45 Types of Cheese | A-to-Z | Defined | Photos

Abondance Cheese

Classification: Semi-Hard 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 with a buttery texture, which 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. Abondance cheese is usually eaten as a dessert cheese, with Abondance being compared to other French cheeses such as Saint-Nectaire and Abbaye de Belloc.

Abondance has been described as having an ‘’earthy’’ flavor that makes it different from other cheeses. Abondance cheese is also a common choice for fondue.

American Cheese

Classification: Soft-Ripened Cheese

American cheese is a type of cheese that's often labeled as American singles. Cheese is a processed American cheese product. American Cheese was created to give American consumers the taste of cheese but in an easier format that doesn’t require cutting or measuring. American cheeses are extremely versatile and can be paired with many different foods, such as crackers, grapes, beans, pizza, and fillet steak.

However, they're most commonly found on American sandwiches either on their own or in combination with other types of cheese like sharp Cheddar or Monterey Jack. American cheese may also be called Kraft americanos because it was first manufactured by the company named Kraft back in 1950.

Asiago Cheese

Classification: Hard Cheese

Asiago cheese is an Italian type of hard, white cheese that can only be produced in specific regions of Northern Italy. It has DOP status, meaning it comes from cows whose milk was exclusively used to make this particular style and variety. A popular Italian cheese, the texture can range from medium to hard based on how long the cheese is aged.

As Asiago cheese ages, it becomes sharper and creamier in flavor. Asiago is a popular hard cheese that originated in Italy but can be found all over the world. As Asiago cheese matures, its texture also changes from semi-soft to firm.

Uses & History

Asiago can be used as an appetizer, shredded over kinds of pasta, salads, vegetables, soups, eggs, or sandwiches. The cheese was first created by accident as what began as a simple milk shortage evolved into an unexpected new recipe. A shepherd was carrying milk back to his community when he stopped at an inn for the evening. While there, he left the milk in the care of the innkeeper, who accidentally mixed it with wine vinegar, giving the cheese its distinct smell and flavor.

Asiago is mainly known as table cheese, although it can also be used as grated or shredded cheese. The name Asiago comes from two different words: "asa" means air bladder in the Italian word for "agio" is a diminutive that means warmth with forms of sunshine.

Storage

Asiago cheese should be tightly wrapped to prevent exposure to air that can cause discoloration or oxidation. If wrapping asiago in foil, wrap the cheese before its final use as it will not breathe as well as paper and may sweat. Store asiago in a container topped with either a piece of waxed paper or plastic wrap; cover tightly, and refrigerate for up to two weeks.

If mold appears on the cheese, trim at least an inch below the mold, be careful not to touch the mold with the knife, then rewrap in a new paper. If the cheese turns a dark color and smells unpleasant, discard it.

Blue Cheese

Classification: Blue Cheese - A class of its own

Blue Cheese is a type of cheese with veins or pockets of blue-green mold. The outside is usually yellowish, while the inside can be white to pale green. It has a strong odor, sharp taste, and creamy texture. There are countless varieties and types of blue cheeses and they can be created using different methods and ingredients, but most blue cheeses share those three characteristics: strong-flavored, crumbly, and bite.

History

The history behind how blue cheese came to be is somewhat unclear; however, we do know that one theory attributes its invention as an accident due to the process in which cave-aged cheeses were made during medieval times. The aforementioned theory refers to blue cheese like Roquefort, the oldest continuously-produced blue cheese in France.

Uses

Blue cheese can be enjoyed alone or used in recipes from appetizers to main dishes and even desserts. Some people suggest eating it with sweet items because it balances out the flavors nicely. Blue cheese dressing is a popular condiment on salads and vegetables, while blue cheese crumbles are a common addition to dressings, kinds of pasta, and pizzas. Many people enjoy blue cheese inside of stuffed dates or figs, wrapped in bacon or served alongside meats such as pork chops or steaks.

Blue Cheese Facts

There are countless varieties of blue cheese in the world, but some of the most popular are Danish blue, Fourme d'Ambert, Gorgonzola, Roquefort, Rogue River Blue, and Stilton.

1. Fourme d'Ambert is France's oldest known blue cheese, with records dating back at least 2,000 years. It was made initially in Burgundy by monks for special occasions. In addition to its traditional method of production in cylindrical form using only fresh unpasteurized cow's milk, Fourme d'Ambert is also made in the usual flat wheel shape that is customary of most blue cheeses.
2. Blue cheese was likely introduced to North America by Thomas Dongan, the Irish Governor of New York, in 1683. His family brought Roquefort to America, which they produced for more than 200 years before selling it to several different producers who continue to produce many types of blue cheese today. One example, Point Reyes Farmstead Cheese Company, was founded on an organic dairy farm in Marin County where they have been producing their famous blue cheese since 1971 using milk from grass-fed cows.
3. The California Legislature declared May as "Blue Cheese Month" in 2017 and Assemblymember Mike Gatto presented the resolution to celebrate the quality and production of California's blue cheese. Assemblymember Gatto was quoted as saying, "California cheesemakers produce some of the best blue cheeses in the world, but these local delicacies are virtually unknown outside our state."

Storage

Place your blue cheese in a container capable of holding moisture yet has holes to allow airflow. You can use potting soil or crumpled up newspaper for this purpose. Keep the soil moist throughout the entire curing process.
Make sure your blue cheese doesn't touch anything damp, which will cause it to take on off-flavors.
If you are planning to eat your blue cheese within a month or so, store it in the refrigerator with good airflow around it. If you don't have any open space in your fridge, place an open box of baking soda inside along with your sealed blue cheese container; make sure it's tightly closed otherwise, the moist air will mix with the baking soda and create too much moisture inside the container, which could ruin the blue cheese.
blue cheese makes blue-green mold; it is not dangerous to human health. But if you see black or purple spots on it, do not eat it because bacteria that cause severe disease may be present.
Bocconcini cheese is a mild and creamy fresh Italian cheese, similar to mozzarella. Bocconcini means 'small (or little) mouthfuls' in Italian. Bocconcini cheese is usually made from full-fat cow's milk instead of Boccone Dolce, which is made with buffalo or sheep's milk. Bocconcini has a soft texture and tastes like the white part of a ripe avocado or like cream cheese with a slightly tangy flavor.

Bocconcini Cheese

Classification: Soft-Cheese (No-Rind)

Bocconcini cheese [bokkonˈtʃiːni]; singular bocconcino, the Italian word for "small mouthful," Bocconcini, refers to these small mozzarella cheese balls that can be compared in size and shape to an egg.

Bocconcini cheese smells slightly sweet and milky; it has a very mild taste and the flavor varies depending on the animal's diet. If Bocconcini is made with cow's milk the cheese will taste like cream cheese, avocados, sourdough bread, and have a salty aftertaste. Bocconcini tastes best when it is eaten fresh because it has a short shelf life of 7 days.

It is made using the pasta filata manner technique by curds being dipping into hot whey, kneading them, pulling them to increase pliability and stretchability, then dropping them into cold water as they stretch out. When they reach their final shape (round balls about an inch across), they go back into the hot whey for a short time so that they stay cohesive when cooled off with cold water later on. Bocconcini are quite perishable on account of their high moisture content.

Taste & Pairing

Bocconcini cheese pairs well with wines such as Pinot Grigio or Sauvignon Blanc. Bocconcini Cheese can also be substituted with Boccone Dolce, which has a sweeter taste to it and the consistency of Bocconcini. Still, the only difference is Boccone Dolce is made from goat's milk or sheep's milk rather than cow's milk.

