Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 15
Which Graviera Should You Buy, and How Does Age Change It?
Graviera is a Greek hard cheese with nutty sweetness and regional milk differences. Learn…
Which Minas Cheese Are You Buying, Frescal or Curado?
Minas is a family of Brazilian cheeses separated by ripening, not recipe. Learn the…
White, Red, or Cloth-Bound Cheshire: Which Should You Buy?
Cheshire is one of Britain's oldest named cheeses, with a moist flaky crumble and…
Why Crumbly Lancashire Is Whiter and Sharper Than the Rest
Crumbly Lancashire was created at Chipping in the early 1950s as a faster, brighter…
Why Did a Scottish Creamery Name Its Cheese Minger?
Minger is a brie-shaped washed-rind cheese from Highland Fine Cheeses in Tain. Learn what…
Why Do Cheese Curds Squeak, and When Do They Stop?
Cheese curds are freshest on day one, squeakiest before the fridge dulls them, and…
Why Does Abbaye de Citeaux Smell Stronger Than It Tastes?
Abbaye de Citeaux is a Burgundy monastery cheese made from Montbeliarde cow milk with…
Why Does American Cheese Melt So Much Better Than Cheddar?
American cheese is the melt-first slice for burgers, grilled cheese, and sauces. Learn what…
Why Does Anneau du Vic-Bilh Have a Hole in the Middle?
Anneau du Vic-Bilh is a French goat cheese shaped like a ring with an…
Why Does Aphrodite Haloumi Squeak When You Grill It?
Aphrodite Haloumi is a Cyprus-style grillable cheese that browns without melting away. Learn its…
Why Does Ardrahan Smell Stronger Than It Actually Tastes?
Ardrahan is a brine-washed farmhouse cheese from County Cork with a rind that smells…
Why Does Black Bomber Stay Creamy at Extra Mature?
Black Bomber is Snowdonia's creamy extra mature Cheddar in black wax. Learn how it…
Why Does Brunost Taste Like Caramel If It Is Cheese?
Brunost is Norway's sweet brown whey cheese. Learn why it tastes like caramel, how…
Why Does Butterkäse Melt So Smoothly, and Is It Buttery?
Butterkase is a mild German-style cow's milk cheese that melts smoothly without butter. See…
Why Does Coalho Brown on the Grill Without Melting Away?
Coalho is a fresh Brazilian cheese that browns while holding its shape. Learn how…
Why Does Coastal Cheddar Crunch, and Does the Coast Matter?
Coastal Cheddar is a mature Dorset cheese with calcium lactate crunch. Learn how it…
Why Does Danbo Smell Stronger Than It Actually Tastes?
Danbo cheese is a Danish semi-soft cow's milk cheese with a washed rind, mild…
Why Does Epoisses Smell Stronger Than It Actually Tastes?
Epoisses is a Burgundy washed-rind cheese known for its orange rind, creamy center, and…
Why Does Jarlsberg Taste Different From Emmental?
Jarlsberg is a mild Norwegian cheese with sweet, nutty flavor and easy melt. Learn…
Why Does Maroilles Smell Stronger Than It Tastes?
Maroilles is the only AOP cheese of the Nord, a washed-rind square from Thierache.…
Why Does Midnight Moon Not Taste Like Goat Cheese?
Midnight Moon is a goat gouda aged six months in Holland for Cypress Grove.…
Why Does String Cheese Peel Into Strands, and Does It Melt?
String cheese is stretched curd formed so its fibers run lengthwise. Learn what it…
Why Graceburn Cannot Be Called Feta or Persian Feta
Graceburn cheese is a marinated, feta-style cow's-milk cheese made in Kent, England, by homesick…
Why Gruyere Cheese Melts So Well and Which Type to Buy
Gruyere earned AOP status in 2001 after a 12-year dispute. Aged in Fribourg caves,…
