an imitation of Dutch Edam balls, Argentine "Magnasco"
Edam has taken on an identity of its own. It is dryer and harder
than Dutch Edam and good on crackers and with red wine.
Reggianito: Similar to Italian Parmigiano Reggiano. Mostly used
Sardo: Another grating cheese, similar to Italian Romano.
Same characteristics as Swiss Emmental.
Same characteristics as English Cheddar.
A blue-veined cheese with an extremely buttery taste. The surface
of the cheese is rindless, thus the entire cheese is edible.
Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti
is a deliciously mild, very creamy, natural, semisoft cheese laced
with small to mid-sized holes. Cream Havarti is both a table cheese
and a dessert cheese to be served with fruit and wine. flavoured
Cream Havartis are also available, with ingredients such as dill,
jalapeno pepper or garlic and herbs.
Fontina: Danish Fontina is pale yellow and semisoft with a mild,
slightly sweet flavour. A derivitive of its Italian namesake and
a great table cheese that goes well with a light wine, Fontina
is also a good sandwich cheese.
Saga: Original Saga is a cross between blue cheese and brie; a
creamy, blue-veined cheese with a white-mold rind. It is very
mild for a blue-veined cheese. Saga is an excellent dessert cheese
that should be served with fruit and wine. It is also an excellent
cheese in salads or as a snack on a cracker. Saga is now made
in America as well as in Denmark.
Cheddar cheeses were originally made in England; however, today
they are manufactured in quite a number of countries. Fully cured,
Cheddar is a hard, natural cheese. The rind, if any, is artificial,
most often times wax. The colour of the wax used for coating does
not indicate a level of quality. 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. The
important thing in purchasing Cheddar is to consider the age of
the cheese. Of course, the older it is, the more it will cost.
Cheshire: One of the oldest English cheeses, allegedly invented
during the 12th century. Cheshire is firm in texture and a bit
more crumbly than Cheddar. Cheshire is rich, mellow and slightly
salty with an excellent aftertaste, its flavour sharpens as it
Devon Cream: Strawberry's famous partner, Devon Cream has a much
wider application than just strawberries and cream. It is thick
and rich, and needs to be spooned. This product is served over
fruit, hot scones, fish or vegetables.
Double Gloucester: A natural hard cheese. Double Gloucester has
a mild and rich flavour with a smooth texture and a creamy yellow
colour. This cheese is excellent with fruit and beer.
Leicester: A natural hard cheese. Leicester has a rich, mild flavour
with a flaky texture and a deep orange colour. This cheese is
excellent with fruit and beer.
Stilton: Historically referred to as "The King Of Cheeses,"
Stilton is a blue-mold 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.
Wensleydale: Traditionally blue, because the cheese is lightly
pressed, allowing the mould to penetrate. And blue Wensleydales
are still available. But today it is usually a creamy white, crumbly
cheese, with a fine curd and minimal texturing, thus a high moisture
content. White Wensleydale is usually eaten young, at about a
month old. Wensleydale is produced in Cheshire.
Swiss: Similar characteristics to Switzerland Emmental. Aged over
100 days, it is sharp, rindless and delicious.
Lappi: Lappi is a semisoft, semisweet cheese that slices easily
and is excellent in recipes and for melting. It comes from Finland's
Turunmaa: Similar to Danish Cream Havarti, Turunmaa is a deliciously
mild, very creamy, natural, semisoft cheese laced with small to
mid-sized holes. Like Cream Havarti, it is both a table cheese
and a breakfast cheese to be served with fruit and bread.
is the best known French cheese and is aptly nicknamed "The
Queen Of Cheeses". Several hundred years ago, Brie was one
of the tributes which the subjects had to pay to the French kings.
In France, Brie is very different from the cheese exported to
the United States. "Real" French Brie is unstabilized
and is at its peak of flavour when the surface turns slightly
brown. As long as the cheese is still pure white, the cheese is
not mature. Cutting unstabilized Brie before it is ripe will stop
the maturing process and the cheese 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 packaged in a wooden box. In order
to fully enjoy the experience, Brie must be served at room temperature.
Camembert: Another soft-ripened white mold cheese from France,
Camembert, like Brie, is soft and creamy with an edible crust.
A wheel of Camembert, however, is only 8 ounces and comes in its
own wooden box.
Chevres: These cheeses are made from goat's milk. They come in
many sizes and shapes such as round patties, log-shapes, drum-shapes,
pyramids, round loaves, long loaves, etc.; their textures vary
from soft, but firm like cream cheese, to extremely hard. Chevres
are excellent dessert cheeses, often served as snacks, or with
before dinner drinks. Goat cheese is often served as an ingredient
in many fine dishes.
Comte: Comte is a natural, hard cheese with similar characteristics
to Switzerland Gruyere.
Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly
larger (12 ounces) and the cheese has a nuttier flavour with a
Emmental: Same characteristics as Swiss Emmental.
Mimolette: A semi-hard cow's milk cheese produced in Flanders
and Normandy. It comes in spheres of about 7-8 pounds, it has
an orange rind and interior. A firm texture with some small holes
and a mild favor.
Morbier: A semisoft cow's milk cheese from Franche-Comte. It has
a creamy brown crust, the interior is two layers of glossy, yellowish-ivory
paste separated by a thin flavourless layer of ash. This separates
the morning milking from the evening milking. It is a creamy cheese
with a flavour of nuts and fruit and an aroma of fresh hay.
Munster: French Munster is one of the few cheeses which ripen
from the inside out. Munster is dark yellow with a strong flavour.
It should be served with dark bread and beer. French Munster has
nothing in common with Domestic Munster, which is a white, mild
Pont L'Eveque: This semisoft, soft-ripened cheese from the Normandy
region has a pronounced flavour, although its taste is not as
strong as its smell. It has a firm body, yellow colour and an
edible crust. The crust has ridges because it is cured on straw
mats. Pont L'Eveque is an excellent dessert cheese that goes very
well with a robust wine.
Pouligny-Saint-Pierre: An unpasturized goat's cheese from Berry,
it is soft to hard depending on the age. Also depending on age
its colour runs from a very white, creamy and fragile to a hard
dry interior surrounded by a dark beige crust. All have a piquant
flavour and goaty aroma.
Reblochon: From the French Alps, Reblochon is a semisoft, pale
yellow, creamy cheese with a nutty flavour. Reblochon is a dessert
cheese that goes well with red wine.
Roquefort: The most famous blue-mold cheese in the world, authentic
Roquefort comes from caves near the Spanish border and is made
from sheep's milk. Roquefort is sharp, peppery, piquant and distinct.
The blue mold is added to the curd by mixing it with powdered
bread containing the Pennicillium Roqueforti mold. The French
eat Roquefort as a dessert cheese, although most Americans prefer
it in salads or dips.
Saint-Marcellin: A soft, rindless cow's milk cheese from Dauphine,
it is disk shaped wrapped in chestnut leaves and dipped in wine
or eau-de-vie. It typically has a beige crust with blue mold and
a soft beige creamy interior. It has an intensely rustic, nutty,
Saint-Nectaire: A semi-soft cow's milk cheese, disk shaped from
Auvergne. It has a smooth reddish rind, ivory to straw coloured
interior, soft and supple texture. It is an earthy cheese with
a fruity flavour and a grassy aroma.
Saint-Paulin: St. Paulin (also known as Port Salut, a licensed
name) is a mild and very pleasing dessert or table cheese originally
made by Trappist Monks. St. Paulin is creamy and butter-like,
yet firm enough for slicing. Genuine Port Salut has an edible,
orange rind. However, beware imitations that use a plastic, inedible
rind. St. Paulin goes well with fruit and light wine.
Tomme de Savoie: A semi firm, dish shaped cow's milk cheese from
Savoie in the French Alps. It has a distinct thick gray-brown
rind with a beige or straw coloured paste. It has a slightly salty,
mild but savory taste with an aroma reminiscent of a cheese cellar.
Same characteristics as Swiss Emmental.
Jermi Tortes: Jermi tortes are handmade, with alternating layers
of cheese and exquisite fillings such as Norwegian Salmon, Walnut,
French Herbs, etc. Jermi Tortes are dessert cheeses, excellent
on fine bread or crackers.
Limburger: A soft-ripened cheese famous for its pungent odor,
Limburger is a strong cheese that goes well with red wine or beer.
Limburger has a thin crust, a soft texture, and is nearly white
inside. During the two-month curing process, the cheese is constantly
brushed with brine until it has absorbed all salt.
Munster: See French Munster.
Tilsit: A natural hard cheese, German Tilsit has a stronger flavour
than its Scandinavian cousins. It has tiny hole formation and
a firm texture suitable for slicing. Tilsit is an excellent sandwich
cheese, good with robust wine or beer.
Greek Feta is made from sheep's milk, with a distinct strong,
slightly acidic flavour. Feta is crumbly in texture and white
in colour. Feta is traditionally sold in glass jars, although
modern packaging techniques have become more commonplace. Feta
needs to be covered in brine at all times otherwise it will dry
out and mold fast and needs to be refrigerated at all times. Feta
is a true eating cheese, although most Americans think of it as
a salad topping.
Kasseri: Pale yellow in colour, with a mild buttery flavour and
a springy, kneaded texture. Kasseri is a versatile, multi-purpose
cheese made from sheep's milk.
Kefalotyri: This hard, pale, golden yellow cheese has a tange
flavour and a sharp aroma reminiscent of Italian Pecorino Romano.
Harder and saltier than Kasseri, Kefalotyri is generally served
grated over cooked dishes.
Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra
is available both fresh and aged. Fresh Mizithra is soft, similar
to cottage cheese. Aged Mizithra is shaped like an ostrich egg,
and is firm and pungent, rather like Italian Ricotta Salata. The
aged variety makes an excellent grating cheese.
is a semisoft to hard natural cheese, depending on age. Edam is
similar in flavour to Gouda, but slightly dryer in texture and
less creamy. Edam is traditionally shaped into 2 or 4 pound balls
coated in red, yellow or black wax. Because of its shape and size,
Edam makes an excellent gift basket centerpiece.
Gouda: Gouda is a semisoft to hard natural cheese, depending on
age. It is pale yellow and slightly sweet and nutty. 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
Leyden: Leyden is a part-skim cheese laced with caraway or cumin
seeds. It is semisoft to hard and bland in flavour. Its seeds
give Leyden most of its taste.
Maasdam: Holland's answer to Jarlsberg, marketed under brand names
such as Leerdammer, Westberg, etc.
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 hardy cheese has an edible brown rind and a creamy,
A mixed herd of Fresians and distinctive Red and White Dutch cows
provides the full-cream milk for Baylough, a hard-pressed waxed
cheese which can mature for many months. Varieties: Oak-smoked,
Garlic and Herbs, Fresh Garlic.
Coolea: The hills of Collea give their name to the Williams family's
acclaimed raw milk gouda-style cheese. Young, mild Coolea is 6-8
weeks old; some is flavoured with nettles or herbs and garlic.
Long-matured Coolea, piquant with a lingering finish, is becoming
more and more sought-after .
Dunbarra: A soft cheese with an edible white rind, firmer than
Brie yet distictively creamy. Hand-made by Dubliner Barra McFeely,
this new cheese has already won three first prizes.
Gubbeen: Gubbeen's gentle flavours reflect the great care taken
by Tom and Gina Ferguson in farming their herd of cows and curing
the cheese. A fresh tasting, pliant textured cheese with a peach
pink washed rind.
Knockalara: Knockalara is a fresh feta-style cheese made on the
Waterford farm by Wolfgang and Agnes Schliebitz. Its light tang
marries beatifully with fruity olive oil, so it's ideal in salads.
Knockalara comes either plain or preserved in herb-flavoured olive
Orla: On the Manch estate in Co Cork, Iris Diebrok and Oliver
Jungwirth farm an organic flock of dairy sheep. Iris uses the
milk for her award-winning semi-hard rind-washed cheese. Orla
is matured for 2-6 months.
A semisoft cheese, Bel Paese is very similar to French . St. Paulin
Fontal: Fontal is similar to Fontina Val d'Aosta, and in fact
was called Fontina until the milk farmers of Val d'Aosta obtained
exclusive rights to the name in 1951.
Fontina Val d'Aosta: Genuine Fontina comes from the Val d'Aosta
region of Italy, in the Alps near the French and Swiss borders.
One of the few cheeses imported into America that is made from
raw (unpasteurized) milk, it is a smooth, straw-coloured cheese
with a brown rind. Fontina has a delicate, nutty, buttery sweet
flavour. Fontina is the primary ingredient in Italian fonduta
and is a pristine table or dessert cheese.
Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola
is a soft table cheese. It is an antique cheese of great popular
tradition with a compact, rough, hard, reddish crust and a firm
but mellow paste interior which melts on the tongue. Its colour
ranges from white to straw-yellow with an unmistakable marbled
green or bluish-green mold. The taste ranges from mild to sharp,
depending on age. Gorgonzola is also excellent in salads and dips.
Grana: This is the generic name for Parmigiano Reggiano-type cheeses.
Mascarpone: This cheese is virtually solidified cream, mildly
coagulated and whipped into a velvety consistency. It hails from
the Lombardy region and is served with fresh fruit or sweetened
with sugar and used as a pastry ingredient, such as for Tiramisu.
Mozzarella di Bufala: "Buffalo" Mozzarella is made in
the South of Italy from a mixture of water buffalo and cow's milk.
This cheese is pure white, hand-formed into small balls. It is
soft and rubbery and stored in a whey brine. It is best served
with sliced tomatoes and fresh basil, drizzled with extra virgin
olive oil and sprinkled with salt and pepper.
Parmigiano Reggiano: A very hard natural cheese, a full wheel
of Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw.
Parmigiano Reggiano's flavour is unmistakably piquant and true
cheese connoisseurs know when they are served an inferior imitation.
Primarily a grating cheese, Parmigiano Reggiano is a great topping
for soups, pasta dishes, veal, chicken, or salads. Buy this cheese
as a wedge and grate it yourself so you know you are getting the
Provolone: Provolone has a slightly smoky flavour and is mellow
and compact with a smooth, paste-like texture. Provolone has an
inedible crust and has strings to hang from rafters. Aged long
enough, Provolone can be grated. However, it is better known as
a table or sandwich cheese.
Ricotta: Ricotta is made from whey collected from making other
cheeses and re-cooked. It is white, creamy and mild and is primarily
used as an ingredient in lasagna.
Ricotta Salata: When fresh Ricotta goes through its natural aging
process, a hard, pungent cheese suitable for eating or grating
results. Like fresh Ricotta, Ricotta Salata is almost white in
Romano: A very hard cheese made from part-skim sheep's (Pecorino),
goat's (Caprino) or cow's (Vecchino) milk. More mild than Parmigiano
Reggiano, it is a very popular grating cheese that sharpens as
Taleggio: This semisoft, uncooked cheese from the region around
Bergamo gains flavour and an accompanying odor as the cheese ages.
The crust is pinkish-gray and the paste is white, supple and fruity.
Taleggio is an excellent dessert cheese that goes very well with
a robust wine.
Gjetost (pronounced "Yay-Toast") is a hard cheese made
from boiled goat's milk whey either blended with cow's milk or
from 100% goat's milk. This cheese has a sweetish caramel-like
taste and is dark brown in colour. Gjetost is a non-perishable
dessert cheese that must be sliced paper-thin and placed on Norwegian
flatbread. Norwegian children eat Gjetost in place of candy
Jarlsberg: The world's most famous "Baby Swiss", Jarlsberg
has the consistency, texture and hole formation of Swiss Emmental,
but its flavour is more nut-like and sweeter. A full wheel of
Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel
of Emmental. Jarlsberg is an excellent all-around performer that
can be used as a table cheese, dessert cheese or sandwich cheese.
Serve it with wine, beer or aquavit.
A 'trappist' cheese originating in the medieval monasteries of
France but still relatively unknown in Scotland. Full fat soft
cheese, rind washed in malt whisky to produce a distinctive orangey
red crust and a strong creamy taste. Runny when ripe.
Bonchester: Small coulomnier-style cheese made with unpasteurised
Jersey milk. Available mainly March to December.
Bonnet: Amid, pressed goats milk cheese from small Ayrshire dairy.
Similar to Inverloch (and Sanday).
Brie: Howgate Scottish Brie, traditionally made, matures to a
runny sticky texture. Also Howgate Camembert.
Brodick Blue: Ewes milk blue cheese from Brodick.
Brodick: Arran blue is the cows milk version.
Caboc: (see cream cheese)
Caithness: a new mild, Danish style wax coated cheese. Also available
Cream Cheese: several versions, mostly based on revived traditional
Highland recipes and rolled in oatmeal, including Caboc (Ross-shire),
Howgate (Perthshire) and Lochaber-smoked. Available plain or with
peppercorns, garlic or herbs.
Crowdie: a soft fresh cheese, several versions, mainly available
only locally. Originally made using milk left after the cream
had separated naturally. Plain or flavoured with peppercorns,
garlic or herbs(Hramsa, Crannog, Gruth Dhu etc.)
Dunlop: resembles Scottish cheddar with soft texture. Mostly creamery-made
in blocks on Arran and Islay but also traditionally in Ayrshire
(Burns), near Dumfries and at Perth (Gowrie).
Dunsyre Blue: cows milk farmhouse blue cheese made on the same
firm is Lanark Blue, with vegetarian rennet and unpasteurised
Highlands and Islands:
'Drunileish' is produced on the Isle of Bute. A three month old
mild cheese with a buttery flavour, uneven texture and piquant
'Isle of Bute' (also produced on Bute) is a hard medium cheese
with all the characteristics of a good cheddar.
'Mull of Kintyre', from the Campbeltown Creamery, is a mature
cheddar with a nutty aroma and rounded taste.
'Highland', a mature cheese also from Campbeltown, has a unique,
soft texture with a smooth flavour and strong aftertaste.
'Arran' cheddar, made by traditional methods, is a deliciously
mellow medium to mature cheddar with a creamy soft texture.
Howgate: Established artisan farmhouse cheesemaker, originally
from Howgate near Edinburgh, now in Dundee, pioneered the making
in Scotland of continental cheeses including Howgate Brie, Camembert
and Pentland. Other cheeses include St Andrews, Bishop Kennedy,
Strathkinness and Howgate Highland Cream Cheese.
Inverloch: Pasteurised pressed goats cheese from Isle of Gigha.
Coated in red wax. Also popular fruit shaped waxed cheeses.
Isle of Mull: traditional unpasteurised farmhouse cheddar from
Kelsae: unpasteurised pressed cheese made near Kelso from Jersey
milk. Like Wenslensdale but creamier in texture and taste.
Lanark Blue: unpasteurised ewes milk cheese in the style of Roquefort.
Loch Arthur: traditional farmhouse organic cheddar from Loch Arthur
near Dumfries. mull of Kintyre: small truckle of mature Scottish
cheddar coated in black wax. A smoked version is also available.
The Orkney Isles: distinctive cheddar whose history goes back
nearly two centuries, made in two creameries on Orkney. Several
seasonal crofting cheeses sometimes available locally.
Pentland: white moulded soft cheese made in small quantities and
not widely available.
St Andrews: award winning full fat, wished rind soft cheese, mild
creamy, full flavoured with characteristic golden rind.
Scottish Cheddar: creamery produced cheddar now made in Galloway
(Stranraer), Lockerbie, Rothesay and Campbeltown.
Stichill: unpasteurised creamy Jersey milk Cheshire style, from
the Scottish Borders.
Strathkinness: award winning Scottish version of Gruyere, nearly
50 gallons of milk goes into a cheese! Matured 6-12 months. Limited
Swinzie: pasteurised, pressed, ewes milk cheese from Ayrshire.
Teviotdate: vignotte style, white moulded unpasteurised cheese.
A renowned blue cheese from Northern Spain, Cabrales is made from
blended cow's, goat's and sheep's milk. It is matured in naturally-formed
caves and has a creamy texture, a complex flavour and a powerful
Garrotxa: A semisoft cheese made from pasteurized goat's milk
in Catalonia. It comes in grey-rined felt textured disks, it has
a bone white interior. It has a mild flavour - nutty with herbal
Iberico: A hard, oily cheese made from blended cow's, goat's and
sheep's milk. It is mild yet tasty, aromatic and very popular.
Good for cooking and for eating, it goes well with Spanish red
Mahon: An aged cheese produced from cow's milk on Minorca, the
outermost of the three Spanish Balearic Islands. Ripened for six
months to two years the eight inch squares weighing 5 to 6 pounds,
it is buttery sharp, slightly salty with a sweet and nutty aroma.
Manchego: This historic cheese is produced in the La Mancha region
from pasteurized sheep's milk,. It has a black, gray or buff coloured
rind with a crosshatch pattern, the interior ranges from stark
white to yellowish, depending on age. It has an even distribution
of holes and a mild, slightly briny, nutty flavour.
Roncal: A hard cheese from Navarre produced from sheep's milk
and aged for a minimum of three months. It has a hard beige to
gray rind with beige interior which turns to amber with age. It
has a rich, olivey, nutty flavour.
Tetilla: A semisoft cheese produced from cow's milk in the Galicia
region, it comes in squat cone shaped like a woman's breast (hence
the name) about five inches in diameter. It has a greenish beige
rind and a white interior. It has a mild and tangy flavour.
Tronchon: A semisoft cheese made from blended cow's, goat's and
sheep's milk. It comes in rindless wheels with a dimple on top,
a by-product of the manufacturing process. The interior is bone
white and has many small holes.
See Danish Fontina
Graddost: Sweden's most popular cheese, Graddost is deliciously
mild and very creamy. It is laced with small to mid-sized holes
and makes an excellent dessert cheese to be served with fruit
Herrgard: Sweden's second most popular cheese, Herrgard comes
in large wheels and has a few small holes. It has similar characteristics
to Cheddar and is pale yellow in colour.
A natural, hard cheese that is similar to Emmental, although with
smaller and fewer holes. It is cured in white wine and spices
that give it a unique piquant flavour.
Emmental: More commonly reffered to as "Swiss Cheese",
Emmental is immitated by many cheese producing countries. Emmental
is considered to be one of the most difficult cheeses to successfully
manufacture because of its complicated, hole-forming fermentation
process. Emmental can be used as a table cheese, dessert cheese
or sandwich cheese.
Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard
cheese that is similar to Emmental but with smaller hole formation.
Its texture is chewy and it develops small cracks as it ages.
In addition to its role as a Fondue cheese, Gruyere is also an
excellent sandwich cheese that melts evenly.
Raclette: A hard cheese with a subtle flavour, good aftertaste
and firm texture. Raclette is pale yellow inside an inedible crust.
Raclette is famous for a Swiss dish made by melting thin slices
over broiled potatoes.
Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago
is a very hard grating cheese with a sharp flavour and a pungent
aroma due to the use of a powder made from clover leaves added
to the cheese during manufacture. Sap Sago is not an eating cheese,
but is good as a food topping and in cooking.