Storage

One way is in water in the fridge, which can be done for weeks. For long-term storage, bocconcini cheese should be frozen in freezer bags after wrapping tightly in plastic wrap. They last about a month this way but do not have as nice a texture as when they are just stored chilled or at room temperature.

Boursin Cheese

Classification: Soft-Cheese (No-Rind)

Boursin cheese is produced by Boursin Gournay, Inc. Boursin Gournay, Inc. was established in 1969 as a subsidiary of Fromagerie Boursin S.A. Boursin cheese varieties are available only in the United States and Canada.

The ingredients to Boursin cheese contain cream, milk, salt, sugar, garlic, and later on yeast extract and parsley.

The first flavored cheese product to be sold nationally in France was Boursin. Boursin has since expanded its lineup to include many more varieties. Boursin cheese is hands down delicious and a popular choice.

When Boursin cheese first came out, its original flavors were Boursin and Boursin Ail et Fine Herbes. As the Boursin Gournay brand grew in France and other parts of Europe, Boursin cheese varieties expanded to include Boursin Pepper (1964), Boursin Chives (1969), Boursin Shallots and Garlic (1971), Boursin with Basil Pesto (1972). Boursin cheese was introduced in the United States in 1983. Boursin flavors produced in America include Boursin Gournay original flavor, Boursin Shallots, and Garlic, Boursin Chive and Onions.

Taste

On average, Boursin cheese tastes salty and buttery but has a much smoother texture than cream cheese. Boursin cheeses can be added to casseroles just before baking or while the dish is still cooking on the stovetop.

Boursin cheese looks like a soft brick-like square wrapped in aluminum foil or wax paper. Boursin cheese also comes packaged in a plastic container and most often, red Boursin cheese can be identified by its label, which reads "herbed Boursin."

Storage

Boursin cheese should be stored in the refrigerator until used. Boursin cheese will keep fresh for ten days if refrigerated between 35-40 F or 75% humidity. Boursin cheese starts to spoil when exposed to oxygen and time, which leads to molding and discoloration.

Butterkäse Cheese

Classification: Semi-Soft Cheese

Butterkäse cheese is the unofficial national cheese of Germany. Butterkäse is a soft-ripened, smear-ripened cow's milk cheese produced in small dairies throughout Bavaria. Butterkäse is originally a product from Bavaria and its name translates to Butter Cheese (Käse - Butter). Most are manufactured at family farms, where traditional methods and "one-man operations are still used.

Butterkäse cheese is a popular type of white cheese used in German cooking and cuisine worldwide. Butterkäse is similar to Morbier or Port Salut.

Butterkäse gets its name because it is made up of layers of butter that add to its rich, creamy taste. Butterkäse cheese has a firm yet crumbly texture with an earthy flavor. It's hard to describe the taste in words; you have to try it yourself!

Butterkäse cheese was likely first produced accidentally when farmers stored their skimmed cream for long periods before selling it for butter production. The bacteria naturally present in the cream and the warm temperatures led to fermentation, which produced a creamy mixture resembling cottage cheese.

Storage

Butterkase cheese should be stored in a cool place without too much humidity and away from light. Butterkase cheeses are usually stored at room temperature because of their high-fat content, making them more stable against mold formation than hard cheeses.
Butterkäse is best when eaten fresh and therefore can be kept for about 1 week at room temperature in the cupboard or 2 weeks wrapped in foil or plastic in the refrigerator and up to 2 months in the freeze.

Camembert Cheese

Classification: Soft-Ripened Cheese

Camembert cheese is a French cheese made from unpasteurized cow's milk. Camembert cheese is a soft-ripened cheese that was first created in Camembert, France. Camembert cheese looks very much like Brie; both are creamy-white with small grey or brown bumps throughout the rind. Both are ripened with special cultures that aid in fermentation and give them their characteristic flavors.

Camembert Cheese feels a little softer than Brie, and it also has a stronger flavor. It can have an intense flavor that varies depending on how it has been preserved, with some resembling Camembert de Normandie. This cheese tastes similar to Brie but with more earthy flavors. It has an edible white rind on the outside and it's made from cow's milk.

Prior to Marie Harel's development of Camembert cheese in the early 1760s, an unpasteurized soft-ripened cheese was already being made in Normandy. This traditional unpasteurized style of Camembert is still produced by some French artisans cheesemakers today.

The new pasteurization requirement was invented because 19th-century French scientists believed that the brie-like bacteria in unpasteurized cheeses were harmful. The famous French chemist and microbiologist Louis Pasteur developed a practical method of stopping bacterial growth by heating milk to temperatures above the boiling point, killing most microbes while leaving desirable cheese cultures unharmed.

Pasteurization gives Camembert its typical tangy flavor by killing off bad bacteria and other pathogens but also kills the helpful lactic-acid-producing bacteria that transform milk into cheese.

Storage

A storage temperature from +2°C to +4°C (36-39.2°F) is a perfect storage temperature for storing camembert cheese. If the storage temperature changes, it can damage the cheese's flavor and appearance because of fat crystallization. Also, if it is stored at too low a storage temperature, mold may grow on the surface of the cheese as well as become crumbly or dry.

For that reason, camembert cheese should not be refrigerated until it has been opened for eating purposes since once opened, it cannot stay fresh as long as unopened packaged cheeses do. Where there are no storage issues such as those mentioned above

This cheese is best eaten at room temperature to get the full effect of the flavor because when it's warm, the flavors are more pronounced. Camembert Cheese can be paired with dark or white chocolate for an even more fantastic pairing experience.

Cheddar Cheese

Classification: Hard Cheese

Cheddar cheese gets its name from cheddar, a village in southwestern England where it was originally made. The cheddar makers of cheddar village were known for their cheddaring process, which involved cutting the curd into cubes to expel moisture and salt cure. Cheddar cheese is a firm cow's milk cheese.

Cheddar cheese is a firm, crumbly cheese made from cow's milk. Cheddar cheese is traditionally made in the area of Somerset, England.

The history of cheddar cheese stems back to Roman times when both Britain and Italy were provinces of the Roman Empire. However, many anthropologists find this theory unlikely because cheddar was first introduced into scientific literature by Sir Walter Raleigh in his work titled "Historie of the World," written in 1614-1615 AD.

Cheddar cheese has a yellow-orange color with a hard texture that can be crumbly or smooth depending on the age when young cheddar tastes slightly sour while older cheddar has a more intense flavor.

This cheese can either be sweet or sour due to the fermenting process. Cheddar is naturally salty but with no preservatives, so cheddar will expire quickly.

Storage

Store Cheddar Cheese in a refrigerator kept at a temperature of 41 degrees Fahrenheit or 5 degrees Celsius with no holes or punctures in the package, which may lead to contamination after opening or cause leakage during storage.

Chevre Cheese | Goat Cheese

Classification: Soft-Ripened Cheese

Chevre Cheese is a type of cheddar cheese. Chevre refers to the French word for goat. Chevre cheese originated in France over 2000 years ago and it has become more popular because of its light taste and is easy to spread.

It is made from pasteurized chevon (goat's milk) that gives chevre cheese its distinctive tangy, earthy flavor. The USDA requires chevre cheese must contain at least 90% chevon; however, most brands contain between 95%-100% chevon. To make chevre cheese, the cream is usually added to the mixture which gives it a higher fat content than other types of cheddar cheese. Some companies use thickeners and stabilizers to give chevre cheese its desired firmness.

Chevres goats produce richer milk than cows, which makes Chevre cheese more flavorful than other cheeses. Chevre has lots of antioxidants that fight against cancer and heart diseases. Chevre is usually white in color with some brownish tint, stringy in texture, soft enough to spread but holds well together when cut into pieces or molded into shape, tangy in taste with cream-like appearance and smooth, rich melting creme consistency. There are also Chevre cheeses with black ash coating.

