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CHEESE FACTS

CHEESE FACTS

ALL ABOUT CHEESES!!

HOW ABOUT A LITTLE ON CHEESES??? INCLUDING ITALIAN AND MEXICAN!

Cheese, glorious cheese! Most people love cheese, whether in chunks or strips, or melted on bread for a grilled sandwich. Cheese is a part of the cuisine of nearly every culture, and variations on the theme are legion.

Cheese is usually categorized into four types: soft, semi-soft, semi-hard and hard. The designation refers to the amount of moisture in the cheese, which directly affects its texture. Making cheese is an ancient practice, dating back thousands of years, and the home cheese maker can usually find recipes for cheese that falls into any of the four categories:

SOFT CHEESES - Soft cheese includes cottage cheese, cream cheese, ricotta, brie, bleu (blue), roquefort, mozzarella, meunster and similar cheeses. These cheeses generally pair well with fruit or meats, or can be used as breakfast cheeses in an omelette or as pasta fillings. They are usually mildly flavored and very high in moisture.

SEMI-SOFT CHEESES - American, Colby, co-jack and similar cheeses are in the semi-soft category. These are slightly stronger in flavor and cover a wide range of uses. Co-jack cheese, a blend of Colby and Monterey jack, is one of the most popular. This allows the sharper flavor of Colby to be combined with the milder jack cheese, and also melts better than plain Colby. Grilled cheese sandwiches often use American cheese, and Mexican cheeses such as Asadero and Quesa Fresca are becoming more popular.

SEMI-HARD CHEESES - Semi-hard cheese has an even bolder flavor than semi-soft, and is often paired with fruit, used on cheese trays and eaten with crackers. Cheeses in this category include cheddar, provolone, gouda, Jarlsberg and others. Cheese in this category may come in a smoked variety. Smoked cheddar and gouda are very common. Milder cheddar, gouda and Jarlsberg all melt well, and may be used in casseroles or as stuffing for chicken breasts or pork chops.

HARD CHEESES - Hard cheeses include parmesan, romano, asiago, Swiss, Gruyere and others. Parmesan and romano are most familiar as the grated powder used to top spaghetti, but they are also used as accompaniments for fruit, wine, nuts and other appetizer items. Swiss is a popular sandwich cheese and melts well, unlike some other hard cheeses.

Cheese is one of the most versatile foods in a cook's arsenal. It can add flavor and texture to a dish -- and may even cover a few mistakes.

TYPES OF CHEESE GRATERS, CHEESE BOARDS, CHEESE SLICERS, ETC.

Many home chefs have a love/hate relationship with cheese graters, especially the older models with a penchant for bared knuckles. Despite their reputation for danger, cheese graters are some of the most versatile pieces of kitchen equipment. Besides the obvious task of grating hard cheeses, quality cheese graters can process hard spices such as nutmeg, cinnamon and allspice. They can also turn fruit peels into flavorful zest. Not all cheese graters work alike, so it is important to understand the different types before shopping.

One of the most common varieties of cheese grater is called a box grater. This is the vaguely cowbell-shaped device found in most kitchens for decades. Each side of a box grater has a different blade arrangement, from a long horizontal slicer to the knuckle-busting shredder and finally to the coarse and fine graters for hard cheeses and spices. These box cheese graters are held firmly over a clean, dry surface while the user scrapes the cheese or spice against one of the sides. The grated product is usually contained inside the box until ready for transfer. Box cheese graters do a fair job for most cheeses, but they can get clogged over time and accidental scrapes and cuts are common.

If storability is an important feature, then a mandolin cheese grater may suit you better than its bulkier box grater cousin. A mandolin cheese grater has one flat panel with a variety of grating blades and slicers. One advantage mandolin cheese graters have is portability -- cheeses can be grated directly over a sauce pan, for example. A major drawback with mandolin cheese graters is a lack of sturdiness. Some users find it difficult to keep these cheese graters steady with one hand while grating cheeses with the other. One slip can lead to injury.

An improvement over the mandolin cheese grater is called a plane grater. These cheese graters are commonly carried by waiters in authentic Italian restaurants. Plane cheese graters resemble files or rasps, with a comfortable handle and a semi-circular grating surface. The user holds the grater in his or her weaker hand and a hard block of cheese in the other. The idea is to scrape the cheese across the blades of the grater and allow flakes of cheese to fall into the food. Most users of plane cheese graters protect their fingers by wrapping a clean kitchen towel around the cheese.

For a more efficient and safer cheese grating experience, many chefs choose rotary cheese graters. Rotary cheese graters may be manual or electric, but both work on the same principle. A hard block of cheese, such as parmesan, asiago or romano, is placed into a small chamber on the outside of the grater and pressed against a circular grating blade. A hinged handle keeps the cheese securely positioned as the user either manually turns a side-mounted handle or activates an electric motor. The blade rotates around the outside of a hollow area, allowing the grated cheese to fall into the middle. The cheese shavings can then be sprinkled over food or added to a dish as it cooks.

Every model of cheese grater has positive and negative aspects, so it pays to research the different types and read reviews on specific brands. Rotary cheese graters are not necessarily better or easier than box cheese graters, and certain mandolin graters may be sturdier than some plane cheese graters. Decide what your specific cooking needs are and shop accordingly.

A cheese slicer is a device which is designed to facilitate the slicing of cheese. There are several variations on the basic slicer design, which generally works on hard to semi-firm cheeses. A cheese slicer ensures that uniform slices of cheese are produced, and reduces the amount of direct handling of the cheese. Most kitchen supply stores sell cheese slicers, and they are useful to have around.

The first cheese slicer design was developed in Norway by Thor Bjorklund. Bjorklund realized that the basic design of a carpenter's plane could be well suited to making thin slices of cheese for bread, and he patented his design in 1927. Commercial production of the cheese slicer began shortly afterwards, and the device quickly spread throughout Europe.

This style of cheese slicer has a typically wedge-shaped piece of metal with a single sharp blade embedded in it, along with an easily gripped handle. The metal is dragged along the cheese while the blade slices a thin layer off, and the slice of cheese slides through a hole in the top. The design is especially well suited to hard cheeses, and produces thin, uniform slices of cheese which are excellent for bread and sandwiches.

The other type of cheese slicer uses a piece of wire which is pulled through the cheese to slice a piece off. Unlike the plane-based cheese slicer, various sizes can be produced using this type. Some come as a standalone hand-held unit, while others are attached to a cutting board made from wood, plastic, or marble. These cheese slicers can handle softer cheeses, and are sometimes set out along with cheeses on a presentation platter so that guests can cut their own cheese.

Using a cheese slicer ensures that cheeses are uniformly sliced. In addition to creating a more appealing presentation, uniform slices are also easier to work with when cooking. When making foods like grilled cheese sandwiches and quesadillas, for example, a cheese slicer will produce even slices which will melt identically. As anyone who has struggled with making a good grilled cheese sandwich knows, this is very important. Evenly sliced cheese also contributes to a more pleasant mouthfeel in foods like sandwiches.

Caring for a cheese slicer properly is important, as the blade should not be allowed to rust. Both types should be hand washed, and dried after washing to ensure that rust spots do not appear. Most cheese slicers which are attached to boards are removable, so that they can be easily cleaned. Both cheese slicer and board should be allowed to dry entirely before the device is reassembled, and storing the pieces flat can help to prevent warping and damage.

A Microplane® grater is a kitchen tool developed by the Microplane Company, based in the United States. The design was introduced in the mid 1990s, and several other companies followed suit with similar concepts, since it was such as hit with cooks. There are a number of uses for a Microplane® grater, ranging from zesting lemons to grating culinary spices like nutmeg. Many kitchen supply stores sell an assortment of Microplane® graters for various needs, and they can be ordered through Internet retailers as well.

Initially, the company set out to develop a better woodworking rasp. The design of a Microplane® grater includes a series of small, etched teeth, rather than stamped teeth, which are more common. The etching process leaves each tooth of the Microplane® grater razor sharp. As a result, cooks have an immense amount of control over their grating processes, and the tool can be used for a range of things.

A basic Microplane® grater actually looks a great deal like a woodworking rasp, with a long toothy body and a short handle. The teeth can be made in various sizes, to allow cooks to delicately zest lemons with a zester, create ribbons from vegetables with a ribbon grater, or coarsely grate cheese using a box grater. Since the teeth of a Microplane® grater are very sharp, it usually comes with a protective cover to prevent accidental injury.

In addition to flat graters, Microplanes are available in a number of configurations. Rotary graters are designed for grating things like Parmesan cheese and nutmeg in a rotating drum which can be cranked by hand. Box graters may stand upright, and they often include teeth in varying sizes for different functions. It is also possible to find a Microplane® grater which clips into a box, allowing cooks to neatly grate ingredients into a container.

Since a Microplane® grater is very sharp, care needs to be taken when handling and cleaning it. The graters need to be hand washed, as running them through a dishwasher may damage the blades. By following the blades, rather than pushing against them, cleaning a Microplane® grater is relatively easy. The grater should be allowed to completely dry before being placed back into a protective sheath and stored out of the reach of children. Try to hold a Microplane® grater by the handle as much as possible, rather than gripping the toothed area, as a slip of the hand may result in Microplaned fingers.

CHEESE KNIFE - A cheese knife is a kitchen tool designed for cutting cheese into slices. A cheese knife is similar to any typical knife in that it has a handle and a blade, though the design of the blade and the material used to make it are typically different. A cheese knife should not be confused with a cheese slicer, though both serve the same basic purpose. A cheese slicer contains a thin handle with two tines at the top that are spread far apart from one another. A firm wire is stretched between the two tines, and it is this wire that is used to cut through the cheese.

A cheese knife, on the other hand, has a thicker handle that is intended to be held in the same was as a standard knife. The blade of the cheese knife, however, is almost in the reverse shape of a typical knife, as it starts out thinner at the top of the handle and gradually widens as it reaches the tip of the blade. In addition, the blade of a cheese knife is typically somewhat square in shape, rather than curved or tapered. This design is somewhat similar to a cleaver.

The typical cheese knife also has various sized holes in the blade. This allows the cheese to be cut more easily and helps prevent it from sticking. The type of material used to make the blade of the cheese knife is also important, with stainless steel usually being the best choice. This is because stainless steel makes it easier for the cheese to slide off the blade without getting stuck. This feature makes it possible to create uniformly sized and shaped pieces of cheese that are not damaged in any way. This is essential for any chef who is serious about his or her craft, as presentation is nearly as important as taste.

In addition to being ideal for cutting cheese, a cheese knife is also often a good choice when cutting boiled eggs, cake, or even butter. Essentially, any food that typically leaves residue on a traditional knife is better cut with a cheese knife because of its unique design and ability to prevent food from sticking.

CHEESE SLICER - A cheese slicer is a device which is designed to facilitate the slicing of cheese. There are several variations on the basic slicer design, which generally works on hard to semi-firm cheeses. A cheese slicer ensures that uniform slices of cheese are produced, and reduces the amount of direct handling of the cheese. Most kitchen supply stores sell cheese slicers, and they are useful to have around.

The first cheese slicer design was developed in Norway by Thor Bjorklund. Bjorklund realized that the basic design of a carpenter's plane could be well suited to making thin slices of cheese for bread, and he patented his design in 1927. Commercial production of the cheese slicer began shortly afterwards, and the device quickly spread throughout Europe.

This style of cheese slicer has a typically wedge-shaped piece of metal with a single sharp blade embedded in it, along with an easily gripped handle. The metal is dragged along the cheese while the blade slices a thin layer off, and the slice of cheese slides through a hole in the top. The design is especially well suited to hard cheeses, and produces thin, uniform slices of cheese which are excellent for bread and sandwiches.

The other type of cheese slicer uses a piece of wire which is pulled through the cheese to slice a piece off. Unlike the plane-based cheese slicer, various sizes can be produced using this type. Some come as a standalone hand-held unit, while others are attached to a cutting board made from wood, plastic, or marble. These cheese slicers can handle softer cheeses, and are sometimes set out along with cheeses on a presentation platter so that guests can cut their own cheese.

Using a cheese slicer ensures that cheeses are uniformly sliced. In addition to creating a more appealing presentation, uniform slices are also easier to work with when cooking. When making foods like grilled cheese sandwiches and quesadillas, for example, a cheese slicer will produce even slices which will melt identically. As anyone who has struggled with making a good grilled cheese sandwich knows, this is very important. Evenly sliced cheese also contributes to a more pleasant mouthfeel in foods like sandwiches.

Caring for a cheese slicer properly is important, as the blade should not be allowed to rust. Both types should be hand washed, and dried after washing to ensure that rust spots do not appear. Most cheese slicers which are attached to boards are removable, so that they can be easily cleaned. Both cheese slicer and board should be allowed to dry entirely before the device is reassembled, and storing the pieces flat can help to prevent warping and damage.

CHEESE BOARD - A cheese board is a serving platter onto which an assortment of cheeses is presented to your dining guests. There are many types of cheese boards available and they come in a variety of shapes and sizes. Some are made of wood, stainless steel and glass. Round and rectangular cheese boards are common favorites with dining hosts.

Essentially, your cheese board is more than just a serving platter. It should also be carefully prepared to whet your guests’ appetites. Whether cheese is eaten as an appetizer, main course or after a meal, consider these factors when putting your cheese board together:

1. Cheese selection

A classic cheese board is often said to consist of no more than five kinds of cheeses. Those that you select should provide your guests with a range of appealing textures, tastes and appearances. You may plan your board according to countries, such as serving either British or French cheeses. Alternatively, you could offer cheeses produced from different milks. Your board could also be themed around the seasons. For instance, popular choices for summer are Saint-Marcellin, Crottin de Chavignol and Epoisses.

On your cheese board, be sure to include cheeses from varying levels of strengths and textures. Guests should be given the opportunity to taste mild, soft cheeses and work their way through to stronger, harder cheeses. Appearance matters as well. Cut and serve cheeses of different shapes, sizes and colors. You may add splashes of color by garnishing your board with slices of fresh fruits.

2. Cheese board accompaniments

Your cheese board can be enhanced with bread and wine. Be sure to choose those that compliment your selection of cheese. It is important that your guests are able to appreciate the diversity of cheese flavors on your board. Other suitable accompaniments include fresh fruits and nuts.

3. Presenting your cheese board

Present your board with several knives, one for each type of cheese to avoid mixing the flavors of individual cheeses. For softer, spreadable cheeses, use a flatter knife. A sharp, firm knife is good for cutting hard cheeses.

Ensure that there is sufficient space in between each cheese on your board to prevent them from softening into each other. This is especially important for soft cheeses. Place cheeses with a strong, pungent smell away from those that smell mild. Put small cheeses in the middle, followed by soft cheeses around them. Hard cheeses should be placed on the outermost part of the cheese board as they are tougher to cut.

Cheeses are often best served at room temperature. To achieve this, take your cheeses out of the refrigerator an hour before serving. Hard cheeses may require a longer time to arrive at room temperature though. Leave the cheeses wrapped to prevent them from drying due to overexposure. Remove the wrappings just before serving.

A cheese board is one of the simplest courses to prepare. It affords the host with a creative and artistic challenge while satisfying the guests’ taste buds. Now that you know what a cheese board is, have fun preparing one for your next dinner party. Bon appetit!

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Cheese Dictionary A - B

AMERICAN CHEESE

American cheese is usually denigrated as the worst possible variety of anything resembling cheese. Although loved by children (and adults) all over America as a snack or in grilled cheese sandwiches, American cheese is not usually considered "cheese," except by the sketchiest of legal definitions.

American cheese in its most common form is a blend of milk, milk fats and solids, with other fats and something called whey protein concentrates. All the ingredients must meet the legal definition of cheese, even if the final result is more cheese-like. This is why many American cheese products bear the title "cheese product" or "cheese food" on the packaging.

American cheese used to be a blend of Colby and cheddar cheeses. These varieties were most popular in America, and it was invented in America, hence the name. American cheese then was sold in blocks in delis and supermarkets. It was preferred because of its milder flavor than cheddar.

With the surge in popularity of convenience foods in the 1950s, it is not surprising that processed cheese slices were first commercially available in 1950. This processed cheese soon took the name "American" and American cheese as we know it was born. "American cheese" does have a specific definition as a pasteurized process cheese, in fact.

American cheese was first popular because it melted smoothly and didn't separate when heated, as cheddar tends to do. It was great on grilled cheese sandwiches, on cheeseburgers and for use in dips and spreads. It still maintains those properties, and most people are familiar with Rotel® cheese dip, which uses pasteurized process American cheese and tomatoes with chiles. Kept warm in a slow cooker, this cheese dip is probably one of the most popular hot dips nationwide.

American cheese has its critics, for its fat and sodium content, colorings and other additives. It is, after all, made from the remnants of "real" cheese-making. However, it is high in calcium and protein, and is still a good way for parents to make sure their picky eaters get some kind of variety in their diets. Although disrespected by many, American cheese still has a place in American eating and cooking.

APPENZELLER

Appenzeller cheese is a hard cow's milk cheese from the Appenzell region of Switzerland. It has a distinctive tangy, slightly fruity flavor which pairs well with fresh fruit, some wines, and other cheeses. Like many heritage cheeses, Appenzeller cheese has a appellation of controlled origin, meaning that only cheese made in a particular way by certain producers can be labeled Appenzeller cheese. The cheese is available in specialty stores and through direct importers in varying strengths, depending on how long it has been aged.

The history of Appenzeller cheese is very old. Tax records stretching as far back as the 14th century discuss the cheese, as well as its producers. Modern Appenzeller cheese is manufactured by 75 highly secretive dairies, all of which use slightly different production techniques. Like other cheeses, Appenzeller starts with a heating process to separate curds from whey. The curds are pressed in large molds to create wheels of cheese, which are soaked in a brine solution before being aged and sold.

What makes Appenzeller cheese highly unique is the brine solution, which includes a mixture of herbs and spices. These saturate the cheese, lending it a distinct and unusual flavor. In addition, the cheese is regularly washed in wine or cider while it cures, adding a fruitiness to the cheese as well. Three versions are available: classic, surchoix, and extra. Classic is lightly aged, with a milder flavor, while extra is the strongest, with an intense flavor and pungent aroma.

By traditional, Appenzeller is made with whole milk from cows which have grazed in the same fields used to make the herbal brine for the cheese. Many consumers believe that the best Appenzeller comes from summer milk, which comes from cows eating a minimum of hay, and tends to be high in fat. In appearance, Appenzeller cheese has an even straw colored body, interspersed with small holes which can get as large as peas. The rind is somewhat darker, and should be stamped with information about the dairy from which the cheese came.

The cheese pairs very well with Riesling and other fruity whites. A wine which is high in fruit flavors will complement the Appenzeller cheese while also toning down the acidity of the cheese. The cheese can also be slightly spicy, which is why it complements Riesling so well. It can also be eaten with sweet slightly tart fruits such as apples, or paired with cheeses to make up a cheese platter.

