Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 8
How Is Ami du Chambertin Different From Epoisses?
Ami du Chambertin is a Burgundy washed-rind cheese from Gevrey-Chambertin. Learn its Marc de…
How Is Dry Jack Different From the Monterey Jack You Know?
Dry Jack is California's aged Monterey Jack, nutty, hard, and grated like Parmesan. Learn…
How to Buy, Store, and Cook Real Greek Feta Cheese
Feta earned PDO status in 2002 after a 20-year legal battle. The brine keeps…
How to Choose Blue Cheese by Strength, Texture, and Use
Roquefort was the first cheese to earn AOC status in 1925. Blue veins form…
Is Abbaye de Timadeuc the Same Cheese as Timanoix?
Abbaye de Timadeuc is the mild orange-rind Breton cheese, while Timanoix is walnut-washed. Compare…
Is Affidelice au Chablis Just a Milder Epoisses?
Affidelice au Chablis is a Burgundy cow's milk washed-rind cheese from Germain, washed with…
Is Amalthée a Fresh Chèvre or a Soft-Ripened Goat Cheese?
Amalthée is a soft-ripened French goat cheese from Charentes-Poitou with a bloomy rind and…
Is Añejo Enchilado Just Cotija With a Chile Coating?
Añejo Enchilado is a firm aged Mexican cheese with a red chile or paprika…
Is Applewood Cheese Really Smoked or Just Paprika?
Applewood is a smoke-flavoured British Cheddar finished with paprika. Learn what each element does,…
Is Baron Bigod Just British Brie, or Something Else?
Baron Bigod is a large-format Suffolk Brie-style cheese from Fen Farm Dairy. Learn flavor,…
Is Beauvale a Softer Stilton, or a Different Blue?
Beauvale is Cropwell Bishop Creamery's soft blue cheese, matured for about seven weeks. Learn…
Is Bryndza Always Sheep's Milk, and Which PDO Applies?
Bryndza is a tangy sheep's milk cheese spread from Central Europe. See how protected…
Is Buttermilk Blue Affinée Worth More Than the Original?
Buttermilk Blue Affinee is Roth's six-month Wisconsin blue. Learn how it differs from the…
Is Buttermilk Gorgonzola the Same as Italian Gorgonzola?
Buttermilk Gorgonzola is Roth's 3-month Wisconsin Italian-style blue. Learn how it tastes, differs from…
Is Cacio de Roma the Same Cheese as Pecorino Romano?
Cacio de Roma is a mild, semisoft sheep's milk cheese aged about 40 days…
Is Casu Marzu Legal, and What Does the Safety Evidence Say?
Casu marzu is a Sardinian sheep cheese transformed by cheese-fly larvae. Understand its method,…
Is Cotswold a Traditional Cheese, or Cheddar With Onion?
Cotswold cheese combines Double Gloucester with onion and chives. Learn what the name means,…
Is Cuajada the Same as Yogurt, and What Milk Is Used?
Cuajada is a spoonable Spanish milk curd set with rennet and served without draining.…
Is Explorateur Worth Its Price, and When Is It Ripe?
Explorateur is the dense French triple-cream for small luxury portions, not casual over-serving. Learn…
Is Fourme d'Ambert Milder Than Other Blue Cheeses?
Fourme d'Ambert is the gentler French blue with a tall cylinder, creamy paste, and…
Is Fromage Blanc the Same as Quark or Cream Cheese?
Fromage blanc is a tangy French fresh cheese for spreads, sauces, baking, and desserts.…
Is the Orange Rind on Port Salut Actually Edible?
Port Salut is a mild French semi-soft cheese with a bright orange coating. Learn…
Kasseri: Why Sheep's Milk and Pasta Filata Change the Melt
Kasseri is a Greek PDO pasta filata cheese made from sheep's milk with limited…
Kefalograviera: The Saganaki Cheese Between Two Others
Kefalograviera is a Greek hard cheese between kefalotyri and graviera. Learn how it tastes,…