The chevon used in chevre cheese is produced by small-scale goat farmers whose main focus is on the humane treatment of their goats. These chevon farmers work closely with veterinarians, nutritionists, and microbiologists to ensure that they can produce the highest quality chevon possible. Chevon must be at least 6 weeks old before it can be sold, which ensures that it has had enough time to absorb nutrients from the mother's milk but not too much time, so it becomes overbearing. Also, chevon must come from only healthy animals that pass strict regulations that may even involve blood testing or ultrasounds of the chevron's abomasum and intestines. Because chevre cheese is more expensive than most other types of cheddar cheese, it can be found in specialty food stores or online at retailers.

Storage

Just be sure to keep your Chevre in an airtight container. You can also store it in the refrigerator, but only if you plan on eating the Chevre within a week or so. After that, freeze it.

Chevre cheese pairs well with fresh fruit such as apples and berries due to its tangy flavor. It can also be paired with less traditional ingredients like honey, figs, olives, nuts (especially almonds), watercress, prosciutto, or smoked salmon. This versatility allows for chevre cheese to be included in a variety of dishes, including appetizers (such as bruschetta or a chevre cheese plate), salads, main courses (such as a chevre cheese ravioli), and desserts (including chevre cheesecake).

Colby Cheese

Classification: Semi-Hard Cheese

Colby cheese is a mild-flavored, semi-hard pasteurized cow's milk cheese first produced in 1885 by farmers in Colby, Wisconsin. It has an open springy texture and yellow color with a sweet aroma like the Monterey Jack variety but a more abundant flavor!

Joseph F. Steinwand created Colby Cheese in Colby, WI, in 1874. Colby cheese is often used as a sandwich or pizza cheese. Colby is now manufactured worldwide by Colby Cheese Inc., which was formed after Ralcorp acquired Joseph Siebel's Wisconsin Cheese Group in 2002. Colby Cheese has twice the amount of calcium compared to cheddar cheese. The flavor profile of Colby is mild, with an open texture that becomes creamy when heated due to its higher fat content than cheddar cheese. Colby cheese is also known as Colby-Jack, Colby Jack, Canastoga, and Farmer's Cheese.

Colby cheese is made from both cow and goat milk. Colby cheese gets its name from the town of Colby in which it originated, which was called "Colfax" when the Colby Cheese Company was established. The cultures transform lactose into lactic acid, giving this cheese its distinct flavor and aroma. Colby typically takes about sixty hours to age properly, but many makers age it longer – sometimes more than 100 hours – for an even more intense flavor.

Storage

Keeping your Colby cheese stored correctly can make all the difference in its flavor and quality. The best way to store it is wrapped tightly with wax paper or parchment, put into a fridge that's set at 40 degrees Fahrenheit (5 Celsius); always keep an eye on expiration dates.

Comte Cheese

Classification: Semi-Hard Cheese

Comte cheese comes from France and there are several different types of Comte cheeses Comte cheese is a soft cheese. The texture of Comté varies between creamy and dry depending on the age of the wheel. It is considered a hard-cooked milk product because raw milk is cooked at a low temperature to avoid souring it.

Comte cheese flavor has hints of cumin, mushrooms, and earthy notes. Comte cheese goes well with bread, fruits, dressings, or jams. Comte cheese can also be eaten as a dessert course by itself.

Comte cheese is often served during holidays such as Christmas Eve or New Year's Eve. Comté has a fat content of about 45%. Comté cheese is also made in an 'AOC' or Appellation d'origine contrôlée which means Comté cheese is only made with milk from the Comté region of France.

Cotija Cheese

Classification: Semi-Hard Cheese

Cotija cheese is a popular Mexican cheese with a relatively long history. Cotija cheese has been produced in the northern and central regions of Mexico for over two centuries, and it continues to be one of Mexico's most famous cheeses.

Cotija Cheese is a Mexican cheese with a long history that comes in two varieties: fresh cotija aged is sold as "queso añejo" or "extra añejo." Cotija cheese is commonly used as a topping on soups, salads, and main dishes, and it can also serve as an ingredient in various recipes.

History

Although the exact origins of cotija are unknown, many food historians believe that cotija cheese originated in La Piedad Michoacan, which is located about halfway between the cities of Guadalajara and Morelia. Cotija cheese remained little known outside this area until at least the 1970s, but today it is considered by many to be a staple of Mexican cuisine.

Cotija cheese has also been gaining popularity throughout North America, where it can sometimes be found in ethnic supermarkets. Cotija cheese is traditionally made from cow's milk, but some producers have lately begun making cotija from goat milk as well. Cotija cheeses made from goat milk are often labeled as "queso añejo".

Characteristics and Appearance

Cotija cheese comes in two varieties: fresh and aged. Fresh cotija is a white cheese that has not been aged or cured at all. Aged cotija cheese sold under the name "queso añejo" has been cured for several months or even more than a year. Cotija cheeses are hard and crumbly, and they have a relatively high melting point. This makes them an excellent addition to dishes that require melted cheese.

Cotija cheeses made from cow's milk usually weigh around 1 kilogram or 2 pounds. Cotija cheese made from goat milk tends to be slightly smaller, weighing only about 0.7 kilograms, or 1.5 pounds. Cotija cheeses vary in taste depending on their age (the older the cotija cheese is, the stronger its flavor), but even fresh cotija has a salty flavor that sets them apart from other types of Mexican cheese

Nutrition Facts and Calories

All types of cotija cheese are low in fat and contain only trace amounts of sodium. Cotija cheeses made from cow's milk have about 270 calories per one-cup serving, while cotija made from goat milk contains approximately 260 calories per serving. Cotija cheeses also provide a good amount of calcium and protein.

Availability and Other Notes

Fresh cotija can be found in many Mexican food stores or supermarkets that carry Mexican products. Cotija's that have been aged for several months may sometimes be available in the United States, but they tend to be especially common in Mexican restaurants because their strong flavor enhances many traditional Mexican dishes. Cotija cheese made from cow's milk is sometimes labeled as "queso de la piedad."

Cotija cheese that has been aged for several months usually carries labels such as "añejo," "extra añejo" or "extra añejo reserva." Cotija cheese can also be eaten on its own and adds a distinctive and delicious flavor to salads and main dishes. It can even be mixed with guacamole, crema (Mexican sour cream), or mole sauces for added texture and flavor.

D'Affinois de Brebis

Classification: Soft-Ripened Cheese

The name D'Affinois derives from its geographical location in France (the valley of the river Aff). It is produced in the Montagne Noire region around the town of Caraman at an altitude between 330m-570m above sea level. Gives a perfect condition for sheep to graze and produce milk of exceptional quality.

D'Affinois cheese is made from the milk of sheep which graze in the high pastures of the Pyrénées, where they feed on herbs and flowers, giving D'Affinois its unique flavor. D’AFFINOIS is an unpasteurized cheese that is soft enough to be spread with ease. It has a smooth texture with subtle flavors of cream, earth, and wild thyme or savory.

With a long maturation period, D'Affinois develops stronger flavors. D'Affinois can be served as part of a dessert course – accompanying fresh fruit – or as part of a meal either melted on top of toast or combined with spicy chutneys and fruit coulis.

D’AFFINOIS cheese is excellent for cooking: it melts well and is ideal in gratins, creamy sauces, and savory pies and pastries. D'Affinois is very versatile; try using D'Affinois to line a tart shell or crumble over roasted vegetables.

