Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 7
Fresh or Aged Pecorino Toscano: Which Should You Buy?
Pecorino Toscano is a DOP sheep's milk cheese sold fresh after 20 days or…
Fresh or Dry Anari: Which One Does Your Recipe Need?
Anari is a Cypriot whey cheese made after Halloumi production. Learn how fresh Anari…
Fresh or Dry Anthotyro: Which One Does Your Dish Need?
Anthotyro is a Greek whey cheese with fresh and dry styles. Learn how it…
Fresh, Sour, or Dry Mizithra: Which Does Your Recipe Need?
Mizithra is a Greek whey cheese with fresh, sour, and dry styles. Learn how…
Fromager d'Affinois: How Ultrafiltration Beats Brie for Silk
Fromager d'Affinois is the silky French soft-ripened cheese made with ultrafiltered milk. Learn why…
Garrotxa: The 1981 Revival of a Lost Catalan Recipe
Garrotxa cheese is a Catalan goat's cheese revived from near-extinction in 1981. Learn its…
Goat Cheese: How Fresh and Aged Styles Differ in Use
Goat cheese can be fresh, bloomy, ash-coated, or firm and dry. Learn how it…
Golden Cross: The English Log Made From a French Recipe
Golden Cross cheese is an award-winning, ash-coated raw goat's-milk log from East Sussex. Learn…
Green Hill: How a Grazing Farm Became a Cheese Company
Green Hill cheese is a bloomy-rind, grass-fed cow's-milk cheese from Sweet Grass Dairy in…
Green Thunder: Where It Sits in Snowdonia's Waxed Lineup
Green Thunder cheese is a garlic-and-herb mature cheddar from Snowdonia Cheese Company in North…
Greve: How a Sportscaster's Name Blocked This Swedish Cheese
Greve (Grevé) cheese is a Swedish semi-hard cow's-milk cheese developed in 1964. Learn its…
Grey Owl: The Royal Wedding Story, Fact-Checked
Grey Owl cheese is an ash-coated Québec goat cheese named after conservationist Archibald Belaney.…
Gubbeen: The Cheese With a Bacterium Named After It
Gubbeen cheese is a washed-rind Irish farmhouse cheese from West Cork, made since 1979.…
Hafod: The Cheddar Made From a 1917 Cheesemaking Manual
Hafod cheese is an organic, raw-milk Welsh cheddar from Wales' longest-certified organic dairy farm.…
Halloumi Browns Without Melting Because Its Curd Is Reheated
Halloumi is Cyprus's PDO semi-hard brined cheese with a uniquely high melting point. Grill,…
Harbison: How a Failing Batch Became a Spruce-Wrapped Cheese
Harbison cheese is a spruce-bark-wrapped, spoonable soft cheese from Jasper Hill Farm in Vermont.…
Havarti Stays Mild Because Its Curd Is Washed
Havarti was created in 1870s Denmark by Hanne Nielsen. This buttery, semi-soft cheese melts…
Heidi Aged: A Tasmanian Wheel for Browning, Not Stretching
Heidi Aged Cheese is a Tasmanian aged cow milk cheese with a firm cut,…
Himmelsraften Extra: What to Check on a Rare Swedish Label
Himmelsraften Extra is a Swedish aged cheese with a firm cut and savory table-cheese…
How Do You Soak Ackawi Cheese to Get the Salt Out?
Ackawi is a mild Levantine brined cheese that softens, soaks, and fills pastries better…
How Do You Tell When Appalachian Cheese Is Ripe?
Appalachian cheese ripens from lemony and buttery to toasted and savory. Learn how to…
How Does Alpine Gold Melt, and How Strong Is Its Golden Rind?
Alpine Gold is a Canadian washed-curd, washed-rind cow cheese from The Farm House Natural…
How Gouda Cheese Changes from Young and Mild to Aged
Young Gouda is creamy and mild. Aged Gouda develops caramel crystals and deep butterscotch…
How Is Aged Goat's Cheese Different From Fresh Chèvre?
Aged Goat's Cheese is a firm Dutch-style goat cheese with a nutty, caramel, crystal-specked…
