Read, write and rate reviews about cheese, including cheddar, cambozola, camembert and cottage.
Brand: La Collina Toscana
"Semi hard cheese made of cow milk. A true American product. Brick's roots lie in Wisconsin at the end of the 1800's; its name is perhaps derived from early moulding techniques, the pressing of the cheeses with actual bricks. It is sweet, spicy and nutty. Fat Content: 50%
"Smooth soft cheese made of goat's and ewe's milk. The most famous of Greek cheeses. Salty and sharp. Wine Partners: Cabernet. Fat Content: 27%. Feta (Greek: φέτα) is a curd cheese in brine. It is traditionally made from goat's and/or sheep's milk. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads and in baking. It is used in the popular Greek phyllo-based dishes spanakopita (""spinach pie"") and tyropita (""cheese pie""). It is a popular cheese in Greece and world-wide. Similar cheeses are found in the countries which surround Greece."
Brand: Lil' Moos / Type: Cheeses / Food quality: Organic food
Semi-cured, yellowish, compact and without holes.
A lightly piquant creamy cheese which has a very pale paste and sharply defined dark blue veining throughout the body of the cheese.
A Maasdam cheese, similar to Swiss in Emmentaler in processing, but sweeter and mildly nutty. Ripened for at least four weeks, it has a deep golden color.
A mature cheese produced with merino sheep?s milk.
A mild and springy cheese with yellow paste and a few scattered round holes.The natural rind is firm and butter-colored. Usually ripened for about five months, spiced with caraway seeds
A semihard cheese, slightly sweet and acidic, with a blackish rind.
A soft cheese, tending to semi-cured, ivory-white color and with a slightly acidic and sharp flavor.
A soft, sweet Norwegian cheesemade of cow milk. Jarlsberg cheese is a mild, Swiss Emmentaler-style, cow's-milk cheese that has large irregular holes. It has a yellow-wax rind and a semifirm yellow interior. The texture is buttery and rich, and the flavor is mild and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. But Jarlsberg's most notable attribute is its exquisitely mellow, nutty flavor. Jarlsberg Special Reserve is produced in Norway in limited quantities. It is aged a minimum of 12 months and is distinguished by medium to large holes.
A straightforward taste of goat cheese with sweet overtones, buttery and aromatic.
One of the magnificent cheeses from the mountains of Haute-Savoie. Made from the pasteurized or unpasteurized milk of Tarentaise cattle, it is a lightly pressed, scalded cheese with a supple creamy paste and a pinkish-brown washed rind. The flavor is mild, fruity and absolutely delicious.
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