Cheese making

Types of Cheese

Just Cheese




Aberdeen Crowdie

Unripened cheese, similar to cottage cheese. Made in England and Scotland. May contain caraway seeds. The only semi-cooked cheese in the British Isles. Delicious with oatcakes.


A Swedish blue cheese made with cow's milk


Usually sheep and goat's milk blended. May include cow's milk. Curdled with rennet. From Portugal.

Allgau Emmentaler

Germany's most famous hard cheese. Made of cow's milk. The flavour ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting

Alsatian Muenster

A French cheese, first produced in the middle ages by monks. Spicy flavour


Mellow, semi-soft cheese made from goat's milk. A German cheese.


Very mild, creamy yellow. Processed cheese. Used for sandwiches and snacks. Goes with crackers and bread.


A Swiss cheese that is marinated in cider or white wine and spices before aging. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavour than Gruyere. Produced in the 11th century by monks. A worthy cheese.



Made from buttermilk; nut-like flavour. May contain caraway. A Danish semi-soft cheese

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A Russian cheese made of sheep's milk. Semi-hard with a nutty flavour.

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Ardennes Herve

A velvety textured dessert cheese from Belgium


A braided cheese also called Oaxaco. Melts easily. A Mexican cheese


A sharp-flavoured Italian cheese, originally made of sheep's milk, now of cow's milk. The poor man's Parmesan. When young it is firm, slightly salty cheese and good for sandwiches. Best for grating when it becomes older and hardens. American Asiago isn't as fine as cheese as its Italian counterpart.


A French cheese made from cow's milk; blue-veined.


A rich soft cheese from Portugal, made of sheep's milk

Baby Gouda

American semi-soft cheeses. Mild with a bit more butterfat than un-aged Edams.


Bavarian cheese, brick-shaped. Almost as pungent as Limburger.


A French firm cow and goat's milk cheese. The flavour enhances with age. The older it gets, the more strongly sour it becomes.


A French cheese also known as Fromage de Troyes. Pungent.

Bath Cheese

An English soft cream cheese that is delicately flavoured


A Swiss cheese. Similar to the flavour of Tilsiter

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Bayrischer Bierkäse

A Bavarian cheese. The best way to eat this is to dip it in your stein of beer.


Also called Gruyere de Beaufort. Similar to Gruyere but with little or no holes. Also softer and more mild. A French cheese


Semi-soft French cheese. Mild and creamy, much like Brie.

Beenleigh Bleu

A local blue-veined cheese from Devon. Made of sheep's milk.


A cheese made of sheep's milk. Portuguese. When young, it is soft and buttery but as it ages, it becomes semi-hard and picante. Moderately salty

Bel Lago

Delicately flavoured, semi-soft cheese. Made in Switzerland

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Semi-soft with a flavour similar to Gruyere. Also known as Tete de Moine. Made in Switzerland


A French triple-crème cheese. Mild.

Bel Paese

Mild, rich texture; spongy; creamy yellow interior. Bel Paese is from the Lombardy region of Italy. It is a modern, creamery, semi soft cheese and has a light, milky aroma. It is matured for 6-8 weeks. The genuine Italian article can be identified by its wrapping which features an image of a priest and the map of Italy.  The name means "beautiful land" and was inspired by the title of a book by Stoppani. Bel Paese is very similar to French St. Paulin. It can also be used instead of mozzarella. Used for dessert and snacks. Goes with fresh fruit and crusty French bread.


Similar to Gouda. Made in Sweden.

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Berliner Kuhkäse

A soft cheese with caraway seeds. Made in Germany.


A firm sheep's milk cheese from Italy

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Semi-soft, with a pungent aroma rivalling Limburger


White goat cheese that comes as both natural and processed. Made in Norway

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A semi-firm cheese similar to Fontina. As it ripens, it becomes harder and more, more flavourful. Made in Italy and Switzerland


An Irish semi-soft cheese with a nutty flavour. In the Fontina family


Blue Cheese. There are two types – Edelpilz Blue, which is crumbly with 26 percent butterfat and a sharp flavour; and Creamy Blue. Creamy Blue is 70 percent butterfat categorizing it as a double-crème. It has a bland flavour much like Brie.


French. Piquant, spicy; marbled, blue veined, semi-soft; creamy white. A wide variety available, distinguishable by the different milks used in their processing. A versatile cheese and a great eating cheese. Goes with fresh fruit, and bland crackers.

Blue d’Auvergne

A French Roquefort. Hard cheese made from cow's milk. Less salty with a strong taste and aroma

Bleu de Gex

France's terrific version of Stilton cheese


American or English blue veined cheeses made from cow's milk and injected with the fungus, Penicilliium roqueforti.

Blue Dorset or Blue Vinney

An English cheese made from cow's milk. Aged. This also contains a mould


A semi-firm cow's milk cheese. Made in Portugal


A semi-soft, bland cheese, flavoured similarly to American Munster. Made in France.


A Scottish soft mild cheese for cow's milk.


A Swedish firm cheese with a mellow flavour. Often containing caraway seeds or cumin


A French triple-crème cheese, rich and creamy. Made of goat's milk.


Very rich triple-crème cheese. Soft, delicate flavour. Made in France. Boursin is a modern, creamery, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage. The cheese was founded by Monsieur Boursin in 1957. It has a rich, sweet flavour with a hint of acidity. This cheese is sold in an corrugated-foil wrapper and it is used as a table cheese for spreading and baking. It goes good with white wine.


A German sour milk cheese. It is mixed with butter and ripened in old beer kegs then moistened periodically with beer.

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Bresse Bleu

American. A blue cheese. Creamy and mild.  The cheese of cylindrical type with soft-white rind with penicillin mould that has aroma of mushrooms. It was produced after WW2 in the province of Bresse in southern France. The soft pâté is peppered with small patches of blue mould. The interior is rich and buttery.

