Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 2
Baguette Laonnaise: A Maroilles Cut Into a Bar
Baguette laonnaise is a 1940s washed rind from Laon, shaped as a 15cm bar…
Baladi Cheese: How It Differs From Ackawi and Nabulsi
Baladi is a fresh Middle Eastern white cheese, especially popular in Lebanon. Learn its…
Baluchon: What Organic Farming Changes in a Washed Rind
Baluchon is an organic raw milk washed rind from Quebec, built on an Oka…
Barden Blue: Why a Pressed Blue Veins in Patches
Barden Blue is a pressed raw milk blue made at Consider Bardwell Farm and…
Barely Buzzed: Does the Coffee Rub Make It Taste Sweet?
Barely Buzzed is Beehive Cheese's cheddar rubbed with espresso and lavender. Learn what it…
Barkham Blue: The Ammonite-Shaped Blue With a Golden Paste
Barkham Blue is made by Two Hoots in Berkshire from Channel Island milk, in…
Barrys Bay Cheddar: Bound in Cloth, Then Sealed in Wax
Barrys Bay has made cheddar on Banks Peninsula since 1895 and is the last…
Basajo: The Blue That Loses Its Salt in Sweet Wine
Basajo is a Veneto sheep blue bathed three weeks in sweet Sicilian Passito. Where…
Bath Blue: The Stilton That Is Not Allowed to Be Called Stilton
Bath Blue is made to a Stilton recipe at Park Farm near Bath, which…
Bath Soft Cheese: How the Square and Red Seal Identify It
Bath Soft is a square bloomy-rind cow milk cheese from Park Farm near Bath.…
Batzos: The Greek Cheese Made Deliberately Lean
Batzos is a Greek PDO from Western Macedonia whose makers drive the fat into…
Bayley Hazen Blue: The Blue That Holds Its Pepper Back
Bayley Hazen Blue is a raw milk natural-rind blue from Jasper Hill Farm. Why…
Baylough: The Tipperary Cheddar You Buy by the Colour of Its Wax
Baylough is a raw-milk farmhouse cheddar made by Dick and Anne Keating in County…
Bella Lodi: What the Black Rind Tells You Before You Buy
Bella Lodi is an Italian hard cheese from Lodi with a black rind, pale…
Berkswell Cheese Is Gone: What Happened and What to Buy Now
Berkswell stopped being made in 2023 when Ram Hall Dairy closed. Most pages still…
Beyaz Peynir: The Turkish White Cheese That Is Really a Whole Range
Beyaz peynir is Turkish for white cheese and covers everything from fresh curd to…
Bianco Cheese: How Bergader's Bavarian Deli Block Melts
Bergader Bianco is a mild Bavarian cheese with a soft, creamy melt. Learn what…
Bix Cheese: Why Triple Cream Makes It Dense, Not Runny
Bix is Nettlebed Creamery's small triple-cream soft white cheese from Oxfordshire. Learn flavor, rind…
Blue Castello Is Now Castello Creamy Blue: What Changed
Blue Castello is the cheese now sold as Castello Creamy Blue. Learn about its…
Bluebell Cheese: A Scottish Blue From a Cow-With-Calf Dairy
Bluebell is The Ethical Dairy's creamy Scottish blue cheese. Learn its sweet and steely…
Bocconcini: Why Bite-Size Mozzarella Behaves Differently
Bocconcini are small fresh mozzarella balls packed in liquid. Learn how size, draining, storage,…
Boerenkaas Is a Rule About the Milk, Not a Recipe
Boerenkaas is a protected Dutch name that fixes where the milk comes from and…
Bossa Cheese: When to Cut the Top and Spoon the Center
Bossa is Green Dirt Farm's washed-rind sheep cheese from Missouri. Learn how its orange…
Bosworth Ash Log: What the Ash Is Actually Doing Under the Rind
Bosworth is a raw goat's milk log from Innes Cheese in Staffordshire, rolled in…
