Cheese Lady Tasting Page

 COW'S MILK CHEESES

ABONDANCE – from the Savoie region in France.  Raw, cow's milk.  Earthy and buttery.
APPENZELLER - From Appenzell region of Switzerland. "Classic". Aged three to four months. 
ARMENIAN STRING CHEESE -tightly wound, studded with nigella seeds
BELLAVITANO GOLD – made in WI. Patterned after a traditional Italian farmstead cheese.
 BLACK MOUNTAIN – Welsh cheddar with garlic and ale. YUMM.
 BOORENKAAS – or farmers' gouda  is a raw milk gouda from the Netherlands
 BRAVO FARMS CHIPHOLTE CHEDDAR – a raw milk cheese, smokey and then hot! CA
 B F SILVER MOUNTAIN – earthy,raw, bandage wrap cheddar from California
 BRIE LE CHATELAIN – Made in Les Voges Mountain region of France, smooth,  buttery &  puddingy.
 BRICK CHEESE AGED - Wisconsin original. Mild and sweet to pungent and tangy when aged.
 CANADIAN CHEDDAR – a 4 year old cow's milk cheddar from Canada
 CANTALET – referred to as “French cheddar, a rustic cow's milk cheese 
 CAVE-AGED EMMENTAL – from Switzerland, cow's milk, just better because of the aging. 
 CAVE AGED GRUYERE – a dense, cow's milk mountain cheese from Switzerland
 COMTE' GRUYERE - a dense, cow's milk mountain cheese from France
 COOLEA -a Dutchman is making a gouda-like cheese in Ireland
 COTSWOLD – a double gloucester with onions and chives from England – cow's mil
 DELICE DE BOURGOUGNE – Made in Burgundy, France, triple creme, rich and mushroomy..
 DELICE DE JURA – puddingy textured, Reblochon style from Northern France.
 FARMER'S CHEESE – Swedish Hushallsost, or household cheese.
 FONTINA FONTAL – Italian.  Semi-soft, unassuming and very meltable.
 FRENCH RACLETTE – earthy, mountain cheese from France
 FROMAGER D'AFFINOIS – a double crème brie, pea pod taste from France
 GOUDA BASIL GARLIC – The Netherlands, Cow's milk. Very garlicy. 
 GOUDA DOUBLE CREAM – From the Netherlands,cow's milk,  extra creamy mouth feel.
 GOUDA PEPPERCORN – From the Netherlands, Cow's milk.  Strong black pepper taste.
 GREEN'S CHEDDAR – sharp and full-flavoured.  From England.  Farmhouse cheddar.
 HARP CHEDDAR – Two tones on one wedge.  Rich, creamy flavor. Green wax. From WI.
 HARLECH – From Wales.  Cheddar and horseradish.
 HAVARTI  PLAIN - a creamy semi-soft Danish cheese, cow's milk. 
 HAVARTI  DILL - a creamy semi-soft Danish cheese, cow's milk. Lots of dill.
 HAVARTI WILD GARLIC  -  a creamy semi-soft Danish cheese, cow's milk. Mild and lovely. 
 IRISH CHEDDAR – from Tipperary, 1 year old cheddar, creamy andf satisfying.
 KING ISLAND SMOKED CHEDDAR – from down under, smoked with Tasmanian hardwoods. Meaty.
 LEMON STILTON – Long Clawson in England makes this cheesecakey cheese
 LE ROULE CRANBERRY – French. Rich, creamy, swirled with cranberry. Spreadable. Holiday only.
 LE ROULE – French, creamy, garlic swirled with herbes.
 LEYDEN – Leidsekaas from Holland.  Cow's milk gouda style with cumin, caraway or cloves
 MADRIGAL SWISS -  young, sweet and nutty, the perfect mild Swiss
 MAHON – Menorca, off the coast of Spain, cheddary, made with sea salt
 MANGO-GINGER STILTON – sweet and fruity, desserty, Long Clawson in England
 MARIEKE AGED GOUDA - Raw, cow's milk gouda from Wisconsin. Handmade.
 MARIEKE  GOUDA W/ FEONEGREEK - Cow's milk from WI. Handmade. Sweet and mapley.
 MONA LISA GOUDA – The Netherlands.  Aged 18 months. Nutty and spectacular.
 MONTASIO – DOC table cheese from Fruili, Italy, hard and lovely
 MOZZARELLA OVALINI/CILEGENE – Fresh, cow's milk. Egg shaped or cherry shaped.
 MUSHROOM BRIE – creamy, wild mushrooms, double crème from Germany
 OLD BRUGGE – creamier than a gouda, smooth and lovely from Belgium 
 PARMIGIANO REGGIANO -2 years old, DOC from Reggio-Emilia, Italy. Strong. 
 PIAVE' VECCHIO – dense, sweet, cow's milk table cheese from Veneto, Italy
 PERSIAN FETTA – creamy, smooth, covered in olive oil &  herbs, from Australia
 PORT DERBY - a double gloucester with Port wine and brandy, creamy and full-flavored
 PORT SALUT – from Brittany, France, smooth, originally a trappist, abbey cheese
 PROVOLONE COLUMBO - mild, buttery, slightly salty from Italy
 PRIMA DONNA BLUE – semi-soft, proosdy from the Netherlands, Smooth, buttery.
 PRIMA DONNA RED – semi-hard proosdy from the Netherlands, sweet, crunchy.
 PYRENEES CENTENOL – a creamy, mild mountain milk cheese from the French Pyrenees
 PYRENEES / GRN PEPPERCORNS - a creamy, mild mountain from the French Pyrenees
 RED DRAGON – Welsh cheddar with mustard seeds and brown ale.  Great pub cheese.
 RENY PICOT SMOKED GOUDA – a naturally smooked gouda from Benton Harbor, MI
 TALEGGIO - semi-soft, washed-rind.  From northern Italy. Pungent aroma, buttery flavor.
 TINTERN – Welsh cheddar with chives, shallots. Great pub cheese.
 ST. PAULIN - A semi-soft cow's milk from Brittany. Similar to Port du Salut. Mild.
 TRUGOLE' – a sweet, creamy, fruity cheese from the Asiago region of Italy
 VELLA DRY JACK – a Monterey Jack, aged, firm,  sweet, nutty from California


