Cream Havarti - Cheese.com Cream Havarti Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semi-soft cheese. This interior-ripened cheese is aged for around three months. The cheese has tiny holes throughout the paste with cream to yellow in colour. The cheese can be mild to sharp in flavour and buttery depending on its aging. The Havarti is different from Cream Havarti. Havarti is made from high-pasteurised cow's milk. Cream Havarti, is prepared by the same original recipe but is enriched with extra cream. Cream Havarti usually ripens very little and has a smooth texture. Cream Havarti is also available with different flavours such as caraway, dill, cranberry, garlic, basil, coconut, red pepper. Havarti and Cream Havarti both are table cheeses which can be sliced or grilled. It can be served with fruit and wine. Smoked Havarti is another variety of Havarti. The smoked rind adds a new dimension to traditional Havarti.

Made from pasteurized cow 's milk Country of origin: Denmark Fat content (in dry matter): 45% Fat content: 11.0 g/100g Synonyms: Havarti, Flødeis Havarti, Smoked Havarti Alternative spellings: Flodeis Havarti Grilled Cheese Academy - Recipes RECIPES Top Welcome to the Wisconsin Grilled Cheese Academy First of all, do not be fooled by our name. We are neither a cooking school nor an establishment of higher learning. We are, however, an institution dedicated to deliciousness. Inspired by our love of Wisconsin Cheese, we are relentlessly committed to creating the tastiest and most sublime gourmet grilled cheese sandwiches to ever grace plate or tempt palate. We hope you find your visit inspiring and, of course, mouthwatering. Share This Site On: Styles of Cheese: Semi-soft | Laura Werlin's The New American Cheese Styles of Cheese: Semi-soft Blue Cheeses Semi-soft Cheeses Semi-soft cheeses have pliable textures and retain their fresh milk flavors. They may also have a bit of pungency or sharpness depending on the cheese.

For example, smear-ripened cheeses such as brick cheese or most washed-rind cheeses are quite flavorful yet their texture is semi-soft. Key Flavor and Aroma Characteristics Creamy Beer Käse (also spelled Beerkaese and Bergkaese) Brick Butter Käse (also spelled Butterkaese) Colby (some) Many specialty sheep, cow, and goat cheeses What to look for when buying: Semi-soft cheeses range in texture. This variation also speaks to the shelf life of these cheeses. Those that are soft and creamy, such as Crescenza, will last only about ten days, depending on its age when you bought it. Therefore, try to buy this type of cheese as soon as possible after the store receives it. Harder style semi-soft cheeses, such as Gouda, Monterey Jack, and Colby, have a surprisingly long shelf life. When buying these, look for a smooth-looking surface and a pleasant fresh milk aroma. If the semi-soft cheese you’re considering looks dried, cracked, or has obvious mold, then you can probably assume the cheese is past its prime.

Havarti Havarti Print this Page Description Havarti is a milder version of German tilsit that was first made popular in Denmark. Many cheesemakers in Wisconsin produce a product similar to its Danish cousin. The Center for Dairy Research at the University of Wisconsin-Madison developed a special Wisconsin-style havarti® that is firmer in texture and more buttery in flavor than other types and is available plain and flavored. Appearance Pale yellow, tiny mechanical holes Texture Buttery, creamy, slightly acidic Serving Suggestions Plain and pesto havarti add appealing flavor to both hot and cold sandwiches, especially turkey. Try caraway havarti on roast beef. This cheese is so rich and creamy, it is great for melting. To prepare baked havarti, wrap an 8-ounce piece in puff pastry, brush on egg wash and bake at 425º F until golden brown. Serve hot with fresh fruit such as apples or pears for a party appetizer. Havarti, plain or dill, makes a flavorful fondue. Simply melt shreds or slices under the broiler and serve with bread sticks or cubes for dipping.

Goes Well With Plums, grapes, almonds, poultry, seafood Fruity wines like Riesling or Beaujolais Nouveau Styles/Varieties Wisconsin cheesemakers produce havarti flavored with ingredients such as caraway, dill, jalapeño, pesto or hot peppers. Lowfat varieties are also available. Wisconsin havarti comes in 9-pound loaves or 8- to 10-ounce random-weight pieces. Performance Note Firm, well-chilled loaves are best for slicing. Spray your slicer with nonstick vegetable spray and place deli paper between each slice. Companies Offering This Product Havarti Cheese: A Rich and Buttery Import from Denmark. Email this page to a friend Description of Havarti Cheese Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow's milk cheese. It is a table cheese that can be sliced, grilled, or melted. Havarti Cheese is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese.

