Quadrello di Bufala is a water buffalo milk cheese produced by the Caseficio Quattro Portoni Company in the Lombardy region of Italy. Made from pasteurised milk, Quadrello di Bufala is a washed-rind cheese high in fat and protein. It shares several attributes with Taleggio or Brescianella Stagionata, except that it is made from the milk of water buffalo.
The texture of Quadrello is deliciously creamy, sticky and elastic with small holes and softness near the crust. Its semi-soft paste is straw yellow in colour, while the pale orange rind is dotted with occasional white mould and deep incisions that occur because of drying on straw mats. The flavours are sweet and grassy with aromas of earth, mushroom and strong pungency. Quadrello di Bufala pairs well with Riesling, Cider, Farmhouse Ales and Malbec.

Quadrello di Bufala

Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola

Cabrales, also known as Quesu Cabrales, Queso de Cabrales or Cabraliego, is a PDO (Protected Designation of Origin) awarded, Spanish semi-hard, fatty blue cheese, prepared within the administrative region of Cabrales Council and some towns in the Upper Peñamerella region. Both these areas are located at the foot of the Picos de Europa Mountains in Asturias.
Creative Commons/Nop95The cheese is a mixture of raw cows, goats and sheep's milk aged for between two and four months in natural formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward.
A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit.
Earlier, a traditional Cabrales was sold wrapped in moist leaves of Acer pseudoplatanus. But today regulation requires the cheese be sold in a dark-green-coloured aluminum foil with the stamp of the PDO Queso de Cabrales.

Cabrales

Consejo Regulador D.O.P. Cabrales

This pasteurized sheep cheese has a distinct flakiness and deep, lingering, caramelized flavor.

It garnered AOC status in 1980, after imitators attempted to copy this gem of the French Pyrenees. 

We haven't found another that comes close to this cheese's sweet, fatty, complex nuttiness, or its perfection with Bordeaux.

Ossau-Iraty Vieille

Cana de Oveja is a soft-ripened cheese made from pasteurized sheep's milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, gooey cheese has a bloomy rind with flaky, crumbly texture with notes of tangy butter in paste. Cana de Oveja is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.

Cana de Oveja

Central Quesera Montesinos

Bay Blue is a rustic-style blue cheese inspired by the coastal climes of Northern California. Produced by Point Reyes Farmstead Cheese Company, the Stilton-inspired cheese reveals a mellow flavour, earthy notes and sweet, salted-caramel finish. The striking natural rind of Bay Blue coats a soft, crumbly textured pate made with pasteurised milk that is gluten-free and aged for 90 days.Bay Blue's intensity pairs well with toasted hazelnuts. It melts beautifully especially in pasta or risotto.

Margot

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