77 Types of Cheese: (A-to-Z) Photos

The exact number of cheese types in the world is not definitively known, as new varieties are constantly being created, and many cheeses have regional variations.

It's commonly stated that there are over 1,800 distinct types of cheese globally. This number includes traditional, regional, and artisan cheeses from various countries, each with unique flavors, textures, and production methods.

Fresh Cheeses

Burrata Cheese

This exquisite Burrata cheese is from Italy's Apulia region, a true embodiment of Italian culinary finesse, and presents a delightful contrast in textures.

The outer shell, a smooth and tender mozzarella creating a creamy blend of cheese and cream. Burrata's flavor is a dance of rich butteriness with a hint of tang, a testament to its traditional buffalo milk origin, though cow milk variations gracefully take their place in the cheese spectrum.

Highlights:

• Origin: Italy’s Apulia region
• History: Created in the early 20th century in the Apulia region to utilize leftover curds from mozzarella production.
• Description: Burrata is a true embodiment of Italian culinary finesse. The outer shell, a smooth and tender mozzarella, encases a lusciously creamy blend of cheese and cream. Burrata’s flavor is rich buttery with a hint of tang, a testament to its traditional buffalo milk origin, though cow milk variations also exist.
• Texture: Smooth outer shell with a creamy interior.
• Flavor: Rich buttery with a slight tang.

Try this delicious Burrata recipe

Cottage Cheese

Cottage Cheese, rooted in European and American culinary traditions, is a fresh, non-aged cheese that speaks volumes of simplicity and nutrition.

Its texture, a harmonious blend of soft, creamy curds, offers a mild yet slightly tangy flavor that dances on the palate. This cheese is made traditionally from cow's milk, which is a testament to culinary resourcefulness, turning a simple dairy by-product into a versatile and beloved ingredient.

Highlights:

• Origin: European and American culinary traditions
• History: It dates back to ancient times, when it was made as a simple, fresh cheese in European homes. It gained popularity in America in the 19th century and became a dietary staple due to its high protein content and versatility.
• Description: Cottage Cheese is a fresh, non-aged cheese that speaks volumes of simplicity and nutrition. Its texture, a harmonious blend of soft, creamy curds, offers a mild yet slightly tangy flavor. This cheese is made traditionally from cow's milk and is a testament to culinary resourcefulness.
• Texture: Soft and creamy curds.
• Flavor: Mild with a slight tang.

Cream Cheese

Originating from the United States, Cream Cheese is a culinary staple that brings a smooth, spreadable delight to the table. Its texture, as velvety as it is rich, pairs with a mildly tangy flavor profile yet pleasantly sweet.

This cheese, born from a blend of cream and milk, is a versatile hero in the kitchen. Cream Cheese is a testament to the joys of simple yet indulgent flavors, from the classic bagel topping to the essential cheesecake ingredient.

Highlights:

• Origin: United States
• History: Developed in the United States in the late 19th century. It became widely popular after being mass-produced and marketed by the Philadelphia Cream Cheese brand, which is still a leading producer today.
• Description: Cream Cheese is a culinary staple that brings a smooth, spreadable delight to the table. Its texture is velvety and rich, paired with a mildly tangy flavor profile yet pleasantly sweet. This cheese, born from a blend of cream and milk, is a testament to simple yet indulgent flavors.
• Texture: Velvety and smooth.
• Flavor: Mildly tangy and slightly sweet.

Check out our best cream cheese recipes

Feta Cheese

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Feta cheese originates from Greece. It is a beloved brined curd white cheese typically made from sheep's milk or a combination of sheep's and goat's milk. Known for its crumbly texture and tangy, salty flavor, it is a staple in many traditional Greek dishes.

Feta cheese has a rich history, dating back to at least 800 BC, and was produced as early as 1700 BC. Traditionally cured in goatskin bags, this aged cheese has been an essential part of Greek cuisine and culture for centuries. Its versatility and distinct taste make it a key ingredient in salads, pastries, and various Mediterranean recipes.

Highlights:

• Origin: Greece
• History: Feta has been part of Greek culture since ancient times, with references dating back to the 8th century BC. It was traditionally stored in brine to preserve it in the hot Mediterranean climate.
• Description: Feta is a brined curd white cheese, traditionally made with sheep's milk or a combination of sheep's and goat's milk. Known for its crumbly texture and tangy flavor, Feta has been a part of Greek culture since at least 800 BC and was used for preservation by salting.
• Texture: Crumbly.
• Flavor: Tangy.

Make a classic Greek salad with Feta

Mozzarella Cheese

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Mozzarella, a cheese from the Campania region, is deeply embedded in Italian culinary tradition. It is a cornerstone of Italian cuisine, revered for its versatility and delightful taste.

This cheese is typically white, though it may have a slight yellow hue depending on the diet of the milk-producing animal. Often found in round shapes like balls or braids, Mozzarella is enjoyed for its soft, moist texture and mild, slightly tangy flavor. Its unique, stringy quality makes it a favorite in various dishes when melted. Best enjoyed fresh, Mozzarella is known for its short aging process, contributing to its soft texture and delicate flavor.

Mozzarella's history stretches back to the 12th century in Italy. Initially made from buffalo milk, it embodies the rich dairy heritage of Southern Italy and has evolved into a globally beloved cheese.

Highlights:

• Origin: Campania region, Italy
• History: Dates back to the 12th century in Italy. It was originally made from buffalo milk and has since become a staple in Italian cuisine. Today, cow's milk mozzarella is also widely produced and consumed.
• Description: Mozzarella is a cornerstone of Italian cuisine. Typically white, though it may have a slight yellow hue, Mozzarella is celebrated for its soft, moist texture and mild, slightly tangy flavor. Known for its stringy quality when melted, it is a favorite in various dishes. Mozzarella is best enjoyed fresh.
• Texture: Soft and moist.
• Flavor: Mild and slightly tangy.

Paneer Cheese

Paneer, a cornerstone of the Indian subcontinent's culinary repertoire, is a fresh, non-aged cheese with a firm yet delightfully crumbly texture.
Its mild, milky flavor serves as a perfect canvas for the rich spices and flavors of Indian cuisine.

Crafted by curdling milk with lemon juice or vinegar, Paneer's versatility is evident in a wide range of dishes, from the creamy palak paneer to the sizzling paneer tikka. This cheese is integral to many traditional Indian recipes, making it a beloved ingredient in households across the region.

Highlights:

• Origin: Indian subcontinent
• History: Part of Indian cuisine for centuries, made by curdling milk with a fruit or vegetable-derived acid.
• Description: Paneer is a fresh, non-aged cheese with a firm yet delightfully crumbly texture. Its mild, milky flavor is a canvas for the rich spices and flavors of Indian cuisine. Crafted by curdling milk with lemon juice or vinegar, Paneer is versatile in dishes like palak paneer and paneer tikka.
• Texture: Firm and crumbly.
• Flavor: Mild and milky.

Try delicious Paneer Tikka

Queso Fresco

Queso Fresco emerges as a beloved Mexican fresh cheese. Consumed soon after production, its soft, crumbly texture melds beautifully with a mildly tangy flavor profile.

Typically made from cow's milk, with occasional goat milk variations, this cheese is shaped by freshly curdled milk pressed into molds.

Queso Fresco is a staple in Mexican cuisine and part of its cultural identity. It adds a touch of dairy delight to dishes like enchiladas and tacos. Its fresh and light nature enhances the flavors of many traditional Mexican dishes, making it a cherished ingredient in kitchens across Mexico.

Highlights:

• Origin: Mexico
• History: Staple in Mexican cuisine for centuries, traditionally made from cow's milk.
• Description: Queso Fresco is a beloved Mexican fresh cheese that was consumed soon after production. It has a soft, crumbly texture and a mildly tangy flavor. Made typically from cow's milk, with occasional goat milk variations, this cheese is shaped by freshly curdled milk pressed into molds. Queso Fresco is a staple in Mexican cuisine, adding a touch of dairy delight to dishes like enchiladas and tacos.
• Texture: Soft and crumbly.
• Flavor: Mildly tangy.

Soft Cheeses

American Cheese

photo courtesy wiki

American cheese, a product synonymous with the United States, is known for its smooth texture and excellent melting properties. While not a traditional artisanal cheese, it has become a staple in American kitchens, particularly popular in comfort foods.

Often sold in individually wrapped slices or blocks, American cheese is usually bright yellow or orange, achieved through food coloring. It is typically a processed product made from a blend of milk, milk fats, and solids, with additional fats and whey protein concentrate. It was originally created to provide a longer shelf life and consistent melting qualities.

With its mild flavor and creamy, soft texture, American cheese is a versatile ingredient in many classic American dishes. Its easy and uniform melting makes it a go-to for grilled cheese sandwiches, cheeseburgers, and other dishes that bring back a sense of tradition and nostalgia. Its adaptability has made it a staple in everyday cooking and fast food.

Highlights:

• Origin: United States
• History: Developed in the late 19th century, American cheese became widely popular due to its smooth texture and melting properties. It is typically made from a blend of milk, milk fats, and solids, with other fats and whey protein concentrate.
• Description: American cheese is known for its smooth texture and melting properties. While not a traditional cheese in the artisanal sense, it has become a staple in American kitchens, particularly popular in comfort foods. Often sold in individually wrapped slices or blocks, it usually has a bright yellow or orange color, achieved through food coloring.
• Texture: Smooth and creamy.
• Flavor: Mild.

Make the best grilled cheese sandwich

Bocconcini Cheese

photo courtesy wiki

These delightful small balls of mozzarella, called bocconcini, are a classic representation of Italian cheese-making. They are comparable in size and shape to an egg and embody Italy's rich dairy heritage.

Bocconcini has a slightly sweet and milky aroma and a very mild taste. The flavor nuances can vary, especially when produced from cow's milk, resulting in a creamy taste with a hint of saltiness, offering a diverse range of flavors.

The creation of these cheese balls is a testament to the pasta filata method. This traditional Italian technique, which involves stretching and kneading curds in hot whey and then forming them into their characteristic small, round shape, is key to their unique texture.

For short-term preservation, it can be stored in the refrigerator in water. Freezing is an option for more extended storage, although it may alter the texture slightly.

Highlights:

• Origin: Italy
• History: Small balls of mozzarella, deeply embedded in Italian culinary tradition.
• Description: Bocconcini are small balls of mozzarella, a classic representation of Italian cheese-making. They are comparable in size and shape to an egg and embody Italy's rich dairy heritage. Bocconcini offers a very mild taste with a slightly sweet and milky aroma. They are made using the pasta filata method, which involves stretching and kneading curds in hot whey and then forming them into their characteristic small, round shape.
• Texture: Soft and moist.
• Flavor: Mild and slightly sweet.

Boursin Cheese

Boursin, a soft, creamy cheese, originated in Normandy, France. Developed in 1957 by François Boursin, it was inspired by traditional French fromage frais and quickly became a culinary favorite.

Boursin is known for its creamy, spreadable texture and rich, savory flavor, commonly infused with garlic and fine herbs. It has a lovely salty and buttery taste and boasts a smoother texture than cream cheese. Boursin offers a distinctive and delightful flavor profile, made from a blend of cream, milk, salt, sugar, garlic, yeast extract, and parsley.

First introduced in the United States in 1983, Boursin's lineup includes flavors like Gournay Original, Shallots and Garlic, and Chive and Onions. Its innovative creation and expansion into the American and Canadian markets by Boursin Gournay, Inc., a subsidiary of Fromagerie Boursin S.A., have not only cemented its place as a beloved cheese but also reassured consumers of its quality, making it a staple in households and gourmet circles.

Highlights:

• Origin: Normandy, France
• History: Developed in 1957 by François Boursin, inspired by traditional French fromage frais.
• Description: Boursin cheese is a soft, creamy cheese celebrated for its rich, savory flavor. It is commonly infused with garlic and fine herbs. Boursin cheese is known for being salty and buttery, with a smoother texture than cream cheese.
• Texture: Creamy and spreadable.
• Flavor: Rich, savory, and often infused with garlic and herbs.

Brie Cheese

Brie, a soft milk cheese, originates from the Brie region in France, specifically from the département of Seine-et-Marne. Produced since the 8th century, it earned the title "Queen's Cheese" or "Queen of Cheeses."

Brie is pale with a slight grayish tinge under a rind of white mold, which is typically eaten and contributes significantly to its flavor. Known for its creamy texture and rich taste, Brie is similar to Camembert but has a slightly higher butterfat content. The French government officially certifies only two types: Brie de Meaux and Brie de Melun. Brie de Melun is minor, more robust in flavor, more pungent in smell, and made with unpasteurized milk.

If aged for several months to a year, Brie becomes Brie noir, developing a stronger flavor and darker rind. Although "Brie" is not a protected name, some regional varieties are protected. Some types of Brie are also smoked, adding to its diverse flavor profile.

Highlights:

• Origin: Brie region, France
• History: Produced since the 8th century in the Brie region, known as the 'Queen's Cheese'.
• Description: Brie is a soft cow's-milk cheese produced in the Brie region, specifically from the département of Seine-et-Marne. Known as the "Queen's Cheese" or the "Queen of Cheeses," Brie has been produced since the 8th century. It is pale with a slight grayish tinge under a rind of white mold, which is typically eaten and contributes significantly to its flavor.
• Texture: Soft and creamy.
• Flavor: Mild and slightly tangy with a hint of earthy flavor from the rind.

Learn how to bake Brie with honey

Camembert Cheese

photo courtesy wiki

Camembert cheese, a soft-ripened treasure from the heart of France, is crafted from unpasteurized cow's milk. Originating in the village of Camembert, this cheese resembles Brie's creamy-white appearance, complete with subtle grey or brown bumps on its rind.

Camembert's unique flavor, softer and more intense than Brie, is a result of the special cultures used in its fermentation process, imparting earthy and tangy notes. The story of Camembert is a fascinating journey that begins in the early 1760s with Marie Harel, who developed this cheese in Normandy.

Despite the introduction of pasteurization in the 19th century, traditional Camembert continues to be made by French artisans, preserving its authentic taste and texture. This dedication to traditional methods ensures that Camembert remains a cherished and iconic cheese in French cuisine, a testament to its rich history and enduring appeal.

Highlights:

• Origin: Normandy, France
• History: First made in the late 18th century in Normandy, popularized by Marie Harel.
• Description: Camembert is a soft-ripened cheese from the heart of France, crafted from unpasteurized cow's milk. It has a creamy-white appearance with subtle grey or brown bumps on its rind. Camembert is softer and more intense in flavor than Brie, with earthy and tangy notes.
• Texture: Soft and creamy.
• Flavor: Earthy and tangy.

Chevre Cheese

photo courtesy wiki

Chevre cheese, a type of goat cheese originating from France, has a light, tangy, and earthy flavor. Made from pasteurized chevon (goat's milk), Chevre typically contains at least 90% chevon, with most brands featuring 95%- 100%.

The addition of cream enhances its richness, setting it apart from other goat cheeses in terms of fat content. Some Chevre cheeses also include thickeners and stabilizers to achieve the desired firmness. The milk for Chevre comes from Chevres goats, known for producing richer milk than cows, contributing to the cheese's more flavorful profile.

Chevre is not just a delicious cheese; it's also a powerhouse of antioxidants, offering significant health benefits such as fighting cancer and heart diseases. It typically presents a white color with a brownish tint, a stringy texture, and a creamy, smooth consistency. Varieties with a black ash coating are also available.