Havarti Cheese is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings ("eyes") distributed in the mass. Havarti Cheese has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when Havarti Cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly. Flavored variants of Havarti Cheese are also available, such as caraway and dill . Havarti is also very similar in texture and flavor to our locally made Amish Butter Cheese . History of Havarti Cheese Havarti cheese was initially created by Hanne Nielsen who operated an experimental farm called Havarthigaard, in Øverød, north of Copenhagen, in the mid-19th century.

Wine Pairing for Havarti Cheese Havarti Cheese Pairs well with several reds including Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot, and Zinfandel. If you prefer white wine, Sauvignon Blanc pairs well with Havarti Cheese. For beer drinkers, Havarti Cheese is nicely complimented with any Pilsner or Stout. Cook's Thesaurus: Semi-Soft Cheeses Semi-Soft Cheeses semi-soft cheese Notes: These cheeses are great for snacking or desserts, and a few are heat-tolerant enough to be good cooking cheeses. Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly. For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed. Varieties: asadero = queso asadero = Oaxaca cheese = Chihuahuaï¿½ cheese Notes: This stringy Mexican cheese melts nicely, so it's great on quesadillas.

Substitutes: mozzarella cheese OR jack cheese OR Muenster OR Provolone Beaumont cheese = Tomme de Beaumont Pronunciation: boh-MAHN Notes: This French cow's milk cheese has a mild, nutty flavor. Substitutes: Muenster OR Reblochon OR Havarti OR Port du Salut bierkï¿½se = bierkaese = beer kaese = beer cheese = Weisslacker Pronunciation: BEER-kay-suh OR BEER-case Notes: This is a soft, stinky cheese. German like to put it on rye bread along with some sliced onion, and have it with beer. It's too overpowering to serve with wine. Substitutes: Limburger OR Havarti (This has a similar texture, but it's much milder) Bel Paese Pronunciation: BEHL-pie-AY-zeh Notes: This is a mild, semi-soft Italian cheese that's good with apples, pears, and fruity red wines. It's also shredded and used to make pizza, risotto, and pasta dishes.

Substitutes: Fontina OR Taleggio OR Gouda OR Havarti OR Samsoe OR jack OR Muenster OR mozzarella Brick cheese Notes: This is a pungent American washed-rind cheese. Substitutes: Lagerkaese OR Havarti OR Cheddar OR Limburger (more pungent) buffalo milk mozzarella See mozzarella . Caciocavallo = Cacciocavallo Notes: This Italian cheese is similar to provolone. Substitutes: Provolone (not as moist, but similar) OR Kashkaval OR Scarmorza OR Kasseri OR mozzarella California jack See jack . casero cheese Notes: This is a mild white Mexican cheese. Substitutes: muenster OR jack Chaubier cheese Notes: This mild French cheese is made with a blend of cow and goat milk. corsu vecchio cheese Notes: This sheep's milk cheese comes from Corsica. Danish Port Salut See Esrom . Esrom = Danish Port Salut Pronunciation: ES-rom Notes: This Danish cheese is semi-soft and only slightly pungent. It's a great melting cheese and a popular ingredient in casseroles.

Substitutes: Havarti OR Saint Paulin Fiore Sardo cheese Notes: This is an Italian sheep's milk cheese. It's a bit crumbly. Gouda Pronunciation: GOO-duh Notes: This Dutch cheese has a mild, nutty flavor. Varieties include smoked Gouda, the diminutive baby Gouda, and Goudas flavored with garlic and spices. Goudas are also classed by age. A young Gouda is mild, an aged Gouda = medium Gouda = mature Gouda is more assertive, and an old Gouda = very aged Gouda is downright pungent. Substitutes: Edam (similar, but with a lower milkfat content) OR Samsoe OR Bel Paese OR jack OR Muenster OR cheese substitutes Haloumi = Halloumi Pronunciation: hah-LOO-me Notes: This salty, crumbly cheese from Cyprus stands up well to heat and can even be fried or grilled. Look for it in Middle Eastern markets.

Substitutes: feta (similar flavor) OR mozzarella (similar texture) Havarti Pronunciation: hah-VAR-tee Notes: This mild Danish cheese is perfect for slicing into sandwiches. It's often flavored with spices and chilies. Substitutes: Tilsit OR jack cheese OR Esrom (more pungent) OR Gouda OR Mahon jack cheese Notes: This California semi-soft cheese resembles Muenster. It has a mild, nondescript flavor, but it's good cheese to slice into sandwiches or melt into casseroles. It also goes by California jack, Monterey jack, Sonