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 [...]
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 [...]
Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture.
The legend of Chabichou goes back to 732, at the time of the defeat of the Saracens in the area, in the 8th century, after the Battle of Poitiers. Many of them [...]
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 [...]
Queso de la Serena is a cheese made from Merino sheep milk in La Serena, Spain, a region of South Western Spain. The pure sheep milk is curdled using a coagulant found in the pistils of artichoke (Cynara cardunculus). This ingredient lends a light bitterness to the otherwise slightly salty taste. It is aged for [...]
Durrus is a washed rind cow’s milk cheese from Ireland. It was invented by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, on the Sheep’s Head Peninsula in the southwest corner of Ireland, where local herds provide the raw milk needed to make it.
Durrus is [...]
Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. It has large blue flecks, made by the action of Penicillium roqueforti. Made in [...]
Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northern France.
Camembert is made from unpasteurised cows’ milk, and is ripened by the moulds Penicillium candidum and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (around 12 oz) [...]
Dovedale Blue is a cheese from the Peak District of Great Britain. It takes its name from a part of the River Dove on the Derbyshire and Staffordshire border known as Dovedale.Dovedale Blue is a full-fat semi-soft blue-veined cheese made from cow’s milk. Produced only in the village of Hartington in Derbyshire, it has a [...]