Cana de Cabra is a soft-ripened cheese made from pasteurized goat's milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, buttery, mild and delicious cheese has a bloomy rind with semi-soft texture. Cana de Cabra is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.

Cana de Cabra

Central Quesera Montesinos

Bandaged Cheddar is the discovery of cheesemaker Willi Lehner who produces the cheese at his Blue Mont Dairy, sitting in the picturesque locations of southern Wisconsin. Using only organic and pasture-raised milk, Will ages his Cheddar for between one and two years in a real cave carved in the hillside.The traditional cloth-wrapped, English style cheddar is smooth, dense and exceptionally rich, speckled with crystalline "crunchies." The cream coloured cheese is aged on specially made spruce boards, to incorporate the toasty, nutty and sweet caramel flavour underlined by a lingering earthy finish.

Bleu Mont Dairy Bandaged Cheddar

Indigo Bunting

Deer Creek

Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
 
After two weeks of ripening, the cheese is sold as it is or smoked. The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.

Scamorza

The Mozzarella Company

Ossau Iraty

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese "Camembert de Normandie" under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today.

Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called Penicillium candidum.The rind is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe, or traditionally a glass of Normandy cider.

Camembert

Fromage à pâte molle affiné en surface

Brie fermier double crème A2

Soft but crunchy cheese. A strong flavor and pungent smell.

The Moon Rabbit

Kunik Mini

Nettle Meadow Farm

Walter Rass, master cheesemaker for Kaserei Tufertschwil in the canton of St. Gallen, Switzerland, has been honored over the years for his skill in the making of Appenzeller cheese. By changing the curd size, tweaking the temperatures during cooking and lengthening the aging process, he created this new cheese. After the wheels are formed, Challerhocker is washed with brine, then aged for ten months or more.  Challerhocker's literal translation is "sitting in the cellar" which is exactly where the cheese develops its depth of flavor. Dense and creamy, Challerhocker tastes like a medley of melted leeks, brown butter and sweet cream. Savory flavors with a bit of caramel sweetness in the finish makes this an ideal cheese for the colder months.  Challerhocker is made with thermalized milk.

Rejeen

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