Fresh goat cheese enrobed in blueberries and vanilla.

Blueberry Vanilla Goat Cheese

Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.
When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "anejo".
Traditionally, Cotija cheese was made with raw milk aged for three to twelve months. But the commercial productions add an enzyme to speed up the ripening process. This need for acceleration gives the commercial produce a slight change in flavour compared to the artisanal variety.
Since, Cotija cheese is very salty, strongly flavoured, firm and does not actually melt, it is used for grating on salads, soups, casseroles, tacos, tostadas and chili. In Mexico, it is also widely used to enhance the flavour of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.

Cotija

Cacique

Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’.
To create traditional feta, 30 percent goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well. The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta.
On the whole, 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. Upon maturation of 2 months, feta is sold in blocks submerged in brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.

Feta

CHRISTAKIS Greek Cheeses

Manchego is a name-protected cheese which may only be made in Spain's central La Mancha region-and only from the milk of Manchega sheep. This Don Juan Manchego contains raw milk and ages for a minimum of one year. Its extra character is partially due to the milk and maturation, but also to the care the cheesemakers take during the handling. It is truly a small-scale artisan product; it is hand-formed, hand-wrapped, and dry cured for a year under close inspection. Its robust flavor reflects the rugged Spanish countryside-floral, nutty, sweet, and savory all at once.

Don Juan Manchego, Aged 6 Months

Saint Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese.The cheese is suitable for vegetarians, as vegetarian-based rennet is added. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. Saint Agur comes in various sizes and consistencies to meet all desires. It has no rind, but comes packed in a protective tub or portion packaging for public catering.Saint Agur is a unique combination of smooth, creamy texture with salty and tangy taste, though not as salty as traditional blue cheese. It is more rich and buttery with a subtle spicy taste. Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables, or in gourmet sauce recipes. If you love the flavour, simply snack on the portions whenever you feel hungry.Saint Agur goes perfectly with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Saint Agur

Bongrain

A soft-ripened, pasteurized goat cheese sold by Wegmans Food Markets.

The cheese is formed by Vermont Creamery and sent to the Wegmans Cheese Caves (a man-made facility mimicking traditional European cave aging) for affinage.

Each small disk weighs approximately a quarter of a pound (113g) and the top is sprayed with vegetable ash through a stencil in the design of the Wegmans company logo.

It is named 1916 after the year the company was founded, and it won an award at the American Cheese Society's 2018 competition: 1st place, Fresh Goat's Milk Cheese Aged 0-30 Days, Shaped. This is misleading as 1916 is usually aged longer than 30 days.

1916

Wegmans & Vermont Creamery

Hailing from Murcia, Spain, this fresh young goat log, similar to French chevres, is made from the milk of local Murcia goats, which produce a sweet, high-fat and fragrant milk. Finished with a coating of fine herbs, this aromatic cheese has a mild tangy flavor, not as overwhelming as other goat cheeses, and a smooth, dense and rich creamy texture. Perfect to add to a cheese board, make sure you have plenty of crackers or bread to spread this on.

Capricho de Cabra w/ Herbs

Fromage Marquis

Semi-hard creamy and unctuous cheese, are rare and highly appreciated by cheese lovers in France. It's all what Gabietou is about. A blend of cow and sheep's milk form the Basque country. The paste is smooth with a grassy and nutty finish. The rind is slightly sticky as the cheese is kept moist while maturing.

Kris7ian

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