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Cheese Name: Asiago Pressato |
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Description: Pressed Asiago is a mild, creamy, simple cheese -- a totally different experence from the more complex, hard aged Asiago. Asiago can only be produced in sections of northeast Italy, as it is a controlled-region cheese: It is produced from the pasture land in the Po River Valley to the Alpine meadows on the Asiago plateau, as well as in the province of Trent in northeastern Italy, an area covered within the regions of Veneto and Trentino Alto Adige. The flavor is sweet, with a touch of acidity due to its freshness. |
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Type of Milk: Cow |
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Where is it Produced: Italy |
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Cheese Name: Beaufort |
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Description: Beaufort is made in the French Alps and is creamier and richer than other Alpine cheeses like Emmental, Gruyere and Comté. Its flavor is certainly nutty, but also creamy and sweet. Like Gruyere, Beaufort melts well and is perfect for fondue or hot sandwiches. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Berkswell |
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Description: Berkswell is hand made cheese at 16th Century Ram Hall, which is in the village of Berkswell. The village is near Coventry, England. This hard cheese is known to have a rich and sweet taste that reveals flavors of roasted nuts and carmelized onions. |
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Type of Milk: Sheep |
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Where is it Produced: England |
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Cheese Name: Chaource |
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Description: Chaource is a rich, traditional double cream cheese produced since the 14th century in France. The cheese could be eaten young or aged, and will a mushroom scent. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Comte |
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Description: Comte is produced in the Jura mountains of France near the Swiss border. This cheese has salty, nutty, and fruity tones producing a very complex flavor. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Idiazabal |
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Description: Handmade sheep's milk cheese, idiazabel is lightly smoked over three hardwoods. It is a Basque region tapas bar standard! |
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Type of Milk: Sheep |
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Where is it Produced: Spain |
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Cheese Name: Manchego |
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Description: From La Mancha, Spain. Made only from the milk of the La Mancha sheep. |
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Type of Milk: Sheep |
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Where is it Produced: Spain |
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Cheese Name: Pecorino Ginepro |
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Description: Sheep's milk cheese that is bathed in Balsamic vinegar and crushed juniper berries. The vinegar and berries give the cheese complex flavors. |
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Type of Milk: Sheep |
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Where is it Produced: Italy |
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Cheese Name: Petit Basque |
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Description: Dense, aged sheep's milk cheese from the Pyrenees Mountains. Mild for a sheep cheese, but with lots of flavor. |
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Type of Milk: Sheep |
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Where is it Produced: France |
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Cheese Name: Reblochon |
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Description: From the Savoie region. Creamy with a beefy flavor. A true classic from France. |
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Type of Milk: Cow |
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Where is it Produced: France |
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Cheese Name: Roquefort |
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Description: Classic sheep's milk blue. Aged in limestone caves, produced since at least 79AD. |
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Type of Milk: Sheep |
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Where is it Produced: France |
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Cheese Name: Tomme de Savoie |
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Description: An artisan cheese that is also low fat, only 20-40%. It is made from skim milk. It has a great grain and toasted nut flavors. Very wine friendly |
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Type of Milk: Cow |
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Where is it Produced: Fair Play |
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