These cheeses are produced in various sizes and affinage takes two to four weeks. Similar cheeses include Blue Brie and Cambozola.


Also known as Bierkäse or beer cheese. An American firm cheese. Yellow coloured and more pungent than Cheddar. Great on sandwiches with rye bread


A Corsican semi-soft cheese make from sheep's milk. Salty

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A semi-hard mild Corsican cheese from sheep- or goat milk

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French. Larger and sharper flavour than Camembert. Soft, creamy with edible crust. Exquisite taste. A perfect Brie has a hint of tanginess with an under-flavouring of mushrooms. The presence of ammonia indicates over ripeness, unless pasteurized milk has been used. The finest and most delicious Bries are made from unpasteurized milk. Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilised 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 is finished, 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 bacteriological infections. Brie, one of the great dessert cheeses, 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.  Used for dessert and snacks. Goes with fresh fruit


A white French dessert cheese with a delicate flavour


Slovak/Russian. Sheep or goat cheese, similar to feta cheese and of the same family. Soft, milky flavour


Similar to Bricotta and made of Corsican sheep or goat milk

Le Brouère

A French variety on the Swiss Gruèyre


Considered by many the best fresh cheese in the world. Apulia, in Southern Italy is the home of this cheese, which at first sight looks like a big Mozzarella, weighing about 1 pound. Traditionally was made with buffalo milk, but today cow's milk is used. It is buttery tasting, and has a higher fat content than Mozzarella. The outer layer is edible and the cheese is soft and creamy


Butter cheese from Germany. While it has no butter in it, the flavour is like that of butter. Only 45% butterfat. Eaten as is or melt it.

Buxton Blue

Modern, creamery, vegetarian, blue cheese made from cow's milk. It usually has a shape of cylinder. The interior is pale orange and the flavour has a hint of dark chocolate and burnt onions on the finish. The cheese ripens in ten to twelve weeks. It is a table cheese used in soups, salads or simply for spreading.


Scottish. Cream cheese-like. High in butterfat. Rolled in oatmeal for a nutty flavour


A semi-hard blue cheese made from raw goat- or sheep- or cow's milk from the Northern part of Spain


Mixed ewe and goat cheese, made in Portugal. Its flavour is delicate when fresh and young, becoming sharper with age


A soft dessert cheese from Denmark

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A French cheese made from goat's milk cheese. Ripened between layers of grape skins


Sheep's or goat's milk, produced in France. Soft and creamy. Sometimes it is blended with wine and brandy

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Firm, buttery with a light brown exterior and smoky flavour. Produced in Italy and is like Provolone. As it ages, it hardens

Caciofiore Umbro

Skimmed cow's milk is used to produce this soft cheese, which is eaten fresh or briefly matured. It has a mild taste, with a slight aromatic overtone

Caciotta Romana

Usually a mixture of sheep's and cow's milk. This cheese is most often eaten fresh as a table cheese but is also widely used in cooking. Usually eaten broiled or lightly fried in a little olive oil.

Caciotta Toscana

Classified under the general heading “Caciotta”, it includes endless varieties of cow's, goat's and sheep's milk products from the upland areas of Tuscany, Latium, the Marches and Umbria


Traditional, farmhouse, un-pasteurised, vegetarian cheese made from cow's milk. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheeses are aged in a moist cellar, the white and gray moulds become thicker and more leathery. This cheese is known as "the crumblies". These cheeses originate from South and West Wales. It was first made in Caerphilly in about 1830. When young, Caerphilly has a fresh taste, the texture is moist yet supple. With maturity the edges become creamy and the flavour becomes more rounded.


French. A world renowned cheese. Soft and ripened. Mild to pungent, tastes much like Brie, but more pointed in flavour and richer in texture; edible crust. The most widely marketed of all French cheeses. Used for dessert and snacks. Especially good with tart apple slices


A Sicilian ripened cheese made from ewe's milk. Aged. Pungent


A French variety of Cheddar. One of France's oldest cheeses. Firm, becoming crumbly with age

Caprice des Dieux

A French mild, soft double-crème cheese. Has a nice flavour and is a good first experience with double-crèmes

Carre Frais

Also known as Gervais. French. A sweet cream cheese

Carre de l'Est

French. Known as a cross between Brie and Camembert


A salty goat's milk cheese. Similar in flavour to Fontina. Made in Turkey or Greece

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Cashel Blue

An Irish blue-veined hard cheese from cow's milk


Made in the Balkans and similar to Caciocavallo

Castelo Branco

Made of sheep's milk, this cheese is similar in flavour to Queijo da Serra. Used most often as an aged cheese. From Portugal


French. A type of ricotta, smooth without the curd. Delicate flavour. Butterfat content is 20 percent.

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A smooth, soft goat's milk cheese made in France

Chanakh or Klukh Panir

Russian soft cheese made of either cow's or sheep's milk. Salty

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Semi-soft, ripened French cheese. Goes well with pears

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French. So rich it often is mistaken for a double-crème cheese. Creamy texture. As it ages, it develops a mushroom-like aroma. Tastes much like Camembert.


The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the colour of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a colour added, giving the cheese a yellow-orange colour.


Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese.


Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world


Chedarski is a Polish cheddar with a nice, full flavor. Less sharp than a traditional English Cheddar, it is almost as if the Poles crossbred a cheddar with a gouda. Great for cooking or melting, this medium-bodied cheese is available at a very reasonable price. Enjoy as a midday snack with beer, cider or ale.


Possibly England's oldest cheese. Firm, slightly crumbly, salty, and tangy. Comes in three varieties – Red, which is an apricot-peach colour; White, which is a pale yellow; and Blue, which is blue “by accident.”