ASIAGO

Asiago is a type of Italian cow's milk cheese which ranges in texture from soft to hard, depending on the type of Asiago. The cheese is commonly used in kitchens all over Italy, and has spread to other parts of the world as well, where it has become popular in its hard form grated over pasta, pizza, and other similar dishes. Asiago has a characteristic tangy flavor and scent which many consumers greatly appreciate, and can be found in most markets.

Certain types of Asiago are governed by a protected designation of origin, meaning that if the cheese is labeled in this way, the cheese has been produced to a set of exacting standards. In addition, independent monitors keep track of foods that have protected destinations of origin, ensuring that the food is of a consistent quality and that consumers are not being sold a mislabeled product. In addition to promoting the cheese industry, it also ensures that vital parts of Europe's culinary heritage are not lost.

Asiago cheese actually comes in two forms, a young Asiago called Asiago Pressato, and an aged form called Asiago d'Allevo. Both are made in similar ways, although the manufacturing process is slightly different. Asiago Pressato is also called fresh Asiago, and appears as the filling for raviolis, top pizzas, or to dress up savory pies. The cheese is soft, crumbly, and moist, like most fresh or farmer's cheeses. Asiago d'Allevo, on the other hand, is a hard cheese with a rind, with a mellow young version and a more astringent aged type.

Asiago is among the family of “mountain cheeses” such as Emmentaler and Gruyere, and can be made with either pasteurized or raw milk. The flavor of the cheese will change depending on what type of milk is used, with many consumers favoring raw milk Asiago because it has a more complex flavor.

To make Asiago Pressato, the cheese maker uses fresh whole milk, which is heated and combined with rennet to form curds. These curds are loosely pressed into cheesecloth and allowed to age for 40 days before being deemed mature. Asiago d'Allevo uses partially skimmed milk, and is aged for much longer. For a young Asiago d'Allevo, the cheese is allowed to age for approximately three months. Older versions may age for up to one year.

Asiago d'Allevo has small holes and a slightly granular texture. The young cheese is slightly sweet with a nutty flavor which goes well with fruit and many wines. The older cheese is much more assertive, acidic, and brisk. Grated over pasta, it is a fresh and spunky alternative to Parmesan.

AURORA

A semi-hard, raw, cow's milk cheese. This mellow, melt-in-your-mouth cheese is noted for the beautiful color of its washed rind. Try this Trappist style cheese with a good microbrew.

BABY SWISS

The mildest, sweetest cheese of the family that includes Switzerland's famous Emmenthaler and Gruyere. Baby Swiss is notable for its light, almost white color, creamy texture and small holes. Its nutty flavor and smooth melting characteristics make it a perfect ingredient in many recipes, as well as a welcome addition to a cheese tray. A smoked version is also available.

More on Baby Swiss: Baby Swiss cheese is a young, semi-soft whole milk cheese distinguishable by its myriad of small holes. The cheese is closely related to Swiss cheese, the generic name for a large family of holey cheeses which are quite popular around the world. Many delis and stores carry Baby Swiss cheese, often pre-sliced so that it can be conveniently used in sandwiches. It is also available in blocks for larger cooking projects.

Swiss cheese is a cow's milk cheese made with a mixture of bacteria. As the bacteria break down the lactic acid in the cheese, they generate carbon dioxide, which forms bubbles in the cheese as it ages. The longer the cheese is allowed to age, the more complex the flavor gets, and the larger the holes will become. The “true” Swiss cheese is Emmentaler, a cheese made in Switzerland under an Appellation of Controlled Origin to ensure that the integrity of the cheese is maintained. The technique, however, has been duplicated in numerous nations, leading to generic “Swiss” cheese for sale in many nations.

To make baby Swiss cheese, several things about the cheesemaking process are altered. The cheese is made with whole milk, for a more rich, buttery flavor. The milk may also be cut with water, which slows the bacterial digestion process. Most importantly, baby Swiss cheese is aged for a very short period of time, so that the bubbles do not have time to grow very large. The shorter curing time also results in a more mild flavor, which some consumers prefer.

The flavor of baby Swiss cheese is buttery, nutty, and creamy. The cheese melts very well, making it suitable for a wide range of dishes. The small holes also make the cheese easier to work with, since especially large holes can pose problems in salads and other dishes which involve slices of the cheese. Some delis also label baby Swiss cheese as lacy swiss, since the cheese looks like fine lace.

When selecting baby Swiss cheese, consumers should look for evenly colored cheese with relatively equally sized holes. The cheese will look like pale straw, and it should have a buttery aroma. Ideally, consumers should taste cheese before purchasing it, so that they can be assured that the cheese is not of good quality. If this is not an option, the baby Swiss cheese should be examined for signs of mold, cracking, or excessive dampness, as all of these things can compromise the flavor.

BABYBEL

This cheese is the French version of the Dutch Edam cheese. It features a distinctive, red wax coating.

BAKED CHEESE

Baked cheese is a type of cheese which is oven-baked during the cheesemaking process to create a distinctive golden brown crust. The technique for making baked cheese originated in Scandinavia, where baked cheese is very popular in some regions. A growing push for artisan or unusual cheeses in other parts of the world raised consumer awareness and demand for baked cheese in the 1990s. The cheese is easier to find in some parts of the world than others, but it can be readily ordered from an assortment of suppliers for people who live in areas where baked cheese is not readily accessible.

To make baked cheese, the cheesemaker heats milk with rennet and bacterial cultures, forming cheese curds which are pressed into molds. The cheese is allowed to mature and harden before being baked at a high temperature. During baking, the natural sugars in the cheese are pulled to the surface, where they caramelize and form a crackly brown crust with an intense sweetness which pairs well with the buttery, rich interior of the cheese. Baked cheese has a long shelf life, and can be frozen for up to one year before use.

In Finland, baked cheese is called juustoleipa, which means “bread cheese,” a reference to the loaf-like appearance of the finished product. It is also found labeled as simply juusto, with many American producers marketing baked cheese as juusto. In Sweden, the cheese is called ostbröd.

Served cold, baked cheese goes very well with sweet jams and other sweetish cheeses. It can also be served warm with sweeteners or on a cheese platter, and will not melt when heated, although it does soften. The Finnish like to dip baked cheese in their coffee, and the cheese is also served with omelets and other breakfast foods. It also makes a very suitable standalone snack.

The cheese has almost 200 years of history and a small but devoted fan base. In some Scandinavian countries, baked cheese has traditionally been made with reindeer milk, since cows do not thrive in extreme conditions. Many companies have since transitioned to cow's milk for making baked cheese, although a few traditional producers still use reindeer milk. Cow's milk lends a more buttery, creamy flavor to baked cheese which can make it feel more decadent to eat.

BANON CHEESE

Banon cheese is a delightful soft French cheese that derives its name from the town in which it is made, Banon, in Provence. The cheese normally matures young and has a wood/fruit flavor that it takes from the chestnut leaves in which the cheese is wrapped. The typical Banon cheese is made from goats’ milk, though occasionally cow milk is added. The milk is not, in most cases pasteurized.

The history of Banon cheese extends far back into medieval times. Early references to Banon cheese occur as early as 1270 CE. It was then, and still continues to be just one of the many soft cheeses typically made by farmers, that is popular and distinctly French.

Most types of Banon cheese are hand molded, and are left to sit for 5 days prior to being wrapped in the leaves from chestnut trees. The wrapped cheese is considered mature after two weeks, and can then be sold. Since it is a fresh cheese, its taste does not improve much with age. In fact, Banon cheese should be consumed soon after it is fully ripe and mature.

While the cheese is wrapped in chestnut leaves it readily absorbs some of the flavor of the leaves, accounting for what many call a fruit/wood flavored cheese. Some find the fragrance of the cheese a bit strong, while other lovers of cheese suggest it only has a slight nutlike fragrance, certainly not comparable to cheese like kasseri or Limburger.

It can excite your culinary instincts to both purchase and eat Banon cheese. It tends to be sold in its chestnut wrappers, and may also be wrapped in straw or raffia. Thus, you purchase a very pretty package when you purchase Banon cheese.

You can be certain when purchasing Banon cheese from France that you will always get a similar product. The French, who awarded Banon the AOC, or term of controlled origin in the 2000s, regulates the production of the cheese. This means that only certain cheese meeting the French standards for the production of Banon cheese, may be called so. The French regulate all aspects of how, where and when Banon can be produced and labeled within their country.

If you look for Banon cheese in good cheese sections of grocers or specialty stores, it’s important to know how to pronounce it. The word Banon is pronounced ban-awh. The final n as in many French words is not pronounced. You may also find Banon cheese called Banon à la feuille, translated as cheese of the leaf or cheese with a sheet. Usually in the US, you can merely ask for ban-awh from your local cheese expert at a good grocery store or deli, to find this excellent soft cheese.

BASKET CHEESE

As already the name of the cheese suggests, it is a white, soft cheese that is formed in a basket. The traditional cheese has a circular shape, weighs about 12-18 oz. and has a salty taste. Because of the cheese's distinctive appearance the genuine product is easily recognizable. Basket cheese is among the top three Middle Eastern cheese products, sold in the U.S. Our Rich Cow brand Basket Cheese has a six month refrigerated life.

BATH CHEESE

Modern, farmhouse, unpasteurized, soft-white cheese made from cow's milk. It has a square shape with smooth, white penicillin rind. It is used as a table cheese. When young, Bath Cheese has a slightly grainy texture, while the flavor is mild and tart, with a salty finish. When aged, the soft, furry, white rind yields to a soft interior. The flavor has hints of mushroom and warm milk balanced with peppery, dandelion bite. The cheese ripens in three to four weeks. It has twice been a silver medal winner at the British Cheese Awards.

BEAUFORT

Beaufort is a delicious mountain cheese in the Gruyere family made in France. It is sometimes called the “Prince of Gruyeres” because of the sophisticated creamy flavor. Beaufort has earned itself a protected designation origin, meaning that only cheese produced from Tarentaise cows who are pastured in the summer can be labeled Beaufort. The cheese is often compared to Gruyere and Comte, two other similar cheeses, although Beaufort has a creamier flavor and lacks the characteristic holes that these cheeses possess.

Beaufort has been made for centuries, and is traditionally made in very large wheels which weigh approximately 100 pounds (45 kilograms). The cheese was popular among royalty, and is still popular today among a wide range of consumers who seek after the artisanal cheese. The giant cheeses are aged for eight to twelve months before being brought to market. The most sought after Beaufort comes from the summer milk of the cows, which has strong floral notes that develop over ripening. For this reason, Beaufort is always made from raw milk, as pasteurization will compromise the delicate flavors of the milk.

Beaufort is often found on cheese platters and served with dessert, although it also complements white wine and salmon particularly well. It is also used to make traditional quiches and fondues, where the slightly salty and strongly floral flavor of the cheese is quite distinctive. The cheese tends to be more mild and buttery than other mountain cheeses like Gruyere, and is a semi firm and fairly supple cheese. Beaufort can also be savored in plain wedges, and is popular with bread and fruit as well.

Beaufort is made in large batches, with a single batch making one wheel of cheese. The milk is introduced to rennet and starter cultures and the resulting curds are pressed into giant molds, pressed, and salted. The cheese also has a band strapped around it during the first pressing, which leaves a recognizable impression in the finished cheese. The cheese is pressed to eliminate holes, allowed to set, and then released from the mold and aged in a cheese cave.

Winter Beaufort will be a pale white color, and has a much more subtle flavor, although it still retains the butterfat rich creaminess of the summer cheese. The summer cheese develops a much more yellow to creamy color, and is more flavorful and aromatic. For this reason, most consumers prefer the summer cheese, although the delicate notes of the winter cheese are quite unique.

BEER CHEESE

The cheese was created in Germany, but now it is known worldwide. Produced in America, mostly in Wisconsin, it is quite pungent, salted cheese. It ripens for a period of seven months in highly humid conditions. Germans are known to dip this cheese in beer as a tasty snack. Beer Cheese is also known as Bierkaese or Weisslacker.

BEERKAESE

Beerkaese is a semi-soft shelf cured cow's milk cheese which has a tangy, nutty flavor. It also has an intense odor as it ages, which some consumers find offputting. The cheese is also marked as “beer kaese.” The cheese is a specialty of dairies in the American Heartland, and is available in many grocery stores and specialty shops across the United States. People outside of the United States can specially order the cheese, or purchase a similar variety made by a local dairy.

Despite the Germanic name, beerkaese is an all-American cheese. It was developed in the 1930s, when the repeal of Prohibition made drinking alcohol legal again. The cheese was designed to pair with strong beers and ales, so it was crafted to be very robust. Beerkaese also pairs well with dark breads such as rye and pumpernickel, along with garnishes like pickled onions. The strong flavor of the cheese makes it less suitable to pairing with wines and delicate flavors.

The cheese bears a great deal of similarity to many Swiss and German cheeses. A rind is allowed to develop on beerkaese as it cures, resulting in a cheese with a creamy ivory interior and a yellowish to tan hard rind. Beerkaese is typically made in the form of a brick cheese. Consumers slice off pieces of the brick as desired, leaving the rind on the unused cheese to keep it as fresh as possible.

When young, beerkaese has a more mild, creamy flavor. The cheese is usually allowed to age, developing an intense flavor and odor which leads to comparisons with Limburger, a classically stinky cheese. Like other American cheeses, beerkaese is made with pasteurized milk, and along with other “brick” cheeses, it is traditionally pressed with bricks during the molding process.

When selecting beerkaese or any semi-soft cheese, try to get a sample of the cheese if you are purchasing it whole. If you are purchasing a wedge, examine it closely. The beerkaese should have a smooth texture and an even color. Discard any cheese with signs of cracking, mold, or discoloration. The texture of beerkaese can vary slightly, depending on the dairy, but as a general rule, the cheese should not be runny.

After you bring cheese home and open it, re-wrap it in parchment or waxed paper, to prevent the introduction of harmful bacteria or molds. Keep the cheese under refrigeration, preferably in a contained area of the fridge so that the cheese does not pick up odors or flavors from other foods. Beerkaese can also be double-wrapped, so that its odor does not permeate the fridge.

BLARNEY

It is a semi-hard cheese made from cow's milk. The fat content is less than 50%. This cheese is round-shaped and is similar to the Danish cheese Samso.

BLEU CHEESE (BLUE CHEESE)

This is a generic term to describe many different types of cheeses made throughout Europe and North America. All blues begin as unpressed white cheese onto which a blue mold such as Penicillium roqueforti is dusted. The mold makes its way into the interior of the cheese via forty or so holes punched through the wheel of cheese as it ages. Most blues have a crumbly texture and a sharp, tangy flavor.

Serve blue cheese with robust, whole-grain crackers. Port wine is the classic accompaniment. Crumble blue into sour cream or plain yogurt as a dip, or into mayonnaise as a dressing.

More on bleu cheese - Blue cheese is a blanket term for cheeses which have been inoculated with Penicillium mold cultures, forming dark streaks, patches, or veins of blue-green mold. Some of the most famous cheeses in the world are blue cheeses, including Roquefort, Stilton, and Gorgonzola. As a general rule, blue cheese smells very pungent, and has a strong, tangy flavor. There are a number of culinary uses for blue cheese, which is readily available from most markets.

Sometimes blue cheese is seen labeled as “bleu cheese,” a nod to the French word for blue. Generic blue cheese is made by heating milk with rennet so that it curdles, and then stirring the mold in with the curds before pressing them, ensuring that the mold is evenly distributed in the cheese. The curds are pressed in a cheese mold and allowed to sit for several days before holes are made in the cheese to aerate it. Next, the cheese is stored in a cool cheese cave to ripen for three to six months, or longer in some cases, before being packaged for sale. Blue cheese requires careful handling while it is made and processed for sale, and home consumers should also take good care of their blue cheese by keeping it well wrapped and cold.

The result of the cheesemaking process is a soft, dense cow's milk cheese with seams of blue mold running through it. Some consumers find the mold unpleasant to look at or taste, since it certainly has a distinct flavor. However, most cheeses are technically made with molds and bacteriums, so the mold should not put consumers off, although it can sometimes make it difficult to tell if the cheese has gone bad or not. As a general rule, pink, brown, yellow, and red spots of mold indicate that a cheese has been poorly handled. Intrepid diners can scrape these molds off, while others may prefer to throw the cheese away.

Some special blue cheeses have an Appellation of Controlled Origin, meaning that the cheese must be from a particular region and prepared in a certain way. Roquefort, for example, is inoculated with Penicillium roqueforti, and aged in special cheese caves while it ripens. In order to be labeled “Roquefort,” a cheese must meet these basic standards. In the case of Roquefort, sheep's milk is used instead of cow's milk.

Well made blue cheese is moist, creamy, and packed with intense flavors. It can be used in salads, quiches, and spreads. A little bit of blue cheese goes a long way, but it is well worth experimenting with.

BOURSIN

Boursin is a modern, creamery, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage. The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity. This cheese is sold in an corrugated-foil wrapper and it is used as a table cheese for spreading and baking. It goes good with white wine.

BRAIDED CHEESE - Braided cheese is a dairy product made from strips of highly elastic cheese which are wound together to create a braid. Armenia, Italy, Syria, and many Latin American nations make varieties of braided cheese. Many markets carry braided cheese, especially those which carry an assortment of boutique cheeses. The cheese can be used in a variety of dishes or eaten plain.

Italian mozzarella, Syrian Akawi, and Latin American Asadero are all examples of braided cheese. These cheeses can be produced in a non-braided form as well, but braiding is a neat way of packaging and storing these cheeses. All of these cheeses are made through a process called “spinning,” which makes the cheese smooth and highly elastic. Spun cheeses are also extremely thready when pulled apart, like classic string cheese.

To make braided cheese, fresh milk is pasteurized to remove risk of bacterial infection. The milk is mixed with citric acid and rennet to promote the formation of curds, which are cooked and then strained through cheesecloth to separate out the whey and liquid. The curd forms a roughly solid mass in the cheesecloth, and is cut into strips before being gently warmed again to make it soft and slightly gooey. Then, the strips are pulled like taffy to create a shiny and highly elastic cheese, which is formed into tight braids.

Typically, braided cheese is brined in salty water to cure. Braided cheese may also be smoked or mixed with other flavorings for a distinctive taste. The resulting cheese is usually best when eaten very fresh, when it has a creamy, nutty, complex flavor. The cheese braid can be gently teased apart to extract strips of cheese, or it can be used in large chunks in pastries and other dishes. The unusual shape also make it a popular inclusion in appetizer platters.

A braided rope of cheese can be quite long, or very small, in a personalized size. Many manufacturers pull their braided cheeses out of brine for sale, so they are slightly dry and salty. Others sell moist braided cheese in brine, and the cheese should be rinsed before use to help extract some of the salty flavor.

As a general rule, braided cheese has a creamy white color and a neutral to milky odor. The cheese should be firm when pressed, and should not have soft spots or areas of discoloration. Keep braided cheese under refrigeration until it is used, and re-wrap any remainder in fresh plastic to reduce the risk of contamination.

BREAKFAST CHEESE

Refers to a type of soft-ripened cheeses with a pronounced flavor, sometimes served for breakfast with bread and fruit or eaten any time of a day as snack.

BREI

A world-famous externally-ripened cow's milk cheese that originated in the 13th-century near Paris. It is an easily recognized thin disc covered with a whitish bloom. At its peak, the cheese's interior should be plump and glossy, but not runny or smelling of ammonia, which indicates over-ripeness. Its flavor is mildly tangy and fruity. Serve Brie with a variety of fruits. Thin slices served on a sandwich with roast beef are quite tasty. Some people enjoy Brie baked in a pastry crust.

Note also - Brie is a creamy cow's milk cheese from France which is well known around the world. Sometimes called the “Queen of Cheeses,” Brie is a delicious dessert cheese, usually served at room temperature or even slightly warmed. It has a distinctive rich, creamy flavor which is deliciously mild and complements fruit, high quality bread, and anything else the cheese can be smeared onto. Certain types of Brie have designations of origin control, meaning that the cheese must meet specific standards to be labeled.

Although Brie is traditionally a French cheese, it is made all over the world, with the highest quality Brie coming from France. The cheese has been manufactured in one form or another since the eighth century, and was popular with French royalty before becoming beloved by the people as well. The creamy center and edible, though tasteless, rind have wound their way into the hearts of cheese lovers everywhere, making Brie one of the most recognized types of cheese in the world.

True Brie must be made from unpasteurized milk, and is therefore unavailable in the United States, where the United States Department of Agriculture prohibits raw milk cheese under 60 days old. Raw milk Brie can be found in France, however, and has a complex flavor and somewhat darker rind. This true Brie has a preferable flavor to Brie made from pasteurized milk. Pasteurized milk Brie is made both inside and outside of France and exported all over the world as well. Due to legislation surrounding the use of raw milk, many consumers have never experienced true Brie, which is a great pity.

Brie de Meaux and Brie de Melun both have protected origin designations, and can only be made in France. These cheeses have been protected since the 1980s, and are still made in the traditional way from raw milk, usually aged approximately four weeks. Opportunistic bacteria can set in on unpasteurized Brie which is allowed to sit, so the cheese is generally eaten shortly after purchase. Like Camembert, a similar creamy and slightly runny cheese, Brie is considered to be mature after it has softened all the way through, and will have an asringent, chalky taste if eaten too young.

To make Brie, milk is curdled with the addition of rennet and the curds are spread out in molds and drained. Usually several passes are taken, creating layers of curds which can sometimes be distinguished in the final cheese product. After draining for almost a day, the cheese is removed from the molds, salted, and bacteria is introduced. Finally, the cheese is set in a cave to age for approximately one month before being brought to market.

BRICK

Brick's roots lie in Wisconsin at the end of the 1800's. Its name is perhaps derived from early moulding techniques, the pressing of the cheeses with actual bricks. The cheese has a number of small and irregular holes and an open texture. It suggests a mixture of sweet, spicy and nutty flavor. Brick tastes delicious with any kind of fruit, crackers, wine, beer or apple juice.

BUFFALO

Modern, unpasteurized, vegetarian, hard cheese of wheel shape with thin, leathery, polished, natural rind. The cheese was introduced on market in 1996 and became very popular. It is the only hard buffalo's milk cheese made in Britain. It has a mild flavor with a hint of almonds.

BURGOS

This creamery, unpasteurized, fresh cheese has its name after the Castilian city market where it was made and sold. It is a pure white, wheel-shaped cheese with corrugated grooves down the sides and ridged wedges marked on the top and bottom. It tastes of fresh milk, with a hint of acidity and salt. This cheese is used for baking, but is often eaten for dessert, with sugar and honey.

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Cheese Dictionary C - E

Cheese Dictionary C - E

CANADIAN CHEDDAR

Canadian Cheddar is made from cow's milk and sold at different degrees of maturation - mild, medium and strong. The fat content is usually restricted to a maximum of 48%. It is a semi-hard cheese, straw colored with a cylinder shape or in a block.

CAERPHILLY - A cows milk cheese with a natural, not cloth-wrapped rind. It is a simple, mild, semi-firm cheese with a slightly liquid edge near the crust.

CAMEMBERT - An externally-ripened cows-milk cheese similar in appearance to Brie. Camembert originated in Normandy about 300 years ago. Its flavor is only slightly more assertive than Brie, and its rind is edible. Use Camembert as you would Brie.

More on Camembert: Camembert is one of the most famous of French cheeses, well known around the world for its creamy and delicate flavor. Camembert was one of the earliest foods to earn a protected origin designation, and manufacture and sale of the cheese has been carefully controlled under this designation since 1983. Camembert often appears on dessert platters, although it is also excellent smeared on bread with picnic lunches, and is occasionally roasted as well.

Camembert is a semi hard to soft cheese, growing softer and creamier as it ages. A fully aged Camembert will be creamy to the center, with no rough texture. While young Camembert can be eaten, it tastes the best when the cheese has matured all the way through and has gained a slightly runny texture. The cheese has salty notes, and also tends to be somewhat bitter, a flavor which interacts well with fruits and other sweets.

Cheeses similar to Camembert have been made in the Norman part of France for centuries, but Camembert as it is known today has probably been made since the 1800s. There is a substantial amount of folklore around the famous cheese, including the story of how it got its name. Allegedly, Camembert was manufactured by a Marie Harel, who presented one of her products to Napoleon. Napoleon, delighted with the cheese, mistook the name of the town for the name of the cheese, and Camembert was officially named. The township of Camembert casts aspersions upon this quaint story, arguing that the cheese only became popular after the railroad made rapid shipping possible in the mid 1800s.

Camembert is made from fresh raw milk that is warmed and combined with rennet, which causes it to curdle. The curds are ladled into cheese forms which are allowed to drain for a full day, periodically being rotated so that both sides of the cheese will drain. After the curds have firmed slightly, they are removed from the molds and salted before Penicillium camemberti is added. The cheese takes approximately 12 days to ripen, after which it is aged before being sold.

Camembert is usually eaten after five to six days of aging, because the cheese is somewhat fragile. If left to age too long, the cheese may be infested with opportunistic molds, which is not desired. If eaten too young, however, the cheese will have an aggressive, chalky texture. If purchasing a full round of Camembert, it should be core tested so that you can see the quality of the cheese all the way through. If buying a wedge, look for one which is creamy all the way through and slightly runny.

CHEDDAR - Ask almost anyone for the name of a cheese from New England, and invariably the response will be: "Vermont Cheddar!" Brought to the New World by English colonists, Cheddar-type cheeses were made on most farms in New England. Vermont is responsible for virtually all of the region's Cheddar production today.

Cheddar's flavor can vary from mild to extremely sharp and its texture can range from firm but smooth to dry and almost crumbly, depending on the age of the cheese. New England Cheddars are commonly sold ranging in age from six to thirty-six months old. Cheddar's popularity has never been higher, with the addition of many smoked, herbed and spiced varieties. Use younger Cheddars for most cooking applications including melting, grating, soups and sauces.

Why Are New England Cheddars White?

People from outside the region are often surprised to discover that our Cheddars (and almost all of our other cheeses) lack the bright orange color with which they are familiar. Why? It's simple: orange cheese is artificially colored. Many cheese-makers are holding fast to the centuries-old tradition, and they don't color their cheeses.

More on Cheddar Cheese: Cheddar cheese is a semi-hard cows milk cheese which can vary in taste from mild to extra sharp. The cheese is one of the most well known cheeses in the world, and many countries produce regional versions of cheddar cheese, especially Britain and former colonies. Because of the fame of the cheese, it is readily available in most markets, and it varies widely in quality.

The origins of cheddar cheese are ancient. The cheese was first made in Cheddar, a village in Southeast England, and historical records indicate that the cheese has been made since at least the 1100s. Today, cheese from Cheddar has an Appellation of Controlled Origin, along with cheddar cheese from neighboring counties in that region of England. Since “cheddar cheese” has become so generic, protected cheddar is labeled as “West Country Farmhouse Cheddar,” and a small seal indicating that it has earned Appellation certification.

Many consumers associate the color orange with cheddar cheese, due to a long tradition of adding dyes to the cheese to change the color. In fact, cheddar cheese is naturally a creamy to pale white, although orange cheese has become much more common. Cheddar cheese also has a wide range of flavors, depending on how it is made and how long it is aged. Young cheddar cheese tends to be more mild, while longer aged cheese has a more sharp, complex flavor. At a minimum, cheddar cheese is aged for around three months, but aging can take as much as 30 months.

As is the case with all cheeses, several things set cheddar cheese aside from other cheese. The first is the bacteria that the cheese is fermented with. The second is the manufacturing process. Cheddar cheese undergoes a process called “cheddaring” while it is processed to yield a distinct level of moisture and unique texture. The cheddaring process is quite distinctive, and it dramatically alters the end product.

To make cheddar cheese, milk is mixed with cultures and rennet to form curds, which are gently heated, cubed, and drained. The draining process causes the curds to mat up, and the mat is cut into loose blocks of cheese which are periodically turned, allowing the curds to drain even more. This process is called cheddaring, and it results in a very distinct cheese. The curds may also be stacked to create a more moist cheese at the discretion of the cheesemaker. Next, the cheddared curds are cut, salted, and packed into molds to age.

CHEDDAR CLOTHBOUND

Old England tradition meets New England flavor. Our single breed, small batch cheddar is cave-aged in Jasper Hill Farm’s cellars. Buttery flavor with caramel undertones.

CHEESE CURDS

Cheese curds are an important step in the cheesemaking process, as well as a standalone food in some parts of the world. They are small chunks of cheese solids which have been separated from the natural whey present in milk, but not yet pressed into molds to make cheese. Different treatments of the curds yield different end cheeses, and the curds can also be eaten straight. Cheese curds, especially those from cheddar cheese, are very popular in the American Midwest in particular.

To make cheese, milk must first be curdled, usually with a combination of acid, rennet, and bacterial cultures. The curdling process coagulates the solids in the milk, yielding cheese curds swimming in whey. The whey is drained from the curds, which may also be cut to facilitate drainage, and then the cheese curds can be salted, packed into molds, and turned into cheese. The finished cheese is typically aged to create a mature, rich cheese, which can be sold as soon as the aging process is complete.

Fresh cheese curds have a mild, slightly milky flavor, and a characteristic “squeak” when eaten. The squeakiness of cheese curds makes them very popular among some consumers, as eating them feels slightly bizarre. Unfortunately, cheese curds rapidly lose their freshness, and they must be eaten very quickly or they will start to dry out and taste very salty, in addition to losing the squeak. Ultimately, the cheese curds will taste like poorly handled young cheese, which is exactly what they are.

Fresh cheese curds may be deep fried, sprinkled on top of foods, or served on appetizer platters for a special treat. Since they go bad very rapidly, it can be difficult to obtain cheese curds in an area which is not close to a major cheese manufacturer. Consumers can, of course, make their own by curdling milk, just as they can make their own cheeses. Once produced, the cheese curds should ideally be eaten within 10-12 hours for optimal flavor, texture, and squeak.

The vast majority of cheese curds produced around the world are, of course, turned into cheeses, ranging from the “curds and whey” of soft cottage cheese to hard cheeses like Parmesan and Pecorino. Cheeses are an incredibly diverse group of food, so it is sort of amazing to ponder the fact that they all begin with humble squeaky cheese curds.

CHEESE RIND

A cheese rind is actually a very useful part of a wheel of cheese. As the outer layer of the cheese, the rind begins to develop into a harder exterior crust that helps to hold in the moisture and flavor of the remainder of the cheese. While the cheese rind is harder than the remainder of the cheese wheel, it is still easily cut with a cheese knife or any sharp object.

Cheese rinds typically are not considered to be particularly good for eating. Part of the issue is that the outer edges of cheese wheels are much dryer than the interior sections. Also, as the cheese rind develops and toughens, it also loses some of the flavor inherent in the cheese. Many people do not think in terms of doing anything with the cheese rind, other than removing it and tossing it away.

However, a cheese rind actually can be a great addition to various recipes. By taking the time to cut the cheese rind into sections and allow it to finish drying, the rind can easily be ground into fine particles. These particles can easily be used as a way to add seasoning to different types of dishes. For example, the ground cheese rind can be sprinkled into hot soups, giving them a slight hint of cheese flavor.

Sprinkling the ground sections of cheese rind onto the tops of casseroles or as an extra topping along with French fried onions can add an unexpected bit of zip to the dish. As a way to season dried beans during the slow cooking process, the cheese rind will help bring out the natural flavor of the beans, requiring less in the way of seasonings with meat drippings.

Storing the hardened rind is not difficult at all. The easiest way is to take the sections of cheese rind, cut the sections into manageable sized pieces and slip them into an airtight bag. If you do not plan on using them soon, place the bag of cheese rind pieces into the freezer for later. An alternative is to allow the cheese rind to completely dry and then process the pieces in your hand chopper. For a finer texture, use a food processor and get as close to a powder consistency as possible. Again, store in an airtight container and place in the refrigerator. The cheese rind powder will be ready for use at any time, and will stay fresh for several months.

CHEESE STICKS

If you or your children are looking for a healthy, protein rich snack, you might just reach into the refrigerator for a cheese stick. These are small, individually formed sticks, about three inches (7.62 cm) in length, that come in wrapped packages. The first cheese sticks on the market were almost invariably made of mozzarella cheese and were frequently called string cheese. Today you can find cheese stick styles in a variety of different cheeses, and some even are marbled combinations of two or more cheeses.

The string cheese stick was seen as a great kid’s snack because they are fun to eat. Unlike some of today’s cheese sticks you could pull off lengths of the cheese or strings to eat one by one. They weren’t merely the province of children; many adults enjoyed them too. Further, Italian and American chefs in particular began coating and deep-frying mozzarella cheese sticks. You can find this appetizer at a variety of restaurants, usually accompanied with marinara sauce for dipping.

String cheese grew in popularity, inspiring other cheese stick offerings. Most commonly you’ll find cheese sticks in cheddar, jack, American cheese, and of course, many in mozzarella. Most cheese sticks not made with mozzarella are not as “stringy” as string cheese, but they still make for a handy snack.

For cheese connoisseurs, the cheese stick may fail to please. They are almost always made from very mild cheese, geared toward the child’s palate. While mozzarella should be mild and creamy, many prefer sharper cheddar than the mild cheddar offered in most cheese sticks. Cheese lovers may also find American cheese, which is processed differently than most other cheeses and is frequently called a cheese product rather than cheese itself, a little disappointing. Others love the taste and flavor.

As more schools offer a snack period for most kids a few hours after school has begun, the cheese stick can be a great offering, much superior to cookies or chips. Though some cheese sticks are high in sodium, many are also high in protein. If your family loves cheese sticks, perhaps one of the best “deals” is to buy a multi-pack at warehouse stores like Costco® or Sam’s Club®. The protein value and calcium levels of the cheese stick make these a nutritious snack and you may just need an abundant supply.

CHEEZ WHIZ

Cheez Whiz®, that icon of the midnight snacking world, is actually considered a "processed cheese sauce" by its creator, Kraft Foods. Kraft Foods introduced Cheez Whiz® in 1952, although its popular predecessor, a thicker processed cheese food called Velveeta®, had been on store shelves since the 1920s. While Velveeta® worked well in recipes calling for a melt-able cheese, it still remained fairly solid at room temperature. By adding various stabilizers and extenders, Kraft's food engineers were able to create a cheese sauce which would still be soft at room temperature. Cheez Whiz® was the final result of those experiments.

Cheez Whiz® is primarily used as a cheese-flavored dip for snack items such as crackers, potato chips and corn tortilla chips, but it can also be mixed with diced onions, cilantro and jalapeño peppers to form salsa con queso. Because Cheez Whiz® remains viable at room temperature, it can also be offered as a condiment for hamburgers, hot dogs and other sandwiches. One of the most popular uses of Cheez Whiz® is as a topping for authentic Philly cheese steak sandwiches. Customers at the popular Philly cheese steak stands in Philadelphia often order their sandwich "Whiz wit", meaning a topping of heated Cheez Whiz® and grilled onions.

While processed foods in general have been criticized for years, the makers of Cheez Whiz® and similar dairy-based products have recently come under fire for using an illegal, or at least unapproved, additive called Milk Protein Concentrate, or MPC. In the case of Cheez Whiz®, MPC is used primarily to eliminate some of the inherent problems of cheese solids. When milk is filtered through an ultra-fine mesh, the result is a concentrated form of milk protein which has the ability to lock in more whey and water than traditional cheese proteins. MPC has not been approved as a food additive by the US government, however, so its continued use in products such as Cheez Whiz® is somewhat controversial.

One surprising use for Cheez Whiz® is as a homemade stain remover for grease-based stains. Certain natural enzymes found in Cheez Whiz have the power to break up organic greases and oils, so a number people have been known to use Cheez Whiz® as a pre-wash cleaning agent. A generous supply of Cheez Whiz® should be worked into the soiled area and allowed to sit for ten minutes before washing. Even if Cheez Whiz® is not destined to be a pantry item, it can still be kept with other laundry supplies in a utility room.

CHERVE

Chèvre is the French word for goat, and chèvre cheese refers to cheese made from goat’s milk. Many of these cheeses are created exclusively from the milk of goats and do not include cow or sheep’s milk. Chèvre cheese is extremely common in many places in the world, including France, and more and more, you’ll see delicious types of goat cheese made in the US, with many small local dairies producing excellent cheeses.

In the US, many people think of a light soft, somewhat crumbly cheese, similar in consistency to cream cheese as chèvre cheese. Actually, there are numerous wonderful forms of goat cheese, including semi-soft versions that taste like jack cheese, and hard versions, which may be smoked, and taste like gouda, or aged to make an excellent substitute for parmesan.

Chèvre cheese, in soft forms, has a sharper taste than does cream cheese. It may be paired with herbs, covered in black pepper, and comes in a variety of sizes and shapes. The cheese is easily molded into small rounds, log shapes, or large rounds that are sliced. You can use this form of chèvre cheese in a variety of ways. It melts wonderfully, making it delicious on pizzas or in calzones. It can merely be eaten on crackers or bread, or spread onto bagels for a delicious alternative to cream cheese. Chunks of soft chèvre are excellent in salads or make a great addition on a cheese and fruit plate.

Harder forms of chèvre cheese are meant to be eaten very much in the same way you would eat their cow milk equivalents. Aged chèvre can be sprinkled onto popcorn, top pasta, or eaten in small slices. Hard goat cheese that has a similar taste to Gouda or cheddar can make great cheese sandwiches.

Substituting chèvre cheese for cow or sheep milk cheese is not exactly direct. You’ll find that the flavors in chèvre are much more diverse. For example, feta, generally made from sheep’s milk tends to be a great deal saltier than soft chèvre. In fact many people prefer the milder goat’s milk soft cheese to feta because it is less salty.

You’re likely to pay quite a bit more for chèvre cheese than you will for cow milk cheese, especially if you buy imported versions from France. In the US, there’s really no need to purchase imports, since so many goat dairies are producing different forms of chèvre that are equally as good as French versions. Still, even US made versions are likely to be more expensive ounce for ounce, by about a third, than would a cow milk cheese.

