The Cheese Lady - Cheese from around the world

Armenian String Cheese

In Armenia, traditional string cheese
includes black cumin (scientific name Nigella sativa)
and a middle-eastern spice known as mahleb,
and it comes in the form of a braided endless loop.
The cheese forms strings because of the way
it is pulled during processing.
Other cheeses are only cut and pressed, not pulled,
and don't develop strings.

Asiago Vecchio
Asiago cheese (pronounced azi'ago)
is an Italian cheese that can assume different textures
depending on it's age. Vecchio just means old.
So Asiago Vecchio is an older cheese
reminiscent of sharp Cheddar and Parmesan.
As Asiago has a protected designation of origin
(Denominazione di Origine Protetta or DOP)
the only "official" Asiago cheese is produced
in the alpine area of the town of Asiago,
province of Vicenza, in the Veneto region,
or in the Alpine region of the Province of Trento,
which has become part of the DOP area
for Asiago cheese production.

Balarina
Balarina Aged Goat Gouda
is beautiful and caramel colored.

Blue Shropshire
From the same dairies in the 5 counties in England
that produce the perfect Stilton comes Blue Shropshire.
Blue Shropshire is a full flavoured,
un-pressed yellow cheese with distinctive blue veining.
A full fat semi-hard cheese with a smooth texture,
each Blue Shropshire is made by hand
and has an attractive golden russet coat.
Cheddary and blue, I love it!

In Belgium, near Walloon,
lies a very small village of Ardennes
where the Capra Cheeses Company has created
their Goat Cheese with Honey.
Capra has now added a hint of their Belgian honey
to create this perfect sweet and spreadable goat cheese.

Cave Aged Gruyere
From Switzerland, this raw, cow’s milk cheese

is cave-aged for over a year.

As the cheese ages, the potassium lactate crystallizes,

as do the natural minerals,

giving a light crunchy texture to go

with the deep nutty taste.

It is full-flavored, almost sharp, and dense.

The wheels are 80# .
The cheese is rich and delicious.

This is a cow's milk gouda from Holland
where the low lying peat bogs and lush green fields
are perfect for producing lots of rich, creamy milk.
Since the late Middle Ages, the Dutch have been preserving
their abundance of milk by making cheese.
Lots of cheese.
This cheese has a silky texture, a rich and full flavor
and is made in a small cheese factory
with tradition and craftmanship.
Melts and sauces extremely well.

Perfect for dessert.

Idiazabal
In the beautiful and completely agricultural Spanish
Basque Country, one can explore magnificent
local seafood, hams, unique olive oils,
robust red wines, and, of course, cheeses.
One of Basque Country's most significant cheeses
is Idiazabal, a raw, smoked sheep's milk cheese.
The smoking of this cheese came about by pure coincidence.
Back in the day, the Basque shepherds stored the cheese made
from their Pyrenees-grazing sheep's summer milk in their stone
chimneys of their tiny mountain huts.

while for others the rind is an essential part of the cheese.

Black Peppercorn Gouda

This is a cow's milk gouda from Holland
where the low lying peat bogs and lush green fields
are perfect for producing lots of rich, creamy milk.
Since the late Middle Ages, the Dutch have been preserving
their abundance of milk by making cheese.
Lots of cheese.
This cheese has the true rich and full flavor
of black peppercorns
and is made in a small cheese factory
with tradition and craftmanship.
Melts and sauces extremely well.

Roquefort, Life in Provence
Private labeled by Papillon, this Roquefort is superb.
To be real Roquefort the cheesemaker must use
the unpasteurized milk of Lacaune sheep
which graze on rich grass in the heart of France.
Also, the curds of this cheese must be blended
with penicillin molds made from rye bread
baked specially for this purpose.
And the wheels must be aged on oak planks
in natural limestone caves for an average of 150 days.
The resulting cheese is creamy and full-flavoured.
A genuine treat.

