Types of Cheeses

Country of Origin: countries throughout the world Type of milk: Cow's, goat's, or sheep's Aging: Varies Facts: Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops the distinctive blue flavor. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.

Blue (Bleu)

Country of Origin: United States Type of Milk: Cows milk Facts: Brick cheese, is an American cheese from the state of Wisconsin, first made by John Jossi around 1877. The process of making Brick cheese is borrowed from white American Cheddar, although the resultant produces a slightly soft and distinctly sharper tasting cheese. Many associate Brick cheese with Germany's surface ripened Beer cheese or Beer Käse. The name Brick is derived from the original cheese making process when artisans used Brick to press the moisture out of the cheese.

Brick

Country of Origin: France Type of milk: Cow Aging: Minimum of four weeks Facts: Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings.

Brie

Country of Origin: France (Normandy) Type of milk: Cow Aging: At least three weeks Facts: Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain. The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese.

Camembert

Country of Origin: England Type of milk: Cow Aging: No minimum, but good ones are generally aged at least one year Facts: During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today. Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as 'Cheddar' since it is not protected like other cheese names or brands. Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour. Joseph Harding, the "father of Cheddar cheese" who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as "close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!"

Cheddar

Country of Origin: England and the UK Type of Milk: Cow's milk Facts: Cheshire is a British cheese produced in the English counties of Cheshire and the neighboring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century. Dense and crumbly, Cheshire is made using vegetarian rennet and pasteurised cow's milk. The taste and flavour of cheese develops with ripening. Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.

Chesire

Country of Origin: France Type of milk: Goat Aging: Varies Facts: Chevre is French for Goat's cheese i.e. cheeses made out of goat's milk. They are popular among elderly and children who are more likely to show low tolerance to cow's milk. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They serve as a perfect substitute for many dieters. A majority of goat cheeses come from France, the most famous among them being Bucheron, Chabis and Crottin de Chavignol. Goat cheeses have a unique, tart, earthy flavour that sets them apart from cow cheeses. This distinctive tang and aroma grows robust and bold as it ages. Milk production of goats, unlike of cow's, is seasonal from mid-March through October. Only a few cheeses are aged beyond four months and they cannot be frozen without loss of quality. Considering the availability of limited milk production, experiments are on to make cheeses from frozen goat milk curd.

Chevre (goat)

Country of Origin: United States Type of milk: Cow's milk Facts: Colby cheese, originally called Colby Swiss Cheddar is a semi-hard American cheese prepared from cow's milk. It is many-a-times compared to cheddar cheese since both are dyed to appear orange, even though they taste radically different. Due to U.S. dairy regulations, Colby cheese is made from pasteurised cow's milk and is available at many grocery stores. The cheese was developed in the 1874 by Joseph Steinwand at his cheese factory near Colby, Wisconsin. While the cheese looks similar Cheddar due to the colour, Colby cheese is softer, has a more open texture and higher moisture content. The flavour is much milder and creamy if compared to Cheddar. It does not undergo the "cheddaring" process but is instead manufactured with a washed curd process that reduces the acid content making the cheese less tangy.

Colby

Country of Origin: United States (Wisconsin) Type of milk: Cows milk Facts: Cold Pack cheese is produced by blending two or more varieties of fresh and aged natural cheese without the aid of heat. This cheese is also known as club cheese, comminuted cheese, or crock cheese. The appearance of Cold Pack is similar to natural cheese. Its texture is soft, creamy and spreadable. Sometimes it is flavoured with spices, fruits, vegetables or meats for that extra kick. During the period of ripening, it changes its colour from white to orange and the taste of the cheese sharpens. Cold Pack is available in balls, logs, bulk tubs and party cakes. It is used as a table cheese for snacks and breakfast.

Cold Pack

Country of Origin:Mexico Type of milk: Cow Aging: At least 3 months. Facts: Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow's milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "anejo". Traditionally, Cotija cheese was made with raw milk aged for three to twelve months. But the commercial productions add an enzyme to speed up the ripening process. This need for acceleration gives the commercial produce a slight change in flavour compared to the artisanal variety.

