Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 5
Colby Jack: What the Marble Blend Actually Does for You
Colby Jack blends Colby and Monterey Jack into a mild marbled cheese. Learn how…
Cold Pack Cheese: How It Differs From Pub Cheese
Cold pack cheese is a no-heat cheese spread made from blended cheese. Learn how…
College White With Truffles: How Ripe Should It Be?
College White With Truffles is a soft bloomy-rind cheese with a truffle layer. Learn…
Colony Cheese: Why Queijo Colonial Varies So Much
Colony cheese, or queijo colonial, is a southern Brazilian tradition with wide producer variation.…
Colorouge: How the Rind Changes From Week One to Week Eight
Colorouge changes from mild and buttery to earthy by week eight. Use MouCo's date…
Colston Bassett Stilton: Creamy and Crumbly at the Same Time
Colston Bassett Stilton is a traditional English blue cheese with creamy crumb, natural rind,…
Comox Brie or Comox Camembert: Which One Do You Want?
Comox Brie is a mild Canadian Brie-style bloomy-rind cheese. Learn what it tastes like,…
Comté: Why Age Is the Only Buying Signal That Matters
Comte is a raw-milk AOP cheese from France's Jura. Learn how age changes flavor,…
Coolea: How a Dutch Recipe Became a Sweet Irish Cheese
Coolea is an Irish farmhouse Gouda-style cheese from County Cork. Learn how age changes…
Cornish Yarg: Why Nettles, and Can You Eat the Rind?
Cornish Yarg is a Cornish Caerphilly-style cheese wrapped in nettles. Learn how its edible…
Cotherstone: The Dales Cheese That Nearly Disappeared
Cotherstone is a young Dales-style cow milk cheese from Teesdale. Learn how it tastes,…
Cotija Does Not Melt: How to Use It as a Finisher
Cotija is a salty Mexican finishing cheese for elote, tacos, beans, soups, and salads.…
Coulommiers: How to Read the Chalky Center Line
Coulommiers sits between Brie and Camembert in size, rind presence, and ripening speed. Learn…
Creamy, Tasty, or Crumbly: Which Lancashire Do You Want?
Lancashire is the buttery-crumble British territorial cheese. Learn how the multi-day curd method works,…
Cremont: What the Wrinkled Rind and Milk Blend Tell You
Cremont is Vermont Creamery's double-cream cow and goat milk cheese. Learn what its wrinkled…
Crottin de Chavignol: Which Stage of the Puck Do You Want?
Crottin de Chavignol changes more with age than many goat cheeses. Learn what to…
Crowdie: Why It Varies by Producer, and What Black Crowdie Is
Crowdie is a fresh Scottish cow milk curd with a light tang and soft…
Crowley Cheese: How the Warm-Water Curd Rinse Changes It
Crowley is a raw-milk Vermont cheese whose washed curd stays moist and melts cleanly.…
Crucolo Dolce, Saporito, or Al Vino: Which to Choose
Crucolo is a semi-hard cow's milk cheese from Trentino with a washed rind and…
Cup Cheese: How Pennsylvania Dutch Spread Gets Its Gloss
Cup cheese is a strong Pennsylvania Dutch cheese spread sold in cups. Learn its…
Danish Blue: Why Danablu's Salt Needs Dosing Like Seasoning
Danish Blue, or Danablu, is a creamy Danish PGI blue cheese with a rounded…
Dauphin Cheese: Sorting Out a Name That Confuses Buyers
Dauphin cheese is a soft French double-cream cow's milk cheese with a bloomy rind,…
Délice de Bourgogne: Why Triple Cream Still Tastes Fresh
Delice de Bourgogne is the rich Burgundy triple-cream that still tastes fresh and lactic.…
Derby Cheese: How It Differs From Cheddar, and What Sage Adds
Derby cheese is a mild semi-firm British cow's milk cheese from Derbyshire with a…
