Muenster with Jalapeno is an American cheese. It has an orange rind with a white interior. The orange color is derived from vegetable coloring. It has a very strong hot flavor form the added jalapenos. This rind cheese is made from cows’ milk. Muenster is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches and tuna melts, talk about delicious.


Muenster Jalapeno

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. It also comes under the PDO guidelines.

The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk.
The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period.

Semi Curado - Young Manchego cheese is aged around 3 months are supple and moist. The flavour is fruity, grass, hay with a tangy note.
Curado - Manchego cheese aged for 6 months acquires a caramel and nutty flavour. It has distinct acidity.
Viejo - Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.
Manchego cheeses are best paired with a sherry. Cheeses similar to Manchego are called 'Machego like cheeses', but the producers cannot legally name the cheese as Manchego.

This celebrated cheese has won gold and silver award at the 2014 World Cheese Awards.

Manchego

Queso Manchego DOP

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

Burrata

Harlech Truckle or simply Harlech is mature mild Welsh cheddar made using pasteurised cow's milk and vegetarian rennet with chopped horseradish and parsley blended in for that extra "bite". The cheese is then coated in a distinctive bright orange coloured wax. It is named after the famous Welsh Warriors of the Middle Ages.
The texture of Harlech is smooth and creamy with a peppery, fresh and zingy flavour of horseradish and parsley. Produced by The Abergavenny Fine Food Co of Gwent, Harlech is a great accompaniment to any cheeseboard and all dishes that include cheese. Serve this unique cheese with egg omelet, sandwiches or enjoy it with apples and crusty bread. It pairs well with beer, Burgundy, Zinfandel and hearty ale.

Harlech Truckle

Abergavenny Fine Foods

Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes.
Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand!
Great snacking companions of this cheese are fruits, steamed asparagus or broccoli, baby greens salad drizzled with Balsamic vinegar and olive oil. It also a great addition to any cheese board!

Port-Salut

Bel Foodservice PAI

A rich, creamy cow’s milk cheese whose buttery flavors, and slightly sweet aromatics come alive when soaked in a Wisconsin-produced "Heath rum".

Cheyanne Acebo

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