Cheese Profiles
Complete profiles for every cheese worth knowing. Origin, flavor, storage, pairings, and substitutes.
More cheese profiles, page 9
Kefalotyri: Why Age Decides Whether Saganaki Works
Kefalotyri is a hard Greek and Cypriot sheep-goat cheese used for saganaki, grating, and…
Kiri: A Portion Cheese With Clear Limits in Recipes
Kiri cheese is a mild cream cheese portion with a smooth texture, salty dairy…
Kirkham's Lancashire: The Raw-Milk Farmhouse Original
Kirkham's Lancashire is a raw-milk farmhouse Lancashire with buttery crumble, cloth-bound rind, savory depth,…
Kolan Extra Mature: Cow's Milk, Not Pag-Style Sheep Cheese
Kolan Extra Mature is a Croatian hard cow milk cheese with a brittle aged…
La Tur: Why the Three-Milk Blend Is the Whole Point
La Tur cheese is a small Italian mixed-milk soft cheese with cow, sheep, and…
La Vache Qui Rit: Why the Wedge Spreads but Will Not Melt
La Vache Qui Rit is a mild processed cheese wedge with a smooth spreadable…
Labneh: How Straining Time Gives You Two Different Textures
Labneh is a tangy strained yogurt cheese from the Levant. Learn how straining time…
Laguiole: Why It Is Firm Long Before It Is Ever Melty
Laguiole cheese is an AOP French mountain cheese from Aubrac with cow's milk, a…
Langres: Why the Fontaine Matters More Than the Weight
Langres is a washed-rind French cheese known for its top dip, called the fontaine.…
Limburger: Smell the Rind Before You Judge the Paste
Limburger is a pungent washed-rind cheese whose smell is stronger than its creamy paste.…
Livarot: Read the Bands Before You Smell the Cheese
Livarot is Normandy's banded washed-rind cheese, nicknamed the Colonel. Learn why the reedmace bands…
Maasdam: How the Eyes Form, and How It Differs From Emmental
Maasdam is a supple Dutch cow's milk cheese with large eyes and a sweet,…
Mahón Semicurado or Curado: Which Age Should You Buy?
Mahón-Menorca is a square Menorcan PDO cheese that changes from milky and supple to…
Manchego's DO Seal and Age Tell You What You Are Buying
Manchego DO is made from Manchega sheep milk in La Mancha, Spain. Four aging…
Manouri: How It Differs From Both Feta and Ricotta
Manouri is a rindless Greek PDO whey cheese enriched with sheep or goat milk…
Mascarpone Is a High-Fat Cream Cheese Built for Tiramisu
Mascarpone is an Italian double-cream fresh cheese with 75% fat in dry matter. The…
Milawa Aged Blue: Use It as Seasoning, Not a Main Melt
Milawa Aged Blue is an Australian blue cheese with creamy paste, blue veins, and…
Mild Goat's Cheese: How Much Milder Than Fresh Chèvre?
Mild Goat's Cheese is a smooth Dutch-style goat cheese with gentle tang and easy…
Monterey Jack Delivers a Mild Flavor and Smooth Supermarket Melt
Monterey Jack is California's original commercial cheese, mild and creamy at 3 weeks, buttery…
Morbier: What the Black Ash Line Through It Actually Means
Morbier is the Jura cheese with the black center line, but the real story…
Munster: Why the Rind Smells Louder Than the Center Tastes
French Munster is the AOP washed-rind cheese from Alsace and Lorraine, not the mild…
Nabulsi: How to Desalt It Without Losing Its Character
Nabulsi is a salty Middle Eastern brined white cheese with a firm bite and…
Ossau-Iraty: Why Black Cherry Jam Is the Classic Match
Ossau-Iraty is a French PDO sheep's milk cheese from the Basque Country and Bearn.…
Pack Square: Buy It for the Day You Plan to Serve It
Pack Square is a square soft-ripened Jersey cow cheese with a bloomy rind and…