Dolcelatte Cheese

Classification: Blue Cheese Class

Dolcelatte cheese comes from the Northern region of Italy's Piedmont valley region where dairy farming thrives. Dolcelatte cheese is a soft, creamy Italian cow-milk cheese. Dolcelatte means "sweet milk" in Italian. Dolcelatte has a creamy and buttery taste and smooth texture. Dolcelatte is unripened which makes it retain the flavors of cattle feed such as hay or grasses, herbs, apple or pear juice, nuts, honey, and more! Dolcelatte pairs well with fruit preserves such as fig jam or quince paste.

Dolcelatte is also available in small Dolce latte portions that are cylindrical shaped, which are either covered in black wax or wrapped with leaves. When enjoying wine with this special cheese it pairs well with red wine, particularly Dolcetto d'Alba.

Dolcelatte is also often used as a filling in Italian desserts such as torta di Dolce latte Dolce latte Dolce latte Dolce latte Dolce lattes Dolce latti Dolcelatte cheese Dolcelattes Dolute latte Dolvetite Dolvettae Dolvetas Doluteese ortolata,and panna cotta.

Dolcelatte is made from unpasteurized milk, which leaves the curds naturally creamier than those of other cheeses. It has a rich flavor similar to Dolcelatte and has a semi-soft texture, so it can be cut quite easily once it is at room temperature.

Dolcelatte is generally enjoyed during the evening meal after being left out for 3 hours before being served at room temperature. Pairs well with bread such as sourdough, ciabatta, French baguette, or crackers.

Edam Cheese

Classification: Semi-Hard Cheese

Edam cheese is a Dutch cheese with an interesting history. Its rich history dates back to the 17th century. It was originally manufactured in balls because it stacked well for export, but all exported versions now contain wax coating on them to stop its surface from sticking together while traveling overseas.

The Edam cheese wheels are aged for at least 17 weeks and packaged coated with black wax. These special editions of the world-famous Dutch cheese come from cows bred in Zealand (a region of The Netherlands), and produce milk known around Europe as "the purest dairy product."

Uses & Taste

The Dutch love Edam cheeses. This mild, slightly salty, and nutty cheese with an ivory-colored interior is named after the town where it originated, Edam of the Netherlands.
In European cuisine, you'll find it most commonly associated with Holland where they typically serve their Edams freshly whipped up into Mashed Potato Boats alongside another favorite Dutch delicacy: Gouda Cheese Both these dairy products hail from cows who grazed on lush grasslands before being slaughtered so humans could eat them (yum!). 

Emmental Cheese

Classification: Semi-Hard Cheese

Emmental cheese is a type of Swiss cheese made from non-pasteurized cow's milk. Emmental cheese was first created during the 1700s by an anonymous monk living near Bern, Switzerland. The monk allowed his cows to feed on Emmentaler alps and Emmental cheese was created. Emmental is named after Emme, a river in the Swiss canton that produces Emmentaler. Emmental cheese tastes like a mix of hard and sharp flavors such as nuts, hay, and ripe fruit; it also smells similar to those ingredients or other dairy products such as butter or yogurt.

Emmental has holes evenly distributed throughout the cheese and it comes in large wheels with yellowish aging rinds. Emmental generally lasts about six months once made but can last up to 18 months if stored properly.

Swiss cheese, also called Emmentaler cheese after the Emmental Valley in Switzerland, is a pungent-smelling brown-colored swiss cheese. Emmental cheese is known as one of the staples of Swiss cuisine and is imported to the United States today.

Epoisses Cheese

Classification: Soft Washed-Rind Cheese

Epoisses cheese is a soft-ripened French cheese made in the style of Brie. It's creamy, buttery, and mild with a hint of mushroom flavor imparted by the red wine wash used to age it. The name derives from "epaisse", meaning thick in the dialect spoken in its region of production around Dijon, France. Epoisses are made from unpasteurized cow's milk sourced from herds raised entirely on grass and hay in Burgundy near Epoisses, its region of origin.

The original recipe and production of Epoise Cheese are attributed to the monks at Citeaux in Dijon, France. Epoisses was first mentioned in 1552 by Rabelais, but it has been produced since the middle ages. Epoisses cheese is pate-type with a thin edible orange-colored rind. The interior paste is ivory-yellow with an infusion of delicate flavors from the red wine used to wash the outside of the cheese during ripening.

The cheese Epoisses was first mentioned in 1552 by Rabelais, although it has been produced since the middle ages - Epoisses cheese must be aged at least six weeks before it can be sold to be considered authentic - It takes about one gallon (3.8 liters) of whole milk to make one Epoisses cheese.

Feta Cheese

Classification: Cheese Class Depends On Type

Feta cheese in Greece refers to a brined curd white cheese, normally made with sheep's milk or a combination of sheep's and goat's milk. It is an aged cheese that was traditionally cured in bags made from goatskin.

Feta is mentioned in an old Greek proverb: "Feta boi e fyge ou kapniste" (the feta cheese was burnt by the fire). Feta dates back to at least 800 BC and was produced as early as 1700 BC. Feta became a part of the Byzantine Empire and then spread throughout Europe and beyond.

Feta throughout the Balkans countries usually means Feta cheese but not always. Feta can also be found in other Eastern European cuisines although it may have different names depending on the country where it is produced.

Feta cheese has been known since antiquity when shepherds used to salt their cheeses for preservation purposes. Their sheep migrated every summer toward the mountains where they could find fresh foliage and herbs for grazing, returning to lowlands in autumn through winter months. The herdsmen would bring with them cheese that had been lightly salted so that it would not ferment.

Florette Cheese

Classification: Soft-Ripened Cheese

Florette cheese is a goat's milk, soft-ripened, bloomy rind French cheese produced from the Guilloteau creamery. Florette is manufactured in several sizes and shapes but all hexagonal in shape. Unlike most goat cheeses that typically have a sharp and tangy flavor, Florette has a more delicate flavor with a creamy texture. Florette was created by cheesemaker Jean d'Alos to resemble the classic French triple creme cheese Brillat-Savarin. Florette is an artisanal French cheese made from pasteurized goat's milk enriched with cream to produce its rich and buttery flavor.

Its smooth texture has slight fruitiness to balance out the saltier notes in Florette's paste. The cheese is aged for 2 weeks on spruce boards and sprinkled with a light coating of penicillium candidum to promote the growth of white mold on the surface. Florette ripens into a soft, creamy cheese with just a hint of tanginess balanced out by its sweet and buttery flavor.

Florette is often served with honey and fresh fruit such as peaches, apricots, or figs. Florette pairs well with semi-sweet wines such as Chardonnay or Pinot Noir. Florette has been awarded gold medals at the 2012 World Cheese Awards held in London

Florette cheese, a type of cheddar cheese, was first introduced to the U.S. market in 2008 by Dairy Farmers of America, an alliance between more than 14,000 American dairy farm families working together to market and process their milk and produce products. Florette is an all-natural white cheese available in five flavors: Cottage Herb & Garlic Florette, Mild Florette Flakes for Cooking Florette Flakes with Parsley Florette Flakes with Chives Florette Flakes with Onion & Chives.

Fontina Cheese

Classification: Semi-Soft Cheese

The word fontina means 'fountain' in Italian, which references the fact that fontina cheese often bubbles when melted. Fontina cheese comes from Italy, just like Parmesan cheese. It is a semi-firm cow's milk cheese that has been around since the eighth century B.C. when it was produced by the Etruscans. It is usually made with whole milk and has a fat content of 45%. Cheesemakers age fontina cheese for 4 to 6 months.

