Sometimes called "Double Gloucester with Chives", our Ford Farms Cotswold is a delicious blend of Double Gloucester cheese with chopped chives and onions. This cheese is called after the picturesque Cotswold shire of Britain. It is wonderfully cheddary a....[more]
Taste: Rich and Buttery
Rind: hard grey blue molds
Aging: 6-9 months
Consistency: Like Hard Chocolate
Country of Origin: England
Type of Milk: Cow
Brand: Ford Farms
Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to th....[more]
Taste: Unusual, yeasty flavor; mild and buttery, becoming fuller and tangier with age
Rind: Washed rind, reddish orange with brown mold
Aging: Cave-aged about 2 months
Consistency: Creamy, supple texture
Country of Origin: Italy
Type of Milk: Cow
Brand: Cademartori
An ancient cheese of normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed "The Colonel" because it is banded with five stripes like a French Colenel. These were originally pieces of a sedge grass to help t....[more]
Taste: Spicy flavor, disolves in the mouth, similar to hung meat
Rind: Washed rind
Aging: At least 1 month, up to 3
Consistency: Heavy and moist
Country of Origin: France
Type of Milk: Cow
Brand: Isigny Sainte mere
Epoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The Texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good Prelude to an outstanding flavor. E....[more]
Taste: Rind: Washed rind (marc de Bourgogne)
Aging: At least 2 months
Consistency: Country of Origin: France
Type of Milk: Cow
Brand: Berthaut
A monk appaerently invented Maroilles in 960 at the Abbey of Maroilles. It celebrated its 1000th birthday in 1961 with a mass performed in its honor. The texture is spreadable though quite thick and densely creamy. The aroma is strong, pungent and smelly....[more]
Taste: It has a fruity taste that is both sweet and sour with a salty after taste.
Rind: Washed rind, red-orange moist rind with fine ridges
Aging: At least 5 weeks, up to 2-4 months
Consistency: Soft bulging texture; often salty; very smelly; pale yellow, bouncy and porous, but not supple and dence; a sweet-sour flavor with a hint of smokey bacon.
Country of Origin: France
Type of Milk: Cow
Brand: Fauquet
Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty. Milk is pasteurized at a temperature of 161 degr....[more]
Taste: Sharp and Salty
Rind: A hard rind which produces limburgers infamous taste
Aging: 5-7 months
Consistency: smooth and meaty
Country of Origin: Germany
Type of Milk: Cow
Brand: Halali
An ancient cheese from those industrious monks, whose name, Munster, is a derivative of "monastery".Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome form Alsace and Lorraine respectively. Munster undeniably takes its ....[more]
Taste: Soft, supple, creamy texture with a sweet and savoury, sometimes described as beefy and nutty, flavor. Spectacularly smelly rind. Nutty, beefy, sweet and savory at once
Rind: firm, dry, russet colored rind, white chalk interior to brick red rind with straw interior
Aging: 3 weeks to 3 months
Consistency: Soft, supple, creamy
Country of Origin: France
Type of Milk: Cow, pasteurized
Brand: Haxiare
Grand cru is a little bit stronger than the Classique due to different ferments. Its rind is a little bit darker and its texture a bit harder.....[more]
Taste: A fresh creamy flavor
Rind: Natural rind
Aging: Around 2 months
Consistency: Semi-hard, pressed
Country of Origin: Belgium
Type of Milk: Cow
Brand: Chimay Fromages
This is an aged cheese from the Abbey of Chimay made in a domed shape. It is a semi-firm textured cheese with mild, medium-aged gouda-style flavor. The coloring of the interior is a nice rosy-orange that provides good color and shape to a display and che....[more]
Taste: Fruity flavor, reminiscent of hazelnuts; lightly bitter but creamy and rich at the same time
Rind: Natural rind
Aging: Around 4 to 6 months
Consistency: Hard
Country of Origin: Belgium
Type of Milk: Cow
Brand: Chimay Fromages
The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC Cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese Expressin....[more]
Taste: Buttery, intensely fruity and nutty
Rind: Natural, brushed rind
Aging: Minimum 3 months, usually over 6 months
Consistency: Firm, supple, light yellow pate
Country of Origin: France
Type of Milk: Cow
Brand: Conus
This cheese has been the victim of becoming known by it's imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality fo the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp o....[more]
Taste: A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion of mushrooms and a fresh acidity.
Rind: Firm, thin, dark yellow or reddish-brown in color
Aging: About 3 months
Consistency: Soft, buttery and fondant, with scattered eyes.
Country of Origin: Italy
Type of Milk: Cow
Brand: Cademortari
