Manchego

Manchego
The Manchego is produced in the La Mancha region of Spain, which is also

home to Don Quixote. It is made from unpasteurised sheep's milk. It is one
of the popular cheeses from Spain, made from sheep's milk. It also comes
under the PDO guidelines.
The traditional use of grass molds leaves a distinctive, characteristic zigzag
pattern on the Manchego cheese. Authentic Manchego is only made from
the Manchego sheep's milk. Manchego cheese is made from both
pasteurized and unpasteurized milk. The farmhouse version is produced
from unpasteurized milk while the industrial version is produced from
pasteurized milk.
The rind is inedible with a distinctive, traditional herringbone basket weave
pattern, pressed on it. A typical ear wheat pattern is pressed onto the top
and bottom wheels of the cheese. There are specific differences in
Manchego cheeses, depending on their aging period.
Semi Curado - Young Manchego cheese is aged around 3 months are
supple and moist. The flavour is fruity, grass, hay with a tangy note.
Curado - Manchego cheese aged for 6 months acquires a caramel and
nutty flavour. It has distinct acidity.
Viejo - Manchego cheese aged for a year becomes crumbly in texture while
the interior of the cheese acquires a butterscotch colour. It has a sweet,
lingering taste.
Manchego cheeses are best paired with a sherry. Cheeses similar to
Manchego are called 'Machego like cheeses', but the producers cannot
legally name the cheese as Manchego.
This celebrated cheese has won gold and silver award at the 2014 World
Cheese Awards.
Made from unpasteurized sheep's milk
Country of origin: Spain
Region: La Mancha
Type: semi-soft
Fat content: 57%
Texture: firm and supple
Rind: waxed
Colour: pale yellow
Flavour: fruity, nutty, sweet, tangy
Aroma: grassy, pleasant
Vegetarian: no
Producers: ALIMENTIAS EMC , Quesos la Vasco Navarra S.A.
Alternative spellings: Manchego Curado, Manchego Semi Curado,
Manchego Viejo
OTHER SPANISH CHEESE:

HARD CHEESE:
Castigliano, Dehesa De Los Llanos - Curado, Dehesa De Los Llanos -
Gran Reserva, El Trigal Manchego, Gamonéu, Idiazábal, Queso del Tietar,
Queso Iberico, Roncal, Zamorano
semi-hard cheeses: Cabrales, Dehesa De Los Llanos - Media Curación,
Don Bernardo Manchego, Flor de Guia, Gamonéu, Garrotxa, Mahón,
Penamellera
SEMI SOFT CHEESES:

Cana de Cabra, Cana de Oveja, La Peral, Leonora, Monte Enebro, Picos
de Europa, Queso de Murcia, Sarró de Cabra, Tronchon, Ulloa
SOFT CHEESES:
Afuega'l Pitu, Cuajada, Finca Pascualete Mini Torta, Flor de Guia, La