Fontina also melts very well, so it's popular for use in fondue. It has a nutty flavor and is quite soft, considering it's aged for 4 to 6 months.

Fontina cheese is pale yellow in color with orange-colored veins. If a fontina cheese-labeled product does not have these colors, it isn't fontina. Another fact about fontina cheese is that since 1964, fontina cheese has been a legally protected name, which means fontina cheese can only come from one place: the Aosta Valley in northern Italy.

If you want to try fontina cheese, it's sold at most supermarkets and specialty stores. Fontina is delicious on its own or as part of a sandwich!

Gorgonzola Cheese

Classification: Blue 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.

Gouda Cheese

Classification: Semi-Hard Cheese / Hard Cheese

Gouda cheese by Swiss tradition is smoked over a mixture of beechwood and straw. The color of Goudas varies from white to yellow with orange hues depending on their age and variety, though all Goudas have annatto added to give them their distinctive color. Gouda cheese range in ages from young Gouda Holland that has a mild, sweet flavor to Gouda Old Gouda which is aged for at least 18 months to develop complex flavors and textures. The distinguishing characteristic of Goudas is their rinds which, like cheese rinds everywhere, are edible though tinged with an orange crust.

The smoked gouda cheese has a smooth, creamy flavor that is slightly stronger than smoked cheddar cheese, but still mild enough to not overwhelm the taste buds. This smoked gouda cheese has a rich, earthy character and rounded saltiness.

Its texture should be firm but should become more creamy as it ages. This smoked gouda cheese tastes best when served at room temperature or slightly warm from being heated in an oven. For those who have never tried smoked gouda before, it tastes similar to other smoked cheeses such as mozzarella cheese.

Smoked gouda cheese can be eaten by itself or used as a topping for salads, kinds of pasta, and breads. This smoked gouda cheese is especially good with fresh green apples. However, smoked gouda cheese has been gaining in popularity for people who enjoy strong cheeses due to the richer flavor that smoked gouda cheese offers.

Gruyere Cheese

Classification: Semi-Hard Cheese / Hard Cheese

Gruyere cheese is a semi-firm, cow's milk cheese that originates from the area around Gruyere in Switzerland. It gets its name because it was originally produced in the valleys of Gruyère

Gruyere cheese is one of the most famous cheeses in Switzerland, Gruyere cheese is also known as Gruyere Swiss or Gruyère. Gruyère is a delicious traditional cheese with a nutty caramel flavor that melts in your mouth. Gruyère has been made since before the 12th century, Gruyer was a Gallo-Roman lord who retired to devote himself to alpine dairy farming. The only real Gruyère comes from Switzerland's Alps and certain provinces of France (mainly Franche-Comté).

Gruyère cheese is made by adding raw milk to heated milk; this process begins when culture bacteria are added to the milk along with rennet. Once the mixture has coagulated Gruyère is then cut into curds and the whey is drained. The curds are pressed in a cheese mold which releases more whey. Gruyère is then cooked again and salt is added. Gruyère can be aged for six months to three years and in rare cases, Gruyère has been allowed to age up to ten to twenty years

Gruyer cheese typically has a golden brown exterior with a strong smell and nutty caramel flavor that melts in your mouth when consumed. Gruyer cheese can be used in many delicious dishes such as fondue, raclette (a Swiss dish), or on its own with wine, grapes, or jam. Gruyer cheese can also be enjoyed after it has been melted, Gruyère is a must for cheese lovers around the world. Gruyère is usually aged for at least six months and Gruyère should always be stored in the refrigerator.

L'Edel de Cleron Cheese

Classification: Soft-Ripened Cheese

L'Edel de Cleron cheese is a pasteurized version of France's most famous cheeses, Vacherin Mont D'or. It's illegal in America due to laws regarding pasteurized cheese but not abroad where it can be enjoyed legally with an authentic French accent on American flavors like blue-veined Kerrygold or aged Gouda for that extra kick, you crave!

L'Edel de Cleron cheese, a cow's milk cheese made in the Franche-Comte region of France that is bound by a strip of spruce bark to help it maintain its shape and give off an aroma like Vacherin. Sometimes this type can be referred to as "faux vache" or "artificial veal."

The first thing you notice about this cheese is its fantastic aroma. The rind has a hint of floral scents with notes from jasmine and wildflowers, while the interior becomes more mushroomy.
This delicious dairy product smells like fresh hayfields after rain; earthy but not too much just enough so your nose can pick out these aromatics.

Manchego Cheese

Classification: Hard Cheese

Manchego cheese is a Spanish cheese most closely associated with the La Mancha region. Manchego cheese is a firm cheese made from Manchega sheep's milk and has a rich, distinctive flavor. This cheese can be white or slightly yellow depending on maturity levels. Manchego cheeses are often consumed as tapas due to the excellent nutty taste which complements food very well.

Manchego Cheese tastes great with breads such as French bread, Italian bread, or rye bread as well as crackers or baguettes. It also goes great with fruits such as pears and apples as well as wines such as sherry, sauterne, rioja, or vermouth. Manchego cheese is often consumed with nuts such as almonds, walnuts, and cashews. Manchego cheese also goes great with jam spreads in addition to having a very nutty flavor that complements foods very well making it great for cooking or grilling meats.

Manchego cheeses are aged for one to four months giving them a firm texture while allowing the rich taste of Manchega sheep's milk to shine through. Manchego cheeses are also softer known as semi-cured if they are aged only sixty days which makes them ideal when grating Manchego cheese over pizzas, kinds of pasta, salad greens, or any other dishes that call for shredded cheese.

Mascarpone Cheese

Classification: Fresh Cheeses (No-Rind)

Mascarpone cheese is an Italian mascarpone made from the fresh double cream of Italian mascarpone and has a 60% butterfat content. It has a slightly sweet taste and often comes in block form. It should be eaten as fresh as possible for the best taste!

Mascarpone cheese hails from the Lombardy region of Italy, its name mascarpone, meaning "made with cream."

Mascarpone can be used as a spread and is commonly used in the dessert tiramisu. This soft, buttery, and spreadable cheese contain at least 30% milkfat. Mascarpone also does not curdle by adding acidic ingredients like lemon juice, and it is often served with fruit and berries.

Traditional mascarpone is made from heavy cream that has been reduced into 60% butterfat content by adding whole milk to the mascarpone curd. Italian mascarpone contains less than 35 percent water. The mascarpone cheese recipe makes a creamy spread for cheesecakes and crepes, a delicious dessert filling and topping, and a luscious addition to fruit salads.

This cheese owes its rich flavor to the fact that it is made from mascarpone curd, which is similar in texture to cream cheese but sweeter and less salty. It has a mascarpone-like texture when eaten by itself but has mascarpone's characteristic milky taste.

Mozzarella Cheese

Classification: Fresh Cheese

Mozzarella cheese is an extremely popular type of Italian swiss cheese that originated in Italy. It was named after the city of Mozzarellas, which is now called Mucca, where it was first made back in the 9th century.

Mozzarella is a fresh type of swiss cheese made from cow's milk. It has a soft, slightly sticky texture and it's very mild in flavor, which makes Oaxaca Oaxacan mozzarella cheese ideal for pairing with other strong flavors like tomato sauce.

Mozzarellas Oaxaca is generally served cold or at room temperature but can also be eaten hot when they're pan-fried or grilled. Fresh Oaxaca Oaxacan mozzarella is often called fior di latte because it's made with whole milk and has firmer curds than other types of Oaxacan swiss cheeses.

