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 2
Is Bix Cheese Runny or Firm? Nettlebed's Ripening Triple Cream
Bix is Nettlebed Creamery's 100g pasteurised organic triple-cream cheese: how it softens as it…
Is Bosworth Ash Log, a Goat's Milk Log From Innes Cheese, Still Made?
Bosworth Ash Log is a raw goat's milk log rolled in salted ash, made…
Is Bryndza Cheese Always Sheep's Milk? How Its PGI and PDO Rules Differ
Bryndza is a Carpathian sheep's milk spread. See how the Slovak PGI and Polish…
Is Buttermilk Gorgonzola Really Gorgonzola? Roth's Wisconsin Blue
Buttermilk Gorgonzola is Roth's Wisconsin Italian-style blue, aged 3+ months. See how it tastes,…
Is Cambozola Cheese a Brie, a Blue, or Both? Classic vs Black Label
Cambozola combines a creamy soft-ripened paste with blue veining. Compare Classic and Black Label,…
Is Chällerhocker Hard or Semi-Hard? A Guide to Its Taste, Age and Milk
Chällerhocker is a long-aged Swiss cheese with a washed brown rind and nutty, caramel…
Is Cuajada Cheese the Same as Yogurt, and What Milk Does It Use?
Cuajada is a Spanish milk curd set with rennet, with no starter culture and…
Is Dauphin a Boxed Double Cream or a Maroilles-Family Washed Rind?
Dauphin names two French cheeses: a boxed, white-rind double cream sold by Will Studd…
Is Driftwood Cheese Raw or Thermised? White Lake's Ash-Coated Goat Log
Driftwood is White Lake Cheese's ash-coated goat log from Somerset: whether its milk is…
Is Esrom the Same as Havarti, or a Different Cheese?
Esrom is a Danish PGI cheese named for a monastery. See how it differs…
Is Gourmandise Cheese Still Made, and Where Can You Buy It?
Gourmandise is a French processed cheese sold with walnuts or with kirsch. What the…
Is Heidi Aged Cheese a Gruyere? Tasmania's 18-Month Hard Cheese
Heidi Aged Cheese is a hard Tasmanian cow's milk cheese matured 18 months. Its…
Is Lamb Chopper a Good Melting Sheep Milk Cheese from Holland?
Lamb Chopper is a pasteurized sheep milk cheese made in Holland for Cypress Grove.…
Is Maasdam Softer Than Emmental? How the Holes Form and Why
Maasdam is a Dutch semi-hard cow's milk cheese with large holes and a sweet,…
Is Montagnolo a Triple Cream Blue Cheese from Bavaria?
German soft blue from Käserei Champignon with an edible rind: what its 70 percent…
Is the Bridgewater Log the Same Cheese as the Snowball Round?
Bridgewater is a Michigan soft-ripened cow's milk cheese with Tellicherry peppercorns. See how the…
Is Your Manchego Real? How the DO Seal and Age Stage Tell You
Manchego DO is made from Manchega sheep milk in La Mancha, Spain. Four aging…
Kiri, Bel's Portion Cheese: Do the Ingredients Change from Pack to Pack?
Kiri is Bel's white portion cheese from France. What the labels list, how recipes…
Minas Cheese: Should You Buy Soft Frescal or Firmer Curado?
Minas is a Brazilian cheese family, from fresh frescal to aged curado. See how…
Should You Buy Pecorino Toscano Fresh or Aged?
Pecorino Toscano is a DOP sheep's milk cheese sold fresh after 20 days or…
What Are Cheese Curds? Why They Squeak and How to Store Them
Cheese curds are young, salted pieces of curd. Learn why fresh curds squeak, how…
What Are the Durrus Cheeses? Classic, Og, Smoked, and Dunmanus
Compare the four current Durrus cheeses by size, age, texture, cooking use, storage, and…
What Do Abondance's AOP Rules Require, From Cow to Cellar?
Abondance is a raw-milk AOP cheese from Haute-Savoie with a concave heel. See what…
What Does Bella Lodi's Black Rind Tell You Before You Buy?
Bella Lodi is a raw-milk Italian hard cheese from Lodi with a black rind…