The price is often well worth it. In addition to complex flavors and styles, many people find they can more easily digest chèvre than they do cow milk cheese. The two “milks” are quite different. Goat milk tends to be more alkaline, while cow’s milk causes an acid response in the body. Milk from goats is also creamier than cow’s milk, and naturally higher in antioxidants.

CHESHIRE - Hard, crumbly texture, with a tangy, salty flavor.

COJACK

Colby-Jack, or Cojack, is an orange and white marbled cheese produced from a mixture of Colby (a semi-hard cheese made from cow's milk) and Monterey Jack (a semi-hard cheese made using cows milk). The cheese has a semi-hard texture. The flavor of Colby-Jack ranges from mild and mellow, to lightly sweet, and to sharp and tangy. This cheese is very popular with Mexican dishes.

COLBY

An American original, Colby is named for the town where it was invented. Colby is a "washed curd" cheese. The term "washed curd" indicates that during the cooking process the whey is replaced by water to reduce the curd's acidity. In addition, the curd is not turned and stacked like a Cheddar, nor is it pressed quite as hard. The cheese which results is somewhat similar to Cheddar, but softer and moister with a mild, sweet flavor. Colby may be used just like cheddar.

More on Colby: Colby cheese is a semi-hard cow's milk cheese native to the United States, although it is made in other regions of the world as well. The cheese is often compared to cheddar cheese, since the two are both typically dyed to appear orange or creamy yellow, although the two cheeses taste very different. As is the case with most cheeses manufactured in the United States, Colby cheese is made with pasteurized milk, and raw milk versions are not usually available for commercial sale because of the short aging. Many grocery stores around the United States sell Colby cheese, and for people outside North America, the cheese often pops up at large grocers or import stores.

The cheese was developed in the late 1800s by Joseph Steinwand, the son of a cheesemaker in Wisconsin. Steinwand named the cheese for the town in which the family had built their first dairy, and Colby, Wisconsin continues to celebrate Colby cheese today. As Wisconsin cheese caught the public eye, Colby also became quite popular. It is considered to be one of the first truly American cheeses, as it was developed by an American in the United States, and it is not intended to be an imitation of a European cheese.

The flavor of Colby cheese is often compared to cheddar, but the cheese is much more mild and creamy. Colby also has a high moisture content, and it tends to be much softer than cheddar. The cheese is manufactured with a washed curd process, and is not subjected to cheddaring, as is the case with cheddar cheese. Washing reduces the acid content, making Colby cheese less tangy when it is finished.

The gentle, mild cheese does not age well, tending to become cracked and dry. It should be eaten as young as possible, making it an excellent choice of cheese for commercial production since dairies do not need to invest in a large aging area for finished cheeses. Certain high quality Colby cheese may be aged, but the majority of the cheese is sent directly to market.

The smooth flavor of Colby cheese pairs well with Zinfandel, Syrah, and Shiraz wines. It also goes well with tangy rye bread, apples, and pears. Some people like to use Colby as a table cheese, and the gentle flavor and texture also perform well in grilled sandwiches. Colby is also blended with other cheeses, such as Monterey Jack, to make Colby Jack cheese, and it is sometimes blended with a sharp cheddar to counter the tangy flavor of the cheddar so that it does not overwhelm the food.

COLBY-JACK

Colby-Jack, or Cojack, is an orange and white marbled cheese produced from a mixture of Colby (a semi-hard cheese made from cow's milk) and Monterey Jack (a semi-hard cheese made using cows milk). The cheese has a semi-hard texture. The flavor of Colby-Jack ranges from mild and mellow, to lightly sweet, and to sharp and tangy. This cheese is very popular with Mexican dishes.

COLD PACK

Natural cheese, blended without aid of heat. Wisconsin State Brand natural Cheddar cheese is blended with special ingredients to create a variety of popular flavors. This kind of cheese is soft and creamy. During the period of ripening it changes its color from white to orange and the taste of the cheese sharpens. It is used as a table cheese for snacks and breakfast.

CORNISH PEPPER

Round cheese made from cow's milk. This cheese is produced by Lynher Valley Dairy. Cornish Pepper is a rich, moist cream cheese sprinkled with cracked peppercorns. The cheese ripens in four to six weeks and has a fat content of 45 per cent. Other very famous cheeses of this Dairy include Cornish Herb and Garlic and Cornish Yarg.

COTTAGE CHEESE

Cottage cheese is a loosely packed cow's milk cheese distinguished by its slightly bland taste and the whey which is left in with the cheese curds. The cheese is designed to be eaten fresh, and is highly perishable. There are a number of uses for cottage cheese, ranging from a plain dish for invalids to a substitute for ricotta in dishes like lasagna. Most grocers carry cottage cheese, and it is also often available directly through dairies.

To make cottage cheese, cow's milk is curdled and then drained, but not pressed. Draining removes much of the whey in the cheese, but not all of it. Pressing would extract the remainder of the whey, turning cottage cheese into a firmer cheese like pot cheese or farmer's cheese. Some producers also rinse the curds to reduce the acidity of the cheese, so that it will taste less sour and tangy. The curds and whey are packaged together and sent to market; cottage cheese should ideally be eaten within 10 days.

There are a number of variants on cottage cheese. Some producers use nonfat or skim milk to make nonfat or low fat cottage cheese. Others add cream to the cottage cheese after it is made for a rich, creamy cottage cheese. Some producers tend to make a more dry style cottage cheese, while others keep it moist. The curds also range in style from small bits to large chunks, sometimes called “popcorn style.” In some cases, ingredients such as fruit or savory vegetables are added to make the cottage cheese more flavorful.

Many consumers eat cottage cheese as a diet food, since it is low in fat and high in protein and calcium. Cottage cheese is often mixed with fruit such as pineapple or melon, or used with granola. Others snip chives over their cottage cheese, or include it in recipes ranging from Jello to stuffed manicotti. Weight lifters in particular try to integrate cottage cheese into their diets, since the high protein makes it a good muscle builder.

Some consumers dislike cottage cheese because of the very mild flavor. In some cases, producers have addressed this by leaving some acid in, making a more tangy cheese, or by flavoring their cottage cheese. Other consumers actively seek the cheese out because it is slightly bland, making it a great food for people who are sick, or pregnant women looking for a neutral-tasting source of protein.

COTTAGE CHEESE (AUSTRALIAN)

Australian Cottage Cheese is a low fat, soft, white cheese with a paste-like, grainy consistency. Creamed Cottage Cheese has a curd that is washed and then a cream dressing is added. They are fresh, unripenned cheeses that have a high moisture content, delicate, creamy flavor and short shelf life.

COULOMMIER - Coulommier is a delicious semi-soft cheese, made from cow's milk. Having most of the same characteristics as brie, coulommier is smaller in size, and thicker. Coulommier is velvety soft with a pronounced tang.

CREAM CHEESE - Old Fashioned Cream Cheese is produced without stabilizers or preservatives. This cheese has a smooth, creamy, and spreadable texture. The luxurious taste makes a delightful spread on bagels and toast, as the base for a rich cheesecake, or even crumbled over a salad.

More on Cream Cheese: Cream cheese refers to the soft, spreadable white cheese that is consumed fresh. It was first made in the 1870s in Chester, New York, but in 1880, a well-known New York cheese manufacturer, A.L. Reynolds, began to distribute the cheese in the familiar foil wrapping. It was packaged under the label "Philadelphia Cream Cheese," and Philadelphia Cream Cheese continues to be one of the most easily recognized brands. He used Philadelphia in the name not because it was created there, but because in that era, associating a food with the city suggested a higher quality. In some countries, cream cheese is simply called Philadelphia to differentiate from other “cream” cheeses like triple cream brie.

Cream cheese is made from a combination of cream and milk, and is not matured or hardened, as are other cheeses. Instead, it is slightly firmed by the introduction of lactic acid. Frequently, less expensive brands will add stabilizers like guar gum to get the necessary firmness, because the high fat content of the milk products is prone to separating. Some feel that using stabilizers in cream cheese is cheating and they will only eat cream cheese made the “old-fashioned” way. If made without stabilizers, cream cheese may be more crumbly than spreadable, and it has a relatively short shelf life, even when kept refrigerated.

Bagels topped with cream cheese, called schmear in Yiddish, are of course a classic use of the cheese. Cream cheese with additional flavorings has also become popular, especially when served with bagels. Philadelphia Brand offers herbed, strawberry, pineapple, and onion flavored cream cheese in tubs. Whipped cream cheese does spread easier, but it usually does include stabilizers and is sometimes sold under the name Neufchatel, which does not at all resemble European Neufchatel cheese. Low fat cream cheese may also be called Neufchatel because it depends upon stabilizers.

Recipes including cream cheese abound. These include the beloved cheesecake, cream cheese frosting, use of cream cheese in dips and spreads, and cream cheese added to omelets. One delightful dish alternates cream cheese with layers of pesto and sundried tomatoes. Another popular use of cream cheese is as a bottom layer for raspberry Jell-O.

In spite of being cheese, cream cheese has a fairly low protein content as compared to hard cheeses. A one-ounce (28 g) serving of cream cheese offers up a measly gram of protein. Traditional cream cheese can also be quite high in saturated fat, containing as much as 40% fat. It fortunately contains no trans fats, so it does have its redeeming qualities. Philadelphia has been effective in marketing cream cheese as better than butter, because it is lower in fat than butter. This is certainly true, and cream cheese it is argued, tastes a lot more exciting than butter.

CREAM HARVATI

Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semi-soft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available with ingredients, such as dill jalapeno pepper or garlic and herbs.

CURD

Curd has a mild taste with a semi-soft and creamy texture. It has a white color. This kind of cheese is used, especially for cooking and melting.

DANISH FONTINA

Danish Fontina is pale yellow and semi-soft with a mild slightly sweet flavor. A derivative of its Italian namesake and a great table cheese that goes well with a light wine Fontina is also a good sandwich cheese.

DERBY

Derby cheese is a traditional cheese originally made in Derbyshire, England. The cheese has been made since at least the 16th century, and there are several major variations on the cheese including a version which includes herbs. The cow's milk cheese has a mild flavor and a semi-firm texture which make it suitable for a wide range of foods, including sandwiches and cheese plates. Some grocers stock Derby cheese, and it is also available through specialty importers who focus on foods from England.

By tradition, regular Derby cheese is available year round. The color of the cheese is naturally a creamy ivory to a rich yellow, and the mild flavor makes it suitable as an all around table cheese. The cheese is sometimes compared to mild cheddar, and has a similar texture but lacks the unique cheddar flavor. It does tend to have a buttery, creamy flavor, and it melts reasonably well.

In the 17th century, cheesemakers started to add sage to the cheese. The sage was added as a health tonic, rather than a flavoring, as sage was believed to be highly beneficial to general health. A special “sage derby” with green marbling began to be popular, especially around Christmas, and other herbed variants of the cheese emerged as well. The unique look and flavor of sage Derby can make it a great topic of conversation and interest at the table, and the cheese pairs well with fresh fruit and many wines as well.

When herbs are added to Derby cheese, they are cut in with the cheese curds. Therefore, they are pressed with the cheese and they age with it. As a result, the flavor of the herbs is able to develop and suffuse the cheese, rather than being an afterthought as is the case in some blended herbed cheeses. To achieve the traditional marbled look, producers usually blend herbs with part of the curd, and then mix plain and herbed curds together. Sage Derby can indeed look bizarre, thanks to the marbling, but consumers should not let the strange appearance put them off.

Sometimes, solid green Derby cheese is produced, often with the assistance of vegetable dyes such as spinach. This Derby cheese may or may not include sage, depending on the producer, but it does tend to have a strong vegetable flavor, thanks to the plant-based dye used to color it. Solidly dyed cheeses are usually reserved for the holiday season, when they add to general festivities.

EDAM

This is a pressed, semi-hard to hard cheese, made from cow's milk. It comes in a shape of ball covered with distinctive red wax. Edam is produced from skimmed or semi-skimmed milk. It is usually consumed young, when the texture is elastic and supple and the flavor is smooth, sweet and nutty. Black-wax coating means that Edam has been matured for at least 17 weeks. The cheese tastes delicious with a glass of Pinot Noir.

EMMENTAL

Emmental cheese is the original Swiss cheese, a creamy colored cow's milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern, although it has been duplicated by many nations. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects. Most grocers carry Emmental cheese or regional duplications of the cheese.

Under European law, cheese labeled as “Emmentaler Swiss” has an Appelllation of Controlled Origin, which means that only cheese made in the Emme Valley in a certain way can carry this label. Emmental cheese, however, is not so protected, which can lead to confusion for consumers, since technically Emmental cheese can come from anywhere. For people who want to seek out the distinct flavor of true traditional Emmental, Emmentaler Swiss should be obtained.

As is the case with many famous cheeses, Emmental is a raw milk cheese when it is made in the traditional fashion. The milk from the cheese is supposed to come from pasture fed cows, and it usually has a high butterfat content and a fruity, slightly herbal aroma as a result of the forage fodder that the cows eat. The milk is heated, inoculated with bacteria, allowed to curdle, and then pressed into extremely large cheese molds to make wheels of cheese which can exceed 200 pounds (91 kilograms).

As the cheese cures, the bacteria inside generate a great deal of carbon dioxide. The thick rind on the outside traps the gas inside, causing it to form distinctive large holes. Typically, the cheese is aged for at least four months, and often much longer. Since the cheese is aged, it is legal for sale in the United States despite being a raw milk cheese, since the Food and Drug Administration has established that cheeses aged at least 60 days pose a low risk of food borne illness. Most Emmental cheese ages for around a year before it goes to market. If the cheese is to be labeled Emmentaler Swiss, it is usually inspected to make sure that it meets the standards of the appellation.

The cheese melts extraordinarily well, making it a popular choice for grilled sandwiches and baked dishes which include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates. A high quality Emmental cheese can greatly enhance any dish it is included in, from quiche to a cheeseburger, and for this reason, the cheese has an enduring popularity.

EMMANTALER

Emmentaler is the classic “Swiss” cheese, a creamy cheese with deep holes and pockmarks which has been made in Switzerland for centuries. Emmentaler has a protected origin designation so that the integrity of true Swiss Emmentaler can be maintained, by requiring that cheese labeled Emmentaler meet a stringent set of requirements. The process for making Emmentaler is widely duplicated all over the world, including the United States, where the product is labeled Swiss cheese, and Norway, where the famous Jarlsberg cheese is made.

Emmentaler is a brined cheese, which gives the cheese a slightly salty flavor and a strong rind. The wheels of cheese, when finished, often weigh upwards of 150 pounds (70 kilograms), and are carefully monitored to ensure that the cheese is of the high quality associated with Emmentaler cheese. As the grandfather of all Swiss type cheeses, Emmentaler is revered by many consumers, and is well worth the additional cost at the market.

Emmentaler is a semi firm cheese which ranges from pale cream to yellow in color, and is distinguished by large, irregular holes in the cheese. Many of them reach the size of walnuts, while others are minimal in size. The cheese itself is slightly salty, creamy, and mild in flavor with faintly acidic notes. Because Emmentaler is so mild, it is an extremely versatile cheese, and can be found in recipes all over the world.

Emmentaler pairs well with fruit plates and many wines, and plays a starring role in quiches and fondue frequently as well. The cheese melts extremely well, and lends itself to grilled cheese sandwiches, tuna melts, and other culinary situations in which a well melted, mild cheese is desired. Emmentaler is also popular among children, because of the mild flavor, and is an excellent way to introduce young children to the milder end of gourmet cheeses.

Emmentaler is made by curdling milk and pressing the curds in large cheese molds, which are kept under pressure and turned occasionally for drainage for approximately one day before the cheese is brined and placed in a cave to ripen. The cheese is kept relatively cool for approximately two weeks, and then introduced to a warmer cellar to ferment for six to eight weeks. During the fermentation process, the cheese forms carbon dioxide gas which is unable to escape the thick rind, forming the distinctive holes. After this the cheese can be stored for sale.

Part of the protected designation origin of the cheese dictates that Emmentaler is made with raw milk which comes from Swiss cows kept in humane and hygienic conditions. The milk used for Emmentaler is of an astoundingly high quality, mildly flavored and slightly spicy from the diet the cows are fed, combined with their ability to range pasture during the summer. The cows are never fed silage or genetically modified organisms, and genetically modified rennet or bacterial cultures during the cheese making process are also forbidden.

EPOISSES

Epoisses cheese is an artisan French raw milk cheese with a characteristic strong odor and runny interior. Like many traditional French cheeses, the intense pungency of the cheese can be unappealing for some consumers, while others revel in it. In the United States, where raw milk cheeses are banned unless they have been aged for at least 60 days, a pasteurized version of Epoisses cheese is available, with a much less vibrant flavor.

The cheese originated in Epoisses, a town in the Burgundy region of France. A neighboring town, Brochon, makes a similar cheese, known as Ami du Chambertin. The cheese has been made since at least the 1700s, and is said to have been a favorite of Napoleon's. Many other famous French food critics and personalities have been fans of Epoisses cheese, which is usually served after dinner as a cheese to finish a meal.

To make the cheese, milk is gently coagulated and then drained to remove the whey. The remaining curds are salted and poured into molds without being heavily compacted. As the cheeses firm in the molds, they are washed, first in brine and later in brandy or wine. As a result,

the cheeses develop a characteristic salty flavor, along with an orange to reddish rind. The cheese is allowed to age for around two months before being sent to market, and it needs to be eaten quickly.

A good Epoisses cheese will smell pungent, and will resemble a gooey paste when cut open. The cheese is often served with spoons, so that consumers can spoon the cheese out onto hearty artisan breads and some fruits. The cheese may also be paired with strong red wines and spicy whites. If the cheese smells strongly of ammonia or is intensely runny, it is no longer good to eat and it should be discarded.

In 1956, a cheesemaker named Robert Berthaut, along with his wife, became concerned about French artisan cheeses. He began to make Epoisses, along with an assortment of other cheeses. Today the Berthaut label is associated with Epoisses cheese made in the traditional style. Berthaut also makes a version which is acceptable for sale in the United States, since the milk is heated enough to kill potentially harmful bacteria. Some producers also label the cheese Epoisses de Bourgogne, to indicate that it is an authentic Epoisses cheese from Burgundy. In 1991, the cheese was awarded an Appellation of Controlled Origin, to preserve its history and integrity

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Cheese Dictionary F - N

 Cheese Dictionary F - N

FARMER CHEESE

Farmer cheese, also called farmer's cheese, is a type of soft white cheese which is made all over the world. Goats, sheep, and cattle all provide milk for farmer cheese, which may also be made from the milk of more exotic animals like yaks. Many grocers and dairies sell the unaged white cheese, which is suitable for a wide range of uses. Since the cheese is quick and easy to make, it has been traditionally associated with farmers, who originally made it for home consumption only.

To make farmer cheese, cheesemakers curdle cheese and then pack the curds tightly in cheesecloth to squeeze the whey out. The cheesecloth wrapped curds are allowed to sit for a day or so, and then they are usually ready to eat. The result is a dense cheese which can be cut or crumbled into an assortment of foods, and some versions of farmer cheese are also made to be sliced. Typically, the cheese is molded into a log for sale, since logs of cheese are convenient and easy to handle.