The production of Chevre is a labor of love involving small-scale goat farmers committed to the humane treatment of their goats. These farmers work closely with experts to ensure the highest quality milk, adhering to strict regulations, including health testing of the animals. Chevre remains a cherished cheese for its distinctive taste and health benefits.

Highlights:

• Origin: France
• History: Produced for thousands of years, one of the earliest types of cheese, prominent in the Loire Valley.
• Description: Chevre is a type of goat cheese known for its light, tangy, and earthy flavor. It is made from pasteurized goat's milk, which contains at least 90% goat milk, contributing to its unique taste and creamy texture.
• Texture: Creamy and smooth.
• Flavor: Light, tangy, and earthy.

D'Affinois de Brebis

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D'Affinois de Brebis is a soft-ripened cheese known for its creamy texture and rich, sweet flavor. It is characterized by its smooth, velvety consistency and savory edible rind, which add depth to its overall taste profile.

Made from pasteurized sheep's milk, D'Affinois de Brebis is crafted using traditional French cheese-making techniques. Carefully aged to develop its unique texture and flavor, this cheese reflects France's rich dairy heritage.

D'Affinois de Brebis is not just a cheese; it's a culinary adventure waiting to happen. Enjoy it on its own or in various culinary applications. It pairs well with fresh fruits, nuts, and a range of wines, making it an excellent choice for cheese boards and appetizers. Its creamy texture also makes it perfect for spreading on crackers or bread. The possibilities are endless.

To fully appreciate the rich and creamy texture of D'Affinois de Brebis, it's important to serve it at room temperature. This simple step can make a world of difference in your cheese experience. This cheese stands out for its delicate balance of sweetness and richness, making it a favorite among cheese enthusiasts. Its smooth texture and mild yet flavorful profile make it a delightful addition to any cheese selection.

Highlights:

• Origin: France
• History: Modern cheese developed using ultrafiltration.
• Description: D'Affinois de Brebis is a soft-ripened cheese known for its creamy texture and rich, sweet flavor. Made from pasteurized sheep's milk, this cheese is aged to develop its unique texture and flavor, making it versatile for various culinary applications.
• Texture: Creamy and smooth.
• Flavor: Rich and sweet.

L'Edel de Cleron Cheese

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L'Edel de Cléron hails from the verdant landscapes of the Franche-Comté region in France. Crafted in the small village of Cléron, it celebrates traditional French cheese-making.

Known for its supple, creamy texture, L'Edel de Cléron is encased in distinctive spruce bark that imparts a unique, resinous flavor. The taste is rich and earthy, with hints of mushroom and a subtle, woodsy aroma. It is visually striking and has a soft, pale interior and a rustic, bark-wrapped exterior. The bark adds flavor and helps maintain the cheese's shape and moisture.

L'Edel de Cléron is aged for a relatively short period, usually around two months, in cellars that provide the perfect environment for developing its unique flavor and texture. Though not as ancient as some French cheeses, it embodies the enduring legacy of artisanal cheese production in France, showcasing the skills passed down through generations of cheese-makers.

Highlights:

• Origin: Franche-Comté, France
• History: Traditional cheese from Franche-Comté region, similar to Vacherin Mont d'Or.
• Description: L'Edel de Cléron hails from the Franche-Comté region in France. This cheese is known for its supple, creamy texture, encased in a distinctive spruce bark that imparts a unique, resinous flavor.
• Texture: Creamy and soft.
• Flavor: Rich and earthy with hints of mushroom.

Mascarpone Cheese

Mascarpone cheese, from the Lombardy region of Italy, is renowned for its creamy richness and slightly sweet taste. This Italian Mascarpone is made from fresh double cream and has a luxurious 60% butterfat content.

Traditionally served as fresh as possible, Mascarpone is a soft, spreadable cream often found in block shape.
A key ingredient in the beloved dessert tiramisu, Mascarpone's versatility extends beyond, used as a spread and in various sweet creations.

Containing at least 30% milkfat, this cheese is unique in its ability to resist curdling when mixed with acidic ingredients like lemon juice, making it a favorite for pairing with fruits and berries.

Mascarpone's flavor owes much to its curd, similar in texture to cream cheese but with a sweeter and less salty profile. When enjoyed on its own, it offers a mascarpone-like texture with a characteristic milky taste, embodying the essence of Italian dairy craftsmanship.

Highlights:

• Origin: Lombardy, Italy
• History: Mascarpone originated in the Lombardy region of Italy, specifically between Lodi and Abbiategrasso, probably in the late 16th or early 17th century. The name likely derives from "mascara," an unrelated milk product, or "mascara," a local term for ricotta.
• Description: Mascarpone is a soft Italian acid-set cream cheese, milky-white in color and easy to spread. It is recognized in Italy as a "prodotto agroalimentare tradizionale" (traditional agri-food product).
• Texture: Soft
• Flavor: Rich, creamy, and slightly tangy.

Pimento Cheese

Pimento Cheese is a mixture of sweet peppers, sharp cheddar cheese, mayonnaise, and spices. Pimentos are small red or orange peppers used to stuff olives. Pimento cheese is believed to have originated in the state of Georgia in the U.S., but it has spread throughout the South and beyond, where it has become a staple at picnics and potlucks.

Pimento Cheese can be eaten on its own between two slices of soft white bread, with lettuce, tomatoes, mayonnaise, and salt and pepper, if desired.

It can also be added to hamburgers or hotdogs, mixed into mashed potatoes for extra flavor, used as a spread for sandwiches instead of regular butter, or simply served with crackers. Pimento cheese can be served hot or cold but tends to have a better flavor when served at room temperature.

Pimento Cheese usually contains sharp cheddar, cream cheese, mayonnaise, salt, garlic powder, and paprika.

Pimentos are grown in the United States. Pimento Cheese is one of the most popular cheeses in America today, with over two million pounds consumed each year, according to the National Pimento Cheese Day website.

Highlights:

• Origin: United States.
• History: Pimento cheese originated in the northern United States in the early 20th century and gained popularity in the Southern United States after World War II. Known as the "pâté of the South" or "the caviar of the South," it is a staple in Southern cuisine.
• Description: Pimento cheese is a creamy spread made from grated cheddar cheese, mayonnaise, and chopped pimentos. It is typically served on crackers, vegetables, or as a sandwich filling.
• Texture: Creamy.
• Flavor: Rich, savory, and slightly tangy.

Be sure to visit our recipe post on making Homemade Pimento Cheese.

Ricotta Cheese

Ricotta cheese is a fresh Italian cheese that's made by heating the liquid leftovers from making other cheeses. It can be made from cow, sheep, or goat milk, but in America, ricotta has been so watered down that it usually contains no more than 30% fat and, therefore, has little flavor.

In Italy, there are wide varieties of ricottas with different consistencies, even though they're often called "Ricotta Salata." Salted ricottas have a dryer texture, while fresh ricottas tend to be wetter due to their high moisture content.

Some versions contain ingredients like orange peel, pistachios, or herbs, depending on how you'd like your final product to taste. This is somewhat similar to how cream cheese can vary quite a bit depending on what herbs or spices are added.

Ricotta's mild flavor makes it versatile in many recipes, including desserts like cheesecake and cannoli and savory dishes like lasagna.

Highlights:

• Origin: Italy
• History: Ricotta cheese has ancient origins, dating back to the Bronze Age on the Italian peninsula. It is made from the whey leftover from the production of other cheeses. The process of making ricotta involves heating the whey to near boiling and then allowing it to coagulate, forming a fine curd. It has been a staple in Italian cuisine for centuries.
• Description: Ricotta is a creamy white cheese made from sheep, cow, goat, or Italian water buffalo milk whey. It has a slightly sweet taste and varies in texture from soft and fresh to semi-soft when aged. Ricotta is highly perishable in its fresh form but can also be made into aged varieties that have a longer shelf life.
• Texture: Dependent on variety, ranging from fresh soft to aged semi-soft.
• Flavor: Slightly sweet and creamy.

Be sure to check out our post on Making Homemade Ricotta Cheese.

Saint-André Cheese

Saint Andre cheese, a triple crème cow's milk cheese from the Pyrénées Mountains of France, is celebrated as one of the world's most popular triple crème cheeses.

Its luxurious character resembles Brie and Camembert but has a higher fat content, resulting in a richer, more buttery flavor profile. This cheese is crafted by enriching cow's milk with cream, elevating the butterfat content to approximately 75%.

Saint Andre, named after Saint Andrew, distinguishes itself from other triple crème cheeses with its velvety bright white rind and a soft, creamy interior reminiscent of cheesecake. Its flavor is a delightful fusion of rich butteriness with subtle rustic notes of mushrooms and grass, offering a taste experience that is both sophisticated and comforting.

Ideal for serving at room temperature, Saint Andre pairs exquisitely with fruits, honey, jam, and nuts or can be enjoyed on its own. It's a perfect addition to a cheese board or spread on baguette slices or crackers, transforming any gathering into a gourmet affair.

Highlights:

• Origin: France
• History: Saint-André cheese was originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, France. It is now produced in Vire, Calvados.
• Description: Saint-André is a French triple cream cow's milk cheese featuring a soft buttery texture and a tangy edible rind. The cheese has a powdery white, bloomy mold on the skin and is formed into a 200g (7.1 oz) cylinder, 6 cm in diameter and 5 cm high. It is known for its exceptionally high-fat content of about 75%.
• Texture: Soft and buttery
• Flavor: Rich and intense, similar to a more intense version of Brie.

Stracchino Cheese

Stracchino, also known as Crescenza, is a soft Italian cheese from the Lombardy region. It is a testament to the simplicity and elegance of Northern Italian dairy traditions.

This cheese typically has a smooth, creamy white appearance with no rind. Its soft, spreadable nature makes it visually appealing and inviting.

Made from cow's milk, Stracchino reflects the rich dairy farming traditions of Lombardy. The quality of the milk, particularly from the 'tired' cows, is crucial to achieving its unique creamy consistency.

Stracchino derives its name from the word 'stracca,' meaning tired, referring to the cows returning from their summer alpine pastures. This seasonal migration was believed to contribute to the milk's higher fat content and distinct flavor.

Stracchino is celebrated for its incredibly soft, creamy texture and mild, delicate flavor. Its fresh, slightly tangy taste makes it a gentle introduction to Italian cheeses for those unfamiliar with them.

Highlights:

• Origin: Lombardy, Piedmont, Veneto, and Liguria, Italy
• History: Stracchino, or crescenza, is a traditional Italian cow's milk cheese. The name derives from the Lombard word "strach," meaning "tired," referring to the milk produced by cows that are tired from moving down from the alpine pastures.
• Description: Stracchino is a very young cheese with no rind. It has a soft, creamy texture and a mild, slightly acidic flavor. The cheese is typically square.
• Texture: Very soft and creamy
• Flavor: Mild and slightly acidic

Taleggio Cheese

Taleggio cheese, an exquisite Italian cheese from the Taleggio Valley in Lombardy, is celebrated for its rich, creamy flavor with fruity overtones. This cheese, known for its soft, white rind and straw-colored interior, deepens in flavor as it ages, creating a harmonious blend that pairs beautifully with fruit wines.

The distinctive fragrant scent of Taleggio, reminiscent of mushrooms with fruity notes, results from the unique climate exposure during its aging process.

Awarded protected designation status by the European Union in 2002, Taleggio's authenticity is preserved, limiting its production to specific Italian provinces. This cheese undergoes a lengthy ripening process, aging up to two months or even longer, typically between 12 and 24 months, which contributes to its unique flavor profile.

Taleggio has a high-fat content of 45%, adding to its luxurious taste. The cheese's production is bound by seasonal limits, ensuring its quality and authenticity, with production only allowed between March 10th and September 15th. Sometimes referred to as Taleggio Podolico, it was traditionally made from the milk of Podolica cows.

Highlights:

• Origin: Italy
• History: Taleggio cheese has a history dating back to Roman times, with mentions by Cicero, Cato the Elder, and Pliny the Elder. Originally produced in the Val Taleggio cheese production expanded to the Lombardy plain in the late 1800s.
• Description: Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese made from cow's milk. It has a thin crust and a strong aroma but offers a mild flavor with an unusual fruity tang. The cheese is typically aged for about 40 days and has a Protected Designation of Origin (PDO) status.
• Texture: Semi-soft.
• Flavor: Mild with an unusual fruity tang.

Tetilla Cheese

Tetilla cheese is a traditional Spanish cheese from Galicia, celebrated for its unique shape and mild, creamy flavor. Made from cow's milk, this cheese reflects the rich dairy heritage of northwest Spain and is enjoyed by cheese connoisseurs and those new to cheese tasting.

Tetilla cheese's texture is soft, creamy, and slightly elastic. Its mild, buttery flavor has a hint of tang and acidity. With its exceptional melting properties, tetilla cheese is a canvas for culinary creativity, enhancing everything from sauces to casseroles with its unique flavor profile.

Highlights:

• Origin: Galicia, Spain
• History: Tetilla cheese has been made for centuries in Galicia. The name "Tetilla" means "nipple" in Spanish, reflecting its distinctive pear-like shape. It holds a Protected Designation of Origin (PDO) status, preserving its traditional production methods and quality.
• Description: Tetilla cheese is a soft, creamy cheese made from cow's milk, primarily from the Galician breeds Rubia Gallega, Frisona, and Parda-Alpina. It has a unique cone or pear shape and typically weighs between 0.5 and 1.5 kilograms. The cheese features a thin, yellowish rind and a pale yellow to ivory interior.
• Texture: Soft, creamy, and slightly elastic, Tetilla cheese melts easily, making it versatile for various culinary uses.
• Flavor: Mild, buttery, and slightly tangy with a hint of acidity, Tetilla cheese has an approachable taste that appeals to both seasoned cheese lovers and newcomers.

Semi-Soft Cheeses

Butterkäse Cheese

Butterkäse, translating to "butter cheese" in German, is a semi-soft cheese primarily produced in Germany and Austria. Celebrated for its smooth texture and mild flavor, Butterkäse is a staple in the dairy traditions of these regions.

This cheese usually has a pale yellow color and a smooth, soft surface. It is commonly sold in blocks or wheels and has a uniform, creamy interior.

Typically made in small dairies, Butterkäse is crafted using traditional cheese-making methods. While not limited to Bavaria, it is a popular cheese throughout various regions in Germany and Austria.

Known for its creamy, buttery texture, Butterkäse offers a mild, slightly sweet flavor. It lacks the pungency of stronger cheeses, making it a versatile and widely appreciated option.

Highlights:

• Origin: Germany, also produced in Wisconsin, USA
• History: Butterkäse, which means "butter cheese" in German, first appeared in 1928 as a variant of the Italian Bel Paese. It has since become moderately popular in Germanic Europe and occasionally seen in other parts of the world.
• Description: Butterkäse is a semi-soft cheese made from cow's milk. It has a mild flavor, often described as buttery, due to its brief aging period of 3-4 weeks. The cheese ranges in color from white to light yellow-orange and is often found in a loaf shape convenient for slicing. A smoked variety is also available.
• Texture: It is semi-soft, smooth, and creamy. Depending on the firmness desired by the cheese maker, it can sometimes be nearly spreadable.
• Flavor: Mild, buttery, with a slightly salty or acidic note reminiscent of Muenster or Gouda cheeses.

Florette Cheese

Florette cheese is a refined French creation originating from the picturesque regions of France. It is a testament to the country's long-standing tradition of exceptional cheese-making.

This cheese is easily recognizable by its elegant, bloomy white rind and soft, creamy interior. Its aesthetic is as refined as its taste, often shaped into attractive rounds or logs.

Florette is typically aged for a short period, allowing it to maintain its fresh, creamy qualities. This brief aging process is key to its delicate flavor profile. 

Crafted from goat's milk, Florette is a testament to the quality of milk produced by the goats grazing in the lush French countryside.

While Florette may not have the ancient history of some French cheeses, it represents the innovative spirit of modern French dairy artistry, combining traditional methods with contemporary tastes.

Highlights:

• Origin: France
• Description: Florette is a soft-ripened goat's milk cheese known for its creamy texture and slightly tangy, earthy flavor. It often has a white, bloomy rind similar to Brie or Camembert.
• Texture: Soft and creamy
• Flavor: Mild, creamy, with a tangy and slightly earthy undertone
• Uses: Florette cheese is versatile and can be used in a variety of dishes. It is commonly enjoyed on its own, with bread or crackers, or as part of a cheese board. It can also be used in salads, melted into sauces, or paired with fruits and nuts.

Fontina Cheese

Fontina cheese, an Italian culinary treasure, is renowned for its unique 'fountain-like' bubbling quality when melted, a characteristic that inspired its name. Originating from Italy, akin to the famous Parmesan, Fontina is a semi-firm cow's milk cheese with a rich history dating back to the eighth century B.C., first produced by the Etruscans.

Made typically with whole milk, Fontina boasts a 45% fat content and is aged for 4 to 6 months, resulting in a soft texture and a nutty flavor.
The cheese is characterized by its pale yellow color, accented with orange-colored veins, a signature of authentic Fontina.

Since 1964, Fontina cheese has enjoyed a legally protected status, ensuring that true Fontina can only come from the Aosta Valley in northern Italy. This protection highlights its unique regional identity and quality.

Fontina's excellent melting properties make it a popular choice for fondue, adding a creamy and nutty depth to the dish.

Highlights:

• Origin: Italy, specifically the Aosta Valley.
• History: Fontina cheese, a culinary tradition from the 12th century, has been produced in the Aosta Valley. The name "fontina" has derivatives such as "fontinella," "fontal," and "fontella. The name "fontina" has derivatives such as "fontinella," "fontal," and "fontella." " Despite its origins in the Aosta Valley, Fontina production has spread to other parts of Italy, the United States, Denmark, Sweden, Quebec, France, and Argentina.
• Description: Fontina is known for its creamy and mild yet distinctively savory and nutty flavor, with the nuttiness increasing with aging. It has a milk fat content of around 45%. Authentic Fontina from the Aosta Valley is recognized by a Consorzio stamp featuring the Matterhorn and the script "FONTINA." This cheese is semi-soft to hard in texture.
• Texture: The texture varies from semi-soft to hard, depending on the age of the cheese. The interior is pale, cream-colored, and riddled with holes known as "eyes."
• Flavor: Creamy, mild, savory, and nutty, with earthy, mushroomy, and woody notes. The flavor becomes more intense with aging. Fontina pairs exceptionally well with roast meats and truffles.

Gouda Cheese

Gouda cheese, traditionally Dutch but with a Swiss twist, is renowned for its unique smoking process over beechwood and straw, which imparts a distinct flavor. The cheese varies in color from white to yellow with orange hues due to the annatto added for its distinctive color.

Gouda's flavor spectrum ranges from the mild, sweet young Gouda Holland to the richly complex Old Gouda, aged for at least 18 months.
A key characteristic of Gouda is its rind, which is edible and tinged with an orange crust, typical of cheese rinds. Smoked Gouda stands out for its smooth, creamy, and slightly stronger flavor compared to smoked cheddar, offering a rich, earthy character with a balanced saltiness.

Smoked Gouda is gaining popularity among those who favor strong cheeses. Its richer flavor profile makes it a sought-after choice for cheese enthusiasts.

Highlights:

• Origin: Netherlands, specifically the town of Gouda in South Holland
• History: The earliest known reference to Gouda cheese is from 1184. It is one of the world's oldest cheeses, still made today using the same traditional recipe. The cheese is named after the city of Gouda in South Holland, not because it was produced there but because it was historically traded in the city's market.
• Description: Gouda is a creamy, yellow cow's milk cheese that can range from semi-hard to complex, depending on its aging time. It is known for its characteristic shape and is coated with yellow wax or a plastic-like coating to prevent drying.
• Texture: Semi-hard to hard, becoming more crystalline with age
• Flavor Evolution: Gouda cheese offers a diverse flavor profile that evolves with age. Young Gouda is mild and creamy, while aged Gouda develops a rich, caramel-like flavor with brothy, malty, or nutty undertones, showcasing the cheese's complexity.

Havarti Cheese

Havarti cheese is a Danish culinary gem renowned for its creamy, semi-soft texture and mild yet flavorful character. Originating from the lush Danish countryside, Havarti is a testament to Denmark's rich dairy traditions and the skilled craftsmanship of its cheesemakers.

This cheese is celebrated for its subtle balance of creaminess with a hint of tanginess, making it both versatile and delightful in various culinary contexts. Ideal for melting, Havarti is a popular choice for enhancing sandwiches and burgers and adding a creamy touch to sauces and soups. Its mild flavor profile makes it a perfect pairing with fruits, nuts, light wines, and crisp beers, enhancing its gastronomic appeal.

Highlights:

• Origin: Havarti cheese hails from Denmark, specifically the Hovedstaden region
• History: Havarti, also known as cream Havarti (flødehavarti), was originally called "Danish Tilsiter" after the German Tilsiter cheese. Danish production began in 1921. 1952 the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked. There are debates regarding whether Nielsen invented Havarti or whether modern Havarti is based on her methods.
• Description: Havarti is a rindless, smooth, and slightly bright-surfaced semi-soft cow's milk cheese. The cheese ranges in color from cream to yellow and has small, irregular openings known as eyes. It is made by introducing rennet to milk, curdling it, and then pressing the curds into molds. The cheese is then aged and traditionally a smear-rind cheese, but modern flødehavarti is not.
• Texture: Semi-soft, becoming more creamy with higher moisture content
• Flavor: Buttery aroma, ranging from somewhat to very sweet, slightly acidic, can be somewhat sharp in stronger varieties. When aged, it develops a nutty, hazelnut-like taste.

Limburger Cheese

Limburger cheese, a distinctive and bold offering from the historical regions of Belgium, Germany, and the Netherlands, is renowned for its strong aroma and robust flavor. Originating from the Duchy of Limburg, this cheese is a testament to the rich cheese-making traditions of these areas.

Known for its soft, spreadable texture, Limburger develops a more pronounced taste and intense aroma as it ages, typically over three months.

Characterized by its notable rind, Limburger's intense smell is a hallmark of its aging process. Despite its potent aroma, Limburger is a versatile cheese in culinary applications, often enjoyed at room temperature with rye bread, onions, and strong beverages like black coffee or beer.

It adds depth and richness and invites the adventurous to explore the depth of its flavors. It offers a bold spirit of the regions it hails from and appeals to those who relish aromatic and full-bodied cheeses.

Highlights:

• Origin: The Low Countries and Germany, specifically the Herve area of the historical Duchy of Limburg
• History: Limburger cheese, also known as Herve cheese in Belgium, has been produced since the 15th century. The cheese originated in the Herve area of the historical Duchy of Limburg. It is particularly known for its strong smell caused by the Brevibacterium linens. In the United States, it was first produced in 1854 by the F.X. Baumert cheese factory in Antwerp, New York. Today, Chalet Cheese Cooperative in Monroe, Wisconsin, is the only producer in the United States.
• Description: Limburger, a semi-soft cow's milk cheese, is a unique culinary experience. Its strong aroma, pale yellow interior, and glossy reddish-brown coating set it apart. Traditionally shaped into a brick, the cheese starts off firm and crumbly, but as it ages, it transforms into a creamier, smoother delight. And after three months, it develops its notorious smell, adding to its intrigue and uniqueness.
• Texture: Semi-soft, becoming creamier with age
• Flavor: Starts sweet when young, becoming spicy and stronger as it matures

Munster Cheese

Munster cheese, hailing from France's Alsace and Lorraine regions, is a culinary emblem of rich cheese-making traditions in these areas.

Originating from the Vosges mountains and named after the town of Munster, this cheese is celebrated for its bold taste and smooth texture. Munster is characterized by its soft, creamy texture and nuanced yet strong flavor, which intensifies as it ages, typically over a period of five weeks to three months.

The cheese is distinguished by its orange rind, which contributes to its intense aroma and robust flavor. Munster is ideally enjoyed at room temperature, allowing its full flavor profile to shine. It is often accompanied by potatoes, cumin, and Alsatian wines like Gewürztraminer. Its versatility makes it a delightful addition to various dishes, particularly traditional Alsatian recipes.

Highlights:

• Origin: France, specifically the Vosges, Haut-Rhin, Bas-Rhin, and Moselle regions
• History: Munster cheese, also known as Munster-géromé, originated in France's Vosges mountains. It was created by monks in the Munster Valley who matured the cheese in their cellars. The cheese has been produced in this region since at least the 7th century and has been a staple in the local diet for centuries.
• Description: Munster is a soft, smear-ripened cow's milk cheese with a strong aroma and flavor. The cheese has a shiny, brick-colored rind and a semi-soft body. It is usually formed into flat cylinders, ranging in size from small (7-12 cm in diameter) to large (13-19 cm in diameter).
• Texture: Soft, semi-soft
• Flavor: Strong, intense, and penetrating

Ossou Iraty Cheese

Ossau-Iraty cheese, a French Basque delicacy made from sheep's milk, is a testament to the rich dairy traditions of southern France.

Produced exclusively in spring from the milk of a rare breed of sheep in the Pyrénées mountains, this cheese captures the essence of its alpine terroir. Ossau-Iraty, distinguished by its AOC status, ensures consistent quality and adherence to strict production rules within specific geographical areas.

Matured for three months, Ossau-Iraty develops a yellow crust with greyish streaks, revealing a smooth, creamy texture and an intense, full flavor with fruity undertones.

Emerging in the marketplace post-World War II, Ossau-Iraty's origins are traced back to Basque shepherds and their ancient cheese-making methods. Named after the Ossau valley in Béarn and the village of Iraty, it was first awarded the AOC label in 1975, with full legal protection granted in 1982.

Highlights:

• Origin: France, specifically the French Basque Country and Béarn regions
• History: Ossau-Iraty, also known as Esquirrou, is a traditional Basque cheese made from sheep's milk. It has been produced in the Ossau Valley in Béarn and the Irati Forest in the Basque Country. The cheese has ancient origins, historically made by shepherds in the region.
• Description: Ossau-Iraty is a medium-firm cheese with a smooth, creamy, and firm texture. Its crust ranges from yellow-orange to gray, while the body color varies from white to cream, depending on the maturation process. The cheese may have small openings or "eyes."
• Texture: Medium-firm
• Flavor: Smooth and creamy, becoming firmer with age

Port Salut Cheese

Port Salut cheese, a savory delight from France, is renowned for its smooth texture and distinctive taste. Originating from the Abbey of Notre Dame du Port du Salut in the Loire Valley, this cheese is a product of monastic heritage and French cheese-making artistry. Known for its creamy, semi-soft texture and mild, approachable flavor, Port Salut develops subtle complexity as it ages, making it both versatile and enjoyable.

Characterized by its edible, bright orange rind, Port Salut is not only flavorful but also visually appealing, adding a touch of color to any cheese board. With its rich flavor, creamy texture, and storied origins, Port Salut cheese is more than just a cheese; it's a symbol of French cheese-making tradition, offering a taste of France's rich dairy culture in every bite.

Highlights:

• Origin: France, specifically the Pays de la Loire region (Mayenne).
• History: Port Salut cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. The monks, who had left France during the French Revolution, learned cheese-making skills abroad and brought them back after the Bourbon Restoration. In 1873, the abbey granted exclusive distribution rights to a Parisian cheese seller, increasing the cheese's popularity. The abbey later sold the rights to the Bel Group in 1950.
• Description: Port Salut is a semi-soft, pasteurized cow's milk cheese with a distinctive orange rind and a mild flavor. It is produced in wheels approximately 23 cm (9 inches) in diameter and weighing about 2 kg (4.4 lb).
• Texture: Semi-soft.
• Flavor: Mild, with a potentially strong smell that increases with age. Despite the smell, the flavor remains consistent.

Queso de Cabra Cheese

Queso de Cabra, a cherished product of Spain's rich cheese-making heritage, is a testament to the country's expertise in crafting goat cheeses. Known for its delicate balance of flavors, it is a staple in Spanish cuisine.

This cheese is celebrated for its semi-soft, creamy texture and unique flavor profile that combines a buttery sweetness with subtle notes of lemon. Unlike many traditional goat cheeses, it doesn't possess a strong tangy taste, making it more approachable.

Queso de Cabra is characterized by its creamy color and an inedible reddish-brown rind. It doesn't feature the herringbone pattern typically associated with Manchego but has its own distinct aesthetic.

While the specific history of Queso de Cabra is not as documented as some other cheeses, it represents the broader tradition of Spanish cheese-making, which skillfully blends ancient practices with modern tastes.

Highlights:

• Origin: Spain
• History: Queso de Cabra has been made in Spain for centuries, with a rich history rooted in traditional cheesemaking practices. The production of goat cheese has long been a staple in Spanish rural communities, particularly in regions with rugged terrain where goats thrive better than cows or sheep. This cheese has played a significant role in the diet and economy of these regions, with methods passed down through generations.
• Description: Queso de Cabra, or goat cheese, is made from goat's milk. It is known for its distinctive tangy flavor, which varies in intensity depending on the age and type of cheese. The texture of Queso de Cabra can range from soft and creamy to firm and crumbly.
• Texture: Varies from soft and creamy to firm and crumbly
• Flavor: Tangy and slightly acidic, with the intensity increasing as the cheese ages.

Scamorza Cheese

Scamorza is a lesser-known yet cherished Italian cheese from Southern Italy. It is closely related to mozzarella but distinguished by its unique production process and distinct flavor.

This cheese is easily recognizable by its pear-like shape, often with a small 'head,' where it's hung to age. Depending on whether it's smoked, the color ranges from white to a light golden hue.

Scamorza is typically aged for a short period, around two weeks, which contributes to its slightly firmer texture compared to fresh mozzarella.

While not as globally famous as some Italian cheeses, Scamorza holds a special place in Italian culinary tradition, often featured in regional dishes and valued for its versatility and distinctive taste.

Scamorza is known for its firm yet pliable texture, similar to mozzarella but with a drier consistency. It has a mildly smoky flavor, especially when it's the smoked variety (Scamorza Affumicata), with a subtle milky sweetness.

Highlights:

• Origin: Italy, particularly the regions of Abruzzo, Apulia, Basilicata, Calabria, Campania, and Molise
• History: Scamorza is a traditional southern Italian cow's milk cheese. The name "scamorza" may derive from Italian phrases meaning "severed head," possibly due to the cheese's distinctive pear-like shape achieved by tying a string around the curd and hanging it to dry. The cheese-making technique for scamorza has been passed down through generations, maintaining its artisanal roots.
• Description: Scamorza is a pasta filata (stretched curd) cheese, similar to mozzarella. It has an elastic, stringy texture and is typically white unless smoked (scamorza affumicata), in which case it has an almond color with a lighter interior. The cheese can be made from other milk types, but cow's milk is the most common.
• Texture: Elastic, stringy
• Flavor: Mild when fresh, but the smoked variety has a stronger, more dominant flavor.

Semi-Hard Cheeses

Abondance Cheese

Abondance cheese is a variety of French cheese made in Abondance, Haute-Savoie. Abondance is an unpasteurized, semihard to hard cheese that has a flavor that ranges from buttery to fruity. The cheese is usually aged for one month.

Abondance's name comes from the Abondance Abbey. Abondance cheese was classified as a "Coupe de France" (literally: Cup of France) cheese in 1996, which means that it gets to carry its appellation d'origine contrôlée (AOC), ‘’Abondance’’ under the same rules and regulations that govern French wines such as cognac and champagne. Abondance cheese makes up 1% of all French cheeses produced each year.

Abondance's flavors are either herbaceous or fruity, and its buttery texture may be due to the Abondance Valley Alps' pastures. Abondance cheese is made from cows' milk and is often sold on wheels, with an average weight of 18 kilograms. It is usually eaten as a dessert cheese, and it is compared to other French cheeses such as Saint-Nectaire and Abbaye de Belloc.

Abondance cheese has an "earthy" flavor that distinguishes it from other cheeses. It is also a common choice for fondue.

Highlights:

• Origin: France, specifically the Haute-Savoie region
• History: Abondance cheese has been produced in the Abondance Valley of the Haute-Savoie region since at least the 14th century. Monks from the Sainte Marie d'Abondance Monastery are known to have supplied this cheese to the papal conclave at Avignon. The cheese was granted Appellation d'origine contrôlée (AOC) status in 1990.
• Description: Abondance is a semi-hard, fragrant, raw-milk cheese made from the milk of Abondance, Montbéliarde, and Tarine breeds of cattle. A wheel of Abondance weighs approximately 10 kg (22 lb). The cheese has an aroma similar to Beaufort, another French cheese variety.
• Texture: Semi-hard
• Flavor: Fragrant and comparable to Beaufort cheese

Cheddar Cheese

Cheddar cheese, which originated in the village of Cheddar in southwestern England, is renowned for its unique cheddaring process. This traditional method involves cutting the curd into cubes to expel moisture, resulting in a firm, crumbly texture.

While often linked to Roman times, the cheese's history was first documented in the 17th century by Sir Walter Raleigh. Cheddar is characterized by its yellow-orange color and varies in flavor from slightly sour in younger cheeses to more intense in aged varieties.

It's a firm cow's milk cheese, naturally salty but without preservatives, requiring careful storage in a refrigerator at 41°F (5°C) to maintain its quality and prevent contamination.

Highlights:

• Origin: England, specifically the village of Cheddar in Somerset
• History: Cheddar cheese originates from the English village of Cheddar in Somerset, southwest England. The caves in Cheddar Gorge provided the ideal conditions for maturing the cheese. The 19th-century dairyman Joseph Harding is credited with modernizing and standardizing cheddar production. During World War II, most British milk was used to produce "government cheddar," leading to the decline of other cheese varieties. Cheddar is now the most popular cheese in the UK and the second most popular in the United States.
• Description: Cheddar is a relatively hard, off-white (or orange if colorings such as annatto are added) cheese that can range from mild to sharp in flavor. It is produced worldwide, and its characteristics can vary significantly depending on the production method and aging time.
• Texture: Relatively hard
• Flavor: Can range from mild to sharp, depending on the aging process.

Cook a hearty cheddar broccoli soup

Colby Cheese

Colby cheese was first produced in 1885 in Colby, Wisconsin, by Joseph F. Steinwand. It's characterized by a mild flavor, sweet aroma, and an open, springy texture similar to Monterey Jack but with a richer taste. Made from pasteurized cow's milk, Colby cheese is known for its higher fat content compared to cheddar, resulting in a creamier texture when heated.

It contains twice the amount of calcium as cheddar cheese. Colby is often used in sandwiches and pizzas and is globally produced by Colby Cheese Inc., established after Ralcorp's acquisition of the Wisconsin Cheese Group in 2002.

It's made from both cow and goat milk and gets its distinct flavor and aroma from the transformation of lactose into lactic acid by cultures. For storage, Colby cheese should be wrapped in wax paper or parchment and kept in a fridge at 40°F (5°C), with careful attention to expiration dates.

Highlights:

• Origin: United States, specifically Colby, Wisconsin
• History: Colby cheese was first developed in 1885 by Joseph Steinwand in Colby, Wisconsin. Steinwand created Colby by washing the curd with cold water, resulting in a cheese that is moister and softer than cheddar. The cheese quickly became popular because it did not require the complicated cheddaring process. The city of Colby celebrates its cheese heritage with an annual festival called "Colby Cheese Days."
• Description: Colby is a semi-hard orange cheese made from cow's milk. It has an open texture with irregular holes and is typically pressed into a cylindrical shape called a longhorn. The cheese has a mild flavor and is moister and softer than cheddar due to the washed-curd process.
• Texture: Semi-hard, open texture with irregular holes
• Flavor: Mild and milky, moister and softer than cheddar.

Comte Cheese

Comté cheese, a revered French delicacy, is crafted in the Jura Massif region. This semi-hard cheese is made from unpasteurized cow's milk and aged in cellars, where it develops a complex flavor profile and a firm yet supple texture.

The aging process, lasting from four months to several years, enhances its nutty, fruity, and caramel notes with a subtle earthiness.

It has a pale yellow interior and a distinctive brownish-gray rind. Its texture and flavor vary with age; younger Comté is creamy and slightly sweet, while older varieties are nuttier and more complex.

Comté holds a PDO (Protected Designation of Origin) status, ensuring its production follows strict regional guidelines and preserves its quality and authenticity.

Highlights:

• Origin: France, specifically the Franche-Comté region
• History: Comté cheese has been produced in the Franche-Comté region for centuries and is among the oldest French cheeses. It received Appellation d'origine contrôlée (AOC) status in 1958, making it one of the first cheeses to be granted this recognition. The cheese is highly regarded for its traditional production methods and connection to the region's heritage.
• Description: Comté is a semi-hard cheese made from unpasteurized cow's milk. It is produced in large discs ranging from 40 cm (16 in) to 70 cm (28 in) in diameter and around 10 cm (4 in) in height. Each disc can weigh up to 50 kg (110 lb). The cheese has a dusty-brown rind and a pale creamy yellow interior, with a relatively hard and flexible texture. The flavor is mild and slightly sweet.
• Texture: Semi-hard
• Flavor: Mild and slightly sweet

Cotija Cheese

Cotija cheese, originating from the town of Cotija in Michoacán, Mexico, is a robust, salty cheese celebrated for its distinctively sharp taste. It comes in two varieties: fresh (Queso Fresco) and aged (Queso Añejo).

The fresh variety is softer and less intense, while the aged Cotija is drier and more flavorful. In texture and taste, it is often likened to Parmesan or Feta. This cheese is typically white, with a crumbly texture that becomes harder and more granular as it ages. The aged Cotija develops a stronger, saltier flavor, making it an excellent grating cheese.

Cotija is a staple in Mexican cuisine, often crumbled over dishes like tacos, salads, and elote (Mexican street corn). Its robust flavor enhances the taste of various Mexican dishes. The fresh variety is softer and used more as a topping, while the aged Cotija is excellent for grating.

Cotija cheese is special in Mexican culinary traditions and is often used in celebrations and everyday cooking. Its unique flavor profile makes it a favorite among Mexican cheeses, embodying the region's rich dairy heritage.

Highlights:

• Origin: Cotija, Michoacán, Mexico
• History: Cotija cheese is named after the town of Cotija in Michoacán, Mexico. It has been traditionally produced in this region for centuries, with methods passed down through generations. The cheese is particularly valued for its ability to enhance the flavor of Mexican dishes.
• Description: Cotija is a robust, salty cheese celebrated for its distinctively sharp taste. It comes in two main varieties: fresh (Queso Fresco) and aged (Queso Añejo). Fresh Cotija is softer and crumbly, while aged Cotija is harder and has a more intense flavor.
• Texture: Fresh Cotija is crumbly, while aged Cotija is hard and granular.
• Flavor: Sharp, salty, and tangy, with the intensity increasing as the cheese ages.

Edam Cheese

Edam cheese, originating in the historic town of Edam in the Netherlands, has a rich legacy dating back to the 17th century. This Dutch cheese, renowned for its practical ball shape, was designed for efficient stacking and export, a testament to the ingenuity of its makers.

Today, exported Edam cheese is distinctively coated in wax, ensuring its surface remains pristine during its journey across seas.
Aged meticulously for at least 17 weeks, Edam cheese wheels are enveloped in black wax, a mark of their premium quality. These special editions, originating from Zealand—a region celebrated for producing Europe's purest dairy—exemplify the excellence of Dutch dairy craftsmanship.

In the realm of flavor, this cheese is mild, slightly salty, and nutty notes, encased in an ivory-colored interior. It's a cherished component of Dutch culinary traditions, often whipped into Mashed Potato Boats or paired with the equally esteemed Gouda Cheese.

Highlights:

• Origin: Edam, North Holland, Netherlands
• History: Edam cheese, named after the town of Edam in North Holland, has been produced since at least the 14th century. It was one of the most popular cheeses exported from the Netherlands during the 17th and 18th centuries due to its long shelf life, making it ideal for long sea voyages.
• Description: Edam is a semi-hard cheese made from cow's milk. It is recognized by its distinctive spherical shape and red paraffin wax coating. This cheese has a pale yellow interior and a mild, slightly salty flavor that becomes more pronounced with age.
• Texture: Semi-hard, smooth, and firm, becoming drier and harder with age.
• Flavor: Mild, slightly salty, and nutty, with a more pronounced flavor as it ages.

Emmental Cheese

Emmental cheese, a renowned Swiss cheese, originated in the 1700s near Bern, Switzerland. It was created by a monk using milk from cows grazing in the Emmentaler Alps.

Named after the Emme River in the Swiss canton producing it, Emmental is known for its hard and sharp flavors, reminiscent of nuts, hay, and ripe fruit, with an aroma similar to dairy products like butter or yogurt.

This cheese is characterized by its distinctive holes, evenly distributed throughout, and is presented in large wheels with a yellowish aging rind. Emmental typically lasts about six months but can be stored for up to 18 months under proper conditions.

Also known as Emmentaler or Swiss cheese, it is a staple of Swiss cuisine and is widely imported to the United States. It is celebrated for its unique taste and integral role in Swiss culinary traditions.

Highlights:

• Origin: Emmental, Switzerland
• History: Emmental cheese, also known as Emmentaler, originated in Emmental region of the canton of Bern in Switzerland. It has been produced since the 13th century and is one of the most famous Swiss cheeses.
• Description: Emmental is a yellow, medium-hard cheese made from cow's milk. It is well-known for its characteristic large holes formed by the bacteria used in its production. The cheese has a mild, slightly nutty flavor that intensifies with age.
• Texture: Medium-hard with a smooth, firm texture and characteristic large holes.
• Flavor: Mild, slightly nutty, and fruity, becoming more pronounced with age.

Gruyère Cheese

Gruyere cheese, originating from the scenic area around Gruyere in Switzerland, is a semi-firm cheese made from cow's milk, deeply rooted in Swiss tradition. Named after Gruyer, a Gallo-Roman lord who dedicated himself to alpine dairy farming, Gruyere is renowned for its nutty caramel flavor that melts delightfully in the mouth.

This cheese, also known as Gruyere Swiss or Gruyère, has been a staple of Swiss cheesemaking since before the 12th century. The production process involves adding raw milk to heated milk, introducing culture bacteria and rennet, and cutting, draining, pressing, and cooking the curds, with salt added later.

Gruyere cheese can be aged from six months to three years and, in rare cases, even up to ten to twenty years. Characterized by a golden brown exterior and a strong, nutty aroma.

Gruyere is versatile in culinary uses, perfect for dishes like fondue and raclette or enjoyed on its own with wine, grapes, or jam. Its flavors are enhanced when melted, making it a favorite among cheese lovers. Gruyere should always be stored in the refrigerator to maintain its quality.

Highlights:

• Origin: Gruyères, Canton of Fribourg, Switzerland
• History: Gruyère cheese originates from the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. Gruyère gained the Appellation d'origine contrôlée (AOC) status in 2001, which became Appellation d'origine protégée (AOP) in 2013.
• Description: Gruyère is a hard Swiss cheese made from cow's milk. It is classified as a Swiss-type or Alpine cheese. The cheese is sweet but slightly salty, with a flavor that varies widely with age. Young Gruyère is creamy and nutty, while aged Gruyère becomes more assertive, earthy, and complex, often developing small cracks that impart a slightly grainy texture.
• Texture: Hard, with small cracks that give a slightly grainy texture as it ages
• Flavor: Sweet and slightly salty, creamy and nutty when young, becoming more assertive and earthy with age.

Jarlsberg

Jarlsberg cheese is a delightful semi-firm cheese from the heart of Norway. It is renowned for its mild, nutty, and slightly sweet flavor. Originating from the charming region of Jarlsberg, this cheese is a testament to Norway's rich dairy heritage.

With its distinctive large holes and a smooth yellow wax rind, Jarlsberg presents a semi-firm yellow interior that speaks of its quality and craftsmanship.

Tracing its roots back to the mid-1850s in Våle, Vestfold, Jarlsberg cheese was initially crafted by Anders Larsen Bakke, a pioneer in Norway's dairy industry. Its recipe, reminiscent of the Swiss Emmental, was refined and modernized in 1956 by Ole Martin Ystgaard, capturing the essence of traditional Norwegian cheese-making infused with Swiss influences.

Jarlsberg is not just a cheese; it's a symbol of culinary innovation. Registered as a trademark by Tine SA in 1972, it represents a significant part of Norway's cheese export.

Highlights:

• Origin: Norway
• History: Jarlsberg cheese traces its origins to the mid-1850s. It was initially crafted by Anders Larsen Bakke in the village of Våle, within Jarlsberg and Larviks Amt. The modern version of Jarlsberg was developed in 1956 by Ole Martin Ystgaard at the Agricultural University of Norway.
• Description: Jarlsberg is a mild, semi-soft cheese made from cow's milk. A yellow wax rind and a semi-firm yellow interior characterize it. The cheese has large, regular holes and a creamy, supple texture. The flavor is clean, rich, slightly sweet, and nutty.
• Texture: Semi-soft, smooth, and creamy with large holes.
• Flavor: Mild, buttery, slightly sweet, and nutty.

Oaxaca Cheese

Oaxaca cheese, named after the state of Oaxaca in Mexico, is a staple in Mexican cuisine. This cheese reflects the rich culinary traditions of the region, drawing inspiration from string cheese techniques brought by Spanish settlers.

Traditionally made from cow's milk, Oaxaca cheese is a product of the rich dairy farming in the region. It requires skilled craftsmanship to achieve its distinctive stringy quality.

This cheese is typically wound into a ball or a knot, showcasing its stringy nature. Its smooth, porcelain-white appearance is as inviting as its taste.

Oaxaca cheese is celebrated for its uniquely stringy texture and mild, buttery flavor. It has a delightful elasticity, making it a joy to pull apart, and a subtle, milky taste that appeals to a wide range of palates.

The production of Oaxaca cheese is deeply intertwined with Mexico's cultural and gastronomic heritage. It's a symbol of the fusion between pre-Hispanic and European cheese-making practices.

Highlights:

• Origin: Oaxaca, Mexico
• History: Oaxaca cheese, also known as quesillo, originated in the state of Oaxaca in southern Mexico. The string cheese process was introduced by Dominican friars who settled in Oaxaca. The cheese is named after the region, and the production process involves stretching the cheese into long ribbons and rolling it up like a ball of yarn.
• Description: Oaxaca cheese is a white, semi-hard, low-fat cheese similar to unaged Monterey Jack, with a texture akin to mozzarella or string cheese. It is available in various shapes and is known for its stringy consistency, which results from the pasta filata process.
• Texture: Semi-hard and stringy.
• Flavor: Mild, slightly tangy, and creamy.

Provolone Cheese

Provolone cheese, originating from Provo, Italy, is a testament to Italy's rich cheese-making traditions. Characterized by its cylindrical form with distinctive ridges, Provolone has a mild, slightly sweet flavor with nutty undertones, making it an excellent choice for both table cheese and cooking.

This cow's milk cheese, known for its versatility, starts as a young cheese aged around four months and can be aged up to a year to develop a more intense flavor.

When aged further, it transforms into Stravecchio or Stravecchiones, offering a deeper taste experience. Provolone Romano, or Provolone Sardo, is a sharp-flavored variant aged over 50 days.

Provolone's culinary versatility extends from grated over pasta to sandwiches and salads. It's available in both smoked and unsmoked forms, with a medium to sharp flavor profile.

Highlights:

• Origin: Campania, Italy
• History: The name "provolone" emerged around the late 19th century as the cheese began to be produced in southern Italy. It evolved into its modern, larger forms, including distinctive shapes like pear, sausage, and cone. Today, the main production areas are in the Po River Valley regions of Lombardy and Veneto.
• Description: Provolone is an Italian semi-hard cheese made from cow's milk. It is a pasta filata (stretched-curd) cheese that can be found in various shapes and sizes. The cheese comes in two main varieties: provolone dolce (sweet) and provolone piccante (sharp), with the sharpness resulting from the use of lipase enzyme derived from goat in provolone piccante and calf's lipase in provolone dolce.
• Texture: Semi-hard.
• Flavor: Varies from mild and sweet in provolone dolce to very sharp and piquant in provolone piccante. Some versions are smoked, adding a distinctive taste.

Stilfser Cheese

Stilfser, known as Stelvio in Italian, is a renowned cheese from the Stelvio region in South Tyrol, Italy. It is a proud representation of the Alpine cheese-making tradition, deeply rooted in the mountainous landscapes of Northern Italy.

This cheese is characterized by its smooth, golden-yellow rind and pale, creamy interior. The rind's color is a testament to its aging process and the quality of the milk used.

Stilfser boasts a firm yet supple texture and a robust and nuanced flavor. It offers a perfect balance of a slightly sharp, tangy taste with underlying creamy, buttery notes typical of Alpine cheeses.

Made from cow's milk, sourced from the Alpine pastures of South Tyrol. The quality of the milk, influenced by the rich Alpine flora, is essential to the cheese's distinctive flavor.

The cheese is typically aged for a minimum of 60 days, which allows it to develop its characteristic flavor and texture. This aging process is crucial in bringing out the depth and complexity of its taste.

Stilfser cheese holds a special place in the heart of Italian dairy heritage. It reflects the rich history and the unique environmental conditions of the Alpine region, which have shaped its production and flavor profile over the years.

Highlights:

• Origin: South Tyrol, Italy
• History: Stilfser cheese, also known as Stelvio, originates from the Stelvio region in South Tyrol, Italy. It has a rich history tied to the traditional cheese-making practices of the Alpine region. This cheese reflects the agricultural heritage of the area and the dairy farming that has been practiced there for centuries.
• Description: Stilfser cheese is a semi-hard cow's milk cheese with a smooth, golden-yellow rind and a pale, creamy interior. It is known for its firm yet supple texture and robust, slightly tangy flavor. The cheese is typically aged for at least 60 days, which helps develop its distinctive taste and texture.
• Texture: Firm yet supple.
• Flavor: Robust, slightly tangy, and creamy.

Swiss Cheese

Swiss cheese, known for its distinctive holes or 'eyes,' is a hallmark of Switzerland's cheese-making heritage. This cheese originates from the Emmental region and is synonymous with the country's long-standing dairy traditions.

Swiss cheese develops its distinctive holes or "eyes" through a unique cheese-making process. It begins with the addition of specific bacteria that produce carbon dioxide gas while consuming lactic acid. This gas becomes trapped in the cheese curd, leading to the formation of bubbles.

The cheese is known for its pale yellow color and the signature holes that vary in size. These holes are visually distinctive and a key indicator of the cheese's quality and age.

Traditionally made from cow's milk, the quality of the milk, sourced from Swiss cows grazing in pristine alpine pastures, is essential to the cheese's flavor profile.

Swiss cheese has been central to Switzerland's culinary identity for centuries. Its unique production process and iconic appearance have made it one of the most recognizable cheeses globally.

Swiss cheese is celebrated for its firm yet smooth texture and mild, nutty flavor. The size and number of holes in the cheese are a result of the fermentation process, and they contribute to its characteristic taste and texture.

Highlights:

• Origin: Switzerland
• History: Swiss cheese refers to various cheeses that originated in Switzerland. The term is often used in North America to describe several related varieties that resemble Emmentaler cheese. Emmentaler, one of the most iconic Swiss cheeses, has been produced since the 13th century in the Emmental region of Switzerland. The unique holey appearance of Swiss cheese is due to the formation of gas bubbles during fermentation, a characteristic that has become synonymous with Swiss cheese globally.
• Description: Swiss cheese, particularly Emmentaler, is a unique yellow, medium-hard cheese made from cow's milk. Its distinctive holes, formed by carbon dioxide released by bacteria during the cheese-making process, set it apart from other cheeses. Swiss cheese typically has a nutty, slightly sweet flavor, which becomes more pronounced with aging.
• Texture: Medium-hard with a smooth, firm texture and characteristic large holes.
• Flavor: Mild, nutty, and slightly sweet, intensifying with age

Hard Cheeses

Asiago Cheese

Asiago cheese, a hard, white cheese from Northern Italy, is a testament to the region's rich dairy heritage. With its DOP status, Asiago is crafted exclusively from the milk of cows raised in specific Italian regions, ensuring its authenticity and distinctive flavor.

As it ages, the cheese's texture changes from medium to hard, becoming sharper and creamier in flavor and transitioning from semi-soft to firm.

The cheese's creation, born from a serendipitous mix-up involving milk and wine vinegar, has led to its unique smell and flavor. Known primarily as a table cheese, Asiago is also excellent when grated or shredded, adding a touch of Italian flair to various dishes.

Highlights:

• Origin: Asiago, Veneto, and Trentino regions, Italy
• History: Between the 10th and 15th centuries, sheep raising was predominant in the Asiago plateau, producing savory cheeses originally called "Pegorin." By the 1700s, Asiago production expanded, and in the 18th and 19th centuries, the long maturation of Asiago d'Allevo was produced. The early 1900s saw the introduction of the shorter maturation of Asiago Pressato. Sheep milk was replaced by cow milk in the 19th century. Asiago cheese was introduced to the United States by Italian immigrants in the 1920s and became popular in the late 20th and early 21st centuries. The Consorzio Tutela Formaggio Asiago, established in 1979, guarantees the quality of Asiago cheese.
• Description: Asiago is a cow's milk cheese that can assume different textures depending on its age. Fresh Asiago (Asiago Pressato) is smooth and is often sliced for sandwiches or melted on various dishes. Aged Asiago (Asiago d'Allevo) has a crumbly texture and is often grated for salads, soups, pastas, and sauces. It is classified as a Swiss-type or Alpine cheese.
• Texture: Medium-soft to hard, depending on age.
• Flavor: The flavor varies from mild and sweet in fresh Asiago to strong and sharp in aged Asiago.

Beaufort

Beaufort cheese, an exquisite Alpine cheese from the Savoie region of France, stands as a symbol of the area's rich cheese-making heritage. Renowned for its firm yet supple texture and complex flavor profile, Beaufort captures the essence of its alpine origins.

As it ages, typically for a minimum of five months, it develops a deeper taste with nutty undertones and a subtle sweetness. Characterized by its smooth, pale yellow rind, Beaufort is a testament to the artisanal skills of the local cheesemakers in the French Alps. Its rich flavor and firm texture make it a versatile cheese for enhancing fondues, gratins, and various baked dishes.

Highlights:

• Origin: Savoie region, French Alps, France
• History: Beaufort cheese has been produced in the Beaufortain, Tarentaise, and Maurienne valleys, as well as parts of the Val d'Arly valley in the Savoie region. It was first certified as an appellation d'origine contrôlée (AOC) in 1968. Part of the gruyère family, Beaufort has a long history tied to the dairy farming traditions of the French Alps.
• Description: Beaufort is a firm, raw cow's milk cheese known for its smooth and creamy texture. It is pale yellow and lacks holes, unlike other Gruyère-style cheeses. Made using milk from Tarine or Abondance cows that graze in the Alps, the cheese's distinctive concave shape is achieved using a beechwood hoop or mold.
• Texture: Firm and creamy.
• Flavor: Beaufort boasts a robust, mildly pungent aroma that evokes the essence of alpine pastures. This unique scent is a prelude to its smooth and creamy taste, making it an ideal choice for melting, such as in fondues. It pairs exquisitely with white wine and fish, particularly salmon.

Aged Cheddar

Aged Cheddar is characterized by its firm texture. The aging process, ranging from several months to several years, not only intensifies its flavor but also contributes to its harder, crumbly consistency.

With maturation, Aged Cheddar develops a sharp, tangy flavor, often accompanied by nutty notes. The depth and complexity of its taste make it a standout in the hard cheese category.

The cheese typically exhibits a deep yellow to orange hue, indicative of its aging and sometimes enhanced by annatto.

Highlights:

• Origin: Cheddar, Somerset, England
• History: Cheddar cheese hails from the village of Cheddar in Somerset, southwest England. The natural caves in Cheddar Gorge offered ideal conditions for maturing the cheese. In the 19th century, Joseph Harding, known as the "father of cheddar," revolutionized cheddar production. He introduced vital technical innovations and emphasized dairy hygiene and modern cheese-making techniques, creating the "Joseph Harding method," the first modern system for cheddar production based on scientific principles.
• Description: Cheddar is a firm cow's milk cheese with a hard texture and complex flavor. The cheddaring process involves kneading the curd with salt, cutting it into cubes, and stacking and turning them to drain the whey. This cheese is aged from several months to several years, gaining sharper and more pronounced flavors over time. Traditional aging often occurs in caves, which is ideal for developing its unique characteristics.
• Texture: Hard and crumbly.
• Flavor: Aged Cheddar offers a sharp, tangy flavor with nutty undertones. The depth and complexity of its taste increase with age, making it a favorite among robust cheese enthusiasts. Mature varieties feature a strong, pungent aroma and a firm, slightly crystalline texture.

Manchego

Manchego cheese, a proud representative of Spain's cheese-making tradition, hails from the La Mancha region. This firm cheese, made from the milk of Manchega sheep, is celebrated for its rich and distinctive flavor.

Depending on its maturity, Manchego can range from white to slightly yellow, each shade indicating a different stage of its flavor journey.

Manchego cheeses are aged for one to four months, achieving a firm texture that allows the rich taste of Manchega sheep's milk to shine. The semi-cured variety, aged for only sixty days, is softer and ideal for grating over pizzas, pasta, salads, and other dishes.

Highlights:

• Origin: La Mancha region, Spain
• History: Manchego cheese, crafted from the milk of Manchega sheep, originates from Spain's La Mancha region. Its rich tradition is safeguarded under Spain's denominación de origen system. It has been integral to Spanish cuisine and culture for centuries, securing its place as one of Spain's most essential cheeses, with a significant portion exported globally.
• Description: Manchego is recognized for its firm, compact consistency, and buttery texture, often featuring small, unevenly distributed air pockets. The cheese's color ranges from white to ivory-yellow, while its inedible rind varies from yellow to brownish-beige. Manchego boasts a distinctive, well-developed flavor that is not too strong, creamy with a slight piquancy, and leaves a characteristic aftertaste of sheep's milk.
• Texture: Firm and compact, with a buttery texture.
• Flavor: Manchego's flavor is well-developed yet not overpowering. It offers creamy, slightly piquant notes and a distinctive sheep's milk aftertaste.

Mimolette

Mimolette cheese originates from France. It is celebrated for its unique appearance and rich history, making it a standout in the world of cheese. Known for its bright orange color, Mimolette is instantly recognizable.

The flavor is as distinctive as its appearance. It ranges from nutty and sweet in its younger form to a deeper, more complex profile as it ages. The cheese has a firm, dense texture, which becomes crumbly with age, offering a delightful contrast in both taste and mouthfeel.

The aging process of Mimolette is crucial to developing its character. As the cheese matures, its flavors intensify, making it a favorite among those who appreciate cheese with depth and complexity.

Highlights:

• Origin: Lille, Nord, France
• History: Mimolette cheese was originally produced around the city of Lille, France. It was created at the request of Louis XIV to replace the popular Dutch Edam cheese, adhering to Jean-Baptiste Colbert's mercantilistic policies. Initially colored with carrot juice, Mimolette later adopted annatto for its distinct orange hue. The cheese gained recognition in France and was a favorite of French President Charles de Gaulle.
• Description: Mimolette is a hard cheese made from cow's milk, characterized by its bright orange color from annatto seasoning. The cheese has a spherical shape resembling a cantaloupe melon and typically weighs about 2 kg (4.5 pounds). Its rind, which can become grey-colored due to the presence of cheese mites, enhances the cheese's flavor during aging. Mimolette can be enjoyed at various stages of aging, from young and Parmesan-like to extra-old and hard to chew, developing a hazelnut-like flavor over time. The cheese's unique aging process, involving the addition of cheese mites, is a fascinating aspect that contributes to its complex and evolving flavor profile.
• Texture: Hard and oily.
• Flavor: The flavor evolves from a taste similar to Parmesan when young to a nutty, hazelnut-like taste when aged, especially appreciated in its "extra-old" state.

Parmigiano Reggiano Parmesan

Parmigiano Reggiano, often simply called Parmesan in English, is one of the most famous Italian cheeses. It originates from the regions of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. This cheese is a symbol of Italian gastronomic excellence, steeped in centuries-old traditions.

This cheese is characterized by its pale golden color and rough, natural rind. The rind is stamped with the distinct Parmigiano Reggiano markings, a testament to its authenticity and quality.

The cheese is aged for a minimum of 12 months, but some wheels are aged for 24 months or more to develop deeper flavors. The aging process is crucial for achieving its signature texture and taste.

With a history dating back to the Middle Ages, Parmigiano Reggiano is deeply rooted in Italian culture. It has been produced for over nine centuries and is often referred to as the "King of Cheeses" due to its rich history and esteemed status.

Parmigiano Reggiano is renowned for its hard, granular texture and complex, nutty flavor. It has a rich, savory taste with notes of fruit and spice, deepening as it ages.

