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 […]
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 […]
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 […]
Stilton
Britain’s best-known blue cheese is widely regarded as one of the world’s finest. Made from pasteurised whole cows’ milk, it has a rich, piquant flavour and a moist, crumbly texture. White Stiltons, which have a milder flavour but the same open texture, are sold young, often with added flavourings such as dried fruit. Credits: BBC […]
Beaufort
Beaufort is a firm, raw cow’s milk cheese associated with the Gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, Comté, Vacherin or Emmental. Beaufort also has a very distinct aroma, sometime […]
Gouda
Similar in character to another Dutch cheese, Edam, Gouda is a firm cows’ milk cheese with a mild, slightly salty flavour and an elastic texture. It is sometimes flavoured with cumin, or dried in the oven to concentrate its flavour. Gouda can be kept for several years, although aged examples are not widely available outside […]
Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes that dot its pale-yellow interior, it has a mildly nutty, sweet flavour and a firm, silky texture. The large, wheel-shaped cheeses are matured in cellars for an average of 4-6 […]
Gorgonzola
An Italian blue cheese made from pasteurised cows’ milk, gorgonzola is pale yellow and streaked with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour, depending on its maturity. It’s rich and creamy and generally used uncooked – try it as a dessert cheese or in salads or […]