The base of farmer cheese is really cottage cheese, but the whey is pressed out of the curds instead of being retained. As a result, farmer cheese has the mild flavor associated with cottage cheese, but it is firm and dry, not watery at all. It may also develop a slightly tangy flavor, especially if yogurt or buttermilk are added to the milk while it is curdled. A farmer cheese has spreadable curds, rather than spoonable ones like fresh cottage cheese.

Chevre is one example of farmer cheese. Technically, chevre refers to any cheese made from goat milk, although most people associate chevre particularly with soft, spreadable cheeses. Many cream cheeses are also in the farmer cheese family, especially when they are not heavily processed. Because the cheese has a simple, mild flavor, it complements a range of foods.

Some people use farmer cheese in place of ricotta, a dairy product made with the whey leftover from cheesemaking. It can also be crumbled onto salads, spread on bread, and used as a filling in foods like ravioli. Many producers also mix flavoring such as dill, chives, and herbs into farmer cheese, to make it more interesting. These flavors can also be blended into plain farmer cheese at home, with a little bit of milk or cream to smooth out the cheese as the flavorings are worked in. The lightly pressed cheese should be used within a few days of purchase, since it has a short shelf life.

FARMHOUSE CHEESE

These are terms you will hear and see quite often when dealing with limited-production, artisan crafted cheeses. "Farmhouse Cheese" is not a specific type of cheese, but a term used to denote a cheese made by a farm using exclusively the milk from its own herd.

Additionally, Farmhouse cheesemakers usually use raw (unpasteurized) milk in their cheeses because they feel the pasteurization process removes some of the "character" of their milk. During the cheese's aging process, the cheese builds up certain acids which cause it to "self-pasteurize", making it perfectly safe to eat. Because Farmhouse cheeses are usually made in small batches by hand, the cheesemaker's individual style becomes very evident in the flavor, texture and even the color of the finished product.

FETA

Of Greek origin, this pale white cheese was originally made from the milk of sheep. Today, in the U.S., it is often made from cow's milk. Feta's curd is only lightly pressed and then ripened in brine, giving the cheese a crumbly texture and salty taste. Use Feta on a Mediterranean-inspired appetizer tray or crumbled over salads.

More on Feta: Feta is a cheese traditionally made from the milk of goats in Greece, although feta from the milk of cows and sheep is also available. Feta is probably the most famous and important culinary export of Greece, and is popular all over the world, eaten on a wide variety of foods from pizzas to salads. Feta has a distinct briny taste and crumbly texture which is recognizable to a large number of cheese consumers, and it is considered by many to be among the finest of cheeses. A number of nations make feta of their own, although Greece continues to be the largest exporter of the cheese.

Feta is probably one of the earliest known cheeses, and has been manufactured all over the Greek isles for centuries. Homer himself wrote about it, describing how the gods made their cheese. In Greece, most of the land is too rocky and grass is sparse to nourish cattle, who are extremely resource heavy. As a result, many traditional Greek foods rely on the goat, a highly adaptive, intelligent animal well suited to the Greek landscape. In Greece, feta is often eaten as a main course, with many farmers subsisting through long days on blocks of feta eaten with olives.

Because feta is such an important part of Greek culinary history, it has been proposed that the European union apply a protection of designated origin control to some feta cheeses. If the cheese is made in accordance with a set of exacting standards by certain dairies in Greece, it could be labeled as a protected cheese, assuring consumers that they are consuming true feta and an authentic piece of Greek history. This would also ensure that the traditional way of making feta on small farms would be preserved.

Traditionally feta is made with unpasteurized milk which is heated and mixed with rennet to form curds. The curds are drained to remove whey before being cut and wrapped tightly in cheese cloth, which will form the curds into loose blocks of cheese. Under pressure, the blocks firm up, and are placed in brine to cure. Feta is sometimes referred to as a pickled cheese, because it is ripened and matured in brine for six to eight weeks, and will dry up if taken out. True goat feta is very soft, and most of the feta for export is made from the milk of sheep and cows because it holds up much better.

Feta is a pure white, crumbly cheese with a salty, milky flavor. Consumers who dislike the salty taste may soak the cheese in fresh water to leach out some of the salt, or tone down the salt in dishes that feta is used in, allowing the cheese to supply it. Because feta will dry up if taken out of water, it is usually sold packed in water or oil, and should be kept thus packed until use.

FETA (AUSTRAILIAN)

Australian Feta, made with cow's milk is a semi-soft, white cheese with a unique texture and flavor due to its manufacturing process. Initially a fresh cheese, Feta is sometimes described as a 'pickled' cheese because once it has been made, it is stored in a brine bath for a maturing period of at least 8 weeks. The brine salts the cheese and keeps it moist. When mature, Feta has a white, moist body and can be soft, firm or even ‘crumbly’ in texture. Australian Feta is a milder and creamier cheese than imported varieties and tends to slice easier and is less crumbly.

FINLANDIA SWISS

Similar cheese to Switzerland Emmental. Affinage takes from three to six months and it has a sharp, rather spicy taste.

FOLDED

A Middle-Eastern style cheese, similar to Halloumi with a yellow color. This kind of cheese is used on sandwiches and for frying. Folded Cheese has a semi-soft texture with a mild and minty flavor.

FOLDED CHEESE WITH MINT

Folded cheese with mint, it is an unusual cheese that has mint leaves, incorporated into it after it has been boiled and folded. The cheese has a pleasant, refreshing taste and a firm texture. The product originates in the Eastern Mediterranean region, but now it is popular in many regions of the world. It is usually stored frozen. Pieces of our Rich Cow brand Folded Cheese with Mint can be packed either in individual packages or in brine with bulk pails.

FONTINA - Fontina cheese is a classic Italian cheese, although variations are made in several other countries as well. Depending on where the cheese comes from and how long it has been aged, fontina can be semisoft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent. The cheese is quite popular in Italian cuisine, especially in the region around the Alps where the cheese originates. Variations on the cheese have become popular around the world for a variety of cooked dishes as well as sandwiches. fontina cheese also makes a great table cheese.

All fontinas must be made from cow's milk. As a general rule, the milk is usually raw, and the best fontina cheese is made from milk which is as fresh as possible. The interior of the cheese tends to be a rich straw yellow to pale cream in color, and it is classically riddled with very small holes. The milkfat content is usually around 45%, so the cheese tends to be very rich and creamy, with a nutty flavor which gets stronger with aging. The cheese also melts very well, and it is sometimes included in fondue and similar dishes.

In Italy, fontina cheese has been made in the Val d'Aosta since the 12th century. In 1957, a consortium of dairy producers and cheesemakers joined together to protect the cheese, and they stamp Fontina cheese with their mark if it meets their standards. Traditionally, Italian fontina cheese has a slightly flowery, summery flavor, thanks to the diet of the cows which are used to produce it. The cheese is also aged longer than other varieties, and it can get quite hard. Italian fontina also has a dark brown rind, which gets darker the longer that the cheese is aged.

A popular variation of Italian fontina cheese is Danish fontina. This cheese is certainly inspired by the Italian version, but Danish fontina cheese has a much more mild, creamy flavor, and it is aged far less than the Italian version. As a result, it is a semisoft cheese, rather than a firm one. The Danish version of the cheese also has a red waxed rind. The more mild flavor and soft texture makes Danish fontina a popular sandwich cheese.

When selecting fontina cheese in the store, look for an evenly textured specimen without discoloration. Older Italian cheese may have a strong aroma, but young cheese should have a relatively neutral flavor, especially in wrappings. An Italian fontina stamped with the mark of the consortium will have a high quality, although it may cost more than imitations of the cheese made in other parts of Italy and the rest of the world.

FONTINELLA

A mild creamy semi-hard cheese with a provolone like taste but not as sharp.

FOUGEROUS CHEESE

Fougerus cheese is a cow's milk cheese which originates in Northern France. The cheese is traditionally made with unpasteurized milk, and it has a dense, creamy texture and flavor which causes it to closely resemble brie. While not as popularized as Brie, fougerus cheese is quite a respectable cheese, and it can be served at room temperature with crusty breads, spicy white wines, and mild fruits. Specialty shops may carry fougerus, and the cheese can also be special ordered from importers.

The cheese is named for the single fern frond which traditionally decorates the rind. In French, fougére means “fern.” The fern is added just before the cheese is packaged, so it does not have an immense impact on flavor, but it does lend a note of style to the cheese when it is presented whole. Typically, the fern dries out during the packaging process, and it is usually edible, although the texture of the dried fern may clash with the soft cheese. Some producers also press other flowers or leaves into the rind before sale.

Like Brie, fougerus cheese has a soft, creamy interior with a slightly salty, chalky flavor. The thick velvety rind is fully edible and in fact quite flavorful. When served at room temperature, the cheese is soft and very spreadable. It can also be roasted to make it more runny, for people who enjoy a runny cheese spread. Some consumers feel that the flavor and texture of fougerus cheese is superior to Brie, and it can be fun to lead a comparison cheese tasting among people who want to try the various soft bloomy-rind cheeses of France.

The cheese may sometimes be seen labeled as an artisan farmhouse cheese, because it is made in the traditional style of a French dairy farm. Farmhouse cheese tends to be more simple in flavor, and briefly aged, because it is not intended to go to market. Like other farmhouse cheeses, fougerus cheese was initially made for personal use, until it captivated a member of the general public. Cheesemaker Robert Rouzaire is usually credited with introducing fougerus cheese to the general market in the 1960s as an artisan farmhouse cheese.

Like many artisan cheeses, fougerus cheese is traditionally made with raw milk, which yields a very distinctive flavor and texture. It also requires careful handling, as raw milk can become unsafe if it is poorly treated. In the United States, the cheese is made with pasteurized milk, since it is not aged sufficiently to be sold in raw milk form. The pasteurized cheese does suffer flavorwise, unfortunately.

FOUR HERB GOUDA

It is an organic, vegetarian, hard cheese of boulder-shape with waxed, natural rind. This cheese was made by Rients Rympa. Four Herb Gouda has a creamy, rich and nutty taste and the flavor of fresh, finely cut herbs. Affinage takes three to six months. Other very famous cheeses made by Rients Rympa are Leyden, Maasdam, plain Gouda and Quark.

FRESH JACK

The cheese has a round shape of various sizes. It is creamery, semi-soft cheese made from cow's milk. This cheese is another one produced by famous Vella Cheese Company. Fresh Jack is very similar to Edam in texture, but it is creamier and more springy. The taste of the cheese has a hint of green grass bitterness. Used as a table cheese and also in salads and for melting.

FROMAGE BLANC - Fromage Blanc is a very soft, spreadable unripened cheese made from skim milk. Literally translated from the French, Fromage Blanc simply means "white cheese"

FRUIT CREAM CHEESE

It is sold in cylindrical loaves or cut by the slice. The cream cheese is combined with a selection of dried fruits and flavorings (liqueur etc) and rolled in nuts, pepper seeds or herbs. Its light, smooth and creamy consistency and mild flavor makes this suitable for both sweet and savory dishes. It is available in block form, soft and reduced fat varieties.

FRYING CHEESE

Frying Cheese has a mild, slightly salty taste. It has a white color and a firm texture. A Middle-Eastern style cheese, typically cut into slices and fried. Holds shape when hot. This cheese is used for making sauces and pasta.

GOAT CHEESE

Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta. Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot.

Goat cheese is distinctive due to the tangy flavor of goat milk. Sometimes this flavor is very strong and some consumers find it disagreeable. In some cases, the flavor is sought after, and some dairies are well known for producing particularly goaty cheese. The strong goat flavor is caused by hormones, which will be reduced if milk producing nanny goats are kept away from male billies. In addition, like all animal products, goat milk is heavily influenced by what the goats are eating. Because goats have hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not.

Goat milk is often used by those who are young, ill, or have a low tolerance to cows milk. Goat milk is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese, especially in the case of the heavily brined feta.

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by warming goat milk, mixing it with rennet to curdle, and then draining and pressing the curds. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds up in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so that it will form a rind, and then stored in a cool cheese cave for several months to cure.

Because goat milk is leaner than that of cows, goat cheese tends to be leaner as well. For this reason, many dieters craving cheese will use goat cheese as a substitute, crumbling it on salads or melting it on cooked dishes. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone.

GORGONZOLA

Gorgonzola is a famous bleu (blue) cheese originating in Italy, with a distinctive smell which many liken to old shoes. Gorgonzola is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses. Today, Gorgonzola is inoculated directly with the mold spores, to guarantee that the cheese is colonized by the right mold. The cheese comes in a young and sweet variation and a much more robust aged version, both of which are widely enjoyed.

Gorgonzola has been made outside of Milan since the eighth century, when the cheese was hung in large caves to ripen. It is not known when the Penicillin glaucum mold first began colonizing the cheese, but it is now an integral part of the Gorgonzola. Many cheese makers around the world have attempted to imitate Gorgonzola, but have had little success because they are unable to replicate the balance of molds found in ripening caves for Gorgonzola.

Gorgonzola has a very distinctive look, with prime specimens being a creamy yellow in color, richly veined with blue green mold. A truly moldy piece will be deeply mottled, with the mold radiating out from the center of the cheese. Gorgonzola also comes in a paler white version, which is not as aged. Traditionally, Gorgonzola is made with raw cow's milk, although pasteurized and sheep's milk versions of the cheese are also available.

Gorgonzola begins by warming milk with rennet and cultures so that it separates out into curds. The curds of the cheese are inoculated with mold to ensure an even spread, and then packed tightly into molds. These molds are pressed and drained, and then the cheese is allowed to age. Cheese aged for approximately three months is called Gorgonzola Dolce, or sweet Gorgonzola, and in addition to being sweeter it has a creamy texture and a much milder flavor. Sweet Gorgonzola is often used as a spread on breads or crackers, and tends to be less odorous than older Gorgonzola.

Gorgonzola which is allowed to age six months or more is known as Gorgonzola Piccante, or Mountain Gorgonzola. This cheese is more flaky and crumbly in texture, and has a much more aggressive flavor. The cheese tends to be spicy, with a characteristic bite that is delicious when added to salads and other dishes in need of extra zest.

Both versions are delicious and available at any reputable market. When looking for Gorgonzola, determine how old you want it to be, looking for paler cheese if you are wanting a sweet Gorgonzola, and darker versions if you want a cheese with more bite. Gorgonzola should not be brown in appearance ever, and this is an indication that the cheese has gone bad.

GOUDA

Originating in the Netherlands, Gouda is easily recognized by its distinctive red waxed exterior, enrobing a three to fifteen-inch wheel. The cheese itself is straw-colored, with a firm yet creamy texture scattered with small holes.

Typically aged for only a few months before it reaches maturity, its mild and buttery flavor develops a richer tang as the cheese ages. A superbly versatile cheese, Gouda is noted as a breakfast cheese in Europe and is especially good served with fruit.

More on Gouda: Gouda is perhaps the most famous Dutch cheese export, with millions of wheels of the cheese being sent all over the world. Gouda is also made in many other nations, often by Dutch farmers who like to carry on the tradition of Gouda making. Gouda is often used on dessert platters, sandwiches, and at wine tastings as a palate cleanser. Depending on the age of the cheese, Gouda can be mild or strong, and is usually labeled accordingly.

Gouda grows sharper as it ages, starting out very creamy and mild. If allowed to age, the cheese will grow more complex, much more astringent, and almost cheddar like. Gouda is a semi firm cheese, and usually comes wrapped in a wax rind. The color ranges from white to creamy yellow, with aged cheeses usually being darker, while the flesh of the cheese is sometimes pocked with small holes. Gouda is also often smoked by dairy producers, which complicates the flavor in a way which many consumers find enjoyable. Some Gouda producers also make flavored cheeses, adding herbs, pepper, jalapenos, and other ingredients to the cheese while it is being manufactured.

One type of Gouda, noord-hollandse gouda, has a protected designation origin, meaning that cheese labeled thusly must actually be produced in the Netherlands by a licensed dairy which undergoes regular inspection by the European Union. This protected cheese is a crucial part of Dutch culinary heritage, and tends to be of a very high and consistent quality. It is usually sold very young, and has a distinct creamy quality which is superb on crackers.

To make Gouda, milk is mixed with rennet and starter cultures, often imported from the Netherlands. Most dairies use pasteurized milk to make Gouda, although not always. This mixture is allowed to sit until curds start to form, and is then drained to release whey. The curds are cut, often in several passes, to release more whey and hot water is added to facilitate the process. If the cheese is to be flavored, flavorings are added before the curds are scooped into cheese forms and pressed.

After the cheese has spent several days in the mold, being turned periodically to ensure even drainage, it is placed in a brining tank which mildly salts the cheese and encourages formation of a rind. Then the cheese is aged before being wrapped and sent to market. Depending on the market, the cheese will be sent out young, at around two months, or aged for up to one year.

GRUYERE - (Swiss) Gruyere: a moderate-fat cow's milk cheese with a creamy yellow interior and golden brown rind. Its' flavor is rich, with a hint of fruits and nuts. typically aged for 10 to 12 months, it can enjoyed alone or in recipes.

HARVATI

Havarti is a creamy semi-firm Danish cheese, named after the farm where it was developed at the turn of the twentieth century. Havarti is a mild cheese, similar somewhat to Tilsit or Gouda in flavor, and is peppered with small holes and irregularities. The cheese has a distinctive flavor which develops on the tongue, and can pack a subtle punch. In addition to being sold plain in blocks, Havarti is often flavored with dill, caraway, cumin or other spices.

Havarti was initially created by a Danish farmer's wife, who traveled to many parts of the world exploring the art of cheese making. Upon her return, she decided to experiment with different methods of making cheese, and named her finest creation after the farm it was made on. Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a washed rind cheese, which contributes to the subtle flavor of the cheese.

Havarti is a slightly flexible cheese with a creamy, buttery flavor. The flesh is usually creamy to pale yellow, and heavily pocked with holes, although the cheese itself has a very creamy texture. If eaten young, the cheese is often considered to be somewhat lacking in flavor, but if allowed to age, the cheese will attain a subtle, slightly acidic flavor which is delightful. Havarti is often offered with fruit and crackers, and pairs well with many wines.

Havarti is often used in place of stronger cheeses like Gouda and Emmentaler, when the taste of a cheese is desired without a strong flavor. Havarti often appears on sandwiches, in fondue, and on salads. The cheese comes in low fat versions as well as an enriched full cream type, which tends to melt in the mouth. Enriched Havarti can sometimes be intensely cloying, with the heavy creamy texture, and should be used sparingly or in a strong dish which is capable of handling the heavy flavor.

Havarti has become common in many parts of the world. The low fat version is very popular, as it retains much of the flavor of the cheese, unlike other low fat cheeses which tend to suffer in both flavor and texture. Herbed Havarti, in particular, is becoming increasingly common on wine and cheese platters. Enriched Havarti is often paired with assertive wines for a pleasant tasting experience.

HEIDI GRUYERE

Heidi Gruyere is a vegetarian hard cheese made from cow's milk. This cheese has a firm texture, similar to French Beaufort, with tiny, crunchy crystals. The sweet, fruity taste suggests pineapple. The more mature the cheese, the better it tastes.