Highlights:

• Origin: Emilia-Romagna and Lombardy regions, Italy
• History: Parmigiano Reggiano, also known as Parmesan, is an Italian hard, granular cheese originating from the provinces of Parma and Reggio Emilia. It is also produced in parts of Modena, Bologna, and Mantua. Its history dates back to the Middle Ages, with references in historical documents as early as the 13th and 14th centuries. Parmigiano Reggiano has been protected by the designation of origin laws in Italy since 1955 and in the EU since 1992.
• Description: Parmigiano Reggiano is made from unpasteurized cow's milk and aged for a minimum of 12 months. The production process involves mixing whole milk with naturally skimmed milk, adding starter whey and calf rennet, curdling, heating, molding, and brining. The cheese is aged on wooden shelves and regularly inspected. Authentic Parmigiano Reggiano is known for its sharp, complex fruity/nutty taste and strong savory flavor, with a slightly gritty texture.
• Texture: Hard and granular.
• Flavor: Parmigiano Reggiano has a sharp, complex, fruity/nutty taste with a strong, savory flavor. It is often grated over pasta dishes, soups and risottos, or eaten on its own. It pairs well with a variety of dishes and is known for its umami taste.

Pecorino Re Nero Cheese

Pecorino Re Nero, an Italian cheese from the Tuscan town of Mugello, is a testament to Italy's rich cheese-making tradition. Made from pasteurized sheep's milk, its name combines 'Pecorino,' meaning sheep, with 'Re Nero,' translating to 'black king.'

This semi-hard cheese is ivory-colored and covered with a distinctive thin black wax coating. It is traditionally made using dark ash and olive sediment, which in legend symbolizes fertility.

Nutritional Content: The cheese boasts a fat content of 48%, contributing to its rich flavor.

Pecorino Re Nero has won numerous awards, including the Gold Medal at the World Cheese Awards in 2014 and Best Young Pecorino at Slow Food Osterie d'Italia Parma in 2013. It was also recognized at Vinitaly 2010.

Highlights:

• Origin: Tuscany, Italy
• History: Pecorino Re Nero, also known as Pecorino Toscano, has ancient origins dating back to Roman times. This cheese was traditionally made by shepherds in the Tuscan countryside. The name "Pecorino" comes from "pecora," meaning sheep in Italian. Pecorino Re Nero's name combines "Pecorino" with "Re Nero," translating to "black king," which refers to its distinctive black rind.
• Description: Pecorino Re Nero is made from pasteurized sheep's milk. It is known for its firm, slightly crumbly texture and ivory-colored interior. The cheese is aged for several months, developing a rich, nutty flavor. The black rind, created using dark ash and olive sediment, is now often achieved with wax. With a fat content of around 48%, this cheese boasts a rich taste.
• Texture: Firm and slightly crumbly.
• Flavor: Pecorino Re Nero has a rich, nutty flavor with a hint of sweetness. The taste becomes more intense with age, offering a delightful balance of savory and creamy notes. It pairs well with honey, fruits, and nuts and can be enjoyed on its own or grated over dishes.

Old Amsterdam Cheese

Old Amsterdam cheese is a premium-aged Gouda originating from the Netherlands. It's a product of meticulous Dutch cheese-making, embodying centuries of tradition and expertise. Made from cow's milk, Old Amsterdam is a testament to the high-quality dairy produce of the Netherlands.

This cheese is known for its firm yet creamy texture, characterized by its rich, caramel-like flavor with a slightly nutty undertone. The aging process imparts a delightful complexity, making it a favorite among cheese connoisseurs.

Old Amsterdam boasts a deep amber color, with characteristic white crystals that form during aging, adding to its allure and texture.

While relatively newer compared to ancient Dutch cheeses, Old Amsterdam has quickly become a symbol of the Netherlands' rich cheese-making heritage, celebrated for its distinctive aging process and robust flavor.

Highlights:

• Origin: Netherlands
• History: Old Amsterdam cheese is a premium-aged Gouda originating from the Netherlands. Produced by Westland Cheese, a family-run company with a long tradition in cheese-making, Old Amsterdam undergoes an extensive aging process that sets it apart from regular Gouda, giving it a unique flavor and texture.
• Description: Old Amsterdam is a treat for the taste buds and a feast for the eyes. It is known for its firm yet creamy texture, rich caramel-like flavor, and slightly nutty undertone. The aging process results in the development of characteristic white crystals that enhance its texture and flavor. The cheese has a deep amber color and a smooth, hard rind, making it a visually appealing addition to any cheese platter.
• Texture: Firm yet creamy, with characteristic white crystals.
• Flavor: Rich and caramel-like with a slightly nutty undertone, this cheese is a favorite among cheese connoisseurs. The aging process intensifies its flavor.

Pecorino Romano Cheese

Since Roman times, Pecorino Romano has been a significant part of Italian cuisine, valued as an excellent protein source in areas with scarce meat. Pecorino Romano dates back to ancient Italy by shepherds in the Apennines and Latium. It was a staple in all Italian regions except Sicily, where sheep didn't thrive.

This hard, dry, and salty cheese, made from sheep milk, is known for its sharp taste with a nutty finish.

Pecorino Romano is still produced in limited quantities, mostly for local consumption, as it requires more time to produce than other Pecorino varieties.

The cheese is predominantly produced in central Italy's hilly regions, including Tuscany, Umbria, Lazio, and Abruzzo. While traditionally made from sheep's milk, contemporary Pecorino Romano can also include cow's milk, using laboratory-produced rennet for a trace-free animal product finish.

Highlights:

• Origin: Lazio, Sardinia, and Tuscany (province of Grosseto), Italy
• History: Pecorino Romano is one of Italy's oldest cheeses, dating back to the Roman Empire, where it was a staple in the diet of Roman legionaries. Originally produced around Rome (Lazio), its production expanded to Sardinia in the late 19th century due to increased demand. Pecorino Romano has been protected by the European Union's designation of origin laws since 1996.
• Description: Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. Known for its distinctive aromatic and sharp, salty flavor, this cheese is often grated over pasta or other dishes. It is produced exclusively from the milk of sheep raised in Lazio and Sardinia, using lamb rennet from the same region, making it unsuitable for vegetarians. Pecorino Romano is commonly used in Italian pasta dishes with highly flavored sauces, such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti alla cacio e pepe.
• Texture: Hard and very crumbly.
• Flavor: Distinctive aromatic and pleasantly sharp, very salty flavo

Blue Cheeses

Bleu d'Auvergne Cheese

Bleu d'Auvergne, hailing from the mountainous Auvergne region in France, is a testament to the country's renowned cheese-making heritage. This blue cheese is celebrated for its bold and distinctive character.

The cheese boasts a moist, sticky rind with a creamy white to pale yellow interior laced with blue mold.

Crafted with dedication and skill, Bleu d'Auvergne is a product of the lush, volcanic pastures of Auvergne, contributing to its unique flavor profile.

Known for its creamy, buttery texture, Bleu d'Auvergne is interspersed with characteristic blue veins, which impart a sharp, spicy flavor. This cheese strikes a balance between the richness of blue cheese and a certain earthy mildness.

Bleu d'Auvergne has been granted a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of its region.

Highlights:

• Origin: Auvergne, France
• History: Bleu d'Auvergne was developed in the mid-1850s by French cheesemaker Antoine Roussel. He discovered that blue molds on his curd created an agreeable taste. After numerous experiments, he found that rye bread mold could induce the veining, and pricking the curd with a needle increased aeration, allowing the blue mold to grow. This method quickly spread throughout the region. Bleu d'Auvergne was granted Appellation d'Origine Contrôlée (AOC) status in 1975, ensuring its production follows traditional methods.
• Description: Bleu d'Auvergne is a blue cheese made from cow's milk. Known for its strong yet less pungent taste compared to other blue cheeses, it has a creamy, buttery, but moist texture. It is often produced using Penicillium glaucum mold, which creates its distinctive blue veins. Bleu d'Auvergne is typically aged for about two months in cool, wet cellars.
• Texture: Soft and moist.
• Flavor: Strong and pungent, with a creamy, buttery taste and a moister texture than other blue cheeses.
• Uses: Bleu d'Auvergne is commonly used in salad dressings, pasta seasonings, and as a snacking cheese. It pairs well with sweet wines such as dessert-style Riesling and Sauvignon Blanc, strong, robust red wines, and rich, dark beers like English barley wine or American porter.

Cabrales Cheese

Cabrales is a distinguished blue cheese from the Asturias region in northern Spain. It proudly represents Spain's rich and diverse cheese-making tradition.

This cheese features a natural, rustic rind with an interior that ranges from soft white to greenish-blue, depending on the aging process.

Made in the Picos de Europa mountains, Cabrales is crafted meticulously, embodying the region's natural beauty and dairy expertise.

Cabrales are known for their intense, sharp flavor and pungent aroma, characteristics that blue cheese aficionados cherish. The cheese has a creamy yet crumbly texture, with blue mold veins contributing to its robust taste.

The intense flavor of Cabrales pairs well with sweet dessert wines, sherry, or robust red wines. It also complements fruits like pears, figs, honey, and nuts.

Cabrales cheese has been granted a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of the Asturias region.

Highlights:

• Origin: Asturias, Spain
• History: Cabrales cheese is an artisanal blue cheese produced by rural dairy farmers in Asturias, Spain. Traditionally made from a blend of unpasteurized cow's, goat's, and sheep's milk, it has a stronger, spicier flavor. The milk used in Cabrales production must come exclusively from herds raised in a small production zone in the Picos de Europa mountains. With a long history, Cabrales cheese's name is protected by European law.
• Description: Cabrales cheese is known for its strong flavor, which can be quite acidic and complex, especially when made with mixed milk. It has a cylindrical shape and has been around for two to five months in natural limestone caves. The high humidity and cool temperatures in these caves favor the development of Penicillium molds, creating the characteristic blue-green veins. Traditionally, Cabrales were sold wrapped in sycamore maple leaves, but now it is usually wrapped in dark green aluminum foil with the official PDO stamp.
• Texture: Semi-hard, with a soft, creamy rind and an unctuous consistency.
• Flavor: Strong and sometimes very acidic, with a complex flavor profile when made with mixed milk. The cheese develops blue-green veining and a pungent aroma due to the Penicillium molds.
• Unique Characteristics: Cabrales cheese is notable for its strong, pungent aroma and complex flavor, enhanced by its unique aging process in limestone caves. Its traditional wrapping in sycamore maple leaves has largely been replaced by aluminum foil for commercial production.

Danish Blue Cheese

Danish Blue Cheese, a renowned blue cheese, hails from Denmark, adding to the country's legacy in cheese-making. This cheese is celebrated for its distinctive taste and creamy texture, making it a standout in the world of blue cheeses.

This cheese features a white to pale yellow body marbled with characteristic blue-green veins, creating a striking visual contrast.

Produced with traditional Danish methods, Danish Blue cheese is a testament to the skill and dedication of Danish cheesemakers, who have perfected the art of creating this unique cheese.

Known for its rich, creamy texture, Danish Blue cheese offers a sharp, slightly salty flavor with a hint of sweetness. The blue mold veins running through the cheese contribute to its bold and tangy taste.

To fully enjoy the depth of its flavor, Danish Blue cheese is best served at room temperature, allowing its creamy texture to be fully appreciated.

Highlights:

• Origin: Denmark
• History: Danish Blue, also known as Danablu, was developed by Danish cheesemaker Marius Boel in the early 20th century. Created to emulate the style of Roquefort cheese, Danablu is one of the few Danish cheeses with Protected Geographical Indication (PGI) status, meaning it can only be produced in Denmark from Danish milk and at approved dairies following specific production methods.
• Description: Danish Blue is a semi-soft, blue-veined cheese made from full-fat cow's milk and homogenized cream. It has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks. The cheese is typically drum- or block-shaped, with a yellowish, slightly moist, edible rind. During production, the curds are pierced with copper wires or rods to distribute the Penicillium roqueforti mold evenly throughout the cheese, creating its characteristic blue veins.
• Texture: Semi-soft.
• Flavor: Danish Blue has a sharp, salty taste that is milder than Roquefort. It is often crumbled over salads or served as a dessert cheese with fruit. In Denmark, it is commonly enjoyed on bread or savory biscuits.

Dolcelatte Cheese

In the 1960s, Dolcelatte was introduced to cater to the palates of those seeking a gentler yet still flavorful blue cheese experience. It quickly gained popularity for its rich taste and creamy texture.

Made from cow's milk, Dolcelatte requires careful handling during its production to maintain its unique creamy consistency and flavor.

Dolcelatte is known for its soft, creamy texture, easily spreadable at room temperature. It offers a sweet, mildly spicy, and slightly nutty flavor, with the blue veins adding a subtle sharpness.

Dolcelatte typically ages for about two to three months, a shorter period than traditional Gorgonzola, which contributes to its milder flavor and softer texture.

Highlights:

• Origin: Italy
• History: Dolcelatte, meaning "sweet milk" in Italian, was developed by the Galbani Company specifically for the British market as a milder alternative to Gorgonzola. Made from cow's milk and aged for about 2-3 months, this cheese is known for its creamy texture and mild flavor, distinguishing it from other blue cheeses.
• Description: Dolcelatte features a pale, creamy color with distinctive blue veining. Its mild aroma and sweet, gentle flavor make it appealing to those who find traditional blue cheeses too strong. Produced using cow's milk, the cheese is aged in a controlled environment to develop its unique characteristics.
• Texture: Soft and creamy, Dolcelatte has a smooth consistency that melts easily, making it versatile for various culinary applications.
• Flavor: Dolcelatte boasts a mild and sweet flavor with a subtle tang from the blue veining. Its taste is less intense than other blue cheeses, making it an excellent choice for cheese enthusiasts and those new to blue cheeses.

Fourme d'Ambert Cheese

Fourme d'Ambert, one of France's oldest blue cheeses, hails from the Auvergne region. This cheese is a symbol of France's deep-rooted cheese-making traditions and is known for its mild and refined blue cheese profile.

The cheese has a cylindrical shape and a distinctive natural rind. Its interior is creamy white and laced with blue-green veins, creating an appealing visual contrast.

Crafted with time-honored techniques, Fourme d'Ambert is a testament to the skill and passion of French cheesemakers, who have nurtured this cheese's unique character for centuries.

Fourme d'Ambert is celebrated for its creamy, smooth texture and delicate blue mold that imparts a gentle yet distinct flavor. It offers a perfect balance of mild creaminess with a subtle sharpness.

Fourme d'Ambert boasts a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of the Auvergne region.

Highlights:

• Origin: Auvergne, France
• History: Fourme d'Ambert is one of France's oldest cheeses, with origins dating back to the Roman era. Traditionally made in the mountainous Auvergne region, it has been produced using the same methods for centuries. This blue cheese, made from cow's milk, is protected by the European Union's Protected Designation of Origin (PDO) status, ensuring it is produced in a specific area and adheres to strict standards.
• Description: Fourme d'Ambert is a cylindrical cheese with distinctive blue mold veining throughout its pale yellow interior. It is aged for at least 28 days in humid cellars, where the Penicillium roqueforti mold is encouraged to grow, giving the cheese its characteristic blue veins and creamy texture.
• Texture: Semi-soft, with a smooth and creamy consistency. The rind is natural and thin, sometimes with a reddish hue due to the specific molds and yeasts used during the aging process.
• Flavor: Mild and creamy, with a gentle tanginess from the blue veins. It has subtle, nutty, and fruity undertones, making it less intense than other blue cheeses.

Gorgonzola Cheese

Gorgonzola cheese is a strong-smelling blue cheese that was originally made from sour milk, which gives the finished product its unique taste. It has been around since at least the tenth century but wasn't exported to America until 1922 when Italian immigrants brought their recipe over with them.

Gorgonzolas vary by age depending on how long they have aged for before being sold; younger types can be crumbly, while older ones tend to be creamier because of air pockets forming inside them during maturation.

