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. [...]
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 [...]
Manchego is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego is aged for three months or longer, and is semi-firm with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.
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 [...]
Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear shapes, cheesesausage shape or cone shape. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.
The term [...]
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 [...]
Edam is a Dutch cheese that is traditionally sold as spheres with pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland, where the cheese is coated for export and for tourist high season. Edam which has aged for at least [...]
Red Leicester, sometimes called Leicester, is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier; it is coloured orange by adding annatto extract during manufacture. Its mild flavour goes well with most food and wine or beer, and is good for Welsh rarebit
.Red Leicester is a cow’s milk cheese, [...]
Wensleydale cheese is a cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England. There are five main types:
Real Yorkshire Wensleydale is usually shaped into a variety of weights in a range of moulds from a small flat disc known as a “truckle” that is highly pressed, and preserved in wax, to several [...]
Herrgårdsost (Manorhouse cheese) is a semi-hard Swedish cheese made from cow’s milk. Made since the 1890s, it is still popular in Sweden today. The aged cheese has a mild, sweet, nutty flavor and small round holes. The cheese is usually manufactured in wheels about 40 centimetres in diameter and 12 centimetres wide, weighing around 14 [...]