Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 11
Robiola: Why the Producer Label Matters More Than the Name
Robiola is an Italian soft-cheese family, not one fixed style. Learn how milk blends,…
Roquefort: Why You Should Buy a Smaller Piece Than You Think
Roquefort is a protected French blue cheese made from raw sheep milk and aged…
Rotwein Bargler Extra Wurzig: Reading the Red-Wine Rind
Rotwein Bargler Extra Wurzig is a strong Swiss hard cheese matured with red wine.…
Saint-Andre: When Triple Cream Beats Brie or Brillat-Savarin
Saint-Andre is a French triple-cream with a mild bloomy rind and buttery center. Learn…
Saint-Nectaire Fermier or Laitier: Check the Green Plaque
Saint-Nectaire is a supple French PDO cow's milk cheese. Learn its exact size, fermier…
Sainte-Maure de Touraine: What the Straw Through It Is For
Sainte-Maure de Touraine is a raw goat's milk PDO log with an engraved cereal…
Sbrinz: Why It Ages Standing Up and Serves in Shards
Sbrinz is an extra-hard Swiss AOP raw-milk cheese. Learn its 18, 22, and 30-month…
Scamorza: Why It Has a Neck, and Smoked vs Plain
Scamorza is the firmer pasta-filata cheese that gives mozzarella-family melt with less water. Learn…
Selles-sur-Cher: Why the Disk Is Flat and Coated in Ash
Selles-sur-Cher is a raw goat's milk PDO cheese with a low ash-coated rind. Learn…
Should Alpe di Frabosa Taste Mushroomy or Sharp?
Alpe di Frabosa is an Italian mountain cheese made from full-cream cow's milk. Learn…
Should You Buy Gorgonzola Dolce or the Firmer Piccante?
Gorgonzola DOP comes in two official grades: Dolce (sweet, creamy) and Piccante (sharp, crumbly).…
Smoked Gouda: How Smoke Changes a Young Gouda's Melt
Smoked Gouda layers sweet young Gouda flavor with a smoky finish. Learn how real…
Smoked or Unsmoked Idiazabal: Which Should You Buy?
Idiazabal is a Basque sheep's milk cheese that can be sold natural or lightly…
Soft or Hard Chhurpi: How the Two Types Differ
Chhurpi is a Himalayan cheese made in soft fresh and rock-hard dried forms. Learn…
Stilton Cheese Gets Its Blue Veins Without Needling the Wheel
Stilton PDO is England's premier blue cheese, made in only 3 counties. Flavor, blue…
Stracchino or Crescenza: Are They the Same Cheese?
Stracchino is the soft Lombard table cheese built for immediate eating, not fridge endurance.…
Stracciatella vs Burrata: What the Ribbons Actually Are
Stracciatella is fresh mozzarella curd torn into shreds and folded with cream. Learn how…
Taleggio: Why Springy Cooks Better Than Runny
Taleggio is a soft Italian washed-rind DOP cheese with a bold aroma and creamy…
Teleme: Why This Deli-Counter Cheese Is Gentler Than Feta
Teleme is the gentle Armenian-American table cheese that lands between feta and soft spread…
Tete-de-Moine: Why Rosettes Change How the Cheese Tastes
Tete-de-Moine is a raw-milk Swiss AOP cheese scraped into rosettes. Learn how it tastes,…
Tezacki Sir Extra Mature: Grate It, Do Not Try to Melt It
Tezacki Sir Extra Mature is a Croatian hard cow milk cheese for shards, grating,…
Tilsiter: Which Label Should You Buy, and Does It Melt?
Learn what Tilsiter cheese tastes like, how red, green, yellow, blue, and black labels…
Tomme de Savoie: Why Its Fat Levels Vary So Much
Tomme de Savoie is a cow's milk IGP cheese with a gray rind and…
Vacherin Fribourgeois: Which Style Melts Best for Fondue?
Vacherin Fribourgeois is a Swiss AOP cheese made for smooth fondue. Compare its six…
