There are over 1800 different standard and specialty cheeses.
By FDA regulations raw milk cheeses must be aged for 60 days at 35 degrees to prove their cure. They are made with 100% raw milk and or cream. Pasteurized cheese undergoes a heating process to sterilize This process kills all bacteria. Bad bacteria that is unhealthy and prone to causing illness is gone after this process but so is necessary good bacteria required for intestinal flora balance and more.
Process cheese goes through the pasteurization process but must also be treated with any or all of these additives: whey, emulsifiers, additives, fillers, preservatives and excessive salt. Emulsifiers cause water and cheese to blend and stay that way without separation.
Here are a few cheeses to consider:
Abbaye de Belloc also known as ‘Abbaye Notre-Dame de Belloc’ since it was produced by the Benedictine monks at the ‘Abbaye de Notre Dame de Belloc’ in the Pays Basque region of Aquitaine, France. They used sheep milk available in the locality and followed a cheese making process that dates back to 3000 years.
Abbaye de Belloc is a flat wheel shaped traditional, farmhouse, unpasteurised, semi-hard cheese. It has a natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters.
The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma. Ageing process of the cheese ranges from four to ten months. The younger wheels are made in December while the older in July. Both types of cheese wheels are sent to the market in April.
This cheese is good with fruit and cracker plates. Apples are an exceptionally good choice. https://cheese.com/abbaye-de-belloc/
Acapella is a soft goat’s milk cheese produced by Andante Dairy, Soyoung Scanlan. Acapella is a soft cheese that comes in three varieties: ‘Pyramid’ has a truncated pyramid shape with a dry and firm texture weighing around 7-8oz. ‘Round’ weighs about 3oz having a small round shape with a soft and creamy texture. To give a classic French goat milk cheese appearance with soft and creamy texture, Ash is added to ‘Ashed Round’ when salting. The cheese has a mild, buttery taste with a slight herbal aroma. The cheese is served with white Burgundy https://cheese.com/acapella/
Ackawi (also spelled Akawi, Akkawi, Akawieh, or Ackawi) is a Middle Eastern cheese named after the Aker region of Palestine, where it first originated. In Arabic, akkawi means “from akka” loosely translated refers to older sister or mamma.. It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across most of the Levant where it is used as a table cheese, eaten as is or paired with a fruit. https://cheese.com/ackawi/
American is a white cheese often dyed yellow for appearance and is an excellent cooking cheese. It is a good sandwich cheese. American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese”, “cheese product“, etc. Sometimes, instead of the word cheese, it is called as “American slices” or “American singles”. Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese. It contains a good amount of protein and calcium. https://cheese.com/american-cheese/
Balfour is a sheep’s milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. Balfour tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well with fruit. Make sure to pair it with an appropriate wine such as Unoaked Chardonnay or Pinot Noir.
Bel Paese meaning ‘beautiful country’ in Italian, is a semi-soft cheese from the Lombardy region. It was formulated by Egidio Galbani in 1906 who wanted to invent a product that would compete with French Alpine cheeses. The name is derived from a book by Abbot Antonio Stoppani “Il Bel Paese”, published in 1873.
The cheese has a milky aroma infused with a mild buttery flavour. The taste can be compared with Mozzarella and St. Paulin. The pale yellow cheese may occasionally be riddled with “eyes”. The cheese is hard to spread but soft enough to slice. It is wrapped in a waxed, foil or plastic rind.
Bel Paese takes 6 to 8 weeks to mature and comes in several different sizes from small buttons to large 5 lb wheels. An original Bel Paese can be identified by a map of Italy and a picture of Antonio Stoppani on the label of the cheese. The American version has a map of United States on the label.