Serena, Queso de Afuega'l pitu, Queso del Montsec, Selva, Tetilla, Torta
del Casar, Tupí, Veigadarte
FRESH SOFT KISSES: Burgos
Smoked Gouda
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. Smoked Gouda is a variant of this famous cheese
wherein it is smoked in ancient brick ovens over flaming hickory chip
embers. Sensational with beer, this hard cheese has an edible, brown rind
and a creamy, yellow interior. It can also perfectly complement tasty snacks
like fruits, nuts and dark chocolate. It forms a good combination with
sandwiches and burgers.
Made from pasteurized or unpasteurized cow's milk
Country of origin: Holland and Netherlands
Region: South Holland, Gouda
Family: Gouda
Type: hard, artisan
Fat content: 7 g/100g
Texture: buttery and crumbly
Rind: waxed
Colour: pale yellow
Flavour: smokey
Aroma: smokey
Vegetarian: no
Other cheeses from Holland:
hard cheeses: Beemster Aged, Beemster Extra Aged, Boeren-Leidse met
sleutels, Doolin, Dutch Mimolette (Commissiekaas), Kanterkaas , Leyden,
Parrano, Picobello, Prima Donna, Prima Donna fino, Prima Donna forte,
Prima Donna leggero, Prima Donna maturo, Wilde Weide
semi-hard cheeses: Beemster Classic, Beemster Graskaas, Leerdammer
semi-soft cheeses: Beemster 2% Milk
soft cheeses: Kernhem
fresh soft cheeses: Quark
Other cheeses from Netherlands:
hard cheeses: Aged Gouda, Beemster Aged, Beemster Extra Aged,
Boeren-Leidse met sleutels, Kanterkaas , Lamb Chopper, L'Amuse
Brabander Goat Gouda, L'Amuse Signature Gouda, Leyden, Midnight
Moon, Parrano, Picobello, Prima Donna, Prima Donna fino, Prima Donna
forte, Prima Donna leggero, Prima Donna maturo, Reypenaer V.S.O.P.,
Reypenaer XO Reserve, Wilde Weide
semi-hard cheeses: Beemster Classic, Beemster Graskaas, Gouda,
Leerdammer, Maasdam, Reypenaer
semi-soft cheeses: Limburger
soft cheeses: Kernhem
Camembert
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 with the same process as Marie
Harel would have used. 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, runny interior and a white bloomy rind that is typical to Camenbert
cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a
white fungus, called penicillium candidum.The rind is 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.
Made from unpasteurized cow's milk
Country of origin: France
Region: Normandy, Camembert
Family: Camembert
Type: soft, artisan, soft-ripened
Fat content: 45%
Texture: chalky, runny, smooth, soft, soft-ripened and supple
Rind: bloomy
Colour: pale yellow
Flavour: buttery, creamy, milky, sweet
Aroma: earthy
Vegetarian: no
Synonyms: Camembert Le Châtelain, Camembert de Normandie PDO
Other French cheeses:

hard cheeses: Ardi Gasna, Cantal, Chevre, Crottin de Chavignol, Crottin du
Chavignol, Essex Comté, Etorki, Istara Kaikou, Sancerre, Tomme Brulee
semi-hard cheeses: Abbaye de Belloc, Abbaye de Belval, Abondance,
Aubisque Pyrenees, Babybel, Bethmale des Pyrenees, Brebis du Lavort,
Cantal, Comte, Esbareich, ... show all ... , Pas de l'Escalette, Petit Pardou,
President Madrigal , P'tit Basque, Salers, Tomme de Romans, Tourmalet,
Trappiste de Bricquebec, Trou du Cru, Zelu Koloria
semi-soft cheeses: Abbaye de Citeaux, Abbaye du Mont des Cats, Aisy
Cendre, Ambert, Ami du Chambertin, Aromes au Gene de Marc, Beemster
2% Milk, Bleu d'Auvergne, Bleu Des Causses, Brie de Melun, ... show all ...
, Roquefort, Sainte Maure, Saint-Nectaire, Saint-Paulin, Sourire Lozerien,
Tamie, Tomme de Chevre, Tomme de Savoie, Tommes, Trappiste d'Igny
soft cheeses: Affidelice au Chablis, Anneau du Vic-Bilh, Baguette
Laonnaise, Banon, Bleu de Laqueuille, Bougon, Boule Du Roves, Bourdin
Goat Log, Boursault, Boursin, ... show all ... , Soumaintrain, Tomme des
Chouans, Tommes, Touree de L'Aubier, Trappe de la Coudre, Vacherin,
Valencay, Venaco, Vieux Corse, Vignotte
fresh firm cheeses: Président Fresh Goat Cheese
fresh soft cheeses: Autun, Boulette d'Avesnes, Brocciu, Cabecou Feuille
D'Armagnac, Fromage Frais, Le Roule, Mascares, Pave d'Affinois, Petit-
Suisse, Roule, Vendomois
Provolone
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.
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.
Made from pasteurized or unpasteurized cow's milk
Country of origin: Italy
Region: Po valley region

Family: Pasta filata
Type: semi-hard, artisan
Texture: firm, grainy and open
Rind: waxed
Colour: pale yellow
Flavour: buttery, mild, sharp, spicy, sweet, tangy
Aroma: pleasant
Other Italian cheeses:

hard cheeses: Asiago, Asiago d’Allevo, Barilotto , Bella Lodi, Bootlegger,
Bra, Calcagno, Canestrato, Caprotto, Carnia Altobut, ... show all ... ,
Ragusano, Raschera, Ricotta Salata, Romano, Tartufo Riserva ,
Toscanello, Ubriaco, Ubriaco di Nero D'avola, Zanetti Grana Padano,
Zanetti Parmigiano Reggiano
semi-hard cheeses: Accasciato , Baronerosso di Capra, Barricato al Pepe,
Blu di Bufala, Brebis d'Azure, Briscola, Caciobufala , Caciocavallo di
Bufala, Campi, Cap Cressy, ... show all ... , Stella Asiago, Strawberry
Moon, Toma, Toma Blu Alle Erbe, Ubriaco alla Birra, Ubriaco all'Amarone,
Ubriaco al Prosecco, Ubriaco di Raboso, Ubriaco di Zibibbo, Ubriaco
Rosso Piave
semi-soft cheeses: 3-Cheese Italian Blend, Asiago Pressato, Basajo, Bel
Paese, Bocconcini, Caciobarricato, Cacio De Roma, Caciotta, Caciotta Al
Tartufo, Capra al Fieno, ... show all ... , Pecorino Ortica, Pecorino
Querciaiolo, Quadrello di Bufala, Romaniae Terrae Pecorino allo Zafferano,
Sbronzo , Scamorza, Sottocenere al Tartufo, Taleggio, Toma Piemontese,
Waupoos Lizzie
soft cheeses: Blu '61, Blu Della Casera, Brillo di Treviso, Bufalino ,
Caciobirraio, Caciocavallo, Caciocavallo Podolico Vetus, Cacioradicchio,
Capra al Pepe, Capraricca, ... show all ... , Pecorino nel fieno, Pecorino
Nero, Perlagrigia Sotto Cenere, Rosso de lago, Speziato, Teneri , Toma di
campo, Toma di vacca alle vinacce, Tozzetto , Yeo Lake
fresh firm cheeses: Fresh Ricotta, Galbani, Ricotta di Bufala
fresh soft cheeses: Bufarolo , Burrata, Carlina, Crescenza, Crescenza di
Bufala, Fresh Mozzarella, Galbani, La Casatella, Lunetta, Mascarpone,
Morlacco, Murazzano DOP, Ricotta di Pecora, Squaquerone di Bufala,
Stracchinata
Babybel
Babybel, a French version of Dutch Edam cheese, is sold internationally by
'The Bel Group, France' since 1952. In 1977, the company introduced
Babybel's smaller version 'Mini Babybel', a delightful snack packed with
calcium that is ready-to-eat anytime and anywhere. Today nearly 75% of
Mini Babybel is consumed outside of France.
Babybel, a semi-hard cheese is made from pasteurised cow milk. It comes
in a net bag where each piece features a distinctive, red wax coating. As of
now there are seven flavours offered in the US - Original, Sharp Original,
Light, Bonbel, White Cheddar, Cheddar, and Gouda.
Babybel is marketed as a on-the-go snack and is available in various
flavours. So, jazz up your snack routine and enjoy a sophisticated cheese
on-the-go.
Made from pasteurized cow's milk
Country of origin: France
Type: semi-hard
Fat content: 69%
Texture: smooth
Rind: waxed
Colour: white
Flavour: salty, sweet
Vegetarian: no
Producers: The Laughing Cow
Other French cheeses:
hard cheeses: Ardi Gasna, Cantal, Chevre, Crottin de Chavignol, Crottin du
Chavignol, Essex Comté, Etorki, Istara Kaikou, Sancerre, Tomme Brulee
semi-hard cheeses: Abbaye de Belloc, Abbaye de Belval, Abondance,
Aubisque Pyrenees, Bethmale des Pyrenees, Brebis du Lavort, Cantal,
Comte, Esbareich, Fourme de Montbrison, ... show all ... , Pas de
l'Escalette, Petit Pardou, President Madrigal , P'tit Basque, Salers, Tomme
de Romans, Tourmalet, Trappiste de Bricquebec, Trou du Cru, Zelu Koloria
semi-soft cheeses: Abbaye de Citeaux, Abbaye du Mont des Cats, Aisy
Cendre, Ambert, Ami du Chambertin, Aromes au Gene de Marc, Beemster
2% Milk, Bleu d'Auvergne, Bleu Des Causses, Brie de Melun, ... show all ...
, Roquefort, Sainte Maure, Saint-Nectaire, Saint-Paulin, Sourire Lozerien,
Tamie, Tomme de Chevre, Tomme de Savoie, Tommes, Trappiste d'Igny
soft cheeses: Affidelice au Chablis, Anneau du Vic-Bilh, Baguette
Laonnaise, Banon, Bleu de Laqueuille, Bougon, Boule Du Roves, Bourdin
Goat Log, Boursault, Boursin, ... show all ... , Soumaintrain, Tomme des
Chouans, Tommes, Touree de L'Aubier, Trappe de la Coudre, Vacherin,
Valencay, Venaco, Vieux Corse, Vignotte
fresh firm cheeses: Président Fresh Goat Cheese
fresh soft cheeses: Autun, Boulette d'Avesnes, Brocciu, Cabecou Feuille
D'Armagnac, Fromage Frais, Le Roule, Mascares, Pave d'Affinois, Petit-
Suisse, Roule, Vendomois
Parmesan
The 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.
Region: Provinces of Parma, Reggio Emilia, Modena, Bologna , Mantua
Family: Parmesan
Type: hard, artisan
Fat content: 25.83 g/100g
Calcium content: 1184 mg/100g
Texture: crystalline, dense and grainy
Rind: natural
Colour: straw
Flavour: fruity, nutty, savory, sharp
Aroma: strong
Vegetarian: no
Producers: Various
Synonyms: Parmigiano Reggiano
Rosso Piave
Waupoos Lizzie
Stracchinata
Mascarpone
Mascarpone is an Italian cheese from the Lombardy region, made by
curdling milk cream with citric acid or acetic acid. It is a thick, double or
triple cream, soft cheese with a very high fat content ranging from 60% to
75%. The resulting rich butterfat content makes the cheese an essential
ingredient in Italian recipes like Tiramisu and cheesecakes.
The texture of Mascarpone ranges from smooth, creamy to buttery,
depending on how it is processed during cheesemaking. The concise
portrayal of Mascarpone really is just thickened cream that is on its way to
becoming butter. Making the cheese is so simple that many people easily
make their own Mascarpone at home.
Mascarpone is used in both sweet and savory dishes. It is added to
enhance the flavour of the dish without overwhelming the original taste.
The cheese tastes best with anchovies, mustard and spices, or mixed with
cocoa or coffee. Tiramisu, a layered dish with espresso, brandy, chocolate
and Mascarpone has brought the cheese to the forefront of Italian cooking.
Another possible use of Mascarpone is to thicken puddings and dessert
creams. It is also popular as a standalone dessert served with fruit or
syrup.
Whether you buy Mascarpone or make it at home, it needs to be consumed
within a few days or it can go bad.
Region: Lombardy
Type: fresh soft, processed
Fat content: 60-75%
Texture: buttery, creamy, smooth and spreadable
Rind: rindless
Colour: white
Flavour: buttery, creamy, mild, milky
Aroma: fresh
Vegetarian: yes
Rosso Piave
Waupoos Lizzie
Bufala, Fresh Mozzarella, Galbani, La Casatella, Lunetta, Morlacco,
Murazzano DOP, Ricotta di Pecora, Squaquerone di Bufala, Stracchinata
Mozzarella
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.
Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses
used while making variety of recipes, including salads, meats, seafood, and
vegetables.
Other types of Mozzarella:
Mozzarella di Bufala, also known as 'buffalo mozzarella', is made from
domesticated water buffalo milk.
Mozzarella Fior di Latte is produced from fresh, pasteurised or
unpasteurised cow milk, while Low-moisture mozzarella is made from
whole or part skimmed milk. And last, but not least, Mozzarella affumicata
is a smoked variety of Mozzarella.
Made from pasteurized or unpasteurized cow's or water buffalo's milk
Region: Campania, Abruzzo, Molise and Puglia
Family: Italian Cheese
Type: semi-soft, brined
Fat content: 45%
Texture: springy, stringy and supple
Rind: rindless
Colour: white
Flavour: milky
Aroma: fresh, milky
Vegetarian: yes
Producers: Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola,
Point Reyes Farmstead Cheese Company & The Fork, Various, Williams
Cheese Company
Synonyms: mozerrela
Rosso Piave
Waupoos Lizzie
Stracchinata
Asiago
Asiago, is a cow's milk cheese, produced only on the Asiago plateau in the
Veneto foothills in Italy. The cheese-making tradition in the provinces of
Vicenza and Trento dates back to more than thousand years. Traditionally,
it was made from sheep's milk but today it is produced from unpasteurised
cow's milk.
Texture wise, Asiago goes through many changes, assuming different
textures, according to its aging. There are two types of Asiago - fresh
Asiago (Asiago Pressato) has a smooth texture while the aged Asiago
(Asiago d'allevo) has a crumbly texture. Asiago d’allevo is matured for
different time periods; Mezzano for 4-6 months, Vecchio for more than ten
months and Stravecchio for two years. On the other hand, Asiago Pressato
made with whole milk is matured for a month and sold fresh as a softer,
milder cheese.
Depending on age, the rinds of Asiago can be straw coloured and elastic to
brownish gray and hard. The paste can be white to dark yellow, with small
to medium irregular holes. Based on the aging, Asiago can be used for
grating, melting, slicing on a variety of salads, sandwiches, soups, pastas,
and sauces.
Region: Veneto, Trentino
Type: hard
Fat content: 34-48%
Texture: compact, crumbly, open and smooth
Rind: natural
Colour: yellow
Flavour: full-flavored, mild, milky, sharp
Aroma: pungent
Vegetarian: no
hard cheeses: Asiago d’Allevo, Barilotto , Bella Lodi, Bootlegger, Bra,
Calcagno, Canestrato, Caprotto, Carnia Altobut, Cinerino, ... show all ... ,
Rosso Piave
Waupoos Lizzie
Stracchinata
Feta
Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta
occupies 70% stake in Greek cheese consumption. The cheese is
protected by EU legislations and only those cheeses manufactured in
Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese
and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the
eastern Mediterranean and around the Black Sea, outside the EU, are
often called ‘white cheese’.
To create traditional feta, 30 percent goat's milk is mixed with sheep's milk
of animals grazing on pastures in the specific appellation of origin regions.
Now-a-days, many stores sell goat and cow’s milk feta as well. The
firmness, texture and flavour differ from region to region, but in general,
cheese from Macedonia and Thrace is mild, softer and creamier, less salty
with fewer holes. Feta made in Thessaly and Central Greece has a more
intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured
and more open. Local environment, animal breeds, cultures all have an
impact on the texture, flavour and aroma of feta.
On the whole, Feta is a pickled curd cheese that has a salty and tangy
taste enhanced by the brine solution. The texture depends on the age
which can be extremely creamy, or crumbly dry. Upon maturation of 2
months, feta is sold in blocks submerged in brine. The cheese can be used
a table cheese or melted on a traditional Greek salad, spanakopita, pizza
or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If
required, it can be washed under water to remove the extra saltiness. The
salty flavour of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and
Zinfandel.
Made from pasteurized or unpasteurized goat's and sheep's milk
Country of origin: Greece
Region: Macedonia, Thrace, Thessaly, Central Mainland Greece, the
Peloponnese and Lesvos
Family: Feta
Type: soft, brined
Fat content (in dry matter): 16%
Fat content: 21 g/100g
Texture: creamy, crumbly, grainy and open
Colour: white
Flavour: full-flavored, salty, tangy
Aroma: nutty, strong
Vegetarian: no
Producers: CHRISTAKIS Greek Cheeses
Other cheeses from Greece:
hard cheeses: Anthotyro, Graviera, Kefalotyri, Myzithra, Xynotyro
semi-hard cheeses: Kasseri
semi-soft cheeses: Anthotyro Fresco, Manouri
soft cheeses: Barrel Aged Feta
fresh soft cheeses: Myzithra, Sirene
Cotija
Cotija is a Hispanic-style cheese named after the town of Cotija in the
Mexican state of Michoacán. This hard, crumbly Mexican cheese is made
mainly from cow’s milk.
When the cheese is made, it is white, fresh and salty thus bearing immense
resemblance to feta cheese. However, with aging it becomes hard and
crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned
it the nickname "Parmesan of Mexico". The aged version of Cotija is
referred to as "anejo".
Traditionally, Cotija cheese was made with raw milk aged for three to
twelve months. But the commercial productions add an enzyme to speed
up the ripening process. This need for acceleration gives the commercial
produce a slight change in flavour compared to the artisanal variety.
Since, Cotija cheese is very salty, strongly flavoured, firm and does not
actually melt, it is used for grating on salads, soups, casseroles, tacos,
tostadas and chili. In Mexico, it is also widely used to enhance the flavour
of many savory dishes by mixing directly into the casserole or recipe. In the
U.S. it is increasingly popular on pasta. It is typically shredded onto cooked
foods, also in salads and with fruit.
Country of origin: Mexico
Region: Michoacán and Jalisco
Family: Parmesan
Type: fresh firm, artisan
Texture: crumbly and dense
Rind: rindless
Colour: white
Flavour: salty, strong
Vegetarian: no
Producers: Cacique
Other cheeses from Mexico:
semi-hard cheeses: Anejo Enchilado, Chontaleno, Monterey Jack, Oaxaca
semi-soft cheeses: Menonita
soft cheeses: Queso Jalapeno
fresh firm cheeses: Panela
fresh soft cheeses: Queso Blanco, Queso Fresco (Adobera)
Gruyere
Gruyere is named after a Swiss village. It is traditional, creamery,
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. 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 shriveled which is
the cue to place the curd in molds 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).
Made from cow's milk
Country of origin: Switzerland
Type: hard
Fat content: 40-46%
Texture: compact
Vegetarian: no
Producers: Entremont
Other cheeses from Switzerland:
hard cheeses: Affineur Walo Le Gruyère AOC Extra Mature, Affineur Walo
Rotwein Sennechäs, Appenzeller, Challerhocker, Cremig Extra Würzig,
Bergkäse Aus Dem Schweizer Jura, Emmental, Kaltbach Le Gruyère AOP,
Piora, Rotwein Bärgler Extra-Würzig, Saanenkaese, Sbrinz
semi-hard cheeses: Fromage a Raclette, Kaltbach Emmentaler AOP, La
Couronne - Fort Aged Comté, Royalp Tilsit, Sweet Style Swiss, Tete de
Moine, Zartschmelzend, Kräftig Würziger Rahm-Hartkäse
semi-soft cheeses: Don Olivo, Forsterkase, Käse Mit Schweizer Trüffeln,
Monastery Cheeses, Tommes, Vacherin Fribourgeois
soft cheeses: Emental Grand Cru, Monastery Cheeses, Tommes, Vacherin
Gorgonzola
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.
Region: Gorgonzola
Type: soft, blue-veined
Fat content: 25-35%
Texture: crumbly and firm
Colour: yellow
Flavour: mild, sharp
Aroma: nutty
Rosso Piave
Waupoos Lizzie
Stracchinata
Monterey Jack
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 as its mild
in 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.
Country of origin: Mexico and United States
Region: Monterey, California
Family: Monterey Jack
Type: semi-hard
Fat content: 74.6%
Texture: compact, creamy, firm, open and supple
Rind: natural
Colour: pale yellow
Flavour: buttery, mild
Aroma: aromatic
Vegetarian: no
Producers: Vella Cheese Company
Other cheeses from Mexico:
semi-hard cheeses: Anejo Enchilado, Chontaleno, Oaxaca
semi-soft cheeses: Menonita
soft cheeses: Queso Jalapeno
fresh firm cheeses: Cotija, Panela
fresh soft cheeses: Queso Blanco, Queso Fresco (Adobera)
Other American cheeses:
hard cheeses: Aged British Cheddar, Aggiano, Amish Frolic, Apple Walnut
Smoked, Ascutney Mountain, Barely Buzzed, Big John's Cajun, Bleu Mont