Cotija

Country of Origin: UK and the US Type of milk: Cows milk Facts: Cottage cheese has a mild flavour and is a cheese curd product. The curd is drained but not pressed, so some whey remains and retains moisture. The curd is generally washed to remove the acidity and leave a sweet taste. It is made from different types of milk with different fat levels. The term 'cottage cheese' is believed to have originated because the cheese was generally made in cottages from milk left over, after making butter. Cottage cheese can be eaten by itself, with fruits, toast or even used in salads. The cheese is creamy, lumpy and sold in pots.

Cottage cheese

Country of Origin: United States (Chester, NY) Type of Milk: Cows milk Facts: Cream cheese is a fresh, soft mild tasting cheese produced from unskimmed cow's milk. Given that it is made from a combination cream and milk, the cheese has a high fat content. In the US, cream cheese need to contain at least 33% fat content while in Britain it should be a minimum of 45-65%. Anything above is considered double or triple cream cheese. In German, it is also called Doppelrhamstufel meaning cheese made with "double cream". The cheese has a mildly lactic aroma and a slightly salty taste. Cream cheese is firmed with the use of lactic acid and so needs to be consumed fresh. It has a relatively short life even when refrigerated. Cream cheeses made using traditional methods tend to be more crumbly than spreadable while those with stabilizers like guar gum are more firm. The taste, texture and production are similar to Boursin and Mascarpone. Cream cheese is suitable for vegetarians since it uses acid, such as citric acid to coagulate the milk.

Cream cheese

Country of Origin: Switzerland Type of milk: Cow Aging: at least 4 months Facts: This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example Jura Blanc.

Emmental

Country of Origin: United States Type of Milk: Cow's, goat's, or sheep's Facts: Farmer cheese (or farmer's cheese or farmers' cheese) is made by pressing the moisture from cottage cheese; pressed drier still, it is sometimes rolled in a mixture of herbs and flavourings, or wrapped in very thin slices of flavourful smoked meats. A variant of cottage cheese, this cheese is more acidic and made by pressing out extra water out of the cottage cheese. For this reason, it is also called pressed cheese. Same like Pot cheese, this cheese is low in fat content. It is a simple cheese often used for fillings in blintzes and other foods. Around the world, farmer cheese is variably made using cow, sheep, or goat milk, each with its own final texture and nuance of flavour.

Farmer cheese

Country of Origin: Greece Type of milk: Sheep and goat Aging: About 3 months Facts: Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called 'feta'. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called 'white cheese'. To create traditional feta, 30 percent goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow's milk feta as well. The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta.

Feta

Country of Origin: Norway Type of milk: Cow's or goat's Facts: jeitost cheese, also spelled as 'Geitost' and pronounced as 'Yay-Toast', is a farmhouse and creamery, semi-hard cheese. It is so popular in Norays that it is also called as Norway's national cheese! During old times, Gjeitost or Geitost used to be entirely of goat milk but now-a-days it is made with a blend of goat's and cow's milk. During its making process, liquid whey is used instead of the curd. It is available in various versions and the classification depends on different proportions of cow and goat milk. Dark brown or honey-brown or golden orange in colour, the cheese is non-perishable, dessert cheese sold in blocks. It has sweet and caramel-like taste and comes with an unusual, aromatic quality. Kids in Norway eat it as a breakfast as well. It is sliced paper-thin and placed on Norwegian flat bread. Its sweet, fishy, caramel flavour is simply irresistible!

Gjetost/Geitost

Country of Origin: Italy Type of Milk: Cow Facts: Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness. This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age. Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes.

Gorgonzola

Country of Origin: Netherlands Type of milk: Cow Aging: At least 4 weeks, but better ones are aged at least a year Facts: Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavour and smooth texture. The original cheese markets in Gouda is one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda. Gouda is typically made from pasteurised cow's milk although some artisan varieties use sheep's or goat's milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurised Gouda cheese produced by the farmers from milk of cow's grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavoured, hard, golden interior and salty flavour reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda's classified as per the texture and age - Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavour than earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.

