Aussie Cheddar
Aussie Cheddar is Murray Bridge from Australia.
A nine month old white cow’s milk cheddar,
it is a well-balanced, medium sharp cheese. 

Aussie Jack
Aussie Jack is also made by Murray Bridge.
This Australian semi-soft cheese is creamy and meltable.

 Balarina
Balarina Aged Goat Gouda is beautiful
and caramel colored.   The first time I got it was by mistake, but now I’m hooked.  
Remember I didn’t like goat cheeses? 
 Not true anymore.  
This Dutch goat's milk cheese is made
in the manner of a traditional farmhouse Gouda.
The result is a dry cheese that is sharp with a sweet finish.
This 2 year old goat gouda from Holland is incredible.

Banon
Banon Feuille Vache
 Banon cheeses traditionally come from Provence, France.
 Made from cow's milk, vache, goat’s milk
or a combination, they are immersed
in eau-de-vie then allowed to age
 in a chestnut leaf.
This cow's milk version develops a rustic woodsy taste
 from the leaf, and with age will become strong and soft.
Try a wine from Provence.

Bleu D'Auvergne
Bleu D'Auvergne, from southeastern France is creamier than Roqueforte.  Made from raw cow's milk. The terrain near Auvergne is craggy and desolate, better suited to raising sheep than cows. But region produces enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack.

Boorenkaas
Boorenkaas is made in Holland.
And it is made only from May to October,
while the herd is in the field eating fresh grass.
Boorenkaas or farmers' gouda is sweet and smooth
but with a natural depth of flavor
due to its raw cow's milk nature.
That depth is what sets it apart
from its mass produced counterparts.
 

Cambozola
Cambozola, made by Kasseri Champignon in Bavaria,
is a rich and creamy cow’s milk Camembert-type cheese
with a bloomy white rind
with interier streaks of tangy blue.
Hence its name:
the marriage of Camembert and Gorgonzola
gives us Cambozola.
Very popular all over the world,
The perfect addition to the after-dinner cheese course
and pairs well with fruit and nuts.

Canadian Cheddar 3+ Years old
As a cheddar matures, its fats and proteins undergo
biochemical changes that produce flavor compounds.
So the older the cheese gets, the sharper,
or more intense, it is likely to be.
Old Quebec Vintage Cheddar
an extra-sharp cow's milk cheddar (aged at least three
years), with a smooth texture, a full-bodied flavor
and a tangy finish. Serve with a ripe pear,
a piece of apple pie, a burger or grill it
between two slices of crusty bread.
Also terrific on its own with a nice
Cabernet or Syrah, a fruity red wine.

Referred to as French Cheddar.
It reminds me of
an old-fashioned pinnconning. 
And  looks like a piece of melon.

Cantalet
Cantalet is one of France’s oldest cheeses.
Dated back to when the Romans colonized
the area over 2000 years ago.
It is produced in the Auvergne Valley of France.
 Cantalet is a firm moist, mild but
buttery  flavored  cow's milk cheese.

Serving Suggestions: Cut into salads with walnuts,
serve with pears, apples or grapes,
great melted in sandwiches.

 Light, fruity red or white wine will compliment.

Cashel Blue
Cashel Blue is a semi-soft blue cows’ milk cheese.
It is unique, as it is Ireland’s first farmhouse blue cheese.
It is all made on the dairy farm of Jane and Louis Grubb
 in Cashel in Co. Tipperary Ireland.
A pastuerized cow's milk cheese, Cashel
is made from the milk of their very own freesian cows. 
The texture is thick and creamy with a healthy buttery
color, and I can't help likening it to a creamy gorganzola. The flavor is sweet and full with the slightest tang.
It ages beautifully, becoming more pronounced,
earthy, and very creamy while still balanced.
 A market favorite.

Chevagne
Although smaller and less well known than those of France,
Italy or England, the cheese industry of Belguim creates
some wonderful cheeses.  Chevagne is a Belgian beauty.
It is a surprisingly mild and creamy cheese
Produced by the Passendale Dairy.
Made with pastuerized goats milk of the highest quality,
this smooth cheese is delicious sliced and served
on a dark, nutty bread; shaved over salads;
or as part of a cheese board.
Chevagne also melts well.

Compte' Gruyere
Comte (com-TAY) is made from raw cow’s milk in the Franche-Comte region just west of the Swiss border. Strict regulations govern where and how it is made, and even a wheel made according to the rules may be denied the Comte label if it fails the required taste test.
A large cheese, weighing in at about 80 pounds, Comte is a long-keeping cheese that got mountain people through the winter in times past. Comte is never too salty, sharp, acidic or harsh.  Use Comte in your potato and other vegetable gratins or in a French onion soup.

Cotswold
An English classic,
Cotswold is a double Gloucester cheddar
flavored with chives and onions.
Try this rich cheese on an omelet,
in a twice-baked potato, melted over broccoli,
or in a quesadilla.
A perfect party tray cheese, kids love it too.

Creme Fraiche
Creme Fraiche is a classic, french-style cultured cream
with a rich, nutty flavor and an appealing tart edge.
Unlike our sour cream,
creme fraiche never curdles while cooking. 
A basic pantry item in French kitchens, 
an ingredient used by fine cooks in many cuisines.
 Pour over fruit, whip into soups, stir into sauces.

Delft Bleu
Between Rotterdam and Den Hague, lies Delft,

home to fine craftsmanship.

Delft Bleu, a cows milk cheese, is rich and creamy

with a buttery mellow taste and a clean finish.

Delft has a nice underlying sweetness and is not at all salty.

Not only is this cheese delicious,

the attractive blue veins intermingle in the milky whiteness

resembling the lovely blue and white Delftware,

as if it were broken and put back together again

Ewephoria
Ewephoria is a new cheese made on a small Dutch farm
near a nature preserve in Holland. 

A pasteurized sheep's milk gouda, Ewephoria,

is sweet and butterscotchy.

I love it.

Fiscalini Farmhouse Cheddar
Fiscalini Cheese Company in California
has a long tradition of making fine handcrafted cheeses. 
All their cheeses are made with raw cow’s milk 
with no added colors, preservatives,
or artificial ingredients. 
This aged farmhouse cheddar
is nice and sharp with a lactosey aftertaste. 

Fontina Fontal
Made from pasteurized cows milk,
this semi-soft table cheese from Italy
is nutty and smooth
and leaves behind a sweet aftertaste.
It is a fabulous cheese for melting.
Fontina traces back to the 13th Century,
and was a favorite of the Duke of Savoy.

Fourme D'Ambert
Fourme d'Ambert is known as the
"connoisseur's blue cheese". 
 Legend says Fourme d'Ambert was made at the time
of the Druids. It is certainly one of the oldest cheeses in France. "Fourme" is the old French word for cheese
from the Latin name "forma",
and describes its cylindrical shape. 
Ambert is the town in which it was sold. 
Fourme d'Ambert is a creamy cheese 
with a delicate fruitly flavor and mushroom overtones.

Fromager D'Affinois
Fromager d'Affinois (fro-mah-ZHAY dah-fee-NWAH)
from France is a brie style cheese
that is unparalleled for it’s creamy paste.
Fromager d’Affinois has a pea-pod taste,
Fresh and smooth and perfect!!!
Don’t bake this one!

Irish Cheddar
County Tipperary of Ireland is the idyllic setting
for the production of delicious Tipperary Irish Cheddar. Tipperary Cheese, aged over twelve months,
has a rich creamy texture, which just melts in your mouth.
It has a delicious sharp taste,
 which satisfies the appetite for a snack
whether on a cracker or a slice of bread.
The rich yellow color in Tipperary Cheddar
comes about as a result of plentiful Beta Carotene
in the milk, which develops in the rich,
fertile grasses that feed the cattle.

Irish Blarney
This semi-soft cow's milk cheese
is known and loved almost as much as the stone itself. Produced at Blarney Castle,
Blarney is an entirely natural part-skim cheese
containing no artificial additives or coloring.
Its subtle flavor, reminiscent of a young gouda,
 is great paired with fresh fruit and wine.
Blarney's mild flavor and smooth,
texture works incredible in any recipe.

Melt it onto a baked potato or shred it into a bowl of soup for a hearty Irish change of pace.

Lemon Stilton
One of Clawson's first true dessert cheeses,
Lemon Zest has become a favourite,
combining the mildness of White Stilton
with the zing of lemon.
White Stilton is also a protected name cheese
and is made in a similar way to its blue cousin –
except that no mould spores are added
and the cheese would be sold at about 4 weeks of age.
It is a crumbly, creamy, open textures cheese
and is now extensively used as a base
for blending with apricot, ginger and citrus
or vine fruits to create unique dessert cheeses.
Tastes like lemon cheesecake.
I love serving a small piece
with fresh berries.

Life in Provence Bucherolle
Goat cheese and Provence: it is hard to know

where to even start describing this magic relationship.

Goat cheese is not only seen on every cheese platter

 at every meal it is seen in salads, sandwiches (toasted or not), pastas and goat cheese may join tomatoes

and herbes de Provence to create an energizing omelette.

Yes, the rind of the Bucherolle is edible.

 But there is not étiquette: some never eat the rind,

Mahon
Menorca produces enough cheese
to make Mahon Spain's second most popular cheese
next to Manchego. A 100% cow's milk cheese,
Ripened in underground caves for at least 60 days,
Mahon has a bold, magnificent flavor.
 Almost cheddary, the slightly sea-salty
unique cheese is a must try for any cheeselover
and an absolute necessity for the true connoisseur.
A true, bright orange favorite of mine!!!

Madrigal Swiss
This French Swiss cheese is made

from pasteurized cows’ milk for a delicious

sweet and nutty taste. Not real “Swissy”.

Its golden color and large eyes make this Swiss

a market special.

It slices, dices and melts easily!

Top burgers, slice on sandwiches.

Manchego 12 month
Manchego cheese is a sheep's milk cheese
made in the La Mancha region of Spain.
Manchego is aged for 3 months or longer,
and is a semi-firm cheese with a rich golden colour
and small holes.
It ranges from mild to sharp,
depending on how long it is aged.
Manchego cheese is protected by its
Denominación de Origen.
This controls its production,
ensures the exclusive use of milk
only from the Manchega sheep,
and dictates an aging period (in natural caves)
of a minimum of two months.

The 12 month cheese is full-flavored, nutty.
I encourage you to try it with quince paste
or an allfruit jam.
Delicious.

Manchego 3 month
Manchego cheese is a sheep's milk cheese
made in the La Mancha region of Spain.
Manchego is aged for 3 months or longer,
and is a semi-firm cheese with a rich golden colour
and small holes.
It ranges from mild to sharp,
depending on how long it is aged.
Manchego cheese is protected by its
Denominación de Origen. This controls its production, ensures the exclusive use of milk
only from the Manchega sheep,
and dictates an aging period (in natural caves)
of a minimum of two months.

The 3 month cheese is creamy and rich.
Try it with the quince paste.

 Note, sheep’s milk cheeses are often
requested as alternatives for those who
cannot process cow’s milk lactose.
Worth asking your doctor.

Made in France.
Very interesting.
Flavor is not in-your-face but
sweet and salty and
oh-so addictive.

Mimolette Veielle
 Mimolette is made from cow's milk in France 
in the same way as the Dutch Edam.
Some say the cheese originated in Holland,
others claim it was always produced in France.
The French minister Colbert, the story goes,
banned many imports in the 17th century,
and the people of Flanders so missed
their Dutch cheese that they decided
to make their own version.
Semi-hard and pressed,  Mimolette
 is bright orange due to the natural Rocou colouring.
Hard and crumbly with a butterscotchy,
slightly salty taste.
 
