Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 – 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d’Origine Contrôlée (AOC) since [...]
Monterey Jack is an American semi-hard cheese made using cow’s milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). Cheddar-Jack varieties are also available.
In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 1800s. [...]
Gouda is a yellow cheese made from cow’s milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not protected. Gouda cheese is made and sold all around the world.
The cheese is from milk that is cultured and heated until the curd is separate from the whey. Some [...]
Oka is a Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Since that time, Quebec has evolved as a centre of quality artisan cheeses. Indeed, many small-scale producers now market some fairly impressive selections.
Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and [...]
Gruyère is a hard yellow cheese made from cow’s milk, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d’Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could [...]
Roomano is a hard Gouda-like cheese from Friesland in the northern part of The Netherlands. The major difference from Gouda is the percentage of butterfat in the cheese: Gouda contains 48% butterfat or more, while Roomano contains less than 48% butterfat. It is made from cow’s milk, and is typically aged for four or more [...]
Parrano is a cow’s milk cheese produced in the Netherlands. It tastes mild and nutty, combining salty and sweet flavors. It has a semi-firm texture and a smooth, golden colored paste. Made from pasteurized milk, Parrano is produced in 20-lb wheels and is aged for 5 months.
Combining the flavor of aged parmesan with a pliant [...]
Maasdam is a Dutch cheese in a Swiss-style. Made from cow’s milk, it is aged for at least four weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth yellow rind. Sometimes it is waxed like Gouda. The cheese was created to compete with the popular [...]
Leyden is a spiced cheese made in the Netherlands from partly skimmed cow’s milk. It is made both in factories and on farms, historically in the Leiden area.
On the farms about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 82 to 86 °F (28 [...]
Leerdammer is a Dutch semi-hard cheese made from cow’s milk. It has an aging time of around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. It has a sweet and somewhat nutty flavour that becomes more pronounced [...]