Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 12
Vacherin Mont d'Or: When Is It in Season, and How to Bake It
Vacherin Mont d'Or is a seasonal spruce-bound Jura cheese. Compare Swiss and French versions,…
Valencay: Why Its Pyramid Has the Top Cut Off
Valencay is a raw goat's milk AOP cheese shaped like a truncated ash-coated pyramid.…
Vintage Lot 18: What Eighteen Months Does to a Dutch Gouda
Vintage Lot 18 is an 18-month aged Dutch Gouda-style cow milk cheese with buttery,…
Wensleydale: Why Moist Crumble Is the Quality Signal
Wensleydale is a moist crumbly British cheese with bright dairy tang. Learn how it…
What Are the Two Layers Inside Mobay Cheese?
Mobay stacks a goat milk cheese on a sheep milk cheese with a line…
What Do Abondance Cheese's AOP Rules Actually Require?
Abondance is a raw-milk AOP cheese from Haute-Savoie with a washed rind, concave wheel,…
What Do Amarelo de Beira Baixa's PDO Milk Rules Require?
Amarelo de Beira Baixa is a Portuguese PDO sheep-and-goat cheese aged 45-90 days. Learn…
What Does Chalet d'Alpage Mean on a Beaufort Wheel?
Beaufort is a raw-milk Alpine cheese from Savoie with a concave wheel, floral flavor,…
What Does Newcastle Brown Ale Do to Admiral Collingwood?
Admiral Collingwood is a Doddington raw cow cheese washed in Newcastle Brown Ale. Learn…
What Does Tomme Actually Mean on a Cheese Label?
Tomme is a broad cheese name, not one recipe. Learn how milk, region, rind,…
What Happened to Butternut Cheese, and Why Did It Vanish?
Butternut was a six-month Vermont Alpine-style cheese from Willow Hill Farm. Learn what it…
What Is Abbaye de Belval and What Does Beer Washing Change?
Abbaye de Belval is a raw cow milk French abbey cheese washed with beer…
What Is Abbaye de Tamié, and Which Size Should You Buy?
Abbaye de Tamié is a raw-milk washed rind made by Trappist monks in Savoie.…
What Is Acapella Cheese and What Does Its Ash Rind Do?
Acapella is an Andante Dairy goat cheese with ash and Geotrichum rind. Learn its…
What Is Ädelost Cheese and How Sharp Does It Taste?
Adelost is a Swedish blue cow cheese with sharp, salty flavor and blue-grey veining.…
What Is Ailsa Craig Cheese, and Why Is It Only Sold in Summer?
Ailsa Craig is a rindless Scottish goat cheese from Dunlop Dairy, sold as a…
What Is Airedale Cheese, and Why Is It Sealed in Red Wax?
Airedale is a semi-soft New Zealand cheese from Whitestone, waxed red at five days…
What Is Aisy Cendré, and Why Is It Rolled in Ash?
Aisy Cendre is a Burgundy cheese washed for two weeks then rolled in vine-shoot…
What Is Allgauer Emmentaler, and How Is It Not Swiss?
Allgauer Emmentaler is a German PDO made from raw hay milk in 60kg wheels.…
What Is Amou Cheese, and What Can You Use in Its Place?
Amou is a Gascony sheep milk cheese from the Landes, made as a pressed…
What Is Amsterdammer British Columbia Cheese?
Amsterdammer British Columbia is a mild buttery Canadian cow milk cheese from Natural Pastures.…
What Is Anster Cheese and Why Does It Crumble?
Anster is a crumbly Scottish farmhouse cheese with bright citrus notes. Learn how it…
What Is Ardi Gasna, and Is It the Same as Ossau-Iraty?
Ardi Gasna is Basque for sheep cheese, so the name covers a whole family…
What Is Asher Blue, and Why Does It Have a Natural Rind?
Asher Blue is a raw cow milk blue from Sweet Grass Dairy in Georgia,…