Most common of all goat cheeses. Pungent and creamy. French in origin. This cheese can be moulded into any shape. Comes plain or coated with herbs, pepper, or edible vegetable ash. Used for relishes, appetizers, sauces, and compliments any cheese board. Goes with crackers and fruit


Russian. Sour, saltwater cheese. Hard. Must be rinsed before eaten

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Chimay Vieux

Old Chimay, as the name suggests, is an aged cheese from the Chimay Abbey in Belgium. Famous for their soft St. Paulin-style cheese that is washed in ale, they also make this excellent variety. It is made with pasteurized, unskimmed cow’s milk and aged for 8 months. Its striking orange colour is similar to that of Mimolette, and it offers a springy yet satiny texture. Old Chimay has a hazelnut taste that is sharp and creamy at the same time.

Christian IX

A Danish semi-firm cheese, made with part skim milk with caraway seeds. Also known as King Christian IX

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Clabber Cheese

The English name for pot cheese

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Coeur a la Crème

Delicate, soft, French dessert cheese. Likened to cream cheese.


Portuguese semi-firm, sharp, salty cheese which is sometimes made from goat's milk.

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American. Softer and more creamy than Cheddar. White to medium yellow in colour and is good for both cooking and eating plain. Smooth flavour. A variety of uses


French cheese, similar to Gruyere. Salty. High in butterfat. A good cheese to eat plain and to cook with.


A French double-crème with a distinctive tangy flavour

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Cottage Cheese

Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days. Mild, neutral taste; soft, moist; large or small curd; white. Used for appetizers, fruit salads, snacks and as an ingredient in cooking. Goes with canned or fresh fruit


English. Double-crème and semi-firm. Sometimes veined with blue, creamier and richer than Stilton

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French. A soft dessert cheese. Somewhere between Brie and Camembert in flavour but a bit more delicate. It develops an almost almond-like flavour when ripened. Serve alone or as a light dessert with grapes

Cream Cheese

Mild and buttery. Soft, smooth and white. An acid curd cheese that is very high in fat content. Highly perishable and never ripened. Used for dessert, sandwiches, salads and as an ingredient in cooking. Goes well with jelly and crackers.

Cream Havarti

A Danish semi-soft cheese. Available plain and flavoured

Crema Dania

From Denmark. Also known as Crema Danica. A soft triple-crème dessert cheese that is buttery and full-flavoured. A truly great cheese

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Crème Chantilly

A French dessert cheese that has a soft, delicate flavour

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Crème Fraiche

A rich, thick cream cheese which is faintly soured. Wonderful over fruits and desserts, it is not a true cheese. Crème Fraiche is made by adding a culture to a fresh cream.

Crème de Gruyere

A French cheese that is ripened and soft. The flavour is like Gruyere and the consistency is like Camembert. Delicious with fruit and crackers.

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American. Soft unripened cheese made of cottage cheese and cream

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A traditional cheese from Lombardy, with at least 50 percent fat content made with whole cow's milk. Eaten as fresh as possible, as it spoils quickly

Croissant Demi-Sel

Also known as Demi-Sel. French. Salt cured, double-crème dessert cheese in a crescent shape.

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Crottin De Savignol

A mild semi-soft French goat's cheese


Curworthy Farm

A British semi-soft cheese, rich and creamy, with a flavour similar to Gouda

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Danablu / Danish Blue

Denmark. The sharpest of the family of blues. Creamy white with a flaky texture


Also called Danish Blue. A variety of Danish Samso, Generic. Mild, semi-firm and crumbly. It develops tang with age. May be flavoured with caraway seeds.


Danish Crème Special

Denmark. Triple-crème. Dessert cheese. Delicate and soft

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French. Flavoured with tarragon and powdered cloves

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Delice de France

A bulk Camembert from France. Not as good as true Camembert.



The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavoured version is called Sage Derby



English. Soft, unripened cream cheese made from Devonshire cream

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Also known as Sweet Gorgonzola. Aged only slightly and meant to be eaten when young. The flavour is mild, delicate and sweet. But left to age, it takes on a more potent flavour, similar to regular Gorgonzola. It is a wheel shaped, creamery, blue cheese made from cow's milk. The cheese has a sweet taste as already the name suggests. Dolcelatte means "sweet milk". This cheese is very soft and melts in the mouth like ice-cream. It was created by Galbani company famous for cheese making. The method of production is very similar to Gorgonzola, except that Dolcelatte is made from the curd of only one milking. Affinage takes two to three months and the fat content is about 50 per cent. Similar cheeses include for example Dolceverde and Torta Gaudenzio



All soft, ripened cheese containing 60% butterfat


Double Gloucester

English. It is a traditional, unpasteurised, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchant paid attention to rind's robustness. They used to jump on it with both feet to test it. If the rind didn't crack, the cheese was safe to travel. The full-cream, two milking sessions milk in Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and biteable, like hard chocolate. The colour is pale tangerine. The cheese has a flavour of cheese and onions. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang Firm, ripened cheese. Mellow. Pale in colour. Higher in butterfat than regular Gloucester. Sharp taste that goes well with apples

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Scottish. Firm, sharp and flaky. Pale, almost white. Pronounced flavour, similar to Cheddar. A good eating cheese



This is a pressed, semi-hard to hard cheese, made from cow's milk. It comes in a shape of ball covered with distinctive red wax. Edam is produced from skimmed or semi-skimmed milk. It is usually consumed young, when the texture is elastic and supple and the flavour is smooth, sweet and nutty. Black-wax coating means that Edam has been matured for at least 17 weeks. The cheese tastes delicious with a glass of Pinot Noir!



Austrian. Blue-veined cheese and high in butterfat content. Soft when young, firmer and more crumbly when aged.



