Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried […]
Camembert
Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, but most mass-produced camemberts are now pasteurised. When fully ripe, camembert has a pungent, strongly-flavoured and runny interior somewhat […]
Cheddar
Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter periods, and will have a creamier, moister texture and a milder flavour, but generally melt better when cooked. Cheddar is traditionally made from slabs of curd that are stacked on […]
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color […]
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault, it is still one of the most popular triple-creams today, due to its ultra creamy texture, and rich flavors. Boursault is one of the most versatile cheeses: it can be […]
Jarlsberg
Jarlsberg is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavor has been described as “clean and rich, with a slightly sweet and nutty flavour”. It is an all-purpose cheese, used for both cooking and eating […]
Caerphilly
This hard cows’ milk cheese, which takes its name from the town in South Wales in which it was first made, has a moist, crumbly texture and a mild, fresh flavour. Caerphilly is traditionally made from unpasteurised milk and animal rennet, and matured for just a couple of months before being sold. Credits: BBC Food
Monterey Jack
Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age and relatively high butterfat content, it’s a great melter. It often comes mixed with hot pickled peppers to make Pepper Jack cheese. Melted in casseroles, grilled cheese, over chili, cheese dip, […]
Brie
One of the world’s best-known soft cheeses, Brie originated in north-east France, but is now made all over the world, including in southern England. The large, flat wheels of cheese have a white, downy rind and a pale, mildly flavoured interior that is chalky when young, becoming increasingly runny as the cheese matures. Made from […]
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter, and around 10 cm (4 in) in height. Each disc weighs up to 50 kg (110 lb) with a dry matter around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale […]