Idiazábal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked.
The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a [...]
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s and/or goat’s milk. It can be buttery or firm, crumbly and quite salty, with a ‘bite’ from its blue veining. It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. It is frequently used [...]
Bel Paese is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. It is Italian for “Beautiful Country”.
Originally produced in Melzo, a small [...]
Dunlop is a mild cheese or ’sweet-milk cheese’ from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of WW2, however it has now appreciated for its value in various recipes and for eating on its own or with a dram [...]
Jarlsberg is a mild cow’s-milk cheese with large irregular holes or what are commonly referred to as “eyes”, originating from Jarlsberg, Norway.
Jarlsberg has a yellow-wax rind and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack. [...]
Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer. It has AOC designation limiting its origin. It is made from cow’s milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller [...]