Turkish. Sheep's milk, semi-firm, white. Good in salads

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Elbing (Elbinger)

German. Hard, crumbly and sharp

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Emmenthaler (Emmenthaler or Emmentaler)

Delicate, aromatic flavour. Nutty, sweet flavour. Hard, smooth golden-brown rind. One of the most famous Swiss cheeses. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example Jura Blanc



French. Usually soft but when aged, may be semi-firm. Sometimes flavoured with pepper, cloves or fennel seeds then soaked in white wine. Washed with brandy, giving it a delicate flavour



Italian. Sometimes compared to Gorgonzola

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Danish. Semi-soft, smooth, sweet and buttery. Fashioned after Port Salut. The rind may be eaten



A noted cheese from Portugal. Made of sheep's milk. When young, it is creamy and as it ages becomes firm and develops a slight bite

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A triple-crème French cheese. Rich and buttery flavour. Lovely served with a bottle of wine



Salty, creamy, crumbly, but sliceable. It becomes drier and saltier with age. Made of sheep's milk. The most widely eaten of all the Greek cheeses. A table cheese used for appetizers and as an ingredient in cooking. Great in green salads. May be flavoured with basil


Fior di Latte Abruzzese

Made with cow's milk, this is described as the poor relation of buffalo milk Mozzarella; it is similar in appearance, produced in oval shapes and braids. It is used as a table cheese and a cooking cheese, especially in regional dishes, in much the same way as Mozzarella

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Also known as Italian Fontina. A lovely copy of Fontina Val d'Aosta. Mild, buttery flavour


Fontina Val d'Aosta

An Italian semi-soft, raw milk cheese. Buttery. As it ages, it becomes more flavourful. Lovely in dishes and eaten alone



The family of Fontina but firm enough to grate and with a sharper flavour


Formaggio Granduca

Delicate and creamy. Soft cheese, similar to Brie but not as moist

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Fourme D'ambert

The sharpest of the French blues. Firm. Wonderful after dinner cheese.



Netherlands. Flavoured with cloves alone, or the combination of cumin and cloves

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An Italian Cheddar. Piquant


Fromage Blanc

The simplest of French cheeses. A fresh white cheese that is rarely imported. Mild flavour

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Fromage de Chevre Frais

A French goat's milk soft, spoonable cheese. A lovely topping for fruit

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Fromage Frais

Moist, creamy, white, fresh cheese made from the mixture of goat's and sheep's milk. This cheese has to be unripened and made from milk coagulated by lactic fermentation. This bacteria must be active in the cheese when sold. It must contain 10 to 15 g dry matter per 100 g of cheese. This cheese has to be eaten soon after production. The cheese varies in fat content, which ranges from maigre (very low) to allege (double) and triple crème.

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Fromage des Pyrenees

A French semi-soft sheep's milk, flavoured cheese. Mild. A great eating cheese

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From the island of Fyn, Denmark, Fynbo is produced with pasteurized milk and ferments. The cheese is shaped like a cylinder and weighs approximately 4 lbs

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Goat's milk cheese that is soft and delicately flavoured. Produced in Germany and Switzerland

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Norwegian flat cheese made with skimmed sour milk. Has blue-green veins and has a crumbly texture.



Ball about 9 cm across, made in Limagne and Haute Auvergne (France) from partially skimmed, pasturised cow's milk. Firm texture from pressed curds, flavoured with garlic and pepper. White Penicillium exterior



Italian soft dessert cheese; the crust is edible.



French. Semi-soft, ripened cheese. Made from whole milk, with a brick-red rind, similar to Alsatian Munster in flavour. May contain anise, fennel or cumin seeds

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French. Double-crème, soft, cheese. Ripened, delicate flavour, similar to Camembert. A variation of Petit Suisse

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Gjetost (Getmesost)

Goat's milk. Sweetish; firm, smooth; caramel-coloured. A Scandinavian specialty and more like a confection than cheese. The softest Gjetost can be spread on bread; the harder type is served in a block and shaved off in thin flakes with a special knife. Used for appetizers. Goes with crackers or dark Norwegian flat bread.



English cheese. Firm, smooth and mildly flavoured. The best “red” cheese of England. Lower in butterfat content than Double Gloucester.



Norwegian. Made from whole cow's milk and sometimes goat's milk. Buttery

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Italy's oldest blue cheese. Blue-veined. Delicately flavoured. When young it is semi-soft, almost creamy, and it becomes firmer and flakier as it ages with a more pronounced taste. The rind is edible



Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavour is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.



Argentine. Hard, grating cheese that is pale gold in colour. Nutty flavour

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Danish. Semi-firm with a mild, sweet flavour


Grana Padano

Italian. A fine grating cheese, possibly the best. But not limited to grating

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Gratte Paille

A French triple-crème cheese. A delicious and full-flavoured cheese. One of the best

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Gris de Lille

French. Semi-firm. A variety of Maroilles

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A Danish mild semi-soft cheese ripened in caves



The famous cheese from Switzerland. Delicate flavour, firm and naturally ripened. A variety of uses. Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, 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.


To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shrivelled which is the cue to place the curd in moulds for pressing.


The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50 degrees F. Curing lasts from 3 to 10 months (the longer the curing period the better the cheese).


Hable Crème Chantilly

A rich, soft, ripened dessert cheese made from pasteurized cream; from Sweden

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A soft salty cheese originally from Cyprus, but now made all around the Eastern Mediterranean.  It is a stretched curd cheese produced from sheep's, cow's or goat's milk. It has a shape of small loafs in different sizes.


The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste.


Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella


Hand Cheese

Also called Handkäse and Harzer Käse. German and American made. Skim-milk, semi-firm cheeses, initially molded by hand, giving way now to machines. Highly pungent. May be flavoured with caraway seeds



German semi-soft, skim-milk cheese. Not quite as powerful as Limburger and sometimes flavoured with caraway seeds



Danish. A mild, rich, creamy semi-soft cheese. Stronger and more aromatic than Cream Havarti, becoming more potent with age. A dessert cheese that can be found plain or flavoured with caraway, dill or chives. Used for snacks and sandwiches. Goes with crackers, bread and fresh fruit



A natural Cheddar cheese from the United States. Flaky, sharp taste, and pale yellow colour, with a cloth rind



Swedish. Yellow cheese, semi-firm. Similar taste somewhere between Gouda and Emmentaler

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Belgian soft cheese that is flavoured with tarragon, parsley, and chives. Similar to Limburger.