The Italian cheese goes well with fruits like apples, pears and figs and nuts especially Brazil nuts. As it has good melting capacity, it is often used in casseroles, hot Panini, focaccia or on a pizza. It can be eaten with fruity wines, such as dry red or white. https://cheese.com/bel-paese/
Blue Cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct aroma. This mold is non-toxic in the controlled cheese formula.There are 40+ varieties of Blue Cheese. A well known one is Roquefort. Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the ‘cheese of kings and popes’. Roquefort cheese is protected by AOC guidelines. Appellation d’Origine Contrôlée, or AOC, is a French food-labeling term that protects the style, ingredients, and origin of a product Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is mostly used in salads and dressings. It is good cut in small wedges and served with grapes. crackers and wine coolers. https://cheese.com/roquefort/ https://en.wikipedia.org/wiki/Blue_cheese
Brick cheese is an American cheese from the state of Wisconsin, first made by John Jossi around 1877. The process of making Brick cheese is borrowed from white American Cheddar, although the result produces a slightly soft and distinctly sharper tasting cheese. The name Brick is derived from the original cheese making process when artisans used Bricks to press the moisture out of the cheese. As a Brick cheese matures, the mild and sweet flavour changes to pungent and tangy flavor.
Serve Brick cheese with macaroni, potatoes au gratin, pickled vegetables or on toasted Italian bread. Young Brick cheese goes well with light red wines, Gamay Beaujolais and sweet pickles. Whilst, an aged Brick pairs with robust beers, Porter style ale and hard cider. Brick is a good sandwich cheese. https://cheese.com/brick/
Brie Cheese is the best known French cheese and has a nickname “The Queen of Cheeses”. Brie is a soft cheese named after the French region Brie, where it was originally created several hundred years ago.
In France, Brie is very different from the cheese exported to the United States. “Real” French Brie is unstabilized and the flavour is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteria. Brie is produced from the whole or semi-skimmed cow’s milk.
Brie is one of the great dessert cheeses and comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature. Brie is good served with fruit especially pears. https://cheese.com/brie/
Caciocavallo means “cheese on horseback”. It gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep’s or cow’s milk, it is produced throughout Southern Italy and the Balkans.
The history of Caciocavallo goes back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it. Cheeses similar to Caciocavallo are common all over the Balkans and Southern Italy.
Continuous exposure to humidity in the caves and aging develops sharp, spicy flavours in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine .https://cheese.com/caciocavallo/
Camembert Cheese Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk. Those who produce cheese using Marie Harel’s method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.
The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth interior and a white bloomy rind. It has a rich, buttery flavour. The rind is bloomy white and meant to be eaten with the cheese.
This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider. Good with assorted crackers and berries. https://cheese.com/camembert/
Cheddar Cheese Originally England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.
Cheddar cheese is the most widely purchased and eaten cheese in the world and is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures. Cheddar cheese has a natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.
Joseph Harding, the “father of Cheddar cheese” who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as “close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!” Cheddar is a great addition to a meat sandwich or meat and cheese tray. https://cheese.com/cheddar/
Cheshire is a British cheese produced in the English counties of Cheshire and the neighbouring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century.
Dense and crumbly Cheshire has a pleasant taste and flavour. Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.
Sometimes, to add a different dimension to the cheese, annatto is added to the milk, which gives Red Cheshire a deep shade of red orange. However, there is no difference in the flavour and texture in both cousins. Another variant is a Blue Cheshire ripened with Penicillium culture molds.
An aged Cheshire becomes firmer and darkens considerably. It is now a full-flavoured cheese yet with no hint of bitterness. Though still crumbly, the cheese turns dry with maturity.
Cheshire with its lower salt content makes for a perfect crumble on fruits, chutney, and vegetable and baked dishes. It makes the perfect English muffin with ham and egg. https://cheese.com/cheshire/
Club Cheese is a processed cheese made by grinding cheddar and other cheeses usually with added condiments and seasoning. It is good for snack trays and sandwiches.
Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.
The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a ph range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchatel.
Cream cheese is used in making cheese cakes, appetizers, spreads, dips, cheese ball appetizers and served on bagels either plain or with fruits and vegetables added. https://en.wikipedia.org/wiki/Cream_cheese
Dura is a pressed hard cheese made from unpasteurized sheep’s milk. It is a lightly salted cheese with a mild but complex hints of coconut and a fresh mineral feeling. Matured for at least two months and contains about 30% fat. Dura is great shaved and added as toppers to salads, soups and breaded fried vegetables like zucchini and eggplant also good with fruit, nuts and assorted crackers. https://cheese.com/dura/
Edam Cheese is a semi-hard, pale yellow Dutch cheese with a mildly-tangy and slightly salty taste. Traditionally the cheese is made in a ball shape, but you may also spot it in squat rounds, or a loaf shape. It is a commercial cheese made in cheese factories.