	Abondance Made in the Haute-Savoie area of France since the 14th century, Abondance is made exclusively from milk produced by the Abondance breed of cattle. It is a semi-hard, fragrant cow's milk cheese. Made with raw-milk.
	Abbaye de Belloc This raw sheep milk cheese is made by Benedictine monks at the Bellocq Abbey in the western Pyrenees of France. The semi-hard, dense texture reminds me of gruyere. And the flavor is balanced and smooth, nutty and fruity.
	Amablu The historic sandstone caves of Faribault Dairy are home to Amablu. Following an original recipe, Amablu is carefully made by hand in traditional open vats. There are no artificial additives or flavor enzymes – only Grade A milk, traditional starter culture (cheese ripening bacteria), salt and Penicillium rocquefortii (to create the blue veining) are added. The cheeses are hand salted then cured and aged to their full potential.
	Appenzeller Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. It has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.
	Armenian String Cheese In Armenia, traditional string cheese includes black cumin (scientific name Nigella sativa) and a middle-eastern spice known as mahleb, and it comes in the form of a braided endless loop. The cheese forms strings because of the way it is pulled during processing. Other cheeses are only cut and pressed, not pulled, and don't develop strings.
	Asiago Vecchio Asiago cheese (pronounced azi'ago) is an Italian cheese that can assume different textures depending on it's age. Vecchio just means old. So Asiago Vecchio is an older cheese reminiscent of sharp Cheddar and Parmesan. As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP) the only "official" Asiago cheese is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, or in the Alpine region of the Province of Trento, which has become part of the DOP area for Asiago cheese production.
	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 has a sweet finish. This 2 year old goat gouda from Holland is incredible.
	Barbers Vintage Cheddar 1833 From England. “We have been making cheese on our farm in Ditcheat, Somerset for six generations. Made using traditional starter cultures, rich milk from our cows, and always matured for at least 24 months, Barber's 1833 Vintage Reserve Cheddar is the culmination of all our achievements. A deliciously creamy cheese with both savoury and naturally sweet notes. Only the very best leaves with the 1833 stamp.”
	Beemster XO Wait 26 months to eat “Beemster X-O- is matured for 26 months making it Beemster's oldest cheese. Many people see 3-5 year old cheeses in stores and ask us why we do not make an older product. Once you have tasted Beemster X-O- you will see the answer is quite simple. As a cheese matures the flavors one tastes in the cheese expands. As this process happens moisture also exits the cheese, thus leaving the cheese tasting crumbly and granular in one's mouth. Because of Beemster's unique milk, X-O- is able to obtain one of the widest flavor ranges possible in only 26 months and still retains its smooth and creamy taste. Beemster X-O- is wonderful with port wines, as well as sweet whites, such as a Riesling. X-O- can also be grated and used as a wonderful alternative to Parmesan for pastas.”
	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.
	Basil and Garlic Gouda This is a cow's milk gouda from Holland where the low lying peat bogs and lush green fields are perfect for producing lots of rich, creamy milk. Since the late Middle Ages, the Dutch have been preserving their abundance of milk by making cheese. Lots of cheese. This wheel is creamy, garlicy and delicious. Try it on a white sauce pizza with chicken. Perfect.
	Bella Vitano Gold Inspired by a traditional Italian farmstead cheese, BellaVitano Gold combines the fruity flavor of a premium Parmesan with the creamy smoothness of fine Cheddar. In the early years of the 20th century, Paul Sartori emigrated to the United States from the small town of Valdastico, just a few miles from Asiago, in the picturesque northern provinces of Italy. Inspired by the cheeses native to the region, it was his dream to bring the memorable flavors and textures of fine European cheese to America. In 1939, Paul founded S&R Cheese, now Sartori Foods, in Plymouth, Wisconsin.
	Benning Goat Gouda Goat Gouda is made the traditional old fashioned way, using wooden forms to shape the cheese. After a year the cheese has its characteristic taste, not at all what you would expect from a goats milk cheese because the taste is very mild. As a snack you can serve it with sesame seed or caraway crackers, or whole wheat breads. It also combines excellently with cider, beer or semi-dry to semi-sweet white wines. Riesling, Gewurztraminer and California Chablis are all particularly good served with slices of this Dutch delight. Easily digestible.
	Black Mountain Taking its name from the spectacular mountain range in South Wales where the product is produced, Black Mountain is a combination of matured Welsh Cheddar, white wine, garlic and herbs. With a wonderfully balanced flavour, Black Mountain complements any food or eating occasion.
	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 the 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.
	Bleu des Basques Brebis An artisan sheep’s milk blue cheese made in the Pyr�n�es mountains, a region of the French Basque country. Not too far from Roquefort. Unlike many of the Spanish cheeses that have been made for hundreds of years, Bleu des Basque is a newcomer. The grazing sheep give the milk its complexity, subtlety, and lightness. Bleu des Basques has a wonderful earthy spiciness. Pair this cheese with Sauternes or Port.