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Danish firm cheese, best after two or more years of aging. It is as mild as Emmentaler with a sharp aftertaste like that of aged Cheddar

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Holsteiner Magerkäse

Germany. Made from skim milk and buttermilk. Semi-firm



German. Often blended with beer, caraway seeds or milk


Icelandic Banquet

Iceland. Delicately flavoured, firm cheese that melts easily and is used much like Mozzarella

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A hard cheese from raw sheep milk from the Northern part of Spain



Cheddar-type cheese produced in the Azores

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Italy or Sicily. The curd is pressed in wicker baskets, so the imprint of the wicker is left on the cheese. Called Pecorino Incanestrato if made from ewe's milk alone. Quite often it is made with a mixture of ewe's, goat's and cow's milk. Pepato Incanestrato has black pepper added



Mexican semi-soft cheese. White and creamy



Mild and nutty, a firm cheese. One of Norway's best. Although softer and sweeter, it is an excellent substitute for Emmenthal. Used for sandwiches and snacks. Goes with fresh fruit and bread



Made of mixed cow's and goat's milk. A Tyrolean mountain cheese

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German. Mellow, firm, bright-yellow

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Also known as “Servian Butter.” A cream cheese made from sheep's milk, soft and buttery. Its origin is Turkey and the Balkan countries.

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Kanatch or Mklats Panir

The Armenian national cheese. A pleasant, sharp taste, similar to Roquefort

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Greek. Made from sheep's milk or goat's milk. Creamy when young, when aged; grated. Smoky flavour



A Greek cheese made of sheep's milk. Stronger tasting than the Warsawski. The American version is flavoured more like a cross between Parmesan and Cheddar, and is said to be far superior to the Greek



Greek. A hard, salty cheese made from sheep's milk. A grating cheese



Finger-sized German cheeses. Serve with beer



Luxembourg. A salt-free cheese, firm and bland

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Dutch. Contains cumin and anise seeds

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German. Semi-soft cheese similar to Bel Paese

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Sheep's milk cheese, often blue-veined. Spreadable. German



Switzerland or Germany. Made of skimmed milk with the addition of herbs. Similar to Schabzierger or Sapsago

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Norwegian cumin-flavoured cheese



Flavoured with caraway seeds and Kummel; good with beer. German



Swedish cumin flavoured cheese

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L'artisan Fromanger

A Normandy bulk Camembert. Not as good as true Camembert

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Syrian. A sour-milk cheese


Lanark Blue

A Scottish blue cheese from sheep's milk

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English. Mild, creamy and spreadable when young, crumbly when aged. The softest of the hard-pressed cheeses. A strong flavoured Cheddar relative.  The hard, thin, natural rind is pale gold. It bears the marks of the cloth.


When young, the traditional cheese is described as "Creamy Lancashire". At this stage, the texture is moist and crumbly.


As the cheese matures, the flavour intensifies and the cheese becomes harder, and it's flavour intensifies. Mass-produced Lancashire has a mild, flat flavour, while farmhouse Lancashire has a robust full taste



A French cheese washed with brandy by hand. Soft and mild


Le Delice de Bourgogne

A French triple-crème cheese that is less salty than most. Similar in flavour to Brillat-Savarin

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Le Roi

United States. Semi-soft cheese, piquant flavour, bright yellow colour.

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Le Roule

Le Roule is a traditional table cheese used for baking and spreading. Le Roule with its distinctive green swirl of herbs and garlic were first introduced in the middle of 1980s by Fromagerie Triballat. There are several exotic combinations of this cheese- salmon and dill, chives and strawberry. Its has melt-in-the-mouth and creamery texture and is made from cow's milk.

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A natural, hard cheese. The bright, orange-red rind has fine, powdery moulds. Raspy, moist-textured, Leicester is made in a similar fashion to Cheddar and comes covered in a hard, dry rind.

Leicester has a rich, mild flavour with a flaky texture and a deep orange colour, due to natural dye annatto.

This cheese can be eaten young, but it should ideally be left to mature for six to nine months. This cheese is excellent with fruit and beer



Dutch. Aged and flavoured Gouda-type cheese with cumin seeds. Hard outer crust and a semi-firm interior streaked with the colour green from the cumin seeds.



An American washed cheese. Robust and buttery. Texture of heavy honey, edible light-orange crust. Purchase when young. Used for dessert, salads, sandwiches and snacks. Goes with fruit, matzo, pumpernickel, sour rye, thinly sliced onion.



Robust, aromatic; soft, smooth; strong aroma; creamy white. Fairly close-textured. Less robust when young. Belgium origin, now considered a German cheese. Used for dessert. Goes with fresh fruit, dark bread, bland crackers and beer.



A sheep's milk cheese that is white and crumbly. Made in Germany, Hungary, Slovakia and Austria



Pungent, soft French cheese made of partially skimmed cow's milk. Heartier than Port l' Eveque. Similar flavour of Camembert, only stronger. One of France's oldest and most impressive cheeses



Small, delicate, firm German cheese often containing pistachio or pine nuts.

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Austrian. Skimmed-milk cheese, semi-firm, sweet and mild. Low in butterfat.



A semi-hard mild Spanish cheese from the island of Menorca



Spanish. A firm, creamy smooth cheese made of sheep's milk. As a young cheese, it slices easily. As it ages, it becomes saltier and dry enough to grate



Also known as Mantecho and Mantega. Shaped like a flask. A variation of Provolone, with butter sealed in the center

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Danish. A firm, mild cheese when young. As it ages, it develops a sharper aftertaste

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Mario Blanco

Italian. Soft cheese. Nice served with pears

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French. Originally made in the 10th century by monks. Semi-firm. A beer wash is used rather than salt, giving it a distinct taste and aroma



Italian. Incredibly rich triple-crème cheese. Sweet, with a delicate flavour. Resembles clotted cream in appearance. Velvety, thick and rich. Beaten or whipped. The fresher, the better. Used a great deal in the same way as cream, with fruit and cakes.


