Pont-l'Évêque is a French cheese. It is believed that its name is derived from 'Norman abbey' in Normandy, France where it was mainly produced during the 12th century. The cheese is also known as Moyaux cheese.

Probably one of the oldest cheeses of that area, Pont-l'Évêque was called as d'Angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. Small, square shaped Pont-l'Évêque is of pale yellow colour while its rind has white-orange colour.

A soft and very rich cheese with creamy and full-bodied flavour, tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.

Pont-l'Évêque

E. Graindorge

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as Radicchio and Rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Taleggio

casArrigoni

Torta del Casar PDO is a Spanish cheese made from raw sheep’s milk in the Extremadura region, near the Portuguese border. Named after Casar de Cáceres, its city of origin, the shepherds who made the cheese used to call it ‘atortao’ because it was shaped like a cake or ‘torta’. Torta del Casar is a very rare cheese since it is made from the milk of Merino and Entrefina sheep that yield very low milk and it takes a herd of sheep to make 1 kg of the cheese.
Torta del Casar is a vegetarian produce coagulated with cardoon, a wild thistle which adds a slightly bitter note to the rich and slightly salty tasting cheese. The cheese is aged for at least 60 days upon which it develops a semi-hard, yellow to an ochre crust and a soft, spreadable, creamy, almost runnier paste. Its insides are yellowish in colour and the aroma is very unique. Torta del Casar should be enjoyed as an appetizer or a dessert, spread on bread with a glass of dry, red wine.

Torta del Casar

Laura Otero

It is a creamy cheese like a brie and tastes little sweet and buttery, made from sheep's milk. It is soft-ripened cheese with a bloomy rind and pleasant tangy taste. Its orangy rind is formed due to annato sprinkled on cheese during maturation. Made in in Lyon, France this cheese is super soft and can at times run freely.

Brebirousse d'Argental

Fromi

Bethmale is the most famous of the mixed-milk cheeses from the Pyrenees. It is named after the village where it is made, located in the Couserans region of the Comte de Foix. Its flavor is tangy and somewhat spicy, yet mild. Legend has it that Bethmale was a favorite of Louis VI's in the 12th Century. It is semi-hard, uncooked with a pressed curd, and has few pea-sized holes. Its naturally-forming rind is brushed and turned for two to three months to assist in its hardening. Serve this popular French cheese with ham, olives, almonds, and rustic bread for the perfect picnic. Surprisingly, Bethmale is a great melting cheese, too.

Bethmale Chevre

Jean Faup

Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks.  The repeated brine washing and extended aging reveal a great depth of flavour and texture unlike any Swiss cheese. Its initial aroma and flavour is a lovely concoction of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Made by cheesemaker Walter Rass, the lingering silky, salty finish of Challerhocker makes it an ideal cheese for the winter months. The cheese pairs ideally with a glass of Pinot Noir, Chardonnay and Cider.

Priya Jagannathan

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