IMITATION CHEESE

Sometimes referred to as analog cheese, imitation cheese is one of the many varieties of processed cheese that is found on the market today. Characterized by a long shelf life and a relatively inexpensive cost, imitation cheese is used in many homes around the world. Here is some information about imitation cheese and how it can be used in a number of recipes.

Imitation cheese is often thought to be the same as substitute cheese. Actually, there is a difference between the two. Substitute cheese is usually still make with a low content of milk solids. Imitation cheese, by contrast, relies on a combined of casein and vegetable oil that is used instead of milk solids. While the taste of the two types of cheese products is very similar, there is often a slight difference in texture, with imitation cheese being slightly less supple.

Imitation cheese tends to lack the same level of nutrition that is found with real cheese or even with substitute cheese. Because there is a marked absence of dairy products within the formula for imitation cheese, the product has very little food value. The main advantages of imitation cheese have to do with the price and the shelf life. The low cost of the ingredients for imitation cheese help to make the finished product very affordable. Also, the lack of dairy product in the cheese also helps the product to last a very long time.

While the nutritional value of imitation cheese may be low, the flavor is often very acceptable, especially when used as part of a recipe. For instance a cheese sauce made with imitation cheese works very well over broccoli or other steamed vegetables. A slice of imitation cheese also works very well on a grilled hamburger patty. Pasta dishes can benefit from a creamy cheese sauce made using imitation cheese as well.

Imitation cheese can be purchased in just about any supermarket. Typically, the imitation cheese will be offered as slices that are appropriate for use on sandwiches or burgers. In some instances, bags of grated imitation cheese are also available, making the cheese ready for use in salads, tacos, or as a cheesy topping to a casserole. Quick and easy to store, imitation cheese helps to fill a niche in the food market. When the budget is a little tight and there is still a desire to have the look and taste of cheese as part of the meal, imitation cheese may be the ideal solution.

JARLSBERG - Jarlsberg is a Norwegian cheese which is extraordinarily popular in the United States and in many other parts of the world. The cheese is related to Emmentaler and other “Swiss” cheeses, with characteristic large holes and a creamy, nutty flavor. Jarlsberg tends to lend itself more readily to melting, and is found on sandwiches, in fondues or quiches, and anywhere else where a semi-firm, flavorful cheese might be needed. Jarlsberg happens to be one of Norway's biggest exports, and is considered by some to be a financial success story for the Scandinavian country.

The story of Jarlsberg is the tale of the cheese that almost wasn't. In the 1830s, Swiss cheese makers came to Norway to show Norwegian dairies how to make their classically nutty, sweet, holed cheeses. The Swiss style cheese became very popular, and was produced in large volume for several years before disappearing from the market altogether. In the 1950s, scientists at the Agricultural University of Norway became curious about the cheese and attempted to recreate it, releasing Jarlsberg in 1956 and exporting the cheese in 1961. The cheese is named for the county in Norway where it was originally made in the 1830s.

Jarlsberg is often marketed as a Swiss style cheese, because it has many of the same characteristics. Jarlsberg, however, is somewhat nuttier in flavor, and tends to be stronger than Emmentaler, as well as sweeter. The cheese is semi-firm and very smooth, without a granular texture, and is delicious eaten plain, on hot dishes, or in the grilled cheese sandwich. In addition, the large holes make it immensely fun to consume.

Jarlsberg is a unique cheese, in that it was developed scientifically in a laboratory and the cheese is still made in a carefully controlled lab environment from a pooled milk supply that originates from all over Norway. It is made from pasteurized milk which is introduced to rennet and special cultures before being cut into curds and whey. The curds are pressed into cheese forms, salted, and allowed to age from one to 15 months.

Young Jarlsberg reaches the market at two to three months of age, and is delicious with a slight zesty flavor. Older aged cheese is sold as Jarlsberg reserve, and has a stronger and more complex flavor. Both types are readily available with or without rinds in many parts of the world, as Jarlsberg has become a ubiquitous supermarket offering.

KING LOUIS

King Louis is a semi-hard washed rind cows milk cheese that is reminiscent of a French Munster with a slightly pungent, hearty, and creamy character that pairs well with crisp white wines and many micro-brews.

LIMBURGER

Limburger cheese is a shockingly odorous cheese which originates in Belgium. Most individuals who have been in the vicinity of Limburger remember the smell, which has been likened to rotting feet or moldy boots. Some consumers are in fact utterly unable to get over the smell and experience of the flavor of the cheese, which is actually quite excellent. As the smell indicates, Limburger has a strong and aggressive flavor, which is very popular in many parts of Europe.

While Limburger is originally from Belgium, many German dairies manufacture the cheese as well, and Limburger is also made in some parts of the United States. The distinctive cheese goes well with strong bitter foods, like rye bread and onions, and many consumers greatly enjoy the taste of Limburger on a sandwich, in a salad, or in other culinary settings.

Limburger's distinct odor is partly due to the fact that it is a washed rind cheese. During the curing process, Limburger is periodically washed with a mild brine solution, which prevents many bacteria and molds from settling in on the cheese. In the briny environment, enzymes thrive on the surface of the cheese, and they will begin to break down the proteins inside. Limburger is also fermented with Brevibacterium linens, the same bacteria responsible for body odor, and this contributes to the odor.

Limburger starts with milk which is heated with rennet and special cultures. After being allowed to sit, this warmed milk separates into whey, which is discarded, and curds, which are cut to release additional whey and then packed into molds for pressing. Limburger is traditionally made in salted rectangular molds and allowed to ripen in high humidity for approximately two weeks. After this, the temperature is lowered and the cheese is aged for two to three months before being offered for sale.

Limburger is a soft, creamy cheese with a soft inedible rind. The cheese is usually creamy to pale yellow, with a darker orange rind. The cheese tastes very strong, spicy and aromatic, reminding some consumers of meat. There is also a hint of sweetness to the cheese as well.

Because of the smell, inexperienced consumers need to be careful with Limburger. If the cheese begins to go bad or is exposed to harmful bacteria, consumers may confuse the smell with that of perfectly healthy Limburger. It is recommended that Limburger be kept tightly wrapped under refrigeration, and that if the cheese smells or tastes suspect, or develops mold, that it be thrown away.

LONGHORN

Longhorn is a form of Cheddar. It has a mild to sharp flavor, and a light, yellow to orange color. Longhorn is categorized into a firm cheese. This kind of cheese is used for cooking.

MANCHEGO

Manchego is the most famous cheese export of Spain, originating in La Mancha, which also happens to be home of Don Quixote, Spain's most famous literary export. True Spanish Manchego is made from the milk of sheep, because the rocky and hostile terrain of that part of Spain did not permit the cultivation of cattle. Manchego is a delicious firm cheese which is sold in both young and aged forms, with a varying intensity of flavor depending on how aged the cheese is. The cheese is also crumbly and dry, due to the lower milk fat content of sheep cheese.

Manchego has a characteristic crosshatched rind due to the type of press used in the cheese making process. The rind is traditionally wrapped in black wax, revealing a creamy white to pale yellow cheese inside which tends to be flaky and pockmarked. Young Manchego, also called cured Manchego, has a mellow flavor, while aged Manchego has a distinct peppery bite.

Manchego is made by heating milk with rennet and special cultures so that the milk curdles. The milk curds which are formed are subsequently pressed to remove whey, and then brined to encourage the cheese to form a hard rind. After brining the Manchego is allowed to age after being smeared with olive oil to prevent the development of harmful bacteria. After 13 weeks, it can be sold as cured Manchego, and after three months or more the Manchego is considered to be aged.

Because Manchego is made from the milk of sheep, it has several distinct characteristics which separate it from similar brined cow's milk cheeses. Manchego tends to have a much more assertive bite. It also tends to taste more strongly of the diet of the sheep, having notes of herbs and plants in the final product along with a lanolin scent. When the cheese is unwrapped, it often smells strongly of sheep, suggesting the scent of roast lamb to some consumers.

Manchego is a superb cheese, complementing any meal. It goes well with robust red wines and crisp fruits such as apples. It also takes well to grilling and baking, although it will not fully melt like some cow's milk cheeses do. The flavor is strong and will linger on the taste buds, developing additional flavors if the cheese consumer savors it. For this reason, some people are very opposed to Manchego-the sheepish flavor is not to everyone's liking. Manchego is well worth a try, however, and can be found in cheese markets all over the world.

MARBLE CHEDDAR

Marble Cheddar has a flavor that changes from mild to sharp. The cheese is orange and white in color and it is only a version of traditional Cheddar.

MARBLE CHEESES

Blends of Colby and Monterey Jack, Cheddar and Mozzarella (Cheddarella), or white and gold Cheddar curds. These cheeses vary in textures that can be either creamy or firm. They usually have mild flavors and they are used for sandwiches, melting or snacking.

MASCARPONE

This is a rich, Italian-style cream cheese. It is indispensable for cannoli fillings as well as the classic dessert, Tira Mi Su, and is the foundation for Torta. Mascarpone may be used as the primary ingredient of a "killer" cheesecake.

More on Mascarpone: Mascarpone is an intensely rich Italian triple cream dessert cheese. It often appears in Tiramisu, but is also eaten plain or used to dress up sweet fruits. Mascarpone is readily available in specialty stores and most markets, and many cooks have learned that a small amount of the sweet, rich cheese goes a long way. Mascarpone is sometimes confused with cream cheese, another soft cheese, but the two are technically different.

Mascarpone is also used in savory applications, blended with spices and spread on bread. The rich cheese lends itself well to savory cheese tortes, and is sometimes blended with Gorgonzola and other strong savory cheeses to be spread on crackers or breads. Especially in Italy, Mascarpone is very popular in savory dishes. The high fat cheese is generally eaten very young, and is often likened to yogurt because the two products use similar manufacturing processes.

Mascarpone has been made in Italy for centuries, and is thought to originate in Lombardy, where it plays an important role in much of the cuisine. The roots of the name are unclear, but are probably related to the process used to make Mascarpone, which is similar to the technique employed to make ricotta. Mascarpia, in the local dialect, means ricotta, with the word “mascarpa” being used to refer to dairy products made from whey.

To make Mascarpone, milk is allowed to stand for approximately 24 hours and then the cream is skimmed off into large double boilers and heated while being mixed with a mildly acidic culture. The mixture is allowed to stand while it thickens and the whey precipitates out, and then the mascarpone is squeezed in cheesecloth for another 24 hours to press out any additional whey. After this, the cheese can be packaged for sale. Mascarpone, unlike many other cheese products, is suitable for vegetarians because rennet is not used.

Mascarpone is a very soft, spreadable cheese which resembles cream cheese in texture although it tends to be very smooth, and a pale cream in color. Many Mascarpone producers use summer milk, which is sweeter and has more flowery notes, lending the cheese a sweet and complex scent. Some dairies will feed their cows diets high in flowers and herbs to give the cheese a very fresh flavor. The cheese is inarguably delicious, appealing to fat receptors on the tongue in a wide variety of culinary settings.

Mascarpone is sometimes mispronounced as marscapone, which has led to some confusion over the correct spelling and pronunciation of the world. Like words in many other romance languages, Mascarpone is pronounced much as it as spelled, with all the consonants being clearly pronounced.

MASCARPONE (AUSTRAILIAN)

Australian Mascarpone is a versatile, dairy product. Its light, smooth and creamy consistency and mild flavor makes this suitable for both sweet and savory dishes. The cheese usually has a shape of block and there are different varieties, like soft or low-fat. It has a "whipped cream" consistency, clean, acid flavor and it is best eaten fresh. In fact, it is just a version of typical Italian cheese Mascarporne. For more details see Mascarporne in the group of Italian cheeses.

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MEUNSTER - (Munster)




Traditional Munster cheese is made in Alsace, France, and should not be confused with more mild versions made in other parts of the world. A true Munster has a creamy yellow to orange center with a dark red rind, and can be noted by the assertive flavor and scent, although young Munsters are more mild. Adapted to American tastes, many dairies in the United States have made a much milder version of the cheese which bears no comparison to the traditional French cheese.




Munster has been made in Alsace since the Middle Ages, and was initially made in monasteries by monks who wanted to find a way to preserve their dairy products. Traditional Munster is made in Alsace by only a handful of dairies who still use raw milk and follow a prescribed series of steps which result in a formidable cheese. Munster is a washed cheese, which means that the rind of the cheese is periodically washed during the manufacture of the cheese. This contributes to the flavor of the cheese, along with the strong smell.




Making Munster begins with forming curds, which are pressed into cheese molds and drained. Traditionally, the cheese is aged outside for one week before being brought indoors and stored with older Munsters, so that it can acquire the unique rind flora which distinguishes the cheese. Every other day, the cheese is washed and brushed with a mixture of salt brine and coloring, resulting in a thick, bright red rind.




Depending on how long the cheese is allowed to mature, Munster will develop a strong and slightly acidic flavor to go with the tangy scent. Munster is aged for a minimum of two months, at which point it will be soft, creamy, and relatively flavorless. If allowed to age longer, the cheese will develop more distinctive bacteria, and this aged Munster is preferred by many cheese consumers.




Munster is delicious eaten plain, although it also plays a role in traditional cuisine, appearing in quiche especially. The flavor of the cheese is popular on bread, dessert plates, or with potatoes, a common food in the Alsace region. While the smell may be off putting to some consumers, it is well worth tasting when an aged Munster can be obtained.




Numerous dairies all over the world make Munster, but only a handful in Alsace have preserved the traditional way of making Munster, including the laborious hand care of the cheese. Certain Munsters, such as Munster Lisbeth, are protected origin designation cheeses, meaning that they must be made in a certain way by certain dairies to be labeled and sold as Munster Lisbeth. By protecting certain Munsters, it is hoped that the culinary heritage of the cheese will be preserved for eager cheese consumers in years to come.






MINI BABY BELLS




This cheese is exactly as it sounds. It is young, slightly bitter and shaped suspiciously. Boasting anatomical correctness, it is the little cheese that likes to get it out once in a while.




MONASTERY CHEESES




Originated in European monasteries. The rind if the cheese can be semi-soft or washed. Monastery Cheeses reveal the range of flavors and textures. Exceptional table cheese.






MONTEREY JACK - Created by Spanish monks in early California, Monterey Jack is a light-colored, creamy-textured relative of cheddar noted for its mild flavor. It is because of that mildness that Monterey Jack is so often flavored with Jalapeno Jack being the most famous of this type.




All Jack cheeses melt beautifully, and are especially good on broiled, open-face sandwiches. Jack's melt-ability has made it indispensable for Southwestern and "Tex-Mex" dishes, shredded over tacos, stuffed into enchiladas or melted over refried beans. Serve jack cheeses with beer and fruity wines.




More on Monterey Jack - Monterey Jack cheese is a cheese which originated along the central California coast, and has since spread throughout the United States. It is one of the few cheeses which can rightfully be called “American,” since it was developed in the United States, although it certainly owes inspiration to European cheeses. Two versions of Monterey Jack are available, a fresh cheese and a version called dry Jack, which tends to pop up only in specialty shops. A variant, Sonoma Jack, comes from Sonoma County, California.




Although Monterey Jack is an American cheese, it was developed before California entered the Union, and it actually has a long and colorful history. Franciscan monks in monasteries around the Monterey region first started making the cheese in the 1700s, creating a cheese which is aged only briefly before being served. The cow's milk cheese is semi-firm with a creamy, mild flavor and a high moisture content. Mexican and Spanish inspired cuisine in California often uses Monterey Jack, and the cheese also melts very well, making it quite suitable for grilled cheese sandwiches.




In the late 1800s, an entrepreneur named David Jack realized that a commercial market for the cheese might exist, and he started selling it in other parts of California. The cheese acquired the name “Monterey Jack's” or “Jack's Monterey,” which later evolved into Monterey Jack. Since the cheese is highly versatile, it quickly became a popular seller. Other dairies around California and elsewhere in the United States also began producing Monterey Jack, although some consumers prefer the cheese from Monterey county.




There are a number of variations on the classic Monterey Jack cheese. Some producers add herbs or hot peppers to make herbed Jack or pepper Jack cheeses. Monterey Jack is also sometimes blended with Colby, another mild American cheese, to make Colby Jack. One of the most coveted varieties of Monterey Jack is dry Jack, an aged version of the cheese which can be difficult to find outside of California. Dry Jack acquires a much more complex, sharp flavor and it turns hard enough to be grated and used like Parmesan.




When seeking out Monterey Jack cheese, look for a smooth, evenly colored specimen without signs of cracking or discoloration. The young cheese is somewhat perishable, so it should be used quickly. Dry Jack is more shelf stable, when it can be obtained, and the unique cheese is well worth experiencing, should an opportunity present itself.






MONTEREY JACK DRY




Very hard, aged, dry version of Monterey Jack Fresh with delicious nutty flavor. The cheese is used in cooked foods or grated onto pasta or salads. Created 'by accident' in 1915. A wholesaler found himself with an over-abundance of Jack Fresh. He had to store it for a long time. In order to protect it he hand-salted each one of cheeses. A few weeks later he discovered that the cheeses were fruity and rich in taste. Monterey Jack is also produced in Canada.




MOZZARELLA - Due to the popularity of pizza in our country, mozzarella production has risen to the point where it rivals Cheddar, the all-time production champion!




Besides pizza, Mozzarella may be used to top any baked Italian dish, including ziti casseroles, lasagna, and veal, chicken or eggplant "parmesan". Mozzarella may be marinated in good olive oil and herbs as an antipasto. Bread and pan (or deep) fry mozzarella "cutlets" and serve on a pool of marinara sauce.




Mozzarella is packaged in a variety of sizes and is produced in whole-milk, part-skim and skim varieties. The higher the fat content, the richer and more tender the cheese.




More on Mozzarella: Mozzarella is a unique Italian cheese, traditionally made from the milk of the water buffalo, although sheep and cow milks are increasingly used due to the high demand for the cheese and the limited amount of water buffalo milk available. Mozzarella is a soft cheese, designed to be eaten fresh. Ideally, mozzarella should be eaten within hours of manufacture, and will taste the best if eaten within three days. With the advent of stabilizers, commercially processed mozzarella is available, although it bears no comparison with true, fresh mozzarella.




Mozzarella has been made in Italy for centuries, though it did not become a widely popular cheese product until the twentieth century, with the advent of refrigeration and rapid transit systems. Many cheese aficionados feel that the best mozzarella can only be found in Naples, where it is still hand made in the traditional way. However, numerous cheese makers and dairies all over the world make mozzarella, and the cheese is relatively easy to make at home as well.




Mozzarella usually comes suspended in a brine or oil solution to keep the cheese moist and fresh. It should be eaten within days, and is delicious melted on pizzas, sliced in rounds for salads, and in numerous other culinary applications. The cheese itself is very mild, tasting slightly tangy and slightly sweet, with strong milky overtones. Traditional mozzarella sometimes arrives oozing with milk. In addition to being sold in balls suspended in a solution, mozzarella is also formed into logs or ropes, which can be flavored with herbs or smoked.