Mel Fino

An unusual Italian dessert cheese. Cross between Bel Paese and Gorgonzola. Blue-veined and creamy.

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See Mahon



French. Similar to Maroilles but smaller

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A newly developed Irish cheese with mild-strong flavour made of raw cow's milk



A French version of the Dutch Edam cheese


Minnesota Blue

American. One of the natural blue-veined cheeses

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Greek. A cheese made from the whey left from Feta. Semi-soft, lightly salted, white in colour. May be used as you would Ricotta



Molbo, made in the Danish region of Mols, is a table cheese with a delicate, light flavor

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Monsieur Fromage

Norwegian ripened cream cheese, soft and delicate

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Mont d'Or

French. Soft goat cheese, briefly cured


Monterey Jack

American. First made in California in the 18th century by Spanish missionaries. Mild, semi-soft and buttery. A versatile cheese used in snacks, in sandwiches, sauces, and casseroles

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Italian cheese made of cow's milk. When young, it is smooth enough to serve at the table, but as it ages, it becomes hard and dry.

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French. Firm, blue-veined cheese made of a combination of sheep's, cow's, and goat's milk

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French. A delicate, young, creamy goat cheese. Mild. Packaged as a log. A great first taste in goat's milk cheese

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Large wheel, up to 40 cm across and 8 cm thick. made in Franche-Comté from raw cow's milk. Curds pressed to give a firm texture. Hard, dry rind. The wheel is divided horizontally by a dark stripe composed of charcoal and gas bubbles



Russian. Made of sheep's milk alone, or combined with goat's milk. Sharp

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Delicate, mild, pleasant, delicate taste. Semi-soft, creamy, white. Available in both smoked and fresh. Originally came from the south of Italy where only water buffalo milk was used


Munster (Muenster)

Munster is a creamery, washed-rind cheese made from cow's milk. It has a round shape with sticky, orange, washed skin. The cheese is very smooth, fairly soft and has a mildly piquant flavour that can become quite pungent with regular washings.

Munster is dark yellow with a strong flavour. It should be served with dark bread and beer. Munster is made with pasteurised milk which is cooled to 90 degrees F, inoculated with starter cultures and curdled with rennet. Cut curd is heated in whey for 30 minutes, stirred often to accelerate whey run off. Curd is lightly salted, moulded and drained for half a day and soon thereafter is sent to market.

French Munster is one of the few cheeses which ripen from the inside out. French Munster has nothing in common with Domestic Munster which is a white, mild cheese. Delicate to mild to pungent, hint of saltiness; semi-soft. Originally one of the monastery cheeses from the Alsace region in France



Swiss. Semi-soft, cream-coloured cheese. It is mild



Danish blue-veined cheese, less sharp than Danablu, pale, cream coloured



The French cheese of this name is a soft, creamy cheese with a white crust. The crust may be eaten when the cheese is young. The American Neufchatel is never ripened and is more like cream cheese but lower in butterfat and higher in moisture and protein.

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Norwegian. Loaf cheese, spiced. Made from partly skimmed milk



Scottish. A mild cheddar-like cheese, sometimes smoked



Swiss blue-veined cheese, similar to Gorgonzola

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Italian. Pungent with a slightly fruity flavour. It will be as moist and runny as Brie when ripe.

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Argentine blue-veined cheese

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Paneer (Panir) refers to two types of cheese that were originally found in the area that today encompasses Iran, India and Pakistan. One variety of Paneer has little acidity and has a modest amount of salt added. This cheese is used in curried dishes and is very popular, when wrapped in dough and fried and is delightful for snacking. Since it is a high protein food, this cheese is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Rich Cow brand refrigerated Paneer has a six month shelf life is a favourite of Indian and Iranian consumers and is available in both retail and bulk packages. Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice and stir well. Put aside. After the milk has curdled wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready



Italian. A cross between Parmesan and Provolone. Semi-firm to firm cheese that takes more than a year to cure. Usually served in wedges. Great with a red wine.


Parmigiano (Parmigiano-Reggiano)

Italian. Sharp, piquant; hard, brittle body; dense, closed texture with a fine grainy consistency and tiny holes. A great cheese, the favorite of the Grana cheeses. It melts in your mouth. One of the most famous cheeses in the world. Not just for grated. The preferred way to enjoy it is sliced for eating at the table.



Pecorino is the name given to all Italian cheeses made from sheep's milk.

It is traditional, creamery, hard, drum-shaped cheese. The smooth, hard rind is pale straw to dark brown in colour.

The cheese is made between November and late June. Pecorino Romano is larger than most cheeses of this type and must be pressed. It takes eight to 12 months to mature, during which time it develops its characteristic flavour - salty, with a fruity tang that becomes steadily more robust. The rind varies in colour, depending on the age of the cheese, and may have a protecting coating of lard or oil. The compact interior is white to pale yellow, with irregular, small eyes. Pepato is a variety spiced with peppercorns


Pecorino Romano

Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily.

 Sharp, piquant, often very salty; white, or very pale straw-yellow; dense and has typical “used milk” after taste. Probably Italy's oldest cheese. Grating is usually required in order for the cheese to melt evenly. Popular dessert cheese and widely used in cooking



Turkish. Sheep's milk; the curd is packed into sheep or lambskin for curing

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A type of Pecorino; Sicilian. Black pepper is layered in the curd to give it spicy, sharp flavour; crumbly


Persille des Aravis

French. Goat's milk, molded into a cylindrical roll and flavoured with parsley

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Petit Suisse

Fresh, double-crème cheese from France. Made of whole milk with added cream and no salt. Creamy and delicate



Made in the Italian part of Switzerland, similar to Tilsiter

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From Holland. Similar to Gouda in flavour. Nice on sandwiches and with crackers

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One of France's greatest cheeses. Pungent flavour caused by a unique mold only in the area it is produced.



