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.

Gabietou

Munster, also known as Munster Géromé is a soft washed rind cheese made from milk produced by cows living in the regions between Alsace, Lorraine and Franche-Comté in France. The name Munster is derived from the little town of Munster where Vosgian abbeys and monasteries used to make this cheese since the Middle Ages.

Creative Commons/Arnaud 25Traditional Munster is protected by an Appellation d'Origine Contrôlée (AOC) which requires the cheese be made from unpasteurised cow's milk called crude milk. The soft and creamy cheese also comes flavoured with cumin and tastes best when accompanied with a good beer. As with washed rind cheeses, Munster have a red coating on the rind that is slightly humid due to repeated washings. Other than protecting the cheese, the rind is also responsible for a strong, penetrating aroma and tangy taste.

The best Munster cheeses are produced in the summer and autumn when the cows graze on the 'high stubble' of the Vosges. This cheese has a very high fat content of 45-50%. Gewurztraminer or full-bodied red wines nicely complement Munster. If you're a potato and cheese lover try Munster with potatoes, salad and finely chopped onions.

Munster

Colston Bassett is one of the smallest dairies in the United Kingdom. They make their pasteurized cow's milk Stilton the traditional way using hand-ladled curd and animal rennet, not to be found at any other Stilton maker. Thus, the texture of Colston Bassett Stilton is more luscious, creamy and full-bodied and the flavour, more complex and deeper than any other cheese produced with vegetable rennet.
It has a close, creamy texture with pale, ivory paste that edges onto amber as it gets close to the rind and a homogeneous distribution of blue coloured veins. The wrinkly rind is slightly sticky, orange-brown in colour, speckled with patches of white mould. Flavour-wise, Colston Bassett Stilton is earthy and lactic, balanced by the richness of blue mould and butter. When young, it tends to be slightly tangy, but this will disappear as the cheese matures.
This celebrated cheese has won gold medal at the 2014 World Cheese Awards.

Colston Bassett Stilton

Colston Bassett Dairy Limited

Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. This cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is also mostly used in salads and dressings.

Roquefort

Roquefort Société

Bayley Hazen Blue is a buttery, natural-rinded blue cheese made from high-quality whole raw cow's milk. 

It is a Jasper Hill Farm product, named after an old military road commissioned by George Washington across the Northeast Kingdom. Brothers Andy and Mateo Kehler who own the farm, developed the recipe for Bayley Hazen Blue by altering the shape and aging process of a Devon Blue recipe from England, so that the cheese rind will hold up in usual retail conditions

The texture of Bayley Hazen Blue is firm and slightly dry than other blues. However, it is also dense and creamy, with well-distributed blue veins. The cream-coloured paste is characterized by deep, dark heartiness of pepper, tobacco and roasted hazelnuts set off by subdued grassy, nutty flavours in the milk.

Bayley Hazen Blue tastes beautiful with a glass of fruity red dessert wine, toasty Imperial Stout, or a chunk of dark chocolate. Pair it with a spinach salad, walnuts, and dried tart cherries to accentuate its flavour.

This celebrated cheese has won many international awards including Super gold at the 2014 World Cheese Awards. It has been judged as one of the world's 62 best cheeses.

Bayley Hazen Blue

Jasper Hill Farm

Rogue River Blue is an organic cheese made annually with the best cow's milk available, sourced from Rogue Creamery's organic dairy here in Southern Oregon's Rogue Valley. Each wheel has been cave-aged for 9 to 11 months and hand-wrapped in organic Syrah grape leaves that have soaked in pear liqueur.

Named the "Best Cheese in the World" during the 2019 World Cheese Awards in Bergamo, Italy.

Rogue River Blue

Rogue Creamery

Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland’s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians.
Creative Commons/HighKingDepending on the age, Cashel Blue texture varies from chalky to soft yellow paste and a characteristic bluish green mould. Young cheeses taste & smell chalky, lactic and mildly blue while the older ones are rich & buttery with a well-formed blue colour. Over 18 weeks of maturing, the cheese takes on a robust flavour and is granular in texture. It is one of the finest blue cheeses that relies on it's balance in taste, texture and aroma.
Young Cashel Blue pairs well with Gewurztraminer while medium aged wheels favor Sauternes and New World Botrytis Semillion. The aged cheeses are good with LBV Port. Pick the scrumptious cheese to crumble onto salads or snack on with grapes.

andrea

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