As of December 2010, there are now officially two types of Edam cheese. There is the generic Edam-style cheese, which can be made anywhere in the world, and a protected name type which must be made only in the Netherlands following strict guidelines. The generic Edam-style cheese is just known as “Edam Cheese.”
Edam is made with partially-skimmed pasteurized cow’s milk. Baby Edams, generally under 2 1/2 pounds (1 kg) in weight, are meant to be eaten young, within weeks of being produced. When young, the cheese has a very supple texture, with a very mild, slightly nutty taste.
Some Edams, though, especially larger ones, are aged to let them develop a more complex flavour. Aged ones will be drier, and saltier tasting.Edam that is exported outside the Netherlands is covered with a shiny red wax coating. Occasionally, you may see a yellow wax. The wax originally helped preserve the cheese by preventing surface mold from developing: it still serves this purpose, though today it has an additional, thoroughly-modern purpose — to help market the cheese by giving it a distinctive look on the cheese counter. In the Netherlands, Edam is sold without a wax coating. During high tourist season, though, you may spot it coated in wax for tourists to take home with them more easily.
Outside the Netherlands, there can be different wax colours to indicate different properties: Black wax: aged for at least 17 weeks; Green wax: herb flavoured; Brown wax: peppercorn-flavoured; Orange wax: cumin-flavoured. You can also get vegetarian and lower-fat versions of Edam.
Traditionally, the cheese was made in the town of Edam, a few miles / kilometres north of Amsterdam. Now, Edam is made all over the Netherlands, and indeed all over the world — there are no geographical restrictions. The name is taken to indicate a style of cheese, rather than place of origin. That being said, there is now a special, protected grade of Edam called “Edam Holland. In December 2010, the European Union granted PGI status (Protected Geographic Indication) to the term “Edam Holland.”
Cheese marked “Edam Holland” must be made in the Netherlands. The cheese will have an indicator stamped on the wax saying “Edam Holland”, and assigning each cheese a unique number. “Edam Holland” cheese must be made with cow’s milk. The milk must not be pasteurized, though it may be thermalized.
Remove and discard any wax coating from pieces you use. Edam shreds and slices easily and melts well when cooked. Well-aged ones can be grated. It is excellent served with raspberries and dragon fruit beer. http://www.cooksinfo.com/edam-cheese
Fontina is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 meters and fed only with rich grass to give it a distinctive aroma. Fontina is good served with sea food and a good dessert cheese. Wikipedia
Gjeitost cheese also spelled as ‘Geitost’ and pronounced as ‘Yay-Toast’, is a farmhouse and creamery, semi-hard cheese. It is so popular in Norays that it is also called Norway’s national cheese!
Originally Gjeitost or Geitost used to be entirely of goat milk but today it is made with a blend of goat’s and cow’s milk. Dark brown or honey-brown or golden orange in colour, the cheese is a non-perishable, dessert cheese sold in blocks. It has sweet and caramel-like taste and comes with an unusual, aromatic quality. Kids in Norway eat it as a breakfast treat. It is sliced paper-thin and placed on Norwegian flatbread. It has a sweet caramel flavour that is simply irresistible! It is wonderful served with smoked meats. https://cheese.com/geitost/
Gorgonzola is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.
This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.
Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes. It is wonderful crumbled on salads and served with almonds and almond dishes. https://cheese.com/gorgonzola/
Gouda or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world’s cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavour and smooth texture. The original cheese markets in Gouda are one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.
Gouda is typically made from pasteurised cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurised Gouda cheese produced by the farmers from milk of cow’s grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavoured, hard, golden interior and salty flavour reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age – Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavour than an earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.
In America, smoother and less flavourful commercial Gouda is more popular than Dutch Gouda. Artisans in Netherlands may produce Dutch Gouda using raw milk as well as pasteurised. To enhance the flavour of the cheese, herbs, seasonings, and nuts may be blended. In Netherlands, aged Gouda is commonly used to richen soups andsauces.
