Tillamook Cheddar is an American cheese, made from a quality blend of cow’s milk. This milk mixture has the right amount of protein and butterfat. At the creamery, the milk is given heat shock treatment to ensure the protection of the beneficial enzymes in the milk, while also killing harmful bacteria. Vegetable rennet is added to coagulate the milk. Annato is added to give the cheese a consistent colour. The whey is separated from the curds, which are placed on a wide mat. The curds are salted, stirred and pressed before being transformed into blocks of cheese. The cheddar blocks are then placed in an airtight, moisture-proof bags and are left to age. Each batch is tested by analysts to ensure the quality of the cheese.
The cheddar cheese blocks vary in taste, texture and smell depending on how long it has been aged. It can be aged from anywhere from 60 days to more than two years. The flavour can range from mild to sharp, depending on the ageing. A sharp Tillamook cheddar cheese can be paired with; Cabernet Sauvignon, Syrah/Shiraz or Sauvignon Blanc; and mild or medium cheddar can be best paired with Pinot Noir, Sparkling Wine or champagne.

Tillamook Cheddar

Tillamook Cheese Factory

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

Wensleydale is a firm, crumbly, slightly tart cow milk cheese that has been made in England since 1150. Its delicate sharpness is an ideal flavor balance to sweet-tart cranberries which are mixed into the cheese before the wheels are encased in wax.

The fruity flavor makes Wensleydale with Cranberry an ideal dessert cheese although you can just as easily incorporate it into spinach or arugula salad. Wensleydale with Cranberry is made with vegetarin rennet and is gluten-free.

Somerdale Wensleydale with Cranberries

Somerdale

Wensleydale is a historic fresh, mild cheese made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. Traditionally, sheep's milk was used, but over the time cow's milk was also used. The art of making the cheese was passed by the monks to the farmer's wives who produced a blue variety of Wensleydale at their farmhouses. Today, Wensleydale is produced mainly from pasteurised cow's milk with sheep's milk added to enhance the flavour. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under PDO designation. But there are other producers of Wensleydale cheese in parts of the UK, mainly in Shropshire and Cheshire.
Wensleydale with Cranberries is a hand-made Yorkshire cheese that is sold fresh & young at only three weeks old. The cheese has a sweet flavour of the fruity succulence of juicy cranberries with honeyed undertones.

Wensleydale with Cranberries

Wensleydale Creamery

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture.
Since the cheese has a high melting point, it can be easily fried or grilled. Its unusualness lies in the preparation of the cheese where no acid or acid-producing bacterium is required.
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.

Brooke Cramberg

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