Olomoucké syrečky is a ripened soft cheese made in Loštice, Czech Republic, which is very easy to recognize by its strong scent and yellowish colour. It is named after the city of Olomouc and contains only 0.6% of fat.
Olomoucké tvarůžky is the only original Czech cheese with a distinctive, pungent taste. This natural matured soft [...]
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 [...]
Piave is a cow’s milk cheese made in the Piave River Valley region of Belluno, Italy. Shaped as a wheel, it is made from pasteurized milk collected in two milkings, one of which is skimmed, and is produced in the valley of the Piave River, between Belluno and Feltre. It is made by a dairy [...]
Bel Paese is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. It is Italian for “Beautiful Country”.
Originally produced in Melzo, a small [...]
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 [...]
Jarlsberg is a mild cow’s-milk cheese with large irregular holes or what are commonly referred to as “eyes”, originating from Jarlsberg, Norway.
Jarlsberg has a yellow-wax rind and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack. [...]
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 Belloc is a French, traditional farmhouse, hard cheese from the Pays Basque region, made from unpasteurized sheep milk. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc from milk from the local flocks of sheep. Abbaye de Belloc is made in a 5 kg fat [...]
Sardo is a hard, grating cow’s milk cheese that is similar to Pecorino Romano, although the latter is made from sheep’s cheese and is sharper. Sardo comes from Argentina and Egypt, and is not to be confused with Pecorino Sardo, another Italian sheep’s cheese.
Sardo is traditionally coagulated by animal rennet which is the inner lining [...]