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

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

Red Leicester, formerly known as Leicester or Leicestershire cheese is a traditional hard English cheese made from unpasteurised cow’s milk. The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess. To set it apart from cheddar and highlight the quality of cheese, Leicester is coloured with a vegetable dye called annatto. The rind is reddish-orange with a powdery mould on it. The colour indicates that the milk used has a high cream content. Today, only a a couple of farms in Leicestershire makes the cheese using traditional methods and raw milk.
Red Leicester is a hard cheese, similar to Cheddar but much more moist, crumblier with a milder flavour. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. Though the cheese can be consumed young, to reach it's optimum flavour, it should be allowed to mature for six to nine months. A good cheese tastes slightly sweet with an almost caramel flavour and builds up a more robust taste as it ages. The cheese suits a full-bodied white wine such as Muscadet, SancerreChenin Blanc and Vouvray.

Red Leicester

Leicestershire Handmade Cheese Company

Fromager d’Affinios Excellence

Heidi Tilsit

In 1960s, one of the oldest cheese producing companies of Denmark - Tholstrup Cheese Company initally prepared Blue Castello cheese. This soft cheese made from cow’s milk has a smooth and creamy texture. Blue Castello cheese has a buttery and tangy taste. It is often served with fresh salad and crisp crackers as well as wines like Chenin Blac and Sauvignon Blac. This cheese comes in various culinary usages across the world.

Blue Castello

Castello

Boer’n Trots Honey Cheese robust with sweet undertones. During the preparation of the cheese, a little honey is added to the curd. After the cheese is made, it is hand washed with a mixture of real honey. Ripened for 20 weeks and full of flavor it is the perfect addition to any cheeseboard. Serve with nuts and crackers and pair it with a crisp white wine.

PorcBelly

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