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 17
Why Is Caciobufala Not the Same as Buffalo Mozzarella?
Caciobufala is Casa Madaio's buffalo milk cheese from Campania, matured in natural caves. See…
Why Is Casu Marzu Banned From Sale? Sardinia's Larvae-Ripened Cheese
Casu marzu is a Sardinian sheep cheese softened by cheese-fly larvae. See how it…
Why Is Cougar Gold Sold in a Can, and How Long Does It Keep?
Cougar Gold is WSU's firm white cheddar aged in a 30-ounce can. See why…
Why Is Crumbly Lancashire Whiter and Sharper Than Creamy?
Crumbly Lancashire is a white, pasteurised cow's milk cheese first made at Chipping in…
Why Is Kernhem Labelled 60+? A Dutch Red-Rind Cheese by NIZO
Kernhem is a Dutch washed red-rind cheese developed by NIZO in Ede. Learn what…
Why Is Minger Cheese Named After a Scottish Word for a Bad Smell?
Minger is a soft washed-rind cheese from Highland Fine Cheeses in Tain, Scotland. Find…
Why Is Ogleshield Compared to Raclette, and Does It Melt like One?
Ogleshield is a Jersey-milk washed-rind cheese from Manor Farm, Somerset, sold as the West…
Why Is Tete-de-Moine Shaved into Rosettes Instead of Sliced?
Tete-de-Moine is a raw-milk Swiss AOP cheese shaved into rosettes. See how it tastes,…
Why Is There a Bacterium Named After Gubbeen Cheese?
Gubbeen is a pasteurised cow's-milk washed-rind cheese from Schull, County Cork, with a bacterium…
