese from the United States. Colby is similar to Cheddar, but does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer, moister, and milder than cheddar because it is produced through a washed-curd process. During this process, the whey is replaced with water during the cooking time, reducing the curd’s acidity, and resulting in Colby’s characteristically mild flavor. Monterey Jack […]

Sakura

Japan may not exactly be known for its wide variety of artisanal dairy products, but there’s one cheese that shines like a beacon from the land of the rising sun: Sakura Cheese. A cow’s milk cheese that’s creamy with an optimal balance of sweet, sour, and salty, Sakura Cheese is infused with cherry blossoms (hence […]

Grana Padano

Grana Padano was created by the Cistercian monks of Chiaravalle in the 12th century and the same recipe is used today. It is made from unpasteurized, semi-skimmed cow’s milk. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior. The name “Grana” comes from […]

Fontina

A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and melts easily, so is great to cook with. Its flavour is delicate which makes it a good dessert cheese. When fully matured, it can be grated and used like parmesan. […]

Provolone

Provolone is an Italian cheese made from cow’s milk. Its origins lie in Southern Italy and the cheese is produced mostly in the Po valley region, particularly Lombardy and Veneto. The name derives from the Neapolitan words “prova” or “provola,” which mean globe shaped. Provolone cheese is classified into two forms: Provolone Dolce (soft), which is […]

Double Gloucester

A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract also used in Red Leicester). Originally made in the fertile county of Gloucestershire from the milk of the Gloucester cow, Gloucester cheese comes in both Single and Double varieties, and […]

Danish Blue

Also known as Danablu in its homeland, Danish Blue is a semi-soft, lightly veined blue cheese with a piquant, almost bitter flavour. It was developed as a domestic alternative to the French Roquefort, but is milder and creamier in texture, with a less complex character. It crumbles and melts easily, so is popular for use […]

Cottage Cheese

Made from pasteurised skimmed milk, this mild fresh cheese is very popular with dieters thanks to its low fat and carbohydrate content, and high levels of protein. It consists of small curds suspended in a light cream. Its relatively bland, slightly acidic character means that it is often sold with added flavourings: chives, ham and […]

Cheshire

One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in large drums using vegetarian rennet. Young Cheshire is white and crumbly with a milky, clean flavour. The flavour develops as the cheese ages and it also becomes firmer in texture, […]