Category: Cheese – A to Z

Pecorino Romano

Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep’s milk

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Maroilles

Maroilles

Also known as Marolles, the cheese gets its name from the village of Maroilles where it is still produced. It is also said that the cheese has been created in the 10th century by a monk, Maroilles in northern France.

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Shanklish

Shanklish

Shanklish is a type of cow’s milk or sheep milk cheese. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za’atar and Aleppo pepper, and then aged and dried.

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Limburger Cheese

Limburger

Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odour.

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Cheese

Cheese – Artisan

Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavours of mass-produced cheeses produced in large scale operations, often shipped and sold right away

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Cornish Yarg

Cornish Yarg

Cornish Yarg is a semi-hard cow’s milk cheese made in Cornwall, England, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.

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Stilton

Stilton is an English cheese, produced in two varieties: Blue known for its characteristic strong smell and taste, and the lesser-known White.

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Queso de Cabrales

Cabrales

Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and-or sheep milk, which lends the cheese a stronger, more spicy flavour

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Kefalotyri

Kefalotyri

Kefalotyri or kefalotiri is a hard, salty yellow cheese made from sheep milk and/or goat’s milk in Greece and Cyprus.

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Afuega’l Pitu

Delicious artisanal cheese, Afuega’l Pitu is a delicate, full-fat, and semi-soft cheese. Its orange colour is due to the use of paprika before being cured. Afuega’l pitu is an unpasteurised cow’s milk cheese from Asturias. The cheese comes in different types that are recognised by its form/shape, the ingredients added and the aging period.

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Casu Marzu

Casu Marzu

Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae (maggots). Although found mostly in the island of Sardinia, the cheese is also found in the nearby Corsica, where it goes by the name of casgiu merzu.

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Feta Cheese

Feta

Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry.

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Mexican Cheeses

Cheese – Mexican

Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep’s milk cheeses.

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Cotija

Cotija

Cotija is a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija, Michoacán.

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Sardo Cheese

Sardo

Sardo is a hard, grating cow’s milk cheese that is similar to Pecorino Romano, although the latter is made from sheep’s cheese and is sharper.

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