United States. Soft, ripened cheese. It is round and flat with a reddish surface, sometimes described as a mild Limburger

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Port Salut

French. Mellow to robust flavour. Creamy and buttery semi-soft cheese. Originally made by Trappist monks. Used for dessert, appetizers and cheese trays. Goes with fresh fruit and crackers


Pot Cheese

Fresh curd, unripened and only lightly broken. Delicate, sour taste

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Also known as Prestot. Swedish firm cheese cured with whiskey



Norwegian. Semi-firm, mellow cheese

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Italian. Originally made with buffalo milk. Mild when young, becoming more potent with age. Salty. Usually smoked. Hard and crumbly. A variety of uses



Norwegian. Made of whey and caramelized; sweet flavoured



Austrian. Skimmed milk cheese flavoured with cumin


Queijo Arreganhado

A mild Portuguese cheese made of ewe's milk

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Queijo da Ilh

A Portuguese cow's milk cheese. Fine for grating

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Queijo da Serra

A cheese made of sheep's milk. Beautiful and buttery

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Queijo Prato

Brazilian. Firm with a smoky flavour.

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Queso Enchilado

Mexican. Firm and aged. Its rind is covered with hot red chili powder

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A Portuguese cheese made of goat's and sheep's milk. Semi-soft

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Raclette is a cow's milk cheese that has a light-brown rind and a firm texture. It has a round or square shape with smooth, pink to deep orange, slightly sticky, natural rind.

Although the cheese has a pleasant enough flavour, it is not special until it is heated in front of a fire or under a hot grill. Then the full nutty, sweet and slightly fruity aroma intensifies and the elasticity of the melting cheese makes it truly magnificent.

It is used in a dish called raclette, the name is derived from the French verb racler (to scrape). Also known as Valais Raclette, the generic class name is Walliser.

It is a hard cheese with a subtle flavour, good aftertaste and firm texture. Raclette is pale yellow inside. Raclette is famous for a Swiss dish, made by melting thin slices over broiled potatoes


Rat Cheese

Popular name for any well-aged, firm natural Cheddar

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One of France's best. A semi-soft cheese, full of flavour and creamy. Great served to finish a meal and with red wine



German-Austrian. Hickory-smoked

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Portuguese farmer's cheese. Made of sheep's milk



Also known as Robiolini. Italian. A very mild and soft cream cheese. More delicate than the American version of cream cheese

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Italian. Traditional, creamery, whey cheese made from cow's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild and is primarily used as an ingredient in lasagne. It is primarily made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilization and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off and put in a wicker basket to drain for two days after which the "cheese" is ready for market. There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production). Not a cheese in the traditional sense as it is made with the whey of other cheeses. Does not keep well


Ricotta Romana

Firm. An aged version of Ricotta. Good for grating


Ricotta Salata

A version of Ricotta, with more liquid drained off. Consistency of Feta, flavourful and crumbly. Salty



Bavarian soft cheese similar to Limburger but with a less assertive aroma

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Italian. Made of sheep's milk. Salty. When young it is eaten alone. Aged, it is sharp and hard. Use grated as an ingredient in cooking or at the table. The American counterpart is made from cow's milk



Spanish. Whole cow's milk, a firm close-grained cheese with a sharp flavour



Sheep's milk produced in Iraq by Kurdish tribes; it is molded by hand and ripened in sheepskin bags for 6 months

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Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “Penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. The “pâté” should be cohesive, at the same time slightly crumbly. This cheese has a distinct bouquet and a flavour that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads.


Saaland Pfarr

Swedish. Also called Prastost.  The curd is mashed with whiskey before ripening

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Swiss. Hard and dry, rich flavour similar to Gruyere. Used for grating, thinly slicing and melting



Danish. A lovely blue, triple-crème cheese. Young, with a softer flavour than traditional blues because it isn't aged


Sage Cheddar

American. A natural Cheddar flavoured with sage before ripening

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Sage Cream

English. An unripened cream cheese. Green coloured from fresh, bruised sage leaves and spinach juice

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Sage Derby

English Derby cheese flavoured with sage. A traditional Christmas food in Britain


Sage Lancashire

English. A variety of Lancashire. Contains sage leaves

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French. Cow's milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavour

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French. A soft cheese that has been rubbed with charcoal and salt before ripening



English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavour like that of Camembert

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Also known as Bruleur de Loup. French. Soft goat's milk cheese, mild when fresh



French. A semi-soft, aged, sharp goat cheese. Nutty flavour



A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency



French. Seasonal goat cheese



One of the finest of Danish cheeses. Gold coloured, semi-firm, with a nut-like, buttery flavour



A Swiss hard cheese that has no fat in it. Flavoured with herbs. It must be grated



Hard, salty Argentine cheese used for grating



Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavour and higher fat content. Often thinly sliced and eaten with bread when not quite hard



Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil



Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.

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German. Soft, with a white crust. Good added to scrambled eggs

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Schlosskäse Bismarck

Named after the German Prime Minister

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French. Salty, semi-firm goat cheese



French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow's, goat's and sheep's milk



A prized Portuguese cheese made of sheep's milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting


Serra de Estrella

Portuguese. Made of ewe's milk or a combination of ewe's and goat's milk. Soft or semi-soft with an unusual, piquant flavour


Shropshire Blue

The cheese was invented in Scotland at the beginning of the century. It is one of the vegetarian, creamery blue cheeses made from cow's milk. The cheese has a mild flavour and fantastic taste.