Young Goudas are best paired with beer while medium cheeses taste best when paired with a fruity Riesling or Chenin Blanc. A well aged Gouda complements wines that are deeply flavoured such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese. Gouda is available in large wheels with each weighing between 10 and 25 pounds. https://cheese.com/gouda/
Gourmandise is a French processed cheese made from cow’s milk. It is a unique blend of two aged cheeses – Gruyere and Cheddar and cream with a subtle hint of added flavours ranging from nuts, fruits and or liquor. There are two flavours in Gourmandise; one is flavoured with walnuts and pairs excellent with pears, other winter fruits and blue cheeses. The other is infused with kirsch a clear, colourless cherry brandy. Gourmandise is commonly served as a dessert cheese and tastes best with dessert wines like Sherry or Port or well chilled champagne. It is delicious served with dark pitted cherries. https://cheese.com/gourmandise/
Gruyere is named after a Swiss village. It is traditionally an unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours – at first fruity, later becomes more earthy and nutty. The cheese is salted The longer the curing period the better the cheese). This is the perfect cheeses to serve on hot apple pie. https://cheese.com/gruyere/
Harlech Truckle or simply Harlech is a mature mild Welsh cheddar made using pasteurised cow’s milk with chopped horseradish and parsley blended in for that extra “bite”. The cheese is then coated in a distinctive bright orange coloured wax. It is named after the famous Welsh Warriors of the Middle Ages.
The texture of Harlech is smooth and creamy with a peppery, fresh and zingy flavour of horseradish and parsley. Produced by The Abergavenny Fine Food Co of Gwent, Harlech is a great accompaniment to any cheeseboard and all dishes that include cheese. Serve this unique cheese with egg omelet, sandwiches or enjoy it with apples and crusty bread. It pairs well with beer, Burgundy, Zinfandel and hearty ale https://cheese.com/harlech-truckle/
Isabirra is a raw cow’s milk cheese that is brined in sea salt from the Culcasi salt mines, soaked in dark craft beer and coated in three different types of barley malt. The result is a straw coloured paste with speckles of barley malt and an edible brown rind that appears patterned with a toasted coffee aroma. The bouquet of flavours is reminiscent of milk, cream, cocoa, coffee, and fresh cut grass. Isabirra is a perfect snacking cheese good with assorted crackers, olives, pickles and grapes .https://cheese.com/isabirra/
Juustoleipä, also known as Leipäjuusto or juusto, originally comes from Southern Ostrobothnia, Northern Finland and Kainuu. It is known in English as ‘Finnish squeaky cheese’. Other dialects have various names such as narskujuusto that depict the way that fresh leipäjuusto “squeaks” against the teeth when bitten. Among all its synonyms, leipäjuusto is the more commonly known name. It is good with dried fish especially squid, sardines and seafood like shrimp and lobster
It is made from rich cow’s milk It can be made also from reindeer or even goat’s milk. The cheese is often called ‘Leipäjuusto’ (bread cheese) or ‘Juustoleipa’ (cheese bread) since it is ‘toasted’ during its preparation. The oven cheese contains about 20 to 22% milk fat while today’s lighter versions contain about 12% milk fat.
Traditionally, people used to let leipäjuusto get totally dried so that they could then store it for up to several years. For eating, they used to heat the almost rock hard Leipäjuusto cheese on a fire to soften it and to produce appetizing aroma. Even today, the cheese is dried by keeping it in a well ventilated area for a few days. It is a great dried topping cheese for Italian dishes and soups. https://cheese.com/juustoleipa/
Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese “Caciocavallo“. It is particularly popular in Eastern Europe and the Mediterranean.
Kashkaval made from cow’s milk is known as Kashkaval vitosha while a variation made from ewe’s milk is called Kashkaval balkan. Kashkaval preslav is the name given to the cheese made from a mixture of both milks. In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.
This semi-hard cheese is allowed to age for six months during which it develops a piquant, spicy and somewhat salty taste with a slight hint of olive oil. Due to its similarity in taste with the United Kingdom’s cheddar cheese, it is famously called “cheddar cheese of the Balkans”. Kashkaval belongs to the family of pasta filata cheeses that are made by giving the curd a hot bath during the production process.
The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served on a cheese platter or used in salads, appetizers, pizzas, and lasagna. Excellent with crackers accompanying meat trays especially with salami and sausages. https://cheese.com/kashkaval/
Lacey Grey is hand rolled chevre logs with a soft white bloomy rind. It also features an imported vine ash coating beneath the rind, which helps the cheese to age faster. The center of the cheese is bright and white surrounded by a creamy smooth paste. Flavours are mildly acidic with slightly nutty notes and some herbaceous accents on the palate. They become slightly bitter where the ash blends with the rind. Accompany the cheese with acidic young white wines such as Sauvignon Blanc or Chenin Blanc is the best choice, serving wine, cheese, crackers, olives and other condiments together. https://cheese.com/lacey-grey/
Monterey Jack earns the rightful position as a true “American” cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period. An American entrepreneur named David Jack realized its commercial value and started selling it all over California. The cheese came to be known as “Monterey Jack’s” or “Jack’s Monterey,” eventually acquiring the name Monterey Jack.
The cheese is commonly used in Mexican and Spanish cuisine and is a good breakfast cheese going well with eggs and egg dishes. It has a mild flavour and melts really well. It’s akin in taste and texture to Colby and Cheddar. Variants of Monterey Jack known as Dry Jack (aged version) and Pepper Jack (pepper spiced) are also quite popular. Monterey Jack is available across all grocery stores and supermarkets in the United States. Consider Pinot Noir and Riesling with Jack cheese .https://cheese.com/monterey-jack/
Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow’s milk. An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made. Mozzarella is used while making a variety of recipes, including pizza, salads, meats, seafood, and vegetables. https://cheese.com/mozzarella/
Muenster is an American imitation of the French Munster cheese, named after an Alsatian abbey of Munster in the Vosgian Mountains of France. It is made from pasteurised whole cow’s milk. Muenster is smooth, pale yellow in colour with an orange rind, a result of the vegetable colouring added during cheese making. The taste varies from mild & bland like a classic white American cheese to sharp like a Jack cheese. Smooth, moist and soft in texture, the cheese can develop a strong, pungent aroma if properly aged. Though, its mild flavour goes well with dishes where you do not want the cheese to overpower other ingredients. Compared to the European version, the taste and aroma of American Muenster is milder. Also, it is sold younger than its counterpart.
Because Muenster boasts of excellent melting properties, it is used in grilled dishes such as sandwiches, macaroni and cheese, pizza and cheeseburgers. In addition, the cheese is served as an appetizer for snacking. This nibbling cheese is normally served with walnuts and beer.
Nokkelost is similar to Dutch Leiden, Nokkelost is a semi-hard cow’s milk cheese with a creamy texture and thin natural rind. Also, called kuminost, this pale-yellow cheese fully ripens in three months.
Flavoured with cumin, caraway seeds and cloves, it is a bit spicy, nutty and tangy in taste. The cheese with 45% of fats is suitable for non-vegetarians. It can be paired with Red Wine and Ripasso. It is a good snacking cheese https://cheese.com/nokkelost/
Oaxaca also known as Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow’s milk. Belonging to the pasta filata family, similar to a Mozzarella, Oaxaca is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls.
One of the artisanal cheeses, Oaxaca has savory mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas. In addition, Oaxaca is an excellent stuffing cheese in baking recipes. In both texture and flavour, it can be compared to a young Monterey Jack cheese. Although the cheese lacks a strong flavour, its mild taste is a favorite with kids.https://cheese.com/oaxaca/
Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay.
Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack. https://cheese.com/parmesan/
Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.
Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white colour and sweet taste and is good with both green and black olives. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavours of Provolone largely vary depending where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.
Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads. https://cheese.com/provolone/
Quadrello di Bufala Cheese Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300’s. Today, Quattro Portoni in Lombardy makes over 25 different types of cheese from buffalo milk including their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet. Perfect with cured meats, olives, and big, bold red wines. http://www.igourmet.com/shoppe/Quadrello-di-Bufala.asp
Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to “re-cooked”). O Good Ricotta is firm but not solid, and consists of a mass of fine, moist, delicate granules. Ounce for ounce, Ricotta has five times more calcium than the cottage cheese it closely resembles. Organic Valley Ricotta is the first organic Ricotta in nationwide distribution. Ricotta is like a fine-textured cottage cheese and can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips, or with Prosciutto and melon. Ricotta is a favorite in Lasagne, Cannelloni, Manicotti, and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, flavoring, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes. Excellent accompaniments for Ricotta include berries, tangerines, melon, bagels, sweet rolls, and crusty Italian bread, and light crisp white wines such as Sauvignon Blanc or Chenin Blanc. http://organicvalley.custhelp.com/app/answers/detail/a_id/119/~/what-is-ricotta-cheese%3F
Romano is a hard cheese of Italian origin prepared predominantly with cow’s milk or sheep’s milk or goat’s milk or mixtures of two or all of these. Made since the 1st century B.C., there are several types of Romano cheese. Determined by the type of milk used, name of Romano cheeses may be preceded by the word Vaccino (cow’s milk), Pecorino (sheep’s milk) or Caprino (goat’s milk). The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government.
One of the most popular Italian cheeses, Romano cheese is made from pasteurised or unpasteurised milk. It has a grainy texture, a hard and brittle rind and grates easily. The curing of Romano takes not less than 5 months and longer if it is planned for grating.
Every Romano cheese has its own peculiarities and shows different shades in texture, flavour and cooking uses. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat’s milk has an extremely sharp taste. The third variety made from cow’s milk, Vacchino Romano, is very mild in flavour.
Romano cheese works excellent as a table cheese. It can be grated over pasta, soups and salad or shaved onto cooked dishes and cream sauces. Hard cheeses like Romano best pair with fruity wines like Riesling and Prosecco. https://cheese.com/romano/
Samso cheese is named after an island from which it originated. During 1800, the King of Denmark invited Swiss cheese makers to teach the farmers and locals in Denmark the art of cheese making. After successfully preparing the cheese on their own, the Danish people named it ‘Samso’.
The cheese made in form of discs or blocks from pasteurised cow’s milk, Samso has an elastic texture, irregular-sized eyes. It is yellow in colour with golden rind and is covered with a yellow wax. This young, gentle and nutty cheese has sweet and sour notes and supple interior.
Though milder in flavour, it resembles Emmentaler and tastes best when ripen for 3 to 6 months at least. But it is also said that if aged more than that, the cheese develops a sweet and sour pungency. Samso is a good sandwich cheese especially with rye bread.https://cheese.com/samso/
Schabziger sold under the name sapsago in the United States, is a traditional Swiss cheese produced in the Canton of Glarus in Switzerland. Records suggest the cheese was made by the monks of Glarus since the 8th century. But its recipe was formally protected on 24th April 1463 at the Glarner Landsgemeinde, when it was decided that in order for the cheese to be called Schabziger, it had to be marked with a stamp. This makes it one of the oldest protected cheeses in the world.
The cheese is produced from skimmed cow’s milk with addition of blue fenugreek, a type of clover which gives the cheese a pale lime colour. It is an extremely expensive herb brought to Europe in ancient times from the Middle East. At the last stages of production, Schabziger is molded into distinctive conical shapes and then wrapped in silver foil, ready to be sold.
Texturally, the cheese is dry, hard and aged while flavour wise it is pungent, spicy and delicious. If a milder taste is required, the cheese is mixed with butter to make a spread called Zigerbutter. The cheese is used in cooking as a condiment or as a dipping similar to the Dukkah. It is also grated over food or the butter-mix paste is spread over bread or crackers. The cheese is high in protein and almost fat-free. https://cheese.com/sap-sago/
Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like. It has a savory, but not very sharp taste. Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as ‘eyes’ while some do not. Swiss cheese without eyes is known as ‘blind’. But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavour!
The process of Swiss cheese making is designed in a way that no rind forms on the cheese. It can be eaten with fruits such as apples, pears, grapes and thinly-sliced prosciutto ham and salami. Fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.https://cheese.com/swiss/
Taleggio is an Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well as in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 – 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as radicchio and rucola, it tastes like a wonder. It melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites. https://cheese.com/taleggio/
Tupi cheese also known as “fromage de Tupi” (cheese in a pot), is a traditional cheese found in Pyrenees Mountains of Catalonia. A fermented cheese aged in a clay pot (“tupina”) for almost 4 months. It is made with sheep, goat and/or cow’s milk and liqueur or olive oil. This cheese is hard in texture with garlic as a seasoning. With a very spicy and tangy flavour, it’s taste is very similar to Italian cheeses like Parmigianino etc. As it has a very pungent flavour.
