Tintern is a blended mature creamy Cheddar cheese flavoured with fresh chives and shallots, made by Abergavenny Fine Foods. Typically produced in wheels of 2.25kg, it is sold in a distinctive lime green wax covering.
It takes its name from the village of Tintern on the River Wye, in Monmouthshire, Wales. The monks of Tintern Abbey [...]
Liptauer is a spicy cheese spread made with sheep’s-milk cheeseGundel’s Hungarian Cookbook, Karoly Gundel. , goat’s milk cheese, quark cheese or cottage cheese. It is a part of Slovak cuisine , Hungarian cuisine , Austrian cuisine and Italian cuisine.
The name “Liptauer” is derived from the German word for the region of Liptov in Northern Slovakia, [...]
Serra da Estrela is a cheese from the region of Serra da Estrela, in Portugal. Its production has very rigorous rules and its delimited region is in the subdivision of the municipalities of Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva do Castelo, Fornos de Algodres, Carregal do Sal, etc.It is made of sheep milk, [...]
Castelo Branco (Queijo de Castelo Branco) is a cheese named after the city of Castelo Branco, in Portugal, the chief city of the district where it is produced. The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Typically the cheese takes 40 days to mature [...]
Höfðingi is a type of Icelandic cheese. Randburg.com describes it as “A creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor.”
A Vacherin cheese is a cow’s-milk (French vache, “cow”) cheese. Two main types of French or Swiss Vacherin cheeses exist.
One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d’Or. Made from cow’s-milk in Switzerland or France, usually in villages of the Jura region (an origin [...]
Abbaye de Tamié is a soft cheese made from unpasteurised cow’s milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie département, in the French Alps.
Tamié is pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It [...]
Boursin is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to cream cheese.Boursin cheese was first produced in 1957 by Fran̤ois Boursin in Normandy. Boursin is a trademark РBoursin cheese was at one time produced exclusively [...]
Brillat-Savarin is a soft, white-crusted cow’s milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheese-maker Henri Androuet.
Brillat-Savarin is produced all year round, mainly in Normandy. It comes in [...]
Brie is a soft cows’ cheese named after Brie, the French province in which it originated (roughly corresponding to the modern departement of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and [...]