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 16
What Is Zigljen Iz Extra Mature Cheese? Gligora's Mixed-Milk Hard Cheese
Zigljen Iz Extra Mature is a hard Croatian cheese from Sirana Gligora, made from…
What Makes Bayley Hazen Blue Different? Taste, Age, Rind and Pairings
Bayley Hazen Blue is Jasper Hill's raw-milk natural-rind blue from Vermont. Learn its taste,…
What Makes Bluebell Cheese Different? A Cow-With-Calf Scottish Blue
Bluebell is The Ethical Dairy's semi-soft Scottish blue, made with pasteurized organic cow milk.…
What Makes Cremont Different? The Cow-Goat Blend and Wrinkled Rind
Cremont is Vermont Creamery's double-cream cow and goat milk cheese. See why its rind…
What Was Butternut Cheese? Vermont's Discontinued Alpine-Style Wheel
Butternut was a raw-milk Alpine-style cheese from Willow Hill Farm in Vermont. Learn what…
When Does Bossa Cheese Peak? Its Maker Says 8 to 9 Weeks, Culture 10 to 12
Bossa is Green Dirt Farm's washed-rind sheep cheese from Missouri. It peaks at 8…
Where Does Cacioradicchio Get Its Bitter Radicchio Note?
Cacioradicchio is La Casearia Carpenedo's soft pasteurized cow's milk cheese with dried Treviso radicchio.…
Where Does Green Thunder Fit? Snowdonia's Garlic-and-Herb Cheddar
Green Thunder is a garlic-and-herb mature cheddar from Snowdonia Cheese Company in North Wales.…
Which Fontina Type Melts Best, and Does the DOP Seal Matter?
Fontina Val d'Aosta DOP is Italy's premier melting cheese, made from raw cow's milk…
Who Makes Baluchon Cheese Now, and Is It Pasteurized?
Baluchon is an organic Quebec washed-rind cheese made by L'Ancêtre since 2020, which lists…
Why Are There Two Beaumont Cheeses? A Disc and a 50 kg Wheel
Beaumont is a mild Haute-Savoie cheese created in 1881. A 1.5kg pasteurised disc and…
Why Does Ardrahan Cheese Smell Stronger Than Its Paste Tastes?
Ardrahan is a pasteurised, brine-washed cow's milk cheese from Kanturk, County Cork, whose rind…
Why Does Castelmagno Only Sometimes Turn Blue? What the PDO Rules Say
Castelmagno is a raw-milk PDO cheese from three Piedmont communes. See what the rules…
Why Does Colby Melt Softer and Taste Milder Than Cheddar?
Colby is Wisconsin's original contribution to American cheese. Washed-curd method, open texture, milder than…
Why Does Colony Cheese Vary So Much from Wheel to Wheel?
Colony cheese, or queijo colonial, is a southern Brazilian cheese made many ways. See…
Why Does Crowdie Vary So Much from Maker to Maker?
Crowdie is a fresh Scottish curd cheese. See how it is made, whether it…
Why Does Halloumi Brown Without Melting? How to Cook and Store It
Halloumi is Cyprus's PDO semi-hard brined cheese with a uniquely high melting point. Grill,…
Why Does Leerdammer Have Emmental's Holes but Gouda's Mild Taste?
Leerdammer is a trademarked Dutch cow's milk cheese whose makers set out to pair…
Why Does Manteca Cheese Have a Ball of Butter Sealed Inside?
Manteca is a southern Italian stretched-curd cheese sealed around a ball of butter: what…
Why Does Morbier Have a Black Line, and How Does Age Change It?
Morbier is a raw-milk cheese from the French Jura with a vegetable-charcoal line. Learn…
Why Does Oxford Blue Have an Oxford Name When It Began in Derbyshire?
Oxford Blue is an English blue launched in 1995, first made in Derbyshire, then…
Why Does Valencay Have a Flat Top? The AOP Rule and the Napoleon Legend
Valencay is a raw goat's milk AOP cheese shaped like a truncated, ash-coated pyramid.…
Why Is Banon Wrapped in Chestnut Leaves, and Is It Always Raw?
Banon is a soft raw goat's milk cheese from Haute-Provence, ripened at least 15…
Why Is Buxton Blue Russet, and Is Anyone Still Making It?
Buxton Blue is an English PDO blue with russet paste, made from pasteurized cow's…