Gouda

Country of Origin: Switzerland Type of Milk: Cow's milk Facts: Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty. To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shriveled which is the cue to place the curd in molds for pressing. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50 degrees F. Curing lasts from 3 to 10 months (the longer the curing period the better the cheese).

Gruyere

Country of Origin: Belgium, Germany, and the Netherlands Type of Milk: Cow's milk Facts: Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odor. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe. Artisanal cheese makers prepare this cheese from pasteurised cow's milk sourced from local, organic farms. As a result, the flavour of the cheese is mild despite the stinky aroma. The exterior of the cheese is covered with a thin pale, orange-brown rind, an effect of regular washings.

Limburger

Country of Origin: Spain Type of milk: Sheep Aging: 60 days to 2 years Facts: The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. It also comes under the PDO guidelines. The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk. The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period. Semi Curado - Young Manchego cheese is aged around 3 months are supple and moist. The flavour is fruity, grass, hay with a tangy note. Curado - Manchego cheese aged for 6 months acquires a caramel and nutty flavour. It has distinct acidity. Viejo - Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.

Manchego

Country of Origin: United States of America (California) Type of milk: Cow Aging: About one month Facts: Monterey Jack earns the rightful position as a true "American" cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow's milk which they aged for a little period. An American entrepreneur named David Jack realized its commercial value and started selling it all over California. The cheese came to be known as "Monterey Jack's" or "Jack's Monterey," eventually acquiring the name Monterey Jack. The cheese is commonly used in Mexican and Spanish cuisine as its mild in flavour and melts really well. It's akin in taste and texture to Colby and Cheddar. Variants of Monterey Jack known as Dry Jack (aged version) and Pepper Jack (pepper spiced) are also quite popular. Monterey Jack is available across all grocery stores and supermarkets in the United States. Consider Pinot Noir and Riesling with Jack cheese.

Monterey Jack

Country of Origin: Italy (Campania) Type of milk: Cow or Water Buffalo Aging: None Facts: Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk. An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made. Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables. Other types of Mozzarella: Mozzarella di Bufala, also known as 'buffalo mozzarella', is made from domesticated water buffalo milk.

Mozzarella

Country of Origin: United States Type of Milk: Cow's milk Facts: Muenster is an American imitation of the French Munster cheese, named after an Alsatian abbey of Munster in the Vosgian Mountains of France. It is made from pasteurised whole cow's milk. Muenster is smooth, pale yellow in colour with an orange rind, a result of the vegetable colouring added during cheese making. The taste varies from mild & bland like a classic white American cheese to sharp like a Jack cheese. Smooth, moist and soft in texture, the cheese can develop a strong, pungent aroma if properly aged. Though, its mild flavour goes well with dishes where you do not want the cheese to overpower other ingredients. Compared to the European version, the taste and aroma of American Muenster is milder. Also, it is sold younger than its counterpart. Because Muenster boasts of excellent melting properties, it is used in grilled dishes such as sandwiches, macaroni and cheese, pizza and cheeseburgers. In addition, the cheese is served as an appetizer for snacking. This nibbling cheese is normally served with beer.

Muenster

A light brown cheese with a sweet caramel flavor with a buttery consistency. Available in cubical, cylindrical and pie shaped wedges. Originated in Norway

Mysost

Country of Origin: France Type of Milk: Cow's milk Facts: Neufchatel is a traditional, soft-white, table cheese, originating from the village of Neufchâtel-en-Bray in northern Normandy. Made from cow's milk, it is one of France's oldest cheeses, dating back as far as 1035. The cheese is made in many forms, shapes and sizes - bonde (cylinders), coeur (heart shape), carre (square shape) and briquette (brick shape). Legend goes that French farm girls fell in love with English soldiers during the Hundred Years War and started making heart shaped cheeses to show their love.

Neufchatel

Country of Origin: Italy Type of Milk: Cow's Facts: The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay. Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack.

Parmigiano Reggiano/Parmesan

Country of Origin: France Type of Milk: Cow's milk Facts: Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand!

Port-Salut

Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco.