 Sherry, Porto, strong beer or even a buttery chardonnay

Mozzarella Balls
Over one hundred years ago,
Giuseppe Pollio came to the United States
bringing with him a recipe for success –
his family's old world tradition of Italian cheesemaking.
I like the Polly-O balls. 
They have a fresh milky taste
and I try to have them all tomato season.

Murcia al Vino
(Another brand is Drunken Goat)
The Murcian goat gives the milk necessary
for producing this exquisite Spanish cheese.
This pasteurized, goats’ milk cheese
is washed twice in red wine.
The cheese is creamy, smooth and very white
and the wine-washed red rind
add color and flavor.
You won’t be disappointed.

Parmigiano Reggiano
Parmigiano Reggiano is made from raw cow's milk.
Only milk produced between May 1 and November 11 is used in producing the true Parmigiano-Reggiano cheese,
The only additive allowed is salt which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt.
The product is aged an average of two years.

 True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.

Persian Fetta
Persian Fetta is a silky textured cows milk fetta
marinated in extra virgin olive oil, garlic and herbs.
It is made by Yarra Valley in Austrailia

Persian Fetta is a fabulous cheese,
Serve in a small bowl alongside your favourite mature cheeses and you will have an interesting addition
to your cheese board.
Drizzle Persian Fetta over any salad dish
 whether it be rocket and lettuce or lentil based.
Try it with caramelised vegetable,
or serve a little on a richly flavoured fish such as trout.
 On its own it makes a great pasta sauce
or add it to pureed spinach for ravioli.
Grate a little parmesan on the top to finish the dish.
Your imagination is the only limit to ways
you can serve Persian Fetta.
The herb infused oil is a fine ingredient in itself
so when you have eaten the cheese,
use the oil for a delicious dressing on your salads.

Piave Vecchio
Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy.
It has a concentrated sweet, dense paste
with a full flavor and slight almond bitterness.
Aged for six months, Piave is wonderful as a table cheese, shaved over a salad
 Try Piave with both red and white wines.

Podda Classico
A wonderful pasteurized cow and sheeps’ milk cheese
from the glorious island of Sardinia.
Aged for almost one year this cheese
has a wonderful sweet, nutty flavor, a crumbly slightly crunchy texture, and a lingering tangy finish.
A favorite.

Prima Donna Young
Prima Donna Blue or Young from the Netherlands.

  Nutty flavor, very sweet, smooth and creamy.   

Farm-made in 30-pound wheels, this is one of the rare Dutch cheeses that is not a Gouda

(though it IS reminiscent of a Gouda.)

 Made with skimmed cow’s milk

(and thus slightly lower in fat than some cheeses),

Prima Donna nonetheless melts in the mouth.

Prima Donna Aged
Prima Donna Red or Aged from the Netherlands.
It has much in common taste-wise with the aged gouda (actually pronounced how- da) from the same region.  
The cheese really has a sweet butterscotch-like flavor
that is emboldened thanks to the little crystals
(crystallized enzymes) contained within.
This is a wonderful snacking or stand-alone cheese
thanks to its melt-in-your-mouthability.
A farmers market favorite!

Romeo Queso al Romero
A Spanish cheese made in the style
of the Dénomination de Origin (D.O.) cheese, Manchego.
It is produced in the La Mancha in Central Spain
from 100% sheep's milk,
The rosemary and olive oil on the rind of the cheese
impart a wonderful flavor into the cheese.
 As delicious as it is beautiful.

Sarah's Garlic Spread
This is a Boursin knockoff.
Cool thing is that it applies the same way,
Stuffing mushrooms, chicken
or just baking on bread but . . .
it’s a lot cheaper.
Garlic and herbs, creamy and delicious.