Roquefort, sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d’Auvergne, Stilton and Gorgonzola is one of the world’s best-known blue cheeses. Though similar cheeses are produced elsewhere, European cheese law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon [...]
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 [...]
Dorset Blue Vinney (frequently spelled “vinny”) is a traditional blue cheese made in Dorset, England, from skimmed cows’ milk. It is a hard, crumbly cheese. “Vinney” is a local Dorset term related to the obsolete word “vinew”, which means to become mouldy. Another explanation has it that “vinny” is a corruption of “veiny”, referring to [...]
Feta () is a brined curd cheese traditionally made in Greece. A sheep’s milk cheese, varying amounts of goat’s milk may be added, as long as goat milk makes up less than 30% of the total mixture.
Since 2005, feta has been a protected designation of origin product in the European Union. Although traditional feta cheese [...]
Anthotyros is a traditional, unpasteurized, cheese made from sheep’s and/or goat’s whey with the addition of milk. It has various sizes and its shape is usually truncated cone or ball. The cheese is dry and white and has no rind. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato [...]
Bucheron (sometimes Boucheron, Bucherone,Boucherond,or Bucherondin) is a goat’s milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores. Bucheron has an ivory-colored pate surrounded by a bloomy white rind. Soft, but semi-firm [...]
French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks somewhat similar to camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has aroma [...]