Pot cheese

Country of Origin: Italy Type of Milk: Cow's milk Facts: Provolone is an Italian cheese made from cow's milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality. Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white colour and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavours of Provolone largely vary depending where it's made. Mostly, it's semi-hard in texture and made from cow's milk. Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads.

Provolone

Country of Origin: Italy Type of Milk: Cow's, goat's, sheep's, and water buffalo's Facts: Ricotta is an Italian fresh cheese made from sheep, cow, goat or buffalo's milk whey left over from the production of cheese. Since the casein is filtered away from whey during cheese making process, Ricotta is suitable for persons with casein intolerance. Being low in fat and high in protein, Ricotta is a dieter's dream cheese. Traditional Italian fresh ricotta is smoother than cottage cheese and tastes mildly sweet. Good Ricotta is firm, not solid and consists of a mass of fine, moist, delicate grains, neither salted nor ripened. The light, delicate consistency and clean flavours make it a perfect accompaniment to a variety of recipes and dishes. There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production).

Ricotta cheese

Country of Origin: Italy Type of Milk: Cow's, goat's, and sheep's Facts: Romano is a hard cheese of Italian origin prepared predominantly with cow's milk or sheep's milk or goat's milk or mixtures of two or all of these. Made since the 1st century B.C., there are several types of Romano cheese. Determined by the type of milk used, name of Romano cheeses may be preceded by the word Vaccino (cow's milk), Pecorino (sheep's milk) or Caprino (goat's milk). The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government. One of the most popular Italian cheeses, Romano cheese is made from pasteurised or unpasteurised milk using animal, plant, or microbial rennet. It has a grainy texture, a hard and brittle rind and grates easily. The curing of Romano takes not less than 5 months and longer if it is planned for grating. Every Romano cheese has its own peculiarities and shows different shades in texture, flavour and cooking uses. While Pecorino Romano, made from sheep's milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat's milk has an extremely sharp taste. The third variety made from cow's milk, Vacchino Romano, is very mild in flavour.

Romano

Country of Origin: France Type of milk: Sheep Aging: At least five months. Facts: Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. This cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is also mostly used in salads and dressings.

Roquefort

Country of Origin: Switzerland Type of Milk: Cow's Facts: Royalp Tilsit or Swiss Tilsit is a light yellow semi-hard smear-ripened cheese made from unpasteurised/pasteurised cow milk. The pasteurised version is mild in flavour whereas the one made from fresh, unpasteurised milk is more strongly flavoured (called Farmhouse Tilsit). It is aged for about 5 months, which makes it a very strong smelling cheese comparable to a Limburger. The third version is made from pasteurised milk with added cream. Tilsit displays a brownish-orange washed rind with a springy elastic semi-firm texture that is ideal for slicing. It is moist and creamy with spicy undertones. This cheese has a piquant flavour which makes it a perfect table cheese. It can be used in salads, added to sauces or melted over baked dishes.

Royalp Tilsit

Country of Origin: England Type of Milk: Cow's milk Facts: This is one of the best British cheeses, worthy of a sonnet. It is a quintessential English cheese, suitable not only for celebrations, but also to perk up everyday dishes. It is the only British cheese to have a Certification Trade Mark and an EU Protected Name. The Stilton cheese can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. The cheese is made from locally produced cow's pasteurised milk. It is made in a cylindrical shape and allowed to form its own coat or crust. The distinctive feature of this cheese is magical blue veins radiating from the centre of the cheese.

Stilton

Country of Origin: United States Type of Milk: Cow's Facts: Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like. It has a savory, but not very sharp taste. Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as 'eyes' while some do not. Swiss cheese without eyes is known as 'blind'. But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavour! The process of Swiss cheese making is designed in a way that no rind forms on the cheese. It can be eaten with fruits such as apples, pears, grapes and thinly-sliced prosciutto ham and salami. Fruity white wine, aged red wine, crane-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.

Swiss

Country of Origin: Italy (Lombardy) Type of milk: Cow Aging: Six to ten weeks Facts: Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It's one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as radicchio and rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Taleggio