Tupí is mixed with tomato sauce, butter or honey to soften its flavour. It is generally served with bread and cold cava wine. The main highlight of Tupí cheese is that, compared to other cheeses, it doesn’t need to be refrigerated. The cheese is served in clay vessels in which it is individually aged. https://cheese.com/tupi/
Ulloa Cheese is made of pasteurised cow’s milk. Ulloa is produced in Galicia, Northwestern Spain. It is available in both farmstead and industrial versions where the former ones are seldom sold, occasionally at local markets. Arzúa Ulloa is sometimes referred to as ‘Queso de Ulloa’, and ‘Queixo do Pays’, which means ‘cheese from the land’. This pale soft cheese is a bit creamy, but becomes stronger if it ripens for a long time. It has a smooth, waxy and pliable rind dotted with sporadic blue or white mold spots. The interior paste has a smooth velvety texture, and colours of ivory. The cheese tastes clear, light sweet and creamy similar to Tetilla. It is a perfect cheese as a dessert, and when melted on a toast it tastes amazing. https://cheese.com/ulloa/
Vasterbottensost In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by the Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.
Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of wheel, with smooth, yellow waxed rind.
Swedish enjoy this cheese at August crayfish parties and is a must have ingredient in the highly popular Västerbotten cheese pie. https://cheese.com/vasterbottenost/
Weichkaese is German for “soft cheese”. It is a generic term for all soft cheeses with relatively high water content of around 50% and above. Weichkaese may be made from pasteurised milk, thermized milk or from raw milk and has a maturity period of few weeks. There are two varieties of Weichkaese: white cheese with a velvety white coating of mold such as as Brie, Camembert Suisse or Tomme and soft cheese with brown rind like Reblochon, Limburger, Muenster or Vacherin Mont-d’Or AOP.
Weichkaese is a popular dessert cheese that pairs well with fruits and bread as a snack. It is also suitable for baked dishes or for browning vegetables and potatoes. If stored in a cool place, soft cheese lasts for one week .https://cheese.com/weichkaese/
Xynotyro also known as Xynotyri, is a Greek cheese made using leftover whey from sheep or goat’s milk. It is a hard and flaky cheese with a melt-in-the-mouth consistency. The pungent aroma sharply contrasts the sweet, burnt caramel, lanolin and sour taste of the whey.
A traditional Xynotyro is prepared by draining and curing whey in reed baskets and allowing it to mature in animal skin bags. The cheese is either consumed fresh or ripened for three months. Having only 20 per cent fat content makes Xynotyro one of the most delicious, natural, low-fat cheeses. Perfect with assorted crackers, olives, pickles, peppers and vegetable trays. https://cheese.com/xynotyro/
Yeo Lake is a crottin-style (small round) cow milk cheese from the Lombardy region of Italy, imported and sold by Fifth Town Artisan Cheese. It is made on a small alpine farm, where the makers age it for 35 days, until the cheese develops a yellow, red, and blue rind. As it ages, the flavours become more piccante (spicy) but retain its creaminess. The cheese is named for West Lake as the blue highlights on this cheese are reminiscent of those waters. Yeo is British for ewe. Yeo is great melted in casseroles especially with pasta and red sauces. https://cheese.com/yeo-lake/
Zamorano is a famous Spanish sheep’s milk cheese made in the region of Castile-Leon, Zamora. This hard cheese takes almost 6 months to mature fully. It has a pale-yellow colour with crumbly texture and contains 45% fat.
Zamorano has buttery and nutty taste, which is served as a table cheese with White, Red as well as Zinfandel wine. It gets characteristic flavour because of the breed of sheep – the small, scruffy Churra and the Castilian sheep.
Due to a distinctive zigzag pattern and cylindrical shape, Zamorano appears similar to Castellano or Manchego. https://cheese.com/zamorano/