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 [...]
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 [...]
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 [...]
The Bartlett brothers’ run their own sheep farm at North Wootton near Shepton Mallet in Somerset. Their young cheese, Little Ryding, is made with their own organic milk.
But ewes’ milk isn’t available all year. so they also make this 250g mould-ripened cheese with organic Jersey cows’ milk. Firmer when young, it develops a squishy [...]
Caciocavallo is a type of cheese made out of sheep’s or cow’s milk, originally produced in Sicily, but now spread all across Italy, and the Balkans. Caciocavallo has the European Union Protected designation of origin status.
Caciocavallo cheese is shaped like a tear-drop and is similar in taste to the aged Southern Italian Provolone cheese, with [...]
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 [...]