393 articles Updated October 2026
Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
Cheese Profiles A to Z, page 14
What Is Perl Wen Cheese? Wales's Caerphilly-Brie Hybrid Cheese
Perl Wen (White Pearl) is Caws Cenarth's organic Welsh soft cheese: a Caerphilly recipe…
What Is Pesto Verde Cheese? The Green Gouda with Basil and Garlic
Pesto Verde is Basiron's green Gouda-style cheese with basil and garlic, created in 2005.…
What Is Petit Suisse Cheese? Why the "Little Swiss" Cheese Is French
Petit suisse is a French fresh cheese from the 1850s, not a Swiss one.…
What Is Pont-l’Évêque Cheese? PDO, Ripeness, and Storage
Pont-l'Évêque is a square Normandy PDO cheese. Learn its four formats, ripeness cues, label…
What Is Port Salut Cheese? Is the Orange Rind on It Actually Edible?
Port Salut is a mild French semi-soft cheese with a bright orange coating. Learn…
What Is Pouligny-Saint-Pierre? The Tall Goat Cheese Pyramid From the Brenne
Pouligny-Saint-Pierre is a raw goat's milk AOP cheese from the Brenne, shaped as a…
What Is Provolone Cheese? How It Changes From Dolce Melt to Piccante Bite
Provolone Valpadana earned DOP status in 1996. Dolce ages 2-3 months, Piccante ages 4-12+.…
What Is Quark Cheese? Which Fat Level Should You Buy and Bake With?
Quark is a fresh acid-set cheese with a thick smooth texture. Learn German fat…
What Is Quesillo? Mexican Cheese, Other Meanings and Reyes Etla
Understand quesillo in Mexico, Nicaragua and Venezuela, and learn how protected Quesillo de Reyes…
What Is Queso Blanco? Why It Holds Shape Instead of Stretching
Queso Blanco is a fresh Latin American cheese that softens without melting. Learn how…
What Is Queso de Freir? Why It Browns Instead of Melting Away
Queso de Freir is a fresh white frying cheese that browns without breading. Learn…
What Is Queso Fresco? Why It Crumbles Instead of Melting
Queso fresco is a fresh Mexican cheese for crumbling over hot food. Learn how…
What Is Queso Oaxaca? Cooking, Substitutes and Buying Tips
Learn how to portion and melt Oaxaca cheese in quesadillas, choose substitutes, read the…
What Is Queso Panela? How Does It Differ from Queso Fresco?
Queso panela holds its shape better than queso fresco when warmed. Learn how to…
What Is Raclette Cheese? Valais AOP, Savoie IGP and How to Serve It
Raclette is a semi-hard cow's milk cheese melted and scraped over potatoes. See what…
What Is Reblochon Cheese? Green Disc or Red Disc, and Why It Matters
Reblochon is a raw cow's milk AOP cheese from Haute-Savoie. What its green and…
What Is Red Leicester Cheese? Farmhouse Wheel Versus Creamery Block
Red Leicester is a hard, annatto-coloured cow's milk cheese from Leicestershire. See how cloth-matured…
What Is Reggianito Cheese? Argentina's Smaller Parmesan-Style Wheel
Reggianito is Argentina's main hard cheese: a 5 to 10 kg cow's milk wheel…
What Is Ricotta Salata? Why It Crumbles Instead of Melting
Ricotta salata is pressed, salted, dried ricotta that crumbles and grates but does not…
What Is Ricotta? How Fresh, Salata and Infornata Differ
Choose fresh ricotta for fillings and spreads, distinguish salata and baked types, and check…
What Is Robiola Cheese? Why the Producer Label Matters More Than the Name
Robiola is an Italian soft-cheese family, not one fixed style. Learn how milk blends,…
What Is Roquefort? The Raw Sheep-Milk Blue Aged in the Combalou Caves
Roquefort is a PDO blue made only from raw Lacaune sheep milk and ripened…
What Is Rotwein Bargler Extra Wurzig? Reading the Red-Wine Rind
Rotwein Bargler Extra Wurzig is a raw-milk Swiss hard cheese that Affineur Walo ages…
What Is Saint-Andre Cheese? When Triple Cream Beats Brie or Brillat-Savarin
Saint-Andre is a French triple-cream with a mild bloomy rind and buttery center. Learn…
