The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mould. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. Each kilogram of finished cheese requires about 4.5 litres of milk.

Combining the flavor of aged parmesan with a pliant texture, Parrano is marketed as an Italian-style cheese. Taglines have included “The Dutch cheese that thinks it’s Italian” and “Sort of Italian.” However, Parrano is technically Gouda cheese although its flavor is more pronounced than that of traditional Gouda.

Parrano is a versatile cheese that is easy to shred, slice and melt. It is well suited for entertaining, cooking and snacking. Its flavor complements many different types of cuisine, especially Italian dishes.

Parrano won a gold medal at the 2006 World Championship Cheese Contest in Madison, Wisconsin, for ‘Best of class, Gouda.’ It was also first runner up for the World Champion Cheese Title. Uniekaas is the exclusive producer of Parrano, a trademarked brand.

The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdam.

Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. The average weight is 5 kg.

Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase originating from goat. The Dolce version uses calf’s lipase instead.

The Provolone Val Padana has received from the European Community the DOP (Protected Designation of Origin) seal.

In Brazil, Argentina and Uruguay, small discs of locally-produced “Provolone” of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed before eating grilled meat. The Provolone is either placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta is seasoned with “chimichurri”, a mixture of oils and spices, and usually eaten communally.

Edam cheese has a very mild taste, is slightly salty or nutty, and has almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. Modern Edam is quite soft compared to other cheeses, such as Cheddar, due to its low fat content.

A major producer of Edam is the Friesland Foods company in The Netherlands. In the U.S., the May-bud brand is sold by the Churny Company, a subsidiary of Kraft Foods.

Mild Edam is considered compatible with fruit such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional “cheese fruits” like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread. Pinot noir is a recommended wine to accompany this cheese.

Gloucester is a traditional, unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the now nearly-extinct Gloucester cow.There are two types of Gloucester cheese: Single and Double.

The main difference is that Single Gloucester is made with skimmed milk combined with a small amount of whole milk. Double Gloucester is made from only whole milk.Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat.

Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. Both types are produced in round shapes, but Double Gloucester rounds are larger. Traditionally whereas the Double Gloucester was a prized cheese comparable in quality to the best Cheddar or Cheshire, and was exported out of the County, Single Gloucester tended to be consumed within the County.

Huntsman cheese is made with alternating layers of Double Gloucester and Stilton.

Red Windsor is a pale cream, English cheddar cheese, made using pasteurized cow’s milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.

Before being left to mature, this cheese is carefully wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese-like crumbly texture in the middle. Modern production is at Pengreep farm near Truro, by Lynher Dairies from an old recipe.

“Yarg” is simply “Gray” spelled backwards, after Allan and Jenny Gray, the couple who gave the recipe to Pengreep farm.Yarg is sold throughout the world, but is produced solely in Cornwall by Lynher Dairy. Although the cheese has never been manufactured on a mass scale, it has fans all over the world.

As well as the unusual name, the cheese is instantly familiar from its unique coating. The nettles, though being the ingredient which gives Yarg its unique flavour, were originally used as a preservative. However, this ingredient is what now delights many, described as having “a delicate, almost mushroom flavour.”

As well as the taste of the nettles, an interesting flavour is added by the mould allowed to grow on the cheese, which is not harmful.Another version of the cheese is Cornish Wild Garlic Yarg which is covered with wild garlic leaves.