Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 3
Boursin: How to Use It Cold as Spread or Warm as Sauce
Boursin is a garlic-and-herb fresh cheese from Normandy. Learn how it tastes, spreads, cooks,…
Bra Tenero or Bra Duro: Which One Do You Actually Need?
Bra cheese comes as mild Tenero and savory Duro. Compare their 45-day and 180-day…
Breakfast Cheese: Why This Fresh Brie Has No Rind at All
Breakfast Cheese is Marin French's fresh, tangy Brie. Learn why Petite Breakfast has no…
Bridgewater Cheese Is a Log Now: What Else Changed
Bridgewater cheese is a Michigan cow's milk cheese with Tellicherry peppercorns. Learn how the…
Brie Cheese Guide to Rinds, Baking, and Camembert Differences
Brie de Meaux earned AOC status in 1980. The bloomy rind takes just 4-5…
Brillat-Savarin Frais or Affiné: Which Ripeness to Buy
Brillat-Savarin is a French triple-cream cheese with a bloomy rind and dense buttery paste.…
Bucheron: Why the Core Stays Chalky and the Edge Turns Creamy
Bucheron is the Loire goat log with a creamy outer ring and chalky center.…
Bûchette à la Sarriette: What Savory and Thermized Milk Add
Bûchette à la Sarriette is a fragile 100 g Provençal goat cheese coated with…
Buffalo Mozzarella: What the DOP Protects and How to Judge It
Buffalo mozzarella is richer and wetter than cow's milk mozzarella, which makes it brilliant…
Byaslag: Why Mongolian Cheese Has No Single Recipe
Byaslag is a pressed Mongolian fresh cheese made with cow, yak, goat, or sheep…
Cabécou Feuille d'Armagnac: What the Armagnac Leaves Add
Cabécou Feuille d'Armagnac is a small French goat cheese treated with brandy, pepper, and…
Cabot Clothbound: What Cloth Aging Does to a Cheddar
Cabot Clothbound is a 35-pound Vermont cheddar aged 9 to 14 months at Jasper…
Cabrales: Why Its PDO Requires Aging in Natural Caves
Cabrales is a raw-milk PDO blue cheese from Asturias, aged at least two months…
Cachaille: How a Fermented Cheese Pot Is Kept Alive
Cachaille is a strong southeastern French cheese preparation made from leftover cheeses, spirits, oil,…
Cacio di Bosco al Tartufo: Does the Truffle Fade With Age?
Cacio di Bosco al Tartufo is a six-month Tuscan sheep's milk cheese studded with…
Caciobarricato: What Barrel Aging Does to Podolica Milk
Caciobarricato is raw cow's milk caciocavallo refined by La Casearia Carpenedo in wine barrels.…
Caciobufala Is Not Buffalo Mozzarella: What It Is Instead
Caciobufala is Casa Madaio's stretched-curd buffalo milk cheese aged 8 to 12 months in…
Caciocavallo di Bufala: What Buffalo Milk Changes
Caciocavallo di Bufala is Quattro Portoni's aged stretched-curd buffalo milk cheese. Learn its texture,…
Caciocavallo Podolico Vetus: Tasting a One-Year Cheese
Caciocavallo Podolico Vetus is Casa Madaio's cave-aged Podolica milk cheese. Learn its one-to-two-year aging,…
Cacioradicchio: Where the Bitterness Actually Comes From
Cacioradicchio is La Casearia Carpenedo's soft cow's milk caciotta with dried Treviso radicchio. Learn…
Caciotta al Tartufo: How to Tell If the Truffle Is Real
Mitica Caciotta al Tartufo blends cow's and sheep's milk with black truffle and ages…
Caciotta: Why the Name Covers So Many Different Wheels
Caciotta is a small Italian table cheese that changes by milk and age. Learn…
Cacow Belle: Why Chocolate Works With Cheddar, If You Find It
Cacow Belle is Rogue Creamery's seasonal Oregon cheddar with Lillie Belle chocolate and spice.…
Caerphilly: Young Welsh PGI or Riper Farmhouse Wheel?
Caerphilly is the Welsh crumbly cheese with a lemony center and, in farmhouse styles,…