Mozzarella is made by heating milk with rennet to form curds. The curds are separated from the whey and then cut to encourage additional drainage, before being allowed to sit so that they reach a pH of at least 5.2. Then the curds are checked to see if they are ready to “spin” by being dropped into hot water. The curds should soften and start to form strings, indicating that they are ready to be kneaded. If the curds break, they are not acidic enough and should be left to sit longer.




If the curds are ready to spin, they are broken up into small chunks while hot water is poured over them, and then kneaded. The mozzarella will start to form thin shiny layers as it is folded over on itself, ultimately ending in a shiny, tight ball of cheese which will break apart easily when pulled. If forming into braids or ropes, the cheese is kneaded into long strips where are then woven. The mozzarella is plunged into a cold bath to retain its shape, and then can be stored in brine or oil for a few hours before being eaten.




Commercial mozzarella is made in much the same way, but stabilizers have been introduced so that the cheese does not turn too stringy or mushy as it sits. Commercial mozzarella is often much more dry than traditional style, and is often slightly rubbery. It is certainly adequate for some uses, but if fresh mozzarella is available or cooks have the time to make their own, this is preferred.




NEUFCHATEL




Neufchatel is a traditional, soft-white, table cheese, originating from northern Normandy. It has aroma and taste of mushrooms. The rind of this cheese is dry and velvety, while the pâte is firm but supple. Unlike other soft-white-rinded cheeses, Neufchatel has a grainy texture. Some lovers of this cheese prefer it when it has been kept until rind develops reddish pigmentation and a smell of ammonia. At this stage, the taste is bitter salty and acrid. Neufchatel comes in a variety of shapes, such as squares, cylinders and hearts.




NEUFCHATEL (AUSTRALIAN)




Australian Neufchatel is very similar to Cream Cheese, but it has a lower fat content and slightly firmer texture. The cheese is also produced with various flavors, for example strawberry or chocolate.




OLDE YORK




Vegetarian, fresh cheese of round shape made from sheep's milk. This kind of cheese is very similar to feta, but it is more moist and wet. It is creamy, soft and it has a high percentage of acid. Sheep's milk gives the cheese a sweetish flavor and aroma. The period of ripening is from 10 - 22 days and the content of fat is about 45 per cent. Olde York has been produced by Judy Bell of Shepherd's Purse and was awarded a prize at British Cheese Awards in 1996. This cheese is used for grilling, cooking and it is delicious on baked potatoes.






PANEER - Paneer is a type of soft, crumbly cheese native to India, although it is used in some parts of the Middle East as well. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets. It is also very easy to make paneer at home.




The cheese is considered to be an acid set cheese, which means that the cheese is curdled and set with the assistance of an acid such as lemon or lime juice, rather than rennet and bacteria, as is the case with most cheeses. Paneer is also considered to be a fresh cheese, and it is never aged. In addition, since paneer has no rennet, it is safe for vegetarians to eat. Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.




One of the most famous dishes with paneer is palak paneer, a curry made with spinach and fried paneer. The cheese is often used in curries since it absorbs flavors very readily. When sliced into cubes and deep fried, the cheese tends to hold its shape very well. It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature. The non-melting cheese appears in desserts and as a filling for stuffed foods and breads as well.




To make paneer, heat one half gallon (roughly two liters) of whole milk until it is almost boiling. Next, squeeze in the juice of half a lemon, and stir the milk with a wooden spoon. The milk should start to curdle, forming a chunky white layer of curds from a thinner watery layer of whey. Add more lemon juice if this does not occur, and stir for several minutes. Next, line a colander with clean cheesecloth, and pour the curds and whey into the colander. The whey will drain off, leaving the curds behind. Twist the cheesecloth to squeeze additional whey out, and hang it over the sink for half an hour.




After the half hour has elapsed, twist the cheesecloth again to compact the cheese and drain more whey away. Hang the paneer for another half an hour, and then take it down and refrigerate it for several hours before use to compact it. Use the cheese within three days in Indian food or as a replacement for cheeses like ricotta.






PARMESAN - Parmesan: a hard, dry cheese made from skimmed or partially skimmed cow's milk, with a rich, sharp flavor. It is primarily used for grating. U.S. examples of parmesan are typically aged 14 months, while some Italian versions are aged up to 4 years.




More on Parmesan: Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. Outside of Europe, many generic cheeses use the Parmesan label. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces.




In most of Europe, Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano , a reference to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. The milk is heated and mixed with rennet to form curds, which are pressed in a cheese mold. True Parmesan cheese is molded with a stencil, indicating where and when it was made. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.




Another well known export of the region is Parma ham. The pigs are often fed the discarded whey from the Parmesan cheese manufacturing process, and this is said to create a distinct flavor in the meat. The curing process for true Parma ham is also protected, along with many other regional Italian foods. Some import stores specialize in importing protected Italian foods for consumers outside of Europe who would like to be assured the genuine article.




True Parmesan cheese is a hard yellowish cheese which breaks in a sliver-like pattern. The dense cheese has large grains in it which can easily be seen with the naked eye. When examining a wedge of Parmesan cheese, the marks from the Parmigiano-Reggiano stencil will also be able to be seen, and you should be able to see which dairy made the cheese, and when. A reputable importer will cut a sliver for consumers to taste before packaging the cheese for sale, and may offer tastes of several wheels of Parmesan cheese so that the best flavor can be identified.




Grocery stores all over the world also carry cheese made in the Parmesan style outside of Italy. Some of these cheeses rival true Parmigiano-Reggiano for flavor and texture, while others are of a somewhat lesser quality. If possible, obtain Parmesan cheese in a whole wedge, rather than pre-grated, as the wedge will hold flavor and texture better, and the cheese will not be as dry when it is used.




PASTUERIZED PROCESSED
Natural, semi-soft cheese, blended with aid of heat. The cheese has a smooth texture and the taste changes from mild to mellow, when the cheese matures. Perfect for grilling, melting or on dishes.




PEPPER JACK CHEESE




Pepper jack cheese is a derivative of Monterey Jack cheese. Pepper jack cheese is semi-soft and open textured with a slightly tart flavor. As the name says, it includes pepper which makes it spicy in taste. Pepper jack is often used as an alternative cheese in dishes such as quesadillas, and also eaten with bread or crackers. Pepper jack can also go well with jalapeno peppers, melons, grapes, pickled vegetables, and olives.




PLYMOUTH CHEESE




Plymouth Cheese is a hard cheese made from cow's milk. The granular texture of this traditional New England cheese is achieved by washing the newly formed curds, then kneading them by hand. The curd is then salted, pressed and matured for several months. The maturation period is 6 months.




POT CHEESE




Pot cheese is a type of soft, crumbly, unaged cheese. It is very simple to make and it is also highly versatile, making it a popular cheese through the ages. Pot cheese can sometimes be difficult to find in the store, unfortunately. Dairies and specialty stores may be able to provide it, and cooks can also try their hand at making pot cheese at home. The fundamental recipe can also be used to make farmer cheese, and it can be tweaked with additional seasonings like fresh herbs to make flavored cheese.




Essentially, pot cheese is the midway stage between cottge cheese and farmers' cheese. It still has some whey in it, unlike the more dry farmer cheese, but it is not swimming in whey, like cottage cheese. Pot cheese is slightly dry and crumbly with a neutral, creamy texture, and it can be used like a spread or as a substitute for cheeses such as ricotta. It also tends to be high in protein, and it can be made vegetarian friendly as well.




Because the cheese is unaged and it does not have a long shef life, it is likely that it originated in farms and dairies for personal use. The cheese is quick and easy to make, and it does not take up storage space while it ages since it has no aging time. Cooks can also alter the flavor as desired, making it very versatile. Since most people no longer live on farms, pot cheese is not as popular as it once was, and recipes which once called for it usually call for ricotta instead.




A whole family of cheeses are considered pot cheese, including quark, a fresh cheese made in Northern Europe. Quark is very popular in nations like Germany. It is traditionally made by culturing milk with fast acting bacteria, which raise the acidity of the cheese. Rennet is typically added to quark to make it more solid, although not all pot cheese recipes require rennet.




There are several ways to make pot cheese. Some cooks simply heat buttermilk, which already has active cultures, and strain the resulting curds to press into pot cheese. The cheese can also be made by souring one gallon (3.8 liters) of milk with one quarter cup vinegar, or by adding mesophilic cultures to heated milk. These cultures are often available in a dry or suspended state for cheesemaking. After the milk has been curdled, it is strained through cheesecloth before being pressed and hung to dry. Typically the cheese will be pressed again before being stored under refrigeration for up to three days before use.




PROCESSED CHEDDAR




Processed Cheddar is made with a blend of Cheddars, and is heated to pasteurization temperatures which prevents further ripening. This process extends shelf life. Processed Cheddar is a mild, smooth cheese that appeals to children, and is available as a block, sliced in wedges, as a spread or cheesesticks.






PROVOLONE




Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. It is traditional, creamery, stretched, curd cheese. This cheese appears in various shapes. The thin, hard rind is golden-yellow and shiny. Sometimes it is waxed. Provolone cheese can be of various types. Dolce (mild Provolone) is aged for two to three months, and it is supple and smooth with a thin waxed rind. It is generally used as a PROVOLONE (AUSTRILIAN)
Australian Provolene, also known as Provole, is a firmer cheese and usually has a waxed surface and a robust flavor. It belongs to the family of ‘pasta filata’ or stretched curd cheeses.
table cheese. Aged for six months to two years, it is darker with small holes and a spicy flavor.

ONLINE

QUARK - This is soft, spread able German-style cream cheese. Very versatile, Quark can be used in everything from bagel spreads to desserts. Its fat content is higher than the skim milk Fro mage Blanc, but significantly lower than Mascarpone. It is very white, with a tangy flavor.

More on Quark: Traditional, creamery, vegetarian, fresh cheese made from cow's milk. It is moist, white cheese sold in pots. It has a light taste and a smooth and soft texture. Quark simply means "curd" in German and the cheese is said to date from the Iron Age. Quark can be made from whole, skimmed or semi-skimmed milk or even buttermilk. Soft and moist, like a cross between yogurt and fromage frais, it should taste lemon-fresh. Some versions have skimmed milk powder added and can be rather gritty. This cheese ripens within a few days.

QUARK (AUSTRALIAN)

Quark is very similar to Cottage Cheese. It is soft, smooth cheese. It is fresh, unripenned cheese with a high moisture content, delicate, creamy flavor and a short shelf life. This cheese has been made as a version of traditional German Quark. For comparison, see the group of German cheeses.

QUESO BLANCO

Traditional, creamery, fresh cheese made from cow's milk. The name simply means "white cheese". It resembles a cross between mozzarella and salty cottage cheese. Traditionally, it is produced from skimmed milk or whey, coagulated with lemon juice, although recently some creameries have begun making it with full-cream milk, coagulated with rennet. The curd is scaled and pressed to create an elastic texture which holds its shape when heated. The flavor is milky, creamy and lemon-fresh. It is wonderful to cook with, because unlike American-type cheeses, it will become soft and creamy when heated but will not melt! With this cheese you can make stuffed chicken breasts, stuffed peppers, enchiladas and burritos!

QUESO BLANCO CON FRUTAS - PINA Y MANGO

The name of this cheese means "White cheese with fruit-pineapple and mango". This cheese is 25% lower in fat than common cheddar cheese because its loaded with fruit pieces. The cheese is a delightful, sweet treat.

QUESO DE MURCIA

Pure white, fresh, round cheese made from the goat's milk. It is used as a table cheese and for cooking. The cheese has a spongy texture and it is flavored with rosemary and tarragon, balanced by refreshing acidity. Queso de Murcia has been made for centuries, but because it has a short shelf life, there was created a version of this cheese - Queso de Murcia al Vino. This cheese is made by washing it in the red wine. It has a natural rind and absorbs the fruity, slightly spicy flavor and aroma of wine.

QUESO DEL MONTSEC

Queso del Montsec is a Spanish cheese from Catalonia. The cheese has a dense, fairly grainy texture that feels very creamy in the mouth. It is soft-white cheese made from goat's milk and ranks among vegetarian cheeses. Queso del Montsec is also known as Cendrat. The affinage takes two to three months. It has a herbaceous, spicy finish.

QUESO DEL TIETAR

Queso del Tietar is another Spanish cheese that comes from Avila. The cheese exists in two versions. The fresh cheese is called Cabra del Tietar and it takes just few days to ripen. The cheese is made from goat's milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen and the texture hardens and has a nutty flavor. Queso del Tietar makes a perfect partner for pasta.

QUESO - FRESCO

Queso fresco is a traditional Mexican cheese which is a common ingredient in a wide range of dishes. The cheese is a quintessential part of Mexican cuisine, and is often available in Mexican markets and grocery stores. In Mexico, queso fresco is often a raw milk cheese, but in the United States the cheese is made from pasteurized milk, due to concerns about bacteria in raw milk. Both cheeses behave slightly differently, with the American cheese being more prone to melting.

In Spanish, the name of the cheese means “fresh cheese.” Classic queso fresco is snow white, very soft, moist, and mild in flavor. The cheese is also rather crumbly, making it ideal for crumbling over dishes like salads and enchiladas. The creamy cheese is also used as a filling in many Mexican dishes. True queso fresco will soften and become creamy when heated, but it will not melt. This unique property distinguishes queso fresco from similar cheeses.

The cheese is always made from cow's milk, and could be likened to farmer cheese or pot cheese. To make queso fresco, milk is curdled, salted, and lightly pressed. The aging process for the cheese is very brief, usually no more than a few days, and then the cheese is sent to market. Traditional queso freso is good for around five days, although many dairies add stabilizers and handle the cheese slightly differently to extend the shelf life.

Since queso fresco is best when it is as fresh as possible, the cheese should be purchased on the day it is to be used, ideally. It can be kept wrapped in the fridge for several days, but it will start to lose texture and flavor. In addition to being used in Mexican dishes which call for queso fresco, the cheese can also be used like other mild crumbly cheeses in dishes from other nations.

There have been documented cases of illness in the United States relating to pasteurized queso fresco which was handled improperly at the manufacturer. This illustrates the potential danger which can lurk in any food which is not cared for with respect. Try to purchase queso fresco and other cheeses from reputable dairies which are inspected by the United States Department of Agriculture or similar international regulatory agencies. In most countries, a cheese must be labeled with a plant number where it was produced, allowing consumers to look up safety inspection data on that plant.

More on Queso Fresco: One of the most favorite Mexican cheeses, it is based on the Spanish cheese Burgos. It is fresh cheese of various sizes and shapes made from the mixture of cow's and goat's milk. The cheese has a grainy feel and very mild, fresh acidity. Queso Fresco is used for grilling and baking and it can also be used in salads. It softens but does not melt when heated.

QUESO FRESCO (ADOBERA)

Cheese of various sizes and shapes. It is fresh cheese with mild, slightly salty flavor. This is the most commonly used Hispanic-style cheese and has soft, crumbly texture that softens, but does not melt when heated. This cheese is based on the Spanish cheese Burgos. Soft and breakable rather than crumbly, it has a grainy feel and very mild, fresh acidity. The cheese is good for topping or filling in cooked dishes, but tastes also delicious with fruit.

QUESO ILBERICO

Queso Iberico is a cheese that comes from Central Spain. It is a hard cheese made from the mixture of cow's, sheep's ot goat's milk and that is why the flavor has elements of all three. Sometimes Queso Iberico is mistaken for Manchego. The affinage usually takes from one to six months. According to its texture, it ranks among hard cheeses. It is a table cheese but could be perfectly used for grating and grilling.

QUESO JALAPENO

A smooth, soft cheese with bits of real Jalapeno pepper in it. Ideal for making quesadillas with a little, extra zesty flavor or for anytime snacking.

QUESO MAJORERO

This cheese is also known as Queso Fuerteventura, after the beautiful Canary island where it is made. It is a hard cheese made from goat's milk and it is usually produced in the shape of cylinder. The cheese has a natural rind with pattern printed at top and bottom, so typical for all Spanish cheeses. pâté suggests wild honey, wild thyme and almonds. The finish is quite peppery and has a hint of red wine. This cheese is used as a table cheese and for grilling.

QUESO MEDIA LUNA

This is a popular cheese in Puerto Rico where it is also called Queso de Papa. It is an orange, moist, Colby-type cheese which is used for cooking and snacking.

QUESO PARA FRIER

It has a mild taste with a white color. It also has a unique texture, firm and moist. It is usually crumbled onto fruit, beans, salads and other dishes. Can be fried without melting (Also called Queso Para Frier when sold as a frying cheese. )

QUESO QUESADILLA

This cheese is smooth, soft, mild and white. It is a family favorite throughout Mexico, both for snacking and melting because it melts easily to make your favorite dishes rich and creamy.

RICOTTA - Ricotta is a type of whey cheese, developed in Italy but manufactured and sold all over the world. Ricotta is a very flexible and delicious dairy product, starring in lasagna, cannoli, and many other delicious dishes which require the use of a soft, mild cheese product. The name, ricotta, actually means to cook again in Italian, a reference to the way in which ricotta is manufactured. Ricotta is also highly nutritious eaten plain, although somewhat bland in flavor.

More on Ricotta: Ricotta is made by recycling the whey drained from cheese while it is being made. Most cheese making involves curdling milk, draining the whey, and scooping the curds into forms. The whey is usually discarded, although sometimes it is retained for animal fodder or starting other cheeses. When making ricotta, this whey is heated again, to bring the proteins in the whey to the surface. As the whey is heated, vinegar or another type of acid is added to promote separation and the temperature is further raised until the lactalbumin, or proteins, rise to the surface. These proteins are drained in very fine cheesecloth for two days and then the dairy product is brought to market.

Ricotta is usually a fresh cheese, although some versions such as ricotta salata are molded and aged, and form a unique part of Italian cuisine although they are rarely seen in the United States. Ricotta should be eaten quickly, and kept under refrigeration until then. Ricotta can also be frozen for future use, and will last frozen for approximately six months. Many recipes call for the cheese, which lends an excellent texture and flavor to a wide variety of dishes.

In general, ricotta is made from cows milk whey, although sheep and goat are used as well. If sheep or goat whey is used, the ricotta is clearly labeled to indicate this. In many parts of the world where demand for ricotta is high, it can be made directly from milk although it will tend to be more dry and less creamy. When making ricotta from milk, the milk must be heated before acid is added and the proteins will rise to the surface, just as they do when making traditional ricotta. The mixture can be strained through cheesecloth and allowed to sit for several days, resulting in ricotta.

Ricotta has become very popular, and is usually a relatively low fat product, making it ideal for dieters. Some dairies also sell it in a fat free form, although the difference in fat content may not be that significant and the flavor of normal ricotta may be preferable.

RICOTTA (AUSTRALIAN)

It is fresh, unripened cheese that has a high moisture content, delicate, creamy flavor and a short shelf life. Ricotta differs from Cottage Cheese and Quark, as it is made from whey to which a small proportion of either whole or skimmed milk is added. It has a soft texture with a creamy, sweet flavor.