 GOAT CHEESES
 
BALARINA – a caramelly, aged goat gouda from the Netherlands
BUCHEROLLE – Life in Provence, a soft-ripened goat log from the south of France  
BUCHEROLLE  WITH OLIVE OIL AND HERBS – de Provence.
CAPRA – a sweet, spreadable goat cheese with honey from Belgium
CAPRIKO - handcrafted goat & cows' milk from Nordic Creamery/ Wisconsin, smooth, sweet and nutty. 
CAPRINELLE PYRENEES – Artisanal. From Pyrenees region of France. SO smooth and creamy 
CHAUBIER - A semi-firm tomme from France,  Cow's milk and tangy goat's milk. Earthy.
CHEVRE - Creamy, sweet and delicious. Chevre or fresh goat cheese.
CHEVAGNE – A cheddary, smooth goat's milk from Belgium.
CHEVRE NOIR – a goat cheddar from Tournevent in Canada
CLARISSA – smooth, fruity goat from Sardinia off the coast of Italy
GARROXTA DE MUNTANYOLA – an earthy, natural rind goat from Spain
HUMBOLDT FOG – an ash-layered, soft-ripened goat from California
MEDALIONS – individual discs of fresh, creamy goat
MURCIA AL VINO- or Drunken Goat is a creamy,  wine-washed goat from Spain
SNOW WHITE -2008 ACS winner. WI Carr Valley, Sid Cook. Bandage wrap goat cheddar.


 SHEEP or mixed SHEEP'S MILK CHEESES

ABBAYE  DE BELLOC – an Ardi-Gasna, from France
EWEPHORIA – a caramelly, sheep gouda from the Netherlands
IBERICO – a smooth sheep, cow and goat from Spain
ISTARA CHISTOU – a perfect sheep and cow's milk from the French Basque
KASSERI – Sharp, salty, cheddary.  Made in Greece.  Used for Saganaki.
MANCHEGO 3 MONTH -a young, sheep's milk from La Mancha, Spain 
MANCHEGO 12 MONTH -an aged, sheep's milk from La Mancha, Spain 
MOBAY - WI cheesemaker Sid Cook. A layer of sheep milk /a layer of goat milk. Grapevine ash.
MYZITHRA – Greek.  Aged.  Made from whey.  Used for pasta
PECORINO LOCATELLI – Italian, aged sheep's milk cheese, hard and sharp
PECORINO TOSCANO – a DOP protected, creamy, mild from Tuscany, Italy
PINNA BRIGANTE – from Sardinia, a young, sweet sheep's milk cheese
PODDA CLASSICO – a sheep, cow's milk from the Italian island of Sardegna
P'TIT BASQUE – a mild sheep's milk from the French Basque
QUESO AL ROMERO – olive oil rubbed and rosemary covered from Spain
RONDIN – the makers of Societe' Roquefort – a barnyardy sheep's mil
VALBRESO FRENCH FETA – creamy and crumbly, traditional feta from France
ZAMORANO – Originally made by nomadic farmers in Zamora, Spain. Rich.  


 THE BLUES

AMABLU - Hand crafted in Minnesota. Raw cow's milk.  Aged in caves. Rich, creamy. 
BLEU D'AUVERGNE - a creamy, rich cow's milk blue from  southeastern France.
BLEU DES BASQUE – an earthy sheep's milk blue from Macaye, Spain in the Pyrenees
BLUE SHROPSHIRE – a stilton and cheshire cross, from England. Cow's milk. 
CAMBOZOLA – a triple crème cow's milk  brie and blue from Germany
CASHEL BLUE – a creamy, slightly musty cow's milk blue from Ireland
CHEVRE IN BLUE – a crumbly, carefully aged goat's milk blue from Wisconsin  
DELFT BLUE – a sweet and crumbly Dutch, cow's milk blue
FOURME D'AMBERT BLUE – AOC protected, cave aged raw cow's milk blue, France
GORGONZOLA VERDE - Named after the town of Gorgonzola, Italy. A young, cow's milk blue.
HUNTSMAN – Stilton, layered with dble gloucester, cow's milk, made by Long Clawson
ROARING FORTIES BLUE – a creamy, fruity, nutty cow's milk blue from Australia 
ROQUEFORT SOCIETE’ - raw sheep's milk, rich and strong, made in France
SAGA BLUE -a triple crème, creamy, rich Danish blue, made in Muskegon
SHAFT'S GOLD MINE BLUE – Made in WI, aged in a gold mine in CA.  In your face!
SMOKEY BLUE – from Oregon. Rich, smokey and lingering smoke.
STILTON – musty and lovely blue, cow's milk, from Long Clawson, England
VALDEON BLUE – wrapped in sycamore leaves, cow/goat's milk blue from Spain