	Blue Shropshire From the same dairies in the 5 counties in England that produce the perfect Stilton comes Blue Shropshire. Blue Shropshire is a full flavoured, un-pressed yellow cheese with distinctive blue veining. A full fat semi-hard cheese with a smooth texture, each Blue Shropshire is made by hand and has an attractive golden russet coat. Cheddary and blue, I love it!
	Boorenkaas Boorenkaas is made in Holland 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.
	Bravo Farms Chipotle Pepper Cheddar The Original Chipotle Cheddar, and the only Artisan version made from raw milk and aged over 60 days. Flavored with just the right touch of Chipotles, a naturally smoked jalapeno, which ensures our cheddar flavor isn't overpowered. -Absolutely All Natural -Made with Raw Milk -No Artificial Hormones -Vegetarian Approved -Lactose Intolerant Safe -100% Handmade
	Bravo Farms Silver Mountain The Silver Mountain is aged in our cellar over nine months, wrapped in cheese cloth, and periodically rubbed with olive oil. This process captures the magnificent flavors naturally found in raw milk. -Absolutely All Natural -Made with Raw Milk -No Artificial Hormones -Vegetarian Approved -Lactose Intolerant Safe -100% Handmade
	Brick Cheese by Widmer's Cheese Cellars “What is real Brick cheese anyway?” Brick is an American original. It was “invented” in 1877 by John Jossi, a Swiss-born American cheese maker. As Mr. Jossi created it, Brick cheese is firmly in the tradition of the great washed rind cheeses of Europe. Its flavor is enhanced during ripping of the bacterium linens, the same pleasantly pungent bacterial action that contributes to the flavor of the classic French cheeses like Pont I’Eveque, St. Nectaire, Reblochon and Livarot. Real Brick has a heady aroma and modestly full flavor that will almost assuredly keep Brick from ever being the most popular cheese in town.
	Brun-uusto by Brunkow Cheese Brun-uusto is the newest cheese from Brunkow Cheese of Wisconsin. The expert Wisconsin cheesemakers at Brunkow have translated Brun-uusto into an authentic version of Juustalepia, a specialty cheese with Finnish and Swedish origins. The name Juustalepia (HOOstah-lee-pah) is Finnish, and translates as “bread cheese,” an apt description since Brun-uusto’s appearance and aroma is similar to toasted bread. Its characteristic sweet caramel crust is produced through a slow baking process. Brun-uusto’s unique flavor is most pronounced when served warm. It can be heated in the oven, microwaved or grilled.
	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 �tiquette: some never eat the rind, while for others the rind is an essential part of the cheese.
	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.
	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.
	Capra In Belgium, near Walloon, lies a very small village of Ardennes where the Capra Cheeses Company has created their Goat Cheese with Honey. Capra has now added a hint of their Belgian honey to create this perfect sweet and spreadable goat cheese.
	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.
	Cave Aged Gruyere From Switzerland, this raw, cow’s milk cheese is cave-aged for over a year. As the cheese ages, the potassium lactate crystallizes, as do the natural minerals, giving a light crunchy texture to go with the deep nutty taste. It is full-flavored, almost sharp, and dense. The wheels are 80# . The cheese is rich and delicious.
	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.
	Coolea Pronounced coo-lay
	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
	Double Cream Gouda This is a cow's milk gouda from Holland where the low lying peat bogs and lush green fields are perfect for producing lots of rich, creamy milk. Since the late Middle Ages, the Dutch have been preserving their abundance of milk by making cheese. Lots of cheese. This cheese has a silky texture, a rich and full flavor and is made in a small cheese factory with tradition and craftmanship. Melts and sauces extremely well.
	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. Perfect for dessert.
	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!
	Idiazabal In the beautiful and completely agricultural Spanish Basque Country, one can explore magnificent local seafood, hams, unique olive oils, robust red wines, and, of course, cheeses. One of Basque Country's most significant cheeses is Idiazabal, a raw, smoked sheep's milk cheese. The smoking of this cheese came about by pure coincidence. Back in the day, the Basque shepherds stored the cheese made from their Pyrenees-grazing sheep's summer milk in their stone chimneys of their tiny mountain huts.
	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.
	Le Roule
	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 �tiquette: some never eat the rind, while for others the rind is an essential part of the cheese.
	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. Perfect.
	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 Denominaci�n 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 Denominaci�n 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.
	Mango Ginger Stilton
	Marieke Aged Gouda
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.
	Black Peppercorn Gouda This is a cow's milk gouda from Holland where the low lying peat bogs and lush green fields are perfect for producing lots of rich, creamy milk. Since the late Middle Ages, the Dutch have been preserving their abundance of milk by making cheese. Lots of cheese. This cheese has the true rich and full flavor of black peppercorns and is made in a small cheese factory with tradition and craftmanship. Melts and sauces extremely well.
	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!

