Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture.
The legend of Chabichou goes back to 732, at the time of the defeat of the Saracens in the area, in the 8th century, after the Battle of Poitiers. Many of them [...]
Queso de la Serena is a cheese made from Merino sheep milk in La Serena, Spain, a region of South Western Spain. The pure sheep milk is curdled using a coagulant found in the pistils of artichoke (Cynara cardunculus). This ingredient lends a light bitterness to the otherwise slightly salty taste. It is aged for [...]
Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northern France.
Camembert is made from unpasteurised cows’ milk, and is ripened by the moulds Penicillium candidum and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (around 12 oz) [...]
Mascarpone is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice.
Mascarpone is milky-white in color and is easily spread. [...]
Huntsman is a combination of the English cheeses, Stilton and Double Gloucester. The two types of cheese are combined in alternating layers. It is hand layered and is a very labor intensive process. Huntsman is made by Long Clawson Dairy in Melton Mowbray. It is a trademarked name.
There are many copies in the [...]
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 [...]
Vieux-Boulogne (also known as Sabla du Boulonnais) is an unpasteurized, unpressed cow’s-milk cheese made in the Pas-de-Calais departement around the town of Boulogne-sur-Mer in France.This artisanal cheese is square in shape, at around 11 centimetres across and 4 centimetres high, and weighs up to 500g.
It has a soft, elastic central pate, surrounded by a moist, [...]
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 [...]
Xynomizithra or xynomyzithra is a traditional unpasteurized Greek cheese, a sour variant of mizithra. It is made from sheep’s and/or goat’s whey with the addition of milk. The cheese is soft, snow-white, creamy in texture, and granular. It is made in various sizes and usually shaped like a truncated cone.Xynomyzithra Kritis ‘xynomizithra of [...]
Port Salut is a semi-soft pasteurized cow’s milk cheese from Brittany with a distinctive orange crust and a mild flavour. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (5 lb).Though Port Salut has a mild flavour, it sometimes has a strong smell because it is [...]