Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 6
Devon Blue: Why It Feels Dense and Fudgy Rather Than Crumbly
Devon Blue cheese is a cow's milk blue from Ticklemore Cheese Dairy in Devon,…
Doddington: What the Cut Face Tells You Before You Buy
Doddington cheese is a firm raw cow's milk cheese from Northumberland with a natural…
Does Amul Gouda Melt, or Is It Closer to Processed Cheese?
Amul Gouda is an Indian Gouda-style semi-hard cow milk cheese from Amul. Learn its…
Does Asadero Melt Better Than Oaxaca in Quesadillas?
Asadero is a northern Mexican stretched-curd cheese with mild flavor and excellent melt. Learn…
Does Buttermilk Blue Actually Contain Any Buttermilk?
Buttermilk Blue is Roth's mellow Wisconsin blue cheese, aged at least two months. Learn…
Dolcelatte: Buy It for the Texture, Not the Blue Bite
Dolcelatte cheese is a mild creamy Italian blue with soft paste, gentle blue veins,…
Dorblu: How to Use It in Sauce Without Splitting It
Dorblu cheese is a German cow's milk blue with a firm creamy paste, blue…
Double Gloucester: What Double Actually Means on the Label
Double Gloucester is the rich British territorial cheese known for a buttery mellow bite,…
Driftless: A Fresh Sheep-Milk Spread, Not an Aged Wheel
Driftless cheese is a fresh sheep milk cheese from Wisconsin's Driftless region, with moist…
Driftwood: How the Ash Rind and Ripeness Line Guide the Buy
Driftwood cheese is an ash-coated goat cheese log with a gray rind, white paste,…
Dunlop: The 1690 Scottish Cheese That Predates Cheddar
Dunlop cheese is a fudgy Scottish cow's milk cheese, milder and sweeter than cheddar.…
Dura: A Swedish Sheep Cheese Built From a Brand-New Herd
Dura cheese is a raw sheep's milk hard cheese from Oviken Ost in Jämtland,…
Durrus: The Washed Rind That Started Irish Farmhouse Cheese
Durrus cheese is a washed-rind Irish farmhouse cheese from West Cork. Learn its 1979…
Edith Cheese: Why Its Geotrichum Rind Is So Hard to Make
Edith cheese is an award-winning Australian goat's cheese from Woodside Cheese Wrights, using French…
Emmental Cheese Holes Reveal How the Wheel Fermented
Emmental AOC is Switzerland's iconic hole-filled cheese, aged 4+ months in the Emme Valley.…
Esrom vs Havarti: How the Danish Monks' Cheese Differs
Esrom cheese is a semisoft Danish washed-rind cheese with monastic roots. Learn its 12th-century…
Etorki vs Ossau-Iraty: Which Basque Sheep Wheel to Buy
Etorki cheese is a smooth Basque sheep's milk cheese with a hazelnut, caramel flavor.…
Farmer Cheese: Why Dry Curds Keep Blintz Fillings Firm
Farmer cheese is a pressed fresh curd used in blintzes, spreads, baking, and savory…
Finn: Is It a Double Cream or a Triple Cream Cheese?
Finn cheese is Britain's first cream-enriched cheese, made by Neal's Yard Creamery in a…
Fior di Latte: How to Keep It From Wetting Your Pizza
Fior di latte is the fresh cow's milk mozzarella most shoppers actually need to…
Five Counties: What Each of the Five Layers Contributes
Five Counties cheese layers Cheddar, Cheshire, Derby, Double Gloucester, and Red Leicester into one…
Flagship vs Flagship Reserve: What the Extra Aging Buys
Flagship cheese is Beecher's signature cheddar, made in view of shoppers at Seattle's Pike…
French Neufchatel or American Neufchatel: Check the Package
Neufchatel can mean a French bloomy-rind cheese or a lighter American cream-cheese style spread.…
Fresh and Low-Moisture Mozzarella Need Different Kitchen Jobs
Fresh mozzarella must sit in brine to stay moist. Low-moisture blocks last weeks in…