Gorgonzola is often served with nuts and sweet fruits like pears, figs, or grapes to offset its strong flavor, which can be too overpowering for some people.

Highlights:

• Origin: Lombardy, Italy
• History: Gorgonzola cheese dates back over a thousand years, originating in the town of Gorgonzola, near Milan, in the Lombardy region of Italy. Initially, it was a cheese made to use up the excess milk from the autumn herds. Over centuries, Gorgonzola has become one of Italy's most famous cheeses. It has gained Protected Designation of Origin (PDO) status, ensuring its production follows traditional methods and is limited to specific regions in Italy​​.
• Description: Gorgonzola is a blue cheese made from cow's milk, known for its creamy texture and blue-green mold veins.
• There are two main varieties: - Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy)
  • Gorgonzola Dolce is aged 2-3 months and has a softer, creamier texture.
  • Gorgonzola Piccante is aged for over three months and has a firmer, crumbly texture with a more robust flavor.
• Texture:
  • Gorgonzola Dolce: Creamy and spreadable.
  • Gorgonzola Piccante: Firmer and more crumbly.
• Flavor:
  • Gorgonzola Dolce: Mild, sweet flavor with a gentle tang, making it approachable for those new to blue cheese.
  • Gorgonzola Piccante: Robust, spicy, and tangy flavor, appealing to those who prefer stronger cheeses.

Roquefort Cheese

Roquefort cheese, one of Europe's oldest cheeses, has a storied history dating back to 1070 AD. Originating from Roquefort-sur-Soulzon in France, this blue cheese is renowned for its strong flavor and creamy texture.

Made from sheep's milk, Roquefort is distinguished by its veins of blue mold and an edible white crust, a testament to the region's traditional cheese-making practices.

Roquefort is known for its complex flavor profile, which includes a balance of salty, tangy, and slightly pungent notes, often with hints of buttermilk or cream. The creamy nature, attributed to the sheep's milk, sets it apart from other blue cheeses. It can be crumbled or cut into small pieces, offering a versatile option for cheese lovers.

Roquefort Cheese holds an AOC (controlled term of geographic origin) status, ensuring its authenticity and quality as a product of its unique terroir.

Highlights:

• Origin: Roquefort-sur-Soulzon, France
• History: Roquefort cheese has a storied history dating back to Roman times. According to legend, a young shepherd discovered the cheese after leaving his lunch of bread and sheep's milk cheese in a cave, returning later to find it transformed by blue mold. Roquefort was the first cheese to receive the Appellation d'Origine Contrôlée (AOC) designation in 1925, ensuring that it can only be produced in the limestone caves of Roquefort-sur-Soulzon in the Aveyron region.
• Description: Roquefort is a blue cheese made from raw sheep's milk. It is aged in natural limestone caves, where the Penicillium roqueforti mold thrives, creating the cheese's characteristic blue veins. The cheese has a white, crumbly texture, distinct blue-green veining, and tangy, sharp flavor.
• Texture: Semi-soft and crumbly, with a creamy, moist consistency. The blue veins provide a slightly gritty texture within the creamy paste.
• Flavor: Roquefort is known for its strong, tangy, complex flavor, notable sharpness and a salty, spicy finish. The blue mold adds a robust, piquant and slightly sweet character.

Stilton Cheese

Stilton cheese, an esteemed blue cheese from England, enjoys Protected Designation of Origin (PDO) status. This designation ensures that true Stilton is produced under specific conditions and standards.

Authentic Stilton is produced exclusively in Derbyshire, Leicestershire, and Nottinghamshire using local pasteurized cow's milk.

Stilton boasts a unique crumbly texture coupled with a sharp, salty, and slightly tangy flavor profile. The cheese's flavor evolves with age; younger Stilton tends to be milder, while older Stilton develops a more complex and savory taste.

Stilton is aged for 4-6 weeks before undergoing inspection and approval for sale. This aging period is crucial for developing its characteristic flavors and textures.

This cheese is known for its characteristic blue veins or "blue lines," a result of airflow during production. These veins contribute to both the cheese's appearance and its distinct flavor.

Highlights:

• Origin: England, specifically in Derbyshire, Leicestershire, and Nottinghamshire.
• History: Stilton cheese, crafted since the early 18th century, derives its name from the village of Stilton in Cambridgeshire, where it was initially sold, though it has never been produced there. This cheese gained its Protected Designation of Origin (PDO) status in 1996, ensuring Stilton can only be made in the three designated counties using traditional methods.
• Description: Stilton is an English blue cheese made from pasteurized cow's milk. It is recognized for its distinctive cylindrical shape and crumbly yet creamy texture. Aged for about nine to twelve weeks, Stilton develops characteristic blue veins from the Penicillium roqueforti mold. The exterior has a natural rind, and it is typically not eaten.
• Texture: Stilton ranges from semi-soft to firm, crumbly and creamy. The blue veins provide a slightly gritty texture in the otherwise smooth buttery paste.
• Flavor: Stilton boasts a rich, complex flavor profile that is tangy and creamy, with earthy undertones and a slightly salty finish. The blue veins add a sharpness that enhances the cheese's creamy texture.

Specialty and Artisan Cheeses

Epoisses Cheese

Epoisses cheese, a renowned soft-ripened cheese, originates from the village of Époisses in the Burgundy region of France. This cheese is celebrated for its unique production process and deep historical roots.

The original recipe and production of Epoisses are attributed to the monks at Citeaux in Dijon, France. First mentioned in 1552 by Rabelais, Epoisses has been a staple in French cuisine since the Middle Ages.

Epoisses cheese must be aged for at least six weeks before it is considered authentic. This aging period allows the cheese to develop its characteristic flavor and texture.

Epoisses is known for its creamy, buttery texture and strong, pungent aroma. The cheese is washed in Marc de Bourgogne, a local brandy, which imparts a distinctive flavor profile with earthy and slightly sweet notes.

Epoisses has a thin, edible orange-colored rind with an ivory-yellow interior paste. The cheese's rind develops its color and texture from the brandy wash during ripening.

The rich flavor of Epoisses pairs well with full-bodied red wines, Burgundy whites, or strong ale, enhancing its creamy and earthy taste.

Highlights:

• History: Époisses cheese has a rich history, dating back to the 16th century when monks in the village of Époisses first crafted it. By the 18th century, it had garnered popularity among French nobility, including Napoleon, a notable fan. Although production declined during the World Wars, Époisses was revived in the 1950s. It now enjoys Appellation d'Origine Contrôlée (AOC) status, ensuring it is produced using traditional methods in designated areas of Burgundy.
• Description: Époisses is a soft, washed-rind cheese made from cow's milk, renowned for its intense aroma and creamy texture. The cheese is washed regularly with a mixture of brine and Marc de Bourgogne (a local pomace brandy), giving the rind its distinctive orange-red color and contributing to its strong smell and rich flavor.
• Texture: The rind is sticky and slightly wrinkled. It is soft and creamy, with a smooth, velvety consistency that can become almost liquid when fully ripe.
• Flavor: Époisses boasts a rich, complex, salty, savory flavor with a pronounced umami taste. The interior is creamy and slightly tangy, while the rind adds a more robust, earthy flavor. Despite its strong smell, the taste is surprisingly balanced and nuanced.

Humboldt Fog: American Goat Cheese

Humboldt Fog is a celebrated American goat cheese originating from Humboldt County, California. This cheese stands as a testament to modern cheese-making innovation in the United States.

Inspired by the fog that rolls over the Northern California coast, Humboldt Fog has gained recognition and awards for its quality and distinctive taste.

Crafted by Cypress Grove Chevre, Humboldt Fog is a product of creative cheese-making, combining traditional methods with a unique American twist.

Humboldt Fog is known for its creamy, soft texture and gentle, tangy flavor, which is characteristic of goat cheese. It features a distinctive layer of edible vegetable ash in the middle, adding a subtle earthy note to its taste.

This cheese is visually striking, with a white, velvety rind and a creamy layer near the rind that becomes progressively tangier and firmer towards the center. The layer of ash adds a dramatic visual contrast.

Highlights:

• Origin: California, USA
• History: Humboldt Fog is an artisanal cheese created in the 1980s by Mary Keehn, the founder of Cypress Grove. Named after the local fog that rolls in from Humboldt Bay, this cheese embodies the innovation and craftsmanship of American cheesemakers. It has become a staple in the American artisanal cheese scene, highly regarded for its unique appearance and flavor.
• Description: Humboldt Fog is a soft-ripened type of goat cheese known for its distinctive line of edible vegetable ash running through the center and coating the rind. This cheese is aged for about three weeks, developing a creamy, spreadable texture just under the rind while the interior remains crumbly and dense.
• Texture: Humboldt Fog has a soft-ripened texture with a creamy outer layer that becomes gooey as it ripens, contrasted by a firmer, crumbly core. The line of vegetable ash provides both a visual and textural contrast.

Langres Cheese

Langres cheese, a lesser-known yet highly esteemed French cheese, originates from the Champagne region in France. This cheese is a celebration of the region's deep cheese-making traditions.

Produced with meticulous care, Langres is a testament to the skill and passion of French cheesemakers. It embodies the essence of the Champagne region's dairy craftsmanship.

Langres is known for its soft, creamy texture and pungent, aromatic flavor. The cheese offers a rich, slightly tangy taste with a hint of spiciness, making it a favorite among those who appreciate strong flavors.

This cheese is easily recognizable by its unique shape, with a characteristic well at the top, and its bright orange rind, a result of being washed in annatto.

Langres cheese has been granted a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of the Champagne region.

Langres can be savored on its own, melted over dishes, or used to add depth to sauces. Its strong flavor makes it a standout addition to any cheese board.

Pairing Suggestions: The robust flavor of Langres pairs well with Champagne, Burgundy wines, or strong ales, enhancing its rich taste.

Highlights:

• Origin: Champagne-Ardenne, France
• History: Langres cheese, dating back to the 18th century, originates from the town of Langres in the Champagne-Ardenne region of France. Traditionally made by monks, Langres has been produced using time-honored methods that contribute to its distinctive flavor and texture. It holds Protected Designation of Origin (PDO) status, ensuring its production adheres to specific standards and remains limited to its traditional area.
• Description: Langres is a washed-rind cheese made from cow's milk, known for its characteristic concave top. This indentation is often filled with Champagne or Marc de Bourgogne to enhance its flavor. The cheese boasts a distinct orange-brown rind from being washed in brine and annatto, a natural coloring agent. Langres is typically aged for 15 to 21 days.
• Texture: Langres has a soft, creamy texture with a slightly crumbly center. The rind is sticky and moist, providing a contrasting texture to the smooth interior.
• Flavor: Langres offers a rich, tangy flavor with mild, earthy undertones. It is less intense than other washed-rind cheeses but delivers a complex taste profile. The cheese develops a slightly salty and savory finish, balanced by its creamy texture.

Morbier Cheese

Morbier cheese, with its distinctive appearance and flavor, is a traditional French cheese originating from the Jura region of France. This cheese is a testament to the region's rich dairy heritage and cheese-making expertise.

Morbier is easily recognizable by its central layer of vegetable ash, historically used to separate the morning and evening milk. This ash layer gives Morbier its unique visual identity, with a semi-soft body and a distinctive rind.

Produced with a commitment to traditional methods, Morbier is a product of the lush pastures and skilled cheesemakers of Jura, embodying the essence of French gastronomy.

Morbier is known for its creamy, slightly elastic texture and mild, fruity flavor. The cheese offers a subtle balance of creaminess with a hint of nuttiness and a somewhat pungent aroma.

This is easily recognizable by its central layer of vegetable ash, historically used to separate the morning and evening milk. This ash layer gives Morbier its unique visual identity, with a semi-soft body and a distinctive rind.

Morbier cheese has been granted a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of the Jura region.

Highlights:

• Origin: Jura, France
• History: Morbier cheese originated in the village of Morbier in the Jura region of France. Dating back to the 19th century, farmers traditionally made it using leftover curds from Comté cheese production. To protect the cheese during the night, they would sprinkle ash over the curds, resulting in the characteristic black layer of ash in the middle of the cheese. Today, Morbier is still crafted following traditional methods, though the ash layer is now purely decorative.
• Description: Morbier is a semi-soft cow's milk cheese, easily recognizable by the thin black layer of ash running horizontally through its middle. It is aged for about 45 days to 3 months, during which it develops a creamy texture and a mild, slightly tangy flavor. The rind is washed, giving it a moist and slightly sticky surface with a yellow-to-orange hue.
• Texture: Morbier has a semi-soft and creamy texture with a smooth and supple consistency. The black ash layer adds visual appeal and historical significance but does not affect the texture.
• Flavor: Morbier boasts a mild, creamy, and slightly tangy flavor with earthy and nutty undertones. The washed rind contributes a subtle pungency, balancing the overall flavor profile without overpowering it.

Raclette Cheese

Raclette, a semi-hard cheese from Switzerland, is steeped in the country's alpine cheese-making traditions. Its history dates back to medieval times when Swiss shepherds first melted cheese over a fire to scrape it onto bread.

This cheese typically presents a pale yellow color with a smooth, edible rind. It is commonly sold in wheels or slices, perfect for melting. Traditionally made from cow's milk, Raclette is crafted using specific techniques that contribute to its unique melting properties and rich flavor.

Known for its creamy, smooth texture, Raclette has a distinctively nutty and sometimes slightly sweet flavor. Its superb melting qualities make it ideal for the traditional Raclette dish.

More than just a cheese, Raclette is a centerpiece of Swiss social dining. It is often enjoyed in communal settings and symbolizes warmth and togetherness.

Highlights:

• Origin: Switzerland, specifically the Valais region
• History: Raclette cheese dates back to medieval times, originating in the Swiss Alps. The name "Raclette" comes from the French word "racler," meaning "to scrape," referring to the traditional way of heating the cheese and scraping the melted portion onto food. Initially, it was a meal for Swiss cowherds who would melt the cheese by the fire and enjoy it with potatoes and pickles. Raclette has gained international popularity today, especially for its role in social dining experiences.
• Description: Raclette is a semi-hard cow's milk cheese, characterized by its smooth, creamy texture when melted and its mild, slightly nutty flavor. The cheese is typically aged for about 3 to 6 months, developing a pale yellow color and a firm texture when cold, which becomes wonderfully gooey when heated.
• Texture: Raclette is semi-hard when cold but becomes creamy and smooth when melted. The rind is edible and can become slightly crispy when heated.
• Flavor: Raclette boasts a mild, creamy, slightly nutty flavor with a pleasant tang. It becomes rich and buttery when melted, enhancing the overall flavor experience.

Red Leicester Cheese

Red Leicester is a classic English cheese from Leicestershire. It is a celebration of British cheese-making traditions known for its rich history and distinctive flavor.

This cheese is easily recognizable by its rich orange-red color, caused by the addition of annatto, a natural food coloring. The vibrant hue sets it apart from other traditional British cheeses.

Produced with a commitment to traditional methods, Red Leicester is a testament to the skill and passion of British cheesemakers, embodying the essence of English dairy craftsmanship.

Red Leicester is known for its firm yet crumbly texture and mildly nutty flavor. The cheese offers a subtle balance of creaminess with a hint of sweetness, making it a favorite among those who appreciate milder cheese flavors.

To fully enjoy the depth of its flavor, Red Leicester cheese is best served at room temperature, allowing its creamy texture to be fully appreciated.

Highlights:

• Origin: Leicestershire, England
• History: Red Leicester cheese, originally known as Leicestershire cheese, has a rich heritage that dates back to the 17th century. Inspired by local traditions, farmers in Leicestershire began adding annatto, a natural coloring agent derived from the seeds of the achiote tree, to distinguish their cheese and give it a distinctive red-orange hue. The cheese's popularity soared in the 18th and 19th centuries, and it has since become a cherished part of British cheese-making.
• Description: Red Leicester is a hard cow's milk cheese with a distinctive red-orange color resulting from the addition of annatto. The cheese is aged for about 6 to 12 months, during which it develops a firm but slightly crumbly texture. It has a smooth, dense consistency with a natural rind that is sometimes waxed.
• Texture: Red Leicester is firm and slightly crumbly. The texture is smooth and becomes more crumbly as it ages. The natural rind can be somewhat dry and rough.
• Flavor: Red Leicester has a rich, nutty flavor with a slightly sweet and tangy finish. As the cheese ages, its flavor becomes more pronounced and complex, developing deeper savory notes and slightly earthy.

Reblochon Cheese

Reblochon, a soft washed-rind cheese, hails from the Haute-Savoie region in the French Alps. This cheese is a testament to the rich dairy traditions of the Alpine region and is deeply rooted in French cheese-making heritage.

This cheese is characterized by its distinctive orange rind and soft, pale yellow interior, making it a visually appealing addition to any cheese platter. This cheese is renowned for its creamy, smooth texture and nutty, fruity flavor. The cheese has a fine, velvety rind and a supple, tender paste that offers a delicate balance of earthiness and richness.

The origins of Reblochon date back to the 13th century, with a unique history tied to the farming practices of the time. It was traditionally made by farmers as a way to avoid paying full taxes on their milk production.

A staple in traditional Savoyard dishes like tartiflette. It can also be enjoyed on its own, with bread, or used to add depth to various culinary creations.

Reblochon cheese has been granted a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of the Haute-Savoie region.

Highlights:

• Origin: Savoie, France
• History: Reblochon cheese dates back to the 13th century in the Alpine region of Savoie, France. The name "Reblochon" comes from the French verb "reblocher," meaning "to pinch a cow's udder again." This refers to the practice of partially milking cows to avoid paying higher taxes and then completing the milking later. The second milking produced richer, creamier milk, perfect for making cheese. Reblochon gained AOC (Appellation d'Origine Contrôlée) status in 1958, ensuring its traditional methods and regional production.
• Description: Reblochon is a soft, washed-rind cheese from raw cow's milk. It is characterized by its creamy, supple texture and its distinct orange-yellow rind, which develops through regular washing with brine. The cheese is aged 6 to 8 weeks, allowing it to develop its characteristic flavors and textures.
• Texture: Reblochon boasts a soft and creamy texture with a smooth, velvety consistency. The interior is supple and can become almost runny as it matures, while the rind is slightly sticky and moist.
• Flavor: Reblochon offers a mild, nutty flavor with a hint of sweetness and a slightly earthy undertone. The washed rind adds a subtle pungency, giving the cheese a complex and aromatic profile without being overpowering.

Trappist Cheese

Trappist cheese, named after the Trappist monks who originally produced it, is a testament to the rich history of monastic cheesemaking. These cheeses are made in various Trappist monasteries across Europe and America.

These cheeses often have a natural rind and a smooth, creamy interior. The color and texture can vary based on aging and specific production techniques.

Produced within the walls of monasteries, Trappist cheese is a product of careful, traditional cheesemaking methods, reflecting the monks' dedication to quality and simplicity.

The cheeses vary in texture and flavor depending on the specific monastery and recipe. Generally, they are known for their semi-soft to semi-hard texture and a range of flavors from mild and creamy to more robust and pungent.

Highlights:

• Origin: Various regions in Europe, including Belgium, France, and the Netherlands
• History: Trappist cheese has its origins in the monasteries of the Trappist monks, a branch of the Cistercian Order of the Strict Observance. The tradition of cheese-making by Trappist monks dates back to the Middle Ages. The monks produced cheese to sustain their communities and for trade. The most famous Trappist cheeses come from Belgium, including Chimay and Orval, but they are also produced in other countries with Trappist monasteries.
• Description: Trappist cheese is typically a semi-soft to semi-hard cheese made from cow's milk. It is known for its smooth, creamy texture and distinctive, often pungent aroma. The cheese is usually washed-rind, which gives it a characteristic orange or reddish-brown rind. The washing process, often with brine or beer, encourages the growth of specific bacteria that contribute to the cheese's flavor and aroma.
• Texture: Trappist cheese ranges from semi-soft to semi-hard, with a creamy and smooth consistency. The rind is typically sticky and moist due to the washing process.

Ubriaco, also known as "drunken cheese," is a distinctive Italian cheese originating from the Veneto region. This cheese is celebrated for its unique method of production and rich flavor profile.

The cheese has a distinctive rind that takes on a reddish or purple hue from the grape must. The interior is straw-colored, with a dense and slightly crumbly texture.

The cheese is made by submerging it in a mixture of grape must, a byproduct of winemaking, which imparts a deep and complex flavor. This traditional process reflects the cheese's close ties to the local wine culture.

Ubriaco boasts a firm texture and a robust flavor profile. The cheese absorbs the nuances of the grape must, resulting in a harmonious blend of fruity, wine-like flavors with a hint of nuttiness.

Highlights:

• Origin: Veneto, Italy
• History: Ubriaco cheese, whose name means "drunken" in Italian, hails from the Veneto region of Italy. This cheese has a long tradition that dates back to when local winemakers used leftover grape must to protect their cheeses during wartime. Soaking the cheese in wine was initially a practical solution, but over time, the technique was refined. Today, Ubriaco cheese is celebrated for its distinctive production method and unique flavor profile.
• Description: Ubriaco is a semi-hard cow's milk cheese known for being soaked in red or white wine. This soaking process allows the cheese to absorb the flavors and colors of the wine, resulting in a rind that is often deep purple for red wine or a lighter hue for white wine. The interior of the cheese remains pale, with a firm yet creamy texture.
• Texture: Ubriaco cheese is semi-hard, with a firm but creamy consistency. The soaking process in wine gives the rind a slightly rough texture and imparts a unique color.
• Flavor: Ubriaco boasts a rich and complex flavor profile. The wine soaking imparts fruity and floral notes to the cheese, with a mild tanginess. The cheese itself has a nutty and slightly sweet taste, enhanced by the wine flavors absorbed during the aging process.

Vacherin Cheese

Vacherin cheese, a sublime creation, hails from the mountainous regions bordering France and Switzerland. This cheese is a testament to the Alpine cheese-making traditions, capturing the essence of the region's rich dairy heritage.

Vacherin stands out with its soft, creamy texture, encased in a spruce bark band that imparts a distinctive woody aroma. The cheese's flavor is rich and unctuous, with a slight resinous note from the bark.

Unique in its production, Vacherin is a seasonal cheese, traditionally made only during the winter months when the cows come down from their high pasture grazing and are fed on hay.

There are two main types of Vacherin cheese - Vacherin Mont d'Or from Switzerland and Vacherin du Haut-Doubs, also known as Mont d'Or, from France. Both share similar characteristics but are unique in their subtle flavor nuances.

Both the Swiss and French varieties of Vacherin have been granted protected status, ensuring the preservation of their traditional production methods and regional authenticity.

Highlights:

• Origin: Jura Mountains, France and Switzerland
• History: Vacherin cheese, with its rich and enduring tradition, has been a culinary treasure in the regions surrounding the Jura Mountains, straddling the border between France and Switzerland. The two most notable types of Vacherin are Vacherin Mont d'Or from Switzerland and Vacherin du Haut-Doubs from France. These cheeses, a testament to the art of cheese-making, have been produced for centuries, particularly during the colder months when cows produced less milk, making it a winter specialty.
• Description: Vacherin is a soft, creamy, and often runny cheese made from cow's milk. It is typically encircled with a strip of spruce bark, which imparts a distinct woody flavor to the cheese. The cheese is usually packaged in a wooden box to support its soft, gooey texture.
• Texture: Vacherin cheese is soft, creamy, and often spoonable when fully ripe. The cheese can become almost liquid, making it perfect for spreading or dipping.
• Flavor: Vacherin boasts a rich, creamy flavor with earthy and slightly tangy undertones. The spruce bark adds a subtle resinous note, enhancing the overall complexity of the cheese.

Wensleydale Cheese

Wensleydale cheese is a traditional English cheese from the Wensleydale region of North Yorkshire. It is a celebration of British cheese-making traditions, known for its rich history and unique flavor profile.

This cheese typically has a pale white color and a supple, flaky body. It's often sold in wheels or slices, perfect for both cooking and snacking.

Produced with a commitment to traditional methods, Wensleydale cheese is a testament to the skill and passion of British cheesemakers, embodying the essence of Yorkshire's dairy craftsmanship.

Wensleydale is known for its crumbly, moist texture and mild, clean flavor. The cheese offers a subtle balance of sweet and sour notes, making it a favorite among those who appreciate a milder cheese flavor.

The mild flavor of Wensleydale pairs well with a range of wines and ales, particularly those that complement its sweet and sour notes.

Highlights:

• Origin: Yorkshire, England
• History: Wensleydale cheese has a rich history, being produced in the Yorkshire Dales since the 12th century. French Cistercian monks who settled in the region brought their cheese-making skills, initiating the tradition. Initially, Wensleydale was a blue cheese made from sheep's milk. Over time, the recipe evolved to use cow's milk, resulting in the crumbly white cheese known today. The cheese gained widespread popularity in the 19th century and is now an iconic British cheese, famously associated with the animated characters Wallace and Gromit, making it a part of a rich culinary tradition that spans centuries.
• Description: Wensleydale is a cow's milk cheese known for its crumbly texture and mild, slightly sweet flavor. The cheese has a pale, creamy color and may sometimes contain natural blue veins if left to mature. It typically ages for about 3 weeks to 3 months, during which it develops a tangy, lactic taste.
• Texture: Wensleydale has a crumbly and slightly moist texture. While it becomes creamier as it ages, it generally remains crumbly.
• Flavor: Wensleydale boasts a mild, creamy flavor with a slight honeyed sweetness and a fresh, clean finish. The cheese's tangy lactic acidity balances its mild sweetness, making it versatile and easy to pair with other foods.

1Xynotyro Cheese

Xynotyro is a traditional Greek cheese from the mountainous regions. It is a testament to Greece's rich cheese-making heritage, known for its unique production methods and robust flavor.

This cheese typically has a dry, crumbly appearance, with a color that varies from white to pale yellow. The aging process gives Xynotyro its distinctive rugged and crumbly texture.

Xynotyro is made following age-old Greek cheese-making practices, often by local shepherds. It embodies the essence of Greece's pastoral traditions and culinary expertise.

It is known for its hard, flaky texture and sharp, tangy flavor. Made from sheep's or goat's milk, or a combination of both, it offers an intense aroma and a taste ranging from mildly sour to intensely flavorful, depending on its aging.

Highlights:

• Origin: Greece
• History: Xynotyro, or Xynotyri, is a traditional Greek cheese made from the leftover whey of sheep's or goat's milk. It has been produced for centuries using methods like draining and curing the whey in reed baskets or animal skin bags. The name "Xynotyro" translates to "sour cheese" in Greek, reflecting its tangy flavor profile.
• Description: Xynotyro is a hard, flaky cheese with a melt-in-the-mouth consistency. Its pungent aroma contrasts with its sweet, burnt caramel and sour taste. The cheese can be consumed fresh or ripened for up to three months using microflora bacteria.
• Texture: The cheese is hard and flaky, with a melt-in-the-mouth consistency. As it ages, it becomes harder and more crumbly.
• Flavor: Xynotyro has a complex flavor profile, combining sweet, burnt caramel notes with a sour tang. The pungent aroma adds to its distinctive character, making it unique in various dishes.

Cornish Yarg

Cornish Yarg cheese is a distinctive and intriguing cheese from Cornwall, England. It stands out in the world of dairy for its unique production method and delightful flavor.

The most striking feature of Yarg is its rind of nettle leaves, which are carefully applied by hand. As the cheese ages, the nettles form a natural mold pattern that is visually appealing and contributes to the cheese's overall flavor.

Yarg is made using traditional Cornish cheese-making techniques but with a unique twist – it is wrapped in nettles, giving it a distinctive character and appearance.

Yarg is known for its creamy, crumbly texture and mild, slightly tangy flavor. The nettle leaves, which form an edible rind, impart a subtle, earthy taste to the cheese.

Highlights:

• Origin: Cornwall, England
• History: Yarg cheese, a modern marvel, traces its roots to a 13th-century recipe that Alan and Jenny Gray rediscovered in the 1980s. The name "Yarg" is a playful nod to the Gray family, as it is simply "Gray" spelled backward. Produced by Lynher Dairies, Yarg has evolved into a celebrated cheese in the UK.Description: Yarg is a semi-hard cow's milk cheese known for being wrapped in nettle leaves, which give it a distinctive appearance and flavor. The cheese is aged for around 5 weeks, allowing the nettles to impart a delicate, earthy flavor to the creamy interior. The nettles also form an edible, textured rind.
• Texture: Yarg has a semi-hard texture with a creamy and crumbly consistency. The cheese is smooth and becomes slightly firmer towards the center.
• Flavor: Yarg offers a fresh, creamy taste with a slight tang and subtle earthy undertones from the nettle leaves. The flavor is mild and slightly lactic, making it versatile and approachable.

Zamorano Cheese

Zamorano cheese, a notable and robust cheese, originates from the Zamora province in the Castile and León region of Spain. This cheese is a testament to Spain's rich cheese-making traditions, particularly in the realm of sheep's milk cheeses.

This cheese features a distinctive herringbone pattern on its rind, a hallmark of its traditional pressing method. The interior is ivory to pale yellow, with small eyes dotting the paste.

Made using time-honored techniques, Zamorano is crafted from the milk of the Churra and Castellana sheep breeds, known for their high-quality milk. This cheese embodies the essence of traditional Spanish dairy craftsmanship.

Zamorano is renowned for its firm yet slightly crumbly texture and rich, nutty flavor. As it ages, the cheese develops a deeper complexity, offering a balance of sharp and buttery notes.

Zamorano cheese has been granted a protected designation of origin (PDO) status, ensuring its authenticity and quality as a product of the Zamora region.

Highlights:

• Origin: Castilla-Leon, Zamora, Spain
• History: Zamorano cheese, a unique and distinct product, has been crafted for centuries in the region of Zamora in Castilla-Leon, Spain. This traditional Spanish cheese is made from the milk of Churra and Castellano sheep, breeds native to the region. The cheese-making process, with its unique qualities, has been passed down through generations. Zamorano has been granted Denomination of Origin (DOP) status, protecting its name and production methods.
• Description: Zamorano is a hard cheese made from unpasteurized sheep's milk. It has a pale-yellow color and a natural rind with a distinctive zigzag pattern. The cheese is typically aged for about six months, developing a crumbly texture and a rich, complex flavor.
• Texture: Zamorano has a hard and crumbly texture. As it ages, the cheese becomes more crumbly and develops a firmer consistency.
• Flavor: Zamorano offers a sweet, nutty, and salty flavor with hints of caramel and a slight tanginess. The aroma is sweet, reflecting the richness of the sheep's milk. The Gran Reserva variety, aged up to 18 months, has a deeper, more pronounced flavor with nuts and white chocolate notes.