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.
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 [...]
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 [...]
Gamalost (also Gammelost, Gammalost), which translates as “old cheese”, is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration.
To make Gamalost, lactic starter is added to skimmed [...]
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 [...]
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 [...]