Oaxaca Cheese

Classification: Semi-Hard Cheese

Oaxaca cheese is a type of Oaxacan cheese. It's also known as Quesillo Oaxaca cheese or String Cheese Oaxacan. Oaxaca swiss cheese has many names because it's an extremely common type of swiss cheese that originates in Mexico, namely Oaxaca Oaxacans.

The Oaxacan variant of this popular type of swiss cheese is called quesillo Oaxaca or string Oaxacan cheese because it's made with a special technique involving long strips of the Oaxacan swiss hurds, which are dipped in hot water to be molded together. The Oaxacan swiss curd is then rolled up inside the strings so that when you cut into Oaxaca Oaxacan cheese, the curd stretches like taffy.

It's very similar to Oaxacan swiss cheese because Oaxacans Oaxaca's are usually made with cow's milk, but Oaxaca cheese can also be made with goat's milk or a mixture of both for different types of flavor. Oaxaca Oaxacan cheese is more common in central and southern Mexico than it is in northern regions.

Old Amsterdam Cheese

Classification: Hard Cheese

Old Amsterdam cheese is a hard yellow gouda cheese that originated in the Netherlands. Production began around 1950, and Old Amsterdam was introduced to America in 1969. Old Amsterdam cheese has a nutty flavor with hints of sour cream, butter, and egg yolk. It's made from non-pasteurized cow milk. The average shelf life for Old Amsterdam when properly stored is 20 weeks, not including freezing time.

Old Amsterdam is also called Old Dutch cheese or Old English cheese depending on which country it's produced in. Old Amsterdam has won many awards over the years including a silver medal at the Wisconsin Cheese festival eight times (1999-2006) and a bronze medal at the Nantucket Seafood Festival 6 times (1994-2000).

You can find Old Amsterdam cheese at most supermarkets across the country. Look for it in the section where block cheeses are sold or near sliced cheeses like Swiss or cheddar. Old Amsterdam can also be found at specialty cheese shops and upscale grocery stores. Old Amsterdam is available in 8 oz, 1 lb, 2 lb, 4 lb, and 7 lb blocks or wheels.

Ossou Iraty Cheese

• Classification: Semi-Hard Cheese

Ossau-Iraty cheese is a French Basque cheese made from sheep's milk in southern France. Ossou-iraty is available only during spring since it is produced from the milk of the now rare breed of sheep that are fed on fresh grasses and wildflowers growing high in the Pyrénées mountains.

Ossou-iraty has been awarded AOC status, meaning it can be called Ossau-iraty and carries legal protection within the EU. As with other French cheeses with protected status Ossou-iraty may only be made according to strict production rules in defined geographical areas. This ensures consistent quality throughout the year. Ossou-iraty is matured for 3 months during which time it develops a yellow crust with greyish streaks underneath.

Ossau-Iraty has a smooth, creamy texture and an intense, full flavor with hints of fruit. Ossou-iraty has won many awards including gold at the Concours Général Agricole in Paris when it was first introduced in 1987. Ossou-iraty is delicious when served with nuts or dried fruits, honey, or jam, but also goes well with oatcakes or fresh baguette bread. Ossou-Iraty is a wonderful table cheese with a special character that cannot be mistaken for any other cheese. Ossou-iraty is also an excellent cooking ingredient, particularly in gratins, stews, and pasta dishes.

Another interesting fact about Ossau-Iraty is that it is one of the few sheep milk cheeses to have appeared on the marketplace after World War II. Ossou-iraty was first made in France by Basque shepherds who brought their manufacturing methods down from the Pyrenees mountains where they had been making Ossau-Iraty since medieval times.

Ossou-iraty owes its name to the valley of Ossau inéarn (region) and the village of Iraty in Ossau where the association that regulates Ossou-iraty production is based. Ossou-iraty was first awarded the AOC label in 1975, with full legal protection granted by decree in 1982.

Parmesan Cheese - Parmigiano-Reggiano Parmesan

Classification: Hard Cheese

Parmesan cheese is a type of swiss cheese. It's a hard, dry grating cheese with a distinctive flavor and aroma. Parmesan cheese has been described as the king of all types of cheese.

Parmigiano-Reggiano parmesan cheese is a cow's milk swiss that originated in Italy. The parmesan cheese was named after the Parmigiano region of Italy. The world's best types of swiss cheese and types of swiss cheeses come from this area, which is why it has such a distinctive flavor.

Parmesan is considered a hard grating type of swiss cheese because it has a very dry texture with small salt crystals throughout the piece. It's extremely sharp in flavor because of its high-fat content but mellows as you chew it to give way for lots of types of flavors that emerge.

When buying swiss cheeses, look for ones made with whole milk or even better types of fatty cow's milk to ensure they have the best taste possible.

Pecorino Re Nero Cheese

Classification: Hard-Cheese

Pecorino Re Nero cheese is an Italian, pasteurized, sheep’s milk cheese. Pecorino means "sheep" in Italian and Re Nero means "black king".

Produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Pecorino Re Nero is semi-hard in texture and ivory-colored in appearance and is covered with a thin black wax coating that can easily be removed.

This cheese was traditionally made using dark ash and olive sediment to create its coating which symbolized fertility according to legend. Pecorino Re Nero has a nutty and salty flavor with a rustic finish at first but becomes herbaceous later on. Pecoriro Re Nero also has a soft, creamy center and is aged for three months. Pecorino Re Nero has a fat content of 48%. Pecorino Re Nero is also known as Pecorino di Poggio alle Mura in the United States.

Pecorino Re Nero is traditionally served with mostarda pear preserves and sweet wine such as vinsanto or passito wines produced in Tuscany. Pecorino Re Nero is also used grated over pasta dishes or to top pizzas and focaccias. This cheese pairs well with red wines such as Sangiovese, Brunello, Sagrantino, and even Zinfandel if you’re not familiar with Italian wines yet. Pecorino Re Nero is also great as a table cheese as it’s very versatile.

Pecorino Re Nero has won various awards such as the Gold Medal at the World Cheese Awards in 2014 and Best Young Pecorino at Slow Food Osterie d'Italia Parma in 2013. Pecorino Re Nero was also awarded Perfection and Aroma at the Premio Speciale della Giuria during Vinitaly 2010, which is an international wine and food festival held annually every year in Verona, Italy.

Pecorino Re Nero is produced from pasteurized sheep's milk of Tuscany, with no preservatives or additives added into its production process. Pecorino Re Nero is certified by the European Pecorino Cheese Consortium. Pecorino Re Nero is also a certified P.A.T.H. food product which means it has been produced, processed, and prepared in a way that ensures the highest level of protection for consumers from any possible contamination.

Pecorino Romano Cheese

Classification: Hard-Cheese

Pecorino Romano cheese dates back to ancient times in Italy where it was first discovered by shepherds who found their sheep grazing on the wild herbs on some of the steepest mountain slopes in central Italy along the Apennines and Latium. Pecorino cheeses were produced and eaten throughout ancient history in all regions of Italy except for Sicily because sheep didn't thrive well there.

Pecorino Romano is an Italian cheese that's hard, dry, and salty. Pecorino Romano tastes sharp with a nutty finish. Pecorino Romano cheese is made from sheep milk.

Pecorino Romano is still produced today in limited quantities mostly for local consumption because it requires one-third more time to produce than Pecorino Sardo or Pecorino Siciliano. Pecorino Romano cheese is produced throughout the hilly regions of central Italy, especially in Tuscany, Umbria, Lazio, and Abruzzo.

Pecorino Romano has been a significant part of Italian cuisine since Roman times because it's an excellent source of protein for people who live in areas where meat protein sources are scarce. Pecorino Romano was once made out of sheep milk but now Pecorino Romano cheeses are being made from both sheep milk and cow milk using laboratory-produced rennet that leaves no trace of animal products in the finished product

Pimento Cheese

Classification: Fresh 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 & 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.

