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.

Continue reading »

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”.

Continue reading »

Anthotyro

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

Continue reading »

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

Continue reading »

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.

Continue reading »

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.

Continue reading »

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

Continue reading »

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.

Continue reading »

Catupiry

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

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

Cotija

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

Continue reading »

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.

Continue reading »

Related Categories

Page 1 of 3123
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.