Lancashire
A mild, crumbly-textured white cheese still predominantly produced and consumed in and around the country that gave it its name. It is one of the softest of all native hard-pressed cows’ milk cheeses, and is unique in that it is made with a mixture of curds from two or three days of milking, giving it […]
Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united in 1978 under AOC denomination (protected name status). The origin of this cheese can be traced back to the Middle Ages. The milk for production of Munster Gerome comes from the […]
Cambozola
Cambozola is a cow’s milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. It was patented and industrially produced for the world market by the large German company Hofmeister-Champignon in the 1970s. The cheese was invented in around 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue Brie. […]
Halloumi
A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is similar to a firm Mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine. Credits: BBC […]
Gruyere
This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet flavour, and is popularly used in dishes such as fondues and gratins. It is made in large rounds which, if left uncut, will keep extremely well for over a year. […]
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best on tacos, salads, in soups, over rice, on casseroles, over beans, in guacamole, etc. Credits: Serious Eats, Dairy Good
Chevre
The French word chèvre literally translate to “goat,” and is used to refer to any cheese made from goat’s milk. Colloquially in America, however, chèvre refers exclusively to fresh goat’s milk cheese, it is unaged and eaten almost immediately after it is made. Fresh chèvre tends to be moist, bright and acidic, with a lemony flavor and […]
Pag Cheese
Pag cheese or Pag Island cheese is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia. Credits: Wikipedia
Maroilles
Maroilles, also known as Marolles, is a semi-soft washed rind cheese from the North of France. After it was invented in the 10th century by a monk in the Abbey of Maroilles, it quickly grew to fame, and was noted as the preferred cheese of several French kings (Philip II, Louis IX, Charles VI, Francis I […]
Wensleydale
This ancient cheese, with its delicate, slightly sour flavour and distinctive moist, flaky texture is made from pasteurised cows’ milk. Wensleydale is available in two varieties: the common white sort, which is sold very young, and the rarer blue-veined Wensleydale, which has a mellow, rather savoury character, and a firm texture. Credits: BBC Food