RICOTTA SALATA

When fresh Ricotta goes through its natural aging process, a hard, pungent cheese, suitable for eating or grating results. Like fresh Ricotta, Ricotta Salata is almost white in color.

ROMANO

Named for the city of Rome, most American Romano's are made of cow's milk or a combination of cow's milk with sheep or goat. they can vary from mild to extremely sharp and is mostly used for grating.

More on Romano: Romano cheese is a traditional Italian cheese, named after the city of Rome, which has been manufacturing it since before the birth of Christ. The cheese has a rich creamy yellow color, a slightly granular texture, and a sharp, tangy, salty flavor, and is usually grated over other dishes, although it can be eaten plain. The technique used to make Romano cheese involves rummaging the curd, meaning that the curds of the cheese are drained and pierced before being salted and brined, yielding a unique hard cheese which is popular all over the world.

There are several different types of Romano cheese. True Pecorino Romano cheese is made from sheep's milk, and has a protected origin designation from the Italian government, meaning that only certain cheeses can be labeled as Pecorino Romano. To be considered a Pecorino, a cheese must be made between October and July in a certain part of Italy, and with milk from specific sheep. In addition, the cheese must be round, and meet minimum weight requirements. These stringent protections ensure that the heritage of Pecorino Romano will be protected, and that consumers know what they are getting when they purchase a Pecorino cheese.

Other types of Romano cheese include Caprino Romano, a particularly sharp version made with goat milk, and a mild version made from cow milk, Vacchino Romano. Especially in the United States, most Romano cheese is made from cow milk, because Americans are more used to the mild taste, although some cheese makers use milk blends to capture some of the traditional flavor. In all cases, the cheese will be aged for a minimum of five months, and longer if it is intended for grating.

Although Romano cheese can be found in a pre-grated form, it is better to purchase a wedge of cheese, as the wedge will retain moisture and freshness. When selecting a wedge of Romano cheese, try to taste cheese from that wheel, if possible. Most reputable cheese dealers will provide you with a small sample, which you should roll around in your mouth so that all of your taste buds can sense the flavor. A high quality Romano cheese will have a rich, creamy flavor and a mildly crunchy granular feeling. If it is not possible to taste the cheese, look for a wedge with even color, and no signs of cracking, excessive dryness, or moisture.

ROQUEFORT

Roquefort is a type of bleu (blue) cheese that is renowned throughout the world as the 'King of Cheeses, Cheese of Kings'. Named after the village of Roquefort in Aveyron, in the south of France, this blue cheese is especially infamous for its pungent smell and characteristic blue veins of mold. Equally fascinating is its unique production process. In fact, Roquefort falls under the 'protected designation of origin' (PDO) provided by the European Union Law.

The PDO defines that Roquefort must be produced following certain regulations, such as the use of milk from a particular breed of sheep, the location in which the cheese is matured, and the type of mold used for the maturation process. Hence, to guarantee the quality and purity of Roquefort, only milk from the Lacaune ewe is processed and cultured with a fungus called Penicillium roqueforti and left to naturally mature in the Combalou caves in Roquefort village.

The story behind the origins of Roquefort blue cheese has been romanticized in a very old legend of the land. The legend begins with a young shepherd who was minding his flock of sheep in the hills of Roquefort when he suddenly sighted a beautiful maiden in the distance. Determined to find her, the shepherd left his dog to guard the sheep and hastily placed his lunch – bread and ewe's milk curds – in the nearby caves to keep cool.

The shepherd was away for days, looking for his maiden. Unfortunately, he never found her. Dejected, the shepherd returned to his sheep, tired and hungry.

When he took his lunch out of the caves, he found that the bread and milk curds were moldy. His hesitation was brief due to his mounting hunger. With some trepidation, the shepherd took a bite and was pleasantly surprised to find that his moldy lunch tasted quite delicious! Thus, the Roquefort was born.

The production of Roquefort blue cheese involves a series of processes, beginning with the delivery of Lacaune ewe milk to the dairy. Once there, the milk goes through some chemical and bacteriological tests to ensure that only the highest quality milk is used to make Roquefort. After these tests, the milk is heated to between 82.4°F and 93.2°F (28°C and 34°C) and placed into large vats.

Spores of the fungus Penicillium roqueforti are then added to these vats, allowing the milk to ferment into curds. Once the curds are ready, they are cut into cubes and transferred into cheese molds, where they are drained and salted into cheese loaves. The cheese loaves remain at the dairy for another ten days before being relocated to the Combalou caves for natural ripening.

Before entering the damp caves, the cheese loaves are pierced through about 40 times. These small holes allow air in and encourage the growth of the mold fungus. The cheese loaves are left exposed for two to three weeks to ensure that enough mold has grown into the cheese. Once there is sufficient Penicillium roqueforti in the cheese, the loaves are wrapped up and left to mature under lower temperatures. Three to ten months later, the cheese loaves leave the caves as Roquefort blue cheese.

Roquefort blue cheese is an acquired taste. Many are thrown off by its strong smell and do not attempt to taste it. This is a pity, since the Roquefort's moist and creamy texture is indeed a delectable experience not to be missed.

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SARDO

A grating cheese, similar to Italian Romano. The flavor of the cheese is mellow, rich and slightly salty. It is produced in a small loaf, weighing, approximately 3 kilos. This gives it a high appeal because the loaf can be sold as a unit. Sardo meets the U.S. Standards of Identity for cow's milk Romano and many customers find this useful. It is a cow's milk cheese but is less sharp than sheep's milk Romano.

SARDO EGYPTIAN

Sardo is a hard, long-lasting cheese made from sheep's milk, often used for grating.

SERIOUSLY STRONG CHEDDAR

Seriously Strong Cheddar is a Scottish cheese made from cow's milk. The affinage usually takes from 18 to 24 months. There are two versions of this cheese, colored with annato which is famous in Scottland and a "white" version that exists in England. The flavor is strong and savory. Seriously Strong Cheddar ranks among the hard cheeses and is used also for grilling and grating.

SHELBURNE CHEDDAR

This cheese has been made by a famous cheesemaker Mariano Gonzales. The production of this cheese is based on the recipe of traditional English Cheddar. It is vegetarian, hard cheese without the rind and it is made from the milk of Brown Swiss cows that gives the cheese a rich flavor. This kind of cheese became very popular in the United States and won several prizes. The period of maturing is about 18 - 24 months and it is used, above all for cooking.

SMOKED GOUDA

Smoked slowly in ancient, brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics party platters or midnight snacks. Sensational with beer, this hard cheese has an edible, brown rind and a creamy, yellow interior.

SOMERSET BRIE

This is probably the best selling British vegetarian, soft-white cheese. It is usually produced in the shape of cylinder with velvety, smooth, white rind. The cheese's aroma suggests mushrooms with a hint of green grass. Sometimes this cheese is compared to French Brie, which is richer due to the differences in climate, soil, production methods, etc. This cheese is made by Lubborn Cheese Ltd. Affinage takes six weeks.

SONOMA JACK

Sonoma Jack is a cheese that comes from The United States. This cheese was for the first time introduced by David Jacks in the late nineteenth century. Sonoma Jack is a semi-soft cheese that is made from cow's milk. Today, it is made in a wide range of flavors, including hot pepper. It has a sweet and creamy taste and is similar to the Scottish cheese Dunlop.

SPREADS

Soft Cheeses that are often mixed with other ingredients or seasonings, and served as a complement to crackers, bagels or in recipes

STILTON

Stilton cheese is a type of bleu (blue) cheese made in England, and is sometimes referred to as the “King of Cheeses.” Stilton has been made since the 1700s, and has earned a protected origin designation, which means that only Stilton meeting a set of exacting standards can be labeled and sold as Stilton. Stilton is a popular cheese, with a flavor more mild than that of other blue cheeses, and is exported all over the world for a wide variety of table uses.

Like all protected origin cheeses, Stilton is monitored by an independent governmental agency, which performs random inspections to make sure that the cheese is kept up to standard. Gaining a protected origin designation is a valuable way to preserve the culinary heritage of a region, with consumers being confident that they are getting authentic British Stilton when they purchase the cheese. In addition, it means that Stilton is a highly consistent cheese, without the wide range of quality and flavor encountered in generic cheese.

Stilton is a creamy cheese marbled with rich blue veins, and it has a rich flavor which will mellow with additional aging. Stilton usually also has a sharp after taste, which complements many foods well. The traditionally wrinkled crust of the cheese is not edible and should be cut away before eating. Because Stilton is not pressed, the cheese remains crumbly and flaky, ideal for salads, pastas, and pizza. Older Stiltons sometimes appear on dessert platters, lending a distinguished creamy flavor to the table.

To be considered Stilton, the cheese must be made in Leicestershire, Nottinghamshire, or Derbyshire in England. Within these three counties, only six dairies are licensed to make the cheese, which will be inspected after it has ripened to determine whether it is worthy of the Stilton designation or if it will be sold as mere blue cheese instead. In addition, Stilton is always made in the shape of a cylinder, is never pressed, and is allowed to develop its own wrinkly crust. The cheese must also have fine blue veins radiating out from the center.

Stilton is one of the few protected origin cheeses made from pasteurized milk. Stilton is made by mixing this pasteurized milk with rennet, started cultures, and Penicillium roqueforti for the mold. Curds will form in the mixing vat, and are removed to drain overnight. After draining, the curds are cut to release further whey and ensure even drainage. These curds are salted and poured into cylindrical molds which are rotated periodically while the cheese begins to ripen, but never pressed. As a result, the cheese has a loose and flaky texture which will promote the growth of blue mold.

After one week, the cheese has firmed in the cylinder enough that the cheese form can be removed, and the cheese is tightly wrapped to prevent air from entering it. The cheese is stored sealed, in a hunidity and temperature controlled area in order to ripen. At the end of six weeks in storage, it is pierced to allow air in, which will permit the characteristic veins of blue mold to form.

After nine weeks, the cheese is considered salable, although the young cheese will have a sharp flavor. Consumers who prefer a more mellowed cheese will wait an additional six weeks for a more buttery Stilton.

STINKING BISHOP

Stinking Bishop is a vegetarian cheese that comes from England, Gloucestershire. This cheese was created by Charles Martell. It is similar to Munster and is washed and rubbed with perry, an alcoholic drink made with a local variety of pear called "Stinking Bishop". It has a meaty flavor and the fat content is 48%. The affinage takes from six to eight weeks.

STRING

Semi-hard, white cheese with mild flavor. Texture is firm and stringy. Use as is for snacking and in cooked foods. A popular snack, especially with children who enjoy the chewy stringy texture. Comes in smoked and unsmoked versions, often with garlic and onion.

SWEET STYLE SWISS

Softer and milder than Swiss, firmer and fuller in flavor than Baby Swiss. This cheese is used above all for melting and is very good for parties.

SWISS

Swiss has a firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet and nut-like. It is an American imitation of the Swiss Emmental. The process is specifically designed so that no rind forms on the cheese (maturing takes place in vacuum-packed plastic wrapping) for mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes and thinly-sliced prosciutto ham and salami, fruity white wine, aged red wine, crane-raspberry juice, tomato or vegetable juice.

 

 

TALEGGIO

Buttery, delicate, semi-soft and subtlety sweet cheese from Italy made from cow's milk. It usually has a square shape. The cheese has a special taste and aroma. The crust is pinkish-gray and the paste is white, supple and fruity. It ripens in 25 - 50 days and has a fat content of 48 per cent. There is also a cooked-curd version which is firmer and bears a resemblance to Mozzarella. Taleggio is also known as Stracchino (from the Italian stracche (fatigued) which referred to the cows of the area after travelling back to the valley from their grazing season in the high pastures. Taleggio is an excellent dessert cheese that goes very well with a robust wine.

TARENTAISE

Thistle Hill Farm Tarentaise is an aged alpine raw milk cheese, made by-hand from the certified organic milk of their grass-fed Jersey cows. The cheese is made in the tradition of Beaufort and Abondance cheeses of the Tarentaise Valley in the Savoie region of the French Alps. This unique cheese is smooth textured, subtly nut-flavored and naturally rinded. It is ideal both for the table and for melting.

TEXAS GOAT CHEESE

Fresh, mild and delicate chevre. This kind of cheese is used for snacks and breakfast and has a flavor of herbs.

TOSCANELLO

Semi-hard cheese with a smooth rind and a whitish paste. The flavor of the cheese is mild, slightly sharp.

TREMPHERBE - A fresh curd-like cheese that blends wonderfully. It's rich, creamy texture is low in salt and bursting with the flavor

TRUFFE

Truffe is a fermier cheese that is made with raw goat’s milk. This cheese ripens for a short period of time in humid cellars. The taste is fresh and sweet, with a mild flavor in the goat cheese tradition.

VACHERIN MONT D’OR - Vacherin Mont d'Or is a special seasonal cheese in both France and Switzerland, only available between mid-September and March. The cheese is made from the winter milk of cows who have been brought down from their pastures for the season. It is related to other mountain cheeses such as Emmentaler and Gruyere, but made in much smaller rounds and also treated differently, so that the cheese is almost liquid when fully ripe.

Some Vacherin Mont d'Or is under a protected origin designation, which means that cheeses with special labels are produced in a particular region of Switzerland, the Canton de Vaud. A series of very strict requirements govern how the cheese can be made, processed, and handled, and the Vacherin Mont d'Or produced will be carefully monitored by an independent certifying party to ensure that the cheese is of the highest possibly quality.

Vacherin Mont d'Or comes in a special round pine box with a layer of waxed paper over the cheese. When the cheese is pulled out, it in enclosed by a birch strip called a sangle, and a velvety red rind. To eat the cheese, it is recommended that it be allowed to breath at room temperature for several hours before carving off the inedible rind and scooping out the soft cheese inside. Vacherin Mont d'Or is a very delicate cheese, and should be kept very cold in storage before being consumed.

Vacherin Mont d'Or sometimes appears on its own as a dessert cheese, or spread on crackers and fruit. Sometimes Vacherin Mont d'Or appears on salads, or as part of the main course, particularly served with small, delicate fingerling potatoes. Some chefs also roast the cheese, serving it hot and gooey directly out of the rind.

Vacherin Mont d'Or is made with both pasteurized and unpasteurized milks, depending on the region. The milk is curdled by introducing rennet and heating the mixture, and the curds are packed into tall cylindrical molds, with holes in them so that the whey can drain out. After the cheese has firmed slightly, it is cut into rounds which are encircled with the traditional sangles and moved into a cheese cave to ripen. During the ripening phases, the Vacherin Mont d'Or is turned daily, and brushed with a brine solution. After one month, the cheese is ready for sale, and is boxed.

Vacherin Mont d'Or is a very unique cheese, with an almost runny consistency and a rich, creamy flavor. The sangle and subsequent pine box lend Vacherin Mont d'Or a slightly astringent, forest like flavor which is delicious and quite distinctive to Vacherin Mont d'Or alone. Cheese consumers interested in exploring new and interesting flavors will greatly enjoy Vacherin Mont d'Or.

VERMONT BRABANDER - A natural rind, raw cow's milk cheese. This bold nutty cheese has a wonderfully crumbly texture and derives its golden color from the milk of the Von Trapp's Jersey cows grazing local mountain pastures.

WASHED RIND CHEESE (AUSTRALIAN)

Australian Washed Rind Cheeses have a uniqueness of their own. Their complex flavor and rich, orange-brown rind (not normally eaten) makes this cheese an interesting addition to a cheese platter. Although, the rind has an aggressive distinctive smell, the interior of the cheese is surprisingly sweet and mild, with a soft, creamy texture. Most surface-ripened, soft, curd cheeses mature from the exterior towards the center much like Brie and Camembert.

WELLINGTON

Wellington is an English cheese that is made in a similar way to a Cheddar. According to its texture it ranks among hard cheeses. It is a vegetarian cheese made from cow's milk. Wellington is smooth and creamy and has a finish reminiscent of parsley, celery and chives. The affinage takes six to ten weeks and the fat content is 45%.

WHEY - Whey is a by-product of cheese making. It is formed when the curds separate from the milk or cream. After the cheese curds are formed, the remaining liquid is called whey. This liquid is watery and thin. Sometimes whey has a tinge of bluish color, but this depends on the quality and type of milk used.

Whey can be made from any type of milk, with cow's milk being the most popular in the United States. Goat's milk is commonly used in the Middle East and in some desert areas, camel's milk is used in the cheese making process.

Whey is also formed in the making of yogurt, being the thin liquid that forms on top of the settled yogurt. This can be drained off and added to shakes, smoothies or other liquid drinks for added protein.

Whey is often used in the making of ricotta cheese. Using vinegar or another acidic liquid, the whey is heated and the addition of the vinegar will cause the fats to congeal into the curds that create the cheese.

Whey is an excellent source of protein, vitamins, minerals and lactose. It is the base of many protein drinks for athletes or others wishing to build or repair muscle tissues. Whey is also an important supplement for those who have limited mobility in the limbs as it contributes to the prevention of atrophy of muscular cells.

Whey is also used in pet foods as a source of protein and fats. It contributes to a healthy coat and proper muscle development.

Most people are familiar with the old nursery rhyme, Little Miss Muffet as she was eating her curds and whey. This type of cheese would be similar to cottage cheese and made by allowing milk to sour and naturally separate into curds and whey. While this method of making cheese may not sound appetizing to most people, it is a method used around the world in many different cultures.

Whey can be an important addition to anyone's diet. Those that have difficulty in finding the time to eat right or have other dietary concerns such as protein needs in a vegetarian diet, will find whey an excellent supplement.

WHITE STILTON

White Stilton is an English cheese that comes from Leicestershire. It is a vegetarian cheese that is made from cow's milk. The cheese is mild and crumbly with a lemon- fresh acidity. The affinage is six to eight weeks and the fat content is 45%. It is a table cheese and is suitable to salads. According to its texture, it ranks among hard cheeses.

WHITESTONE FARMHOUSE

Whitestone Farmhouse is a soft-white cheese that comes from New Zealand. It belongs to vegetarian cheeses and is made from cow's milk. Covered in a fine, penicillium rind, it has the fragrance of grass . The curd remains moist and crumbly in the center, becoming softer towards the rind, and there is a slight fruity tang, reminiscent of feioja (pineapple guava), on the finish. According to its texture, it ranks among soft cheeses and the fat content is 48%.

ZANETTI GRANA PADANO

The word Grana means "grainy" or "granular" because this is how the cheese looks when it is cut open. Grana Padano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, usually ranging from 70 to 88 pounds. Controlled by the Grana Padana Consorzio Zanetti, Grana Padano is aged a minimum of 18-months. It carries a mark on the cheese. This is a special four leaf clover and indicates the province of origin. Look for the Zanetti mark to ensure you are buying the best. Grana Padano could be called the body builder. It is low in fat and very high in protein and calcium. It is easily digested because during the maturation process its proteins are broken down into amino acids.

ZANETTI PARMIGIANO REGGIANO

Zanetti Parmigiano Reggiano is the King of Cheese, one of Italy's finest products. With its rich, nutty taste and distinctive aroma, it is used by the finest chefs in food preparation. But it is equally delicious to eat with fruit, crackers and wine or sprinkled on pasta, rice or soup.