Thanks to annato, the cheese has a deep orange-brown, natural rind. Shropshire Blue matures for a period of ten weeks

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English. Soft, fresh, white cheese. Ripened beween cabbage leaves for only a week or two and as rich as butter


Smoked Gouda

Smoked slowly in ancient, brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics party platters or midnight snacks. Sensational with beer, this hard cheese has an edible, brown rind and a creamy, yellow interior.

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Norwegian smoked cheese


Soft Jack

A young Monterey Jack. Made from whole cow's milk

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Maroilles variety. Pungent. Bright yellow, with reddish-brown rind

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Fresh, soft and creamy. Made from cow's milk

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Scottish. Known as the Stilton of Scotland. Lacking the depth of flavour as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavour; the white, salty

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A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling

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Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavour and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stilton's are allowed to mature for 6 to 8 months. Semi-soft; slightly more crumbly than blue; blue-veined; grows sharper and stronger with age. Distinctive from all other blue cheeses for its being based in a Cheddar cheeseUsed for dessert, cheese trays, dips and salads. Goes with fresh fruit and bland crackers. Some recommend as a substitute for Feta


Stinking Bishop

Stinking Bishop is a vegetarian cheese that comes from Gloucestershire.


This cheese was created by Charles Martell. It is similar to Munster and is washed and rubbed with perry, an alcoholic drink made with a local variety of pear called "Stinking Bishop".


It has a meaty flavour and the affinage takes from six to eight weeks

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Swedish. Firm. Sometimes made with caraway seeds

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Sweetish; nutty with large holes; deep ivory to pale yellow. Gentle-flavoured, meltable, and easily sliced. Used for dessert, cheese trays, salads, sandwiches, appetizers and as an ingredient in cooking. Goes with fresh fruit and squares of crusty French bread



Hungarian. Soft, sheep's milk cheese that is packed in sheep bladders. Available smoked as well

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Norwegian or Danish dessert cheese, semi-soft, creamy white with a red outer rind.

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Italian fine dessert cheese. From soft to semi-soft, smooth and aromatic, becoming more full-bodied with age. Great with crusty bread and wine



A French semi-soft cheese made of skimmed cow's milk.



Romanian. Made of sheep milk. American Telemi is made of cow's milk. Semi-soft, much like the American version of Mozzarella

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Tête de Moine

“Monk's Head.” Aromatic and strong flavoured Swiss hard cheese made of cow's milk.

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French. Firm, blue-veined goat's milk cheese

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Mexican. Firm, pale, but with a hot aftertaste. Hot red pepper is added to the curd before it is aged

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United States. A type of Cheddar, medium to sharp in flavour. A raw milk cheese. The older the cheese is, the more flavour it develops



Also known as Tilsit. Made originally by the Dutch immigrants in what is now Lithuania (Tilsit). Semi-firm, with strong aroma and flavour, increasing with age. Good for cooking and eating. The butterfat content ranges from 30 to 60 percent


Toma di Carmagnola

Italian. Soft and buttery with a slightly nutty flavour

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Portuguese cheese made of sheep's milk. It has a smoky-nut flavour

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Tomme de Chevre

French. Made from goat's milk.

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Tomme de Savoie

French. Semi-soft cheese made of cow's milk. Distinguished flavour

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Italian. Sharp cheese made of sheep's milk. Firm, not sliceable. Of the Pecorino family



The French version of Vacherin Mont d'Or

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Tradition de Belmont

American Brie. Not as young and mild as true Brie, but a nice cheese

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Italian, braided, semi-soft, smoked Mozzarella. Made from both cow and water buffalo milk

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Triple Crème

Soft ripened dessert cheese containing more than 75% butterfat

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Triple Crème Chevre

Soft and ripened. Made from goat's milk. If the crust is white, it may be eaten. High in butterfat.

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Norwegian. Semi-soft cheese, mellow, creamy-white colour. 45% butterfat content

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African. Unsalted skimmed-milk cheese

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Several different cheeses fall under this name. Vacherin Mont d'Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers



Russian. Made of a mixture of sheep's and goat's milk. Leavening, herbs, seeds and roots are added

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Vecchio Mulino

Italian. A soft cheese with a strong flavour

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French. Soft cheese, ripened in charcoal or buried in ashes

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Vendomis de Chevre

French. Ripened, soft cheese made of goat's milk

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American. A softer type of cream cheese with a butterfat content of less than 20%

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Warshawski's Syr

Polish. A strong cheese made of sheep's milk. Semi-firm. The American version is made of cow's milk and is completely different and thought by some, to be superior

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German. Pungent. Ranges from soft to semi-soft. A flavour similar to Limburger



Traditional, hard cheese made from cow's milk. It has a shape of cylinder with natural rind. Wensleydale can be used as table cheese.  “The best of all English cheese.” Firm and flaky, with a thick rind. Pale colour. Subtly pungent with a slightly sour taste reminiscent of sour cream. Some varieties are blue-veined and similar to Stilton after aging. Great with apple pie


This cheese is based on the recipe that can be traced back to the Cistercian monks who came over with William the Conqueror in the 11 century.


There are two types of the British classic Wensleydale: White, a flat disc that is highly-pressed and has a honey flavour to it and Blue or Yorkshire, which has blue veins, double cream and is a cousin of Stilton - the blue variety comes in large drums.


Good Wensleydale has a supple, crumbly, moist texture and resembles a young Caerphilly. The flavour suggests wild honey balanced with a fresh acidity. It matures in two to four months



English. Sharp and crumbly, Cheddar-like



Belgian. Made from cow's milk. Creamy, soft cheese. Excellent with fruit after dinner

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This English cheese has a very long history tracing back to the 17th century. It is made from cow's milk and usually has a round shape. This cheese matures in ten to fifteen weeks and during this period of time the interior softens and the taste changes, reminding meadow flowers and creamed spinach



Russian. Similar to Vayatzor. Soft cheese

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English. Similar to ripened Neufchatel. When young, soft, bland and creamy. When aged, sharp and zesty.