	Pyrenees Vache with Green Peppercorns Pyrenees with Green Peppercorns is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind lies a pale-white interior dotted with small holes and unevenly distributed chopped green peppercorns. When allowed to come to room temperature, this cheese becomes even softer and butterier. It melts exceptionally well over low heat, giving your hot sandwich or burger a gourmet touch. But with the addition of green peppercorns, the cheese livens up, providing a peppery bite and a bit of personality that would be missing otherwise.
	Romeo Queso al Romero A Spanish cheese made in the style of the D�nomination 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.
	Roquefort, Life in Provence Private labeled by Papillon, this Roquefort is superb. To be real Roquefort the cheesemaker must use the unpasteurized milk of Lacaune sheep which graze on rich grass in the heart of France. Also, the curds of this cheese must be blended with penicillin molds made from rye bread baked specially for this purpose. And the wheels must be aged on oak planks in natural limestone caves for an average of 150 days. The resulting cheese is creamy and full-flavoured. A genuine treat.
	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.
	Stilton •There are just 6 dairies in the world licensed to make Stilton cheese •Stilton is a “protected name” cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire •It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese •Stilton takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there •Over 1 million Stilton cheeses are made each year •More than 10% of output is exported to some 40 countries world-wide •Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name •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.
	Tournavent Chevre Discs Chevre is goats’ milk. Always. A medallion made by Tournevent in Canada, these very fresh and creamy medallions are delicious alone or drizzled with olive oil and herbes de Provence. This is a food service item, I split it. The discs are young and creamy Almost like a goat cream cheese.
	Trugole
	Valbreso French Feta Feta is a fresh cheese. The curd is preserved in a salt brine, which gives it a characteristic flavor and a specific texture. Originally created in Romania, Feta is now best known as a Greek cheese. But is made all around the Mediterranean, including in southern France. Valbreso Feta is made from sheep's milk that is left over from the production of Roqueforte, the famous French blue cheese. While typically eaten as a table cheese around the Mediterranean, in the USA it is most often added to mixed salads, and best appreciated in the summer.
	Valdeon Blue Valde�n is a rich and flavorful but very strong, semi-soft cow and goat milk blue made in Spain's remote Valde�n Valley in the northern region of Asturias. Valde�n is wrapped in Sycamore leaves, giving it a distinctive appearance. I must admit this is my blue of choice. I love it with a little unsalted, French butter and honey from New Zealand.
	Vella Dry Jack