Cheese – A to Z

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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Akkawi

Akkawi cheese (Arabic: جبن عكاوي‎, also Akawi, Akawieh, and Ackawi) is a white brine cheese, native to the historical region of Palestine in modern day Israel. It is named after the city of Acre, where it first originated, the Arabic akkawi meaning “from akka”.

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Anthotyro

Anthotyro is a traditional Greek fresh white cheese with a creamy, sweet flavour.

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Appenzeller

Like most Swiss mountain cheeses, Appenzeller can vary from flowery to spicy and tangy (the older versions). Tangy flavor is a characteristic of a washed-rind cheese. There is a good balance between sweet and salty. It has a dense, firm but smooth texture. Overall a delicious taste experienc

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Asiago

Asiago cheese is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Use Asiago in salads, or with pastas and vegetables. This cheese is easy to find in most large grocery stores or cheese shops.

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Bryndza

There are three types of Bryndza, each prepared differently thus giving the cheese a characteristic texture, taste and colour. Both Slovenská bryndza and Bryndza Podhalańska have been registered in the EU as a PDO cheese in 2008 and 2006, respectively. There is one more variety of Bryndza that contains only sheep’s milk and is called liptovská or ovčia bryndza.

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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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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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Catupiry

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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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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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Chura Kampo

Chura Kampo (Tibetan dried cheese) is a Tibetan cheese and an important part of the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.

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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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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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Dolcelatte

Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow’s milk, and has a sweet taste. Its name translates from Italian to ‘sweet milk’ in English.

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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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Fontina Val d’Aosta

Fontina is an Italian cow’s milk cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century.

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Gouda

Gouda is a Dutch yellow cheese made from cow’s milk. It is named after the city of Gouda in the Netherlands. One of the most popular cheeses worldwide, the name is used today as a general term for a variety of similar cheese produced in the traditional Dutch manner, as well as the Dutch original.

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Gruyère

Gruyere is a traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours – at first fruity, later becomes more earthy and nutty.

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Halloumi

Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of a Cyprus Meze and many a times it is offered as an accompaniment with cold beer. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad.

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