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 […]

Crescenza

It’s officially called Stracchino di Crescenza, but often just Crescenza and sometimes just Stracchino. Crescenza is a soft Italian cow’s milk cheese with a very thin, soft natural rind (encouraged by a short bath in brine). Crescenza has a tart, fruity, fresh flavor. Stracchino di Crescenza was first made in the Italian region of Lombardy, […]

Vacherin

A seasonal cows’ milk cheese that is made during the winter months in France and Switzerland and packaged in round spruce boxes. When it is fully ripe, after two to three months, the crust of this cheese encases a runny-textured cheese that has a mild, sweet and creamy taste. It’s so soft that, traditionally, it […]

Ricotta

A soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture and delicate flavour. It’s quite low in fat, making it a good substitute for Mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. It’s used […]

Feta

A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. This creamy white Greek cheese traditionally made from ewes’ milk or a mixture of ewes’ and goats’ milk (but now sometimes made using cows’ milk). It is preserved in brine or oil and has quite a salty flavour. Credits: […]