Cheese

Cheese

Contributors in Cheese

Cheese

Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was ...

fontina val d'aosta

Dairy products; Cheese

Genuine Fontina comes from the Val d'Aosta region of Italy in the Alps near the French and Swiss borders. Fontina is dense, smooth and slightly elastic. The straw-colored interior with its small ...

fourme d' ambert

Dairy products; Cheese

Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). It is traditional, farmhouse and cooperative, blue cheese. Fourme d`Ambert is more supple and dense than more blues. ...

gloucester

Dairy products; Cheese

There are two types of the hard, English cheese Gloucester. Single, that ripens for a period of two months, and Double, with the affinage of six months and more flavorful taste.

gorgonzola

Dairy products; Cheese

Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. ...

gouda

Dairy products; Cheese

Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard ...

bleu d'auvergne

Dairy products; Cheese

A traditional, farmhouse and creamery, blue cheese. This is a moist, creamy cheese with an even spread of veins. It's taste is tart and gluey, with a hint of herbs and melted butter. With age, the ...