Dairy Bandaged Cheddar, Blissful Blocks, Boo Boo Baby Swiss, ... show all
... , Swiss, Tarentaise, TeaHive, Tillamook Cheddar, Tillamook Smoked
Black Pepper White Cheddar , Tuscan Blend, Wagon Wheel, Wall Street
Gold, Wasatch Mountain Gruyère, Woodside Alpine
semi-hard cheeses: Alpha Tolman, Alpine-Style, Anniversary Ale Cheddar,
Bad Axe, Barden Blue, Baserri, Bayley Hazen Blue, Bear Hill, Beecher’s
Flagship, Bel Ceillo, ... show all ... , Twig Farm Mixed Drum, Twig Farm
Square Cheese, Txiki, Van Gogh Edam, Venus, Vermont Herdsman,
Vintage Van Gogh Gouda, Weston Wheel, Wimer Winter, Zwitser
semi-soft cheeses: Ameribella, American Cheese, Appalachian, Applewood
Smoked Chevre, Asher Blue, Baby Swiss, Beemster 2% Milk, Bergere
Bleue, Bermuda Triangle, Bijou, ... show all ... , Truffle Tremor, Tuscan
Blend, Twig Farm Crawford, Twig Farm Washed Rind Wheel, Vaquero
Blue, Wabash Cannonball, Waldo Smog, West West Blue, Willoughby,
Woolly Rind
soft cheeses: Acapella, Aged Chelsea, Ashley, Aspen Ash, Bellwether
Farms Crescenza, Bent River, Blissful Toppings, Bloomsdale, Blue Earth,
Blythedale Camembert, ... show all ... , Sonnet, Sunset Bay, Texas Goat
Cheese, The City Goat, Triple Creme Brie, Truffello, Trufflestack ,
Weybridge, Winnimere, Za'atar Burrata
fresh firm cheeses: Basket Molded Ricotta, Breakfast Cheese, Cheese
Curds, Evans Creek Greek, Galbani, Laura Chenel's Cabecou
fresh soft cheeses: Beehive Fresh, Bianca, Burrata, Cello Thick & Smooth
Mascarpone, Chevre Log, Cream Cheese, Driftless, Fresh Chevre , Fresh
Hand-Stretched Mozzarella, Fromage Blanc, ... show all ... , Primo Fresco,
PsycheDillic, Purple Haze, Quark, Sgt. Pepper, Sharon Hollow Garlic and
Chive, Shepherd's Hope, Up In Smoke, Wasabi Disc, Westfield Farm
Smoked Capri
Cream Havarti
Denmark's most famous cheese, Cream Havarti is a deliciously mild, very
creamy, natural, semi-soft cheese.
This interior-ripened cheese is aged for around three months. The cheese
has tiny holes throughout the paste with cream to yellow in colour. The
cheese can be mild to sharp in flavour and buttery depending on its aging.
The Havarti is different from Cream Havarti. Havarti is made from high-
pasteurised cow's milk. Cream Havarti, is prepared by the same original
recipe but is enriched with extra cream. Cream Havarti usually ripens very
little and has a smooth texture.
Cream Havarti is also available with different flavours such as caraway,
dill, cranberry, garlic, basil, coconut, red pepper. Havarti and Cream Havarti
both are table cheeses which can be sliced or grilled. It can be served with
fruit and wine.
Smoked Havarti is another variety of Havarti. The smoked rind adds a new
dimension to traditional Havarti.
Country of origin: Denmark
Family: Havarti
Type: semi-soft, processed
Fat content (in dry matter): 45%
Fat content: 11.0 g/100g
Texture: smooth
Rind: rindless
Colour: pale yellow
Flavour: buttery, creamy, sweet
Aroma: sweet
Vegetarian: yes
Synonyms: Havarti, Flødeis Havarti, Smoked Havarti
Alternative spellings: Flodeis Havarti
Other cheeses from Denmark:
semi-hard cheeses: Danish Feta, Fynbo, Maribo, Molbo, Samso
semi-soft cheeses: Beemster 2% Milk, Brunost, Danablu (Danish Blue),
Danbo, Danish Fontina, Esrom
soft cheeses: Blue Castello, Mycella, Saga
fresh soft cheeses: Quark

Manchego

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Manchego

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Manchego

The Manchego is produced in the La Mancha region of Spain, which is also

OTHER SPANISH CHEESE:

SEMI SOFT CHEESES:

Afuega'l Pitu, Cuajada, Finca Pascualete Mini Torta, Flor de Guia, La

FRESH SOFT KISSES: Burgos

Other French cheeses:

Region: Po valley region

Other Italian cheeses:

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