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

Provolone Cheese

Classification: Semi-Hard Cheese

Provolone cheese is a type of cheese made from cow's milk. Provolone cheese was originally produced in Provo, Italy (hence the name Provolone). Provolone is typically provolone when young (about 4 months), but can be aged up to one year in order to develop a more intense flavor. If provolone is further aged it becomes known as Stravecchio or Stravecchiones and is made in Italy.

Provolone Romano is also known as Provolone Sardo and has been aged for over 50 days to develop its sharp flavor.

It has been said that provolone was invented by Roman Emperor Nero's dairy farmers as they stretched mozzarella into long sticks for their emperor to munch on while he watched gladiator games.

Provolone cheese often appears on antipasto plates with olives, salami, or roasted red peppers. Provolone Cheese pairs well with wine such as Pinot Grigio.

When Provolone is aged for long periods of time, Provolone becomes Provolone cheese. Provolone Cheese can be smoked or unsmoked depending on the type of Provolone cheese being produced. Provolone cheese has a medium to sharp flavor usually found in Italian dishes. It is often grated onto pasta dishes or cut into wedges with oil and spices for dipping. Provolone Cheese can also be used as an ingredient in sandwiches or salads.

Provolone contains very high levels of calcium which help maintain strong bones and teeth. Provolone also contains essential minerals such as iron, zinc copper, and magnesium. Provolone is also a good source of protein and Vitamin B12.

Provolone cheese is made in cylindrical form and varies from 20 inches to 36 inches long and 8 inches to 12 inches in diameter. They are distinguished by ridges running along their sides, provolone cheese tastes mild and slightly sweet with hints of nuts. It is an excellent table cheese or grating variety but also melts well when heated.

Queso de Cabra Cheese

Classification: Semi-Hard Cheese

Queso de Cabra cheese is a pasteurized Spanish table cheese made from goat's milk. Aged for approximately 1 month, this cheese has an ivory-colored pate and a semi-firm texture. While it is made with goat milk, it does not have the tangy flavor characteristics that most people associate with goat cheese. Instead, its flavor is more woodsy with undertones of hazelnuts and almonds.

This cheese possesses a herringbone weave pattern on its orange rind which is typically associated with Spanish cheeses and more specifically Manchego.

Manufactured by the Rocinante Company in Spain, it is commonly known as " Queso de La Serena ," after the town in which the company started selling their Queso de Cabra in 1911. Queso de La Serena is the original Queso de Cabra cheese that was created by Ronda Serratosa using fresh milk from her goats obtained in the mountains of La Serena (hence the name Queso de la Serena).

The Queso de Cabra was originally made for family use only, but it became so popular with local merchants and visitors to the mountain region where he lived that Serratosa began selling small quantities of Queso de Cabra at a roadside tavern near his home. He then moved on to selling Queso de Cabra at other taverns along routes leading into Andalusia. After World War I ended demand quickly grew for Queso de Cabra and Rocinante Company was founded in 1922.

Queso de Cabra has a unique flavor that is softer, creamier, and less tangy than most other cheeses. Queso de La Serena is now made from pasteurized milk to meet the European Union safety standards. However, it does not contain any additives or preservatives; its simplicity of ingredients remain unchanged since its creation nearly 100 years ago.

Queso de Cabra is dryer, fattier (in texture), less salty, and provides more of an overall eating experience than Manchego. Queso de Cabra melts well into sauces due to its low moisture content; however, it best eaten slightly melted with fresh crusty bread, olives, and fruit.

Ricotta Cheese

Classification: Fresh 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 it usually contains no more than 30% fat and therefore little flavor.

In Italy, there are many varieties of ricottas with different consistencies even though they're all 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 what you'd like your final product to taste. 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 as well as savory dishes like lasagna.

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

Roquefort Cheese

Classification: Blue Cheese

Roquefort cheese is one of the oldest cheeses in Europe and dates back to 1070 AD. Roquefort is a blue cheese with a strong flavor. It is made from sheep's milk in Roquefort-sur-Soulzon in France. Roquefort has veins of blue mold throughout and an edible white crust. Roquefort can be crumbled or cut into small pieces for eating. Roquefort cheese is creamier than other blue cheeses due to the sheep's milk. Usually eaten with wine or on a salad.

Roquefort Cheese has its own AOC (controlled term of geographic origin). This cheese comes in two types: non-aged and aged; both are good choices for snacking or eating instead of packaged snacks like chips and crackers!

Roquefort pairs well with dried fruits such as apricots, raisins, and figs. Goes especially well with strong dishes such as gravy beef, boar, venison, and lamb. Roquefort cheese is a favorite eaten with bread in France.

Roquefort Cheese was originally made to help fight against anemia or fatigue because blue-green mold has arsenic in it which helps produce hemoglobin which carries oxygen to the body cells giving them the energy to remain healthy and alive! This cheese contains more calcium than regular cheeses.

Scamorza Cheese

Classification: Semi-Soft

Scamorza cheese is a moist, white Italian cheese similar to mozzarella. Scamorza's name comes from the Italian word for "skimmed" which refers to the fact that Scamorza is made by skimming some of the solid components (whey) from the liquid component (milk). Scamorza has a mild flavor with a hint of saltiness and sweetness. Scamorza cheese tastes rich yet creamy and melts in your mouth giving an unforgettable taste sensation.

Scamorza cheese was first created in Southern Italy where it can be found under various names such as Scafiora, Scamorzetto, or Scamurzetto depending on what part of the country you are in. Available in mozzarella-like blocks or cylinders or sometimes shredded. Scamorza can also be found smoked, which imparts a nice smoky flavor to the cheese. Scamorza is usually found grated as it

Scamorza is also very similar to the Greek cheese Kefalograviera which can be compared to having a mild flavor with a little bit of saltiness. This cheese goes well with many different foods including kinds of pasta, salads, and meat dishes.

Scamorza cheese melts easily which makes it very popular for cooking purposes. It can be baked or grilled without losing its shape.

Use & Taste

Scamorza is most often used as a pizza cheese or an ingredient in pasta. It can also be grilled and eaten on its own with flavored oils and balsamic vinegar. Scamorza's mild flavor pairs well with tomatoes, vegetables, and basil. Scamorza melts well and has a firm texture that stands up to boiling temperatures needed for baking and grilling. Holds its shape during the grilling process, but will begin to soften around the edges once it begins to melt which is about 12 minutes at 400°F (205°C).

Storage

Can be stored in a refrigerator for up to 3 weeks and should be wrapped tightly with wax paper or plastic wrap and kept in the coldest part of your refrigerator, generally at about 35°F. Scamorza cheese is extremely perishable and you must take care not to leave it out at room temperature for more than 2 hours.

This cheese will become extremely hard if frozen, so it is best to grate Scamorza cheese just before use. Scamorza cheese may be stored in the freezer for about 6 months and also can be vacuum-packed. Thawed in the refrigerator before being used.

Saint Andre Cheese

Classification: Soft-Cheese

Saint Andre cheese is a triple crème cow's milk French cheese that has become arguably the most popular triple crème cheese in the world. This affable item is similar to Brie and Camembert, yet with higher fat content for an even richer buttery flavor profile.

Made in the Pyrénées Mountains, this cheese is produced by enriching cows' milk with cream, raising the butterfat content to approximately 75%. Its rind is bright white and velvety in texture. Its interior is soft and creamy with a density similar to a cheesecake. Its flavor is rich and buttery with slight rustic undertones of mushrooms and grass.

What does Saint Andre mean? Saint Andre means Saint Andrew in English.

What is different about Saint Andre compared to other triple crème cheeses? Saint Andre has a higher fat content and richer, more buttery flavor than Brie or Camembert.

Serve Saint Andre at room temperature with fruit, honey, jam, nuts, or on its own. Delicious served with baguette slices or crackers.

Stilfser Cheese

Classification: Semi-Hard Cheese

Stelvio or Stilfser cheese, a cow's milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but was only recognized and called Stelvio in 1914. In the early 1900s, this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese.

Stelvio or Stilfser cheese, a cow's milk Italian dairy product from the Stelvio Valley in the Alto Adige region of Northern Italy. This hardy cheese has been made for centuries but was only recognized as "Stelvis" in 1914 due to its popularity throughout Europe overtime periods before then where it was consumed exclusively locally by those who lived there. In 2003 this DOC style variety became well known when production increased significantly following strong demand from restaurants all across North America.

The area where it is produced is also a German-speaking region and so the cheese also carries the name Stilfser. Stelvio cheese is similar to the Stilfser but it is a bit younger and less refined. Stelvio/Stilfser cheeses are quite popular because of their ease of melting, creamy texture, and sweet nutty flavor.

Stelvio/ Stilfser cheese is aged by wrapping it in birch bark which protected the cheese inside until its release upon brining. Stelvio/ Stilfser is a semi-soft, elastic textured cheese with a creamy flavor that has hints of dried fruit, nuts, and caramel. Stelvio's are golden to red-brown in color with reddish rind due to the particular bacteria introduced to the milk during production at the time of milking.

Stelvio cheese is generally aged around 60 days but can vary depending on the producer’s preferences. Stelvio cheese should be stored in the fridge tightly wrapped in its original wrapping until served to maintain freshness.

Stelvio cheese can also be smoked or stuffed with herbs or other ingredients before aging. Stelvio/ Stilfser is used as an appetizer, in risotto and pasta dishes, lasagna, cheesecake, and pairs well with fruit-like quince. Stelivios are also excellent melted on sandwiches or burgers because their smooth texture allows them to stretch easily without breaking.

Stilton Cheese

Classification: Blue Cheese

Stilton cheese is an unpressed, Protected Designation of Origin (PDO) blue cheese from England. Stilton is produced only in the three counties of Derbyshire, Leicestershire, and Nottinghamshire with local pasteurized cows milk.

Stilton has a crumbly texture with flavor components that are sharp, salty, and slightly tangy. Stilton is aged for 4-6 weeks before it is inspected and approved for sale. Stiltons are known to have characteristic veins or "blue lines" showing where air flows through during production Stiltons various taste depends on how long it has been aged; younger Stilton tastes milder whereas older Stilton tastes more complex and savory.

Stiltons are known to have characteristic veins or "blue lines" showing where air flows through during production Stilts Stilton has a crumbly texture with flavor components that are sharp, salty, and slightly tangy Stiltons various taste depends on how old it is Stilton becomes more complex and savory as it ages Stilton is aged for 4-6 weeks before it is inspected and approved for sale.

Stracchino Cheese

Classification: Soft-Cheese

The name Stracchino literally means in the local dialect "little tired one".

Stracchino cheese is a type of Italian cows' milk cheese. It's also known as Stracchino Milanese, Straccio di Milano, Stragazzi or Stracchino della Valtellina, depending on where it's from.

It's a soft-ripened creamy semi-soft white cheese with a thin natural rind that has been brushed during production with wine and saltwater solution. Most often the rind is yellow but sometimes they're reddish in color due to being pierced with needles to provide air during the aging process so mold ripening can occur faster. The soft white center has a mild, delicate flavor and is smooth.

Stracchino cheese comes in various shapes. Sometimes Stracchino is formed into a long braid-like shape, traditionally made with wooden dowels. Stracchino can also be lightly pressed for an hour or two to remove excess moisture before aging which makes it denser and easier to slice. And Stracchino that goes well with salads is aged about 10 days longer than Stracchino meant for slicing.

The name Stracchino comes from the Italian word stracco which means tired because Stracchino cheese has been known as a peasant food produced by tired cows during the hours they would normally have napped.

Stracchino was brought to Valtellina around 1070 AD by Visconti family. Stracchino is also produced in other parts of Lombardy, Piedmont, and the Veneto regions. Stracchino cheese hails from a family of Italian cheeses that includes Stracchino Milanese, Strachitunt, Strachitunt al Monte, and Strachitunt alle Erbe.

During production, Stracchino cheese is first warmed to 30°-35°C (86°-95°F) to become homogenous before renneting which allows curd to separate from whey easily. After coagulation Stracchino is cut into small cubes to drain excess liquid before being placed into molds where it's pressed lightly for one hour then salted with dry salt for a minimum of six hours. Stracchino cheese is then placed into a brine bath that's kept at 9°C (48°F) and aged from 10 to 45 days as the mold ripening occurs at temperatures between 7-12°C (45.5-53.6°F). Stracchino is turned every other day during the aging process so it matures properly and doesn't stick to the sides of its container.

Stracchino cheese has a fat content of about 30% and depending on age and thickness Stracchino can weigh between 200 g up to 2 kilograms per wheel or Stracchino braid weighs 1 kilogram for each 100 meters long Stracchino braid. Stracchino cheese can be consumed as part of a meal with wine or as a dessert by itself with sweet wines such as Recioto di Soave or Moscato d'Asti. Stracchino creamy flavor is also enjoyed in salads, soups, and risotto dishes.

Swiss Cheese

Classification: Semi-Hard

Swiss cheese is one of the most popular types of cheeses consumed on earth. Swiss cheeses are named after the place where they originate, which is Switzerland, or "the Swiss" region. Switzerland is a region in Europe.

Switzerland has different kinds of cheese, such as swiss cheese, cheddar cheese There are many types of swiss cheese, some of which include Emmental swiss and Appenzell swiss. There are a few different varieties, but they all have a solid texture and holes throughout them. Its pale yellow color comes from the swiss cows that produce the swiss cheese. It has a nutty flavor and savory aroma. Swiss cheese is popular among many swiss because of its strong flavor and taste. The swiss cheese tastes good when it's young, but ages very well over time.

Taleggio Cheese

Classification: Semi-Soft

Taleggio cheese is an Italian cheese, named after the Taleggio Valley in Lombardy. Taleggio has a soft, white rind and a straw-colored interior. The flavor of Taleggio is rich and creamy with fruity overtones; it becomes stronger with age, flavors that harmonize well with many fruit wines Taleggio's fragrant scent is due to climate exposure during aging.

It has been recognized as being one of Italy's best cheeses Taleggio cheese gets its distinctive flavor from the fact that it goes through a long ripening process: Taleggio can be aged up to two months, and sometimes even longer (typically 12-24 months).

Taleggio cheese was awarded protected designation status by the European Union in 2002, which limits the name " Taleggio " to only those cheeses produced in certain provinces of Italy [1] In addition to this there are strict limits on when the cheese can be made: Taleggio cannot be made any earlier than March 10th, nor later than September 15th. Taleggio cheese is sometimes called Taleggio Podolico because it was traditionally produced from the milk of Podolica cows.

Taleggio is a soft-ripened cheese. It has an edible white-colored rind with little holes or no holes at all. The interior paste is ivory yellow in color and slightly sticky to the touch. Taleggio has a high-fat content of 45%. Its smell is pungent yet sweet, reminiscent of mushrooms, often with fruity overtones. Taleggio cheese has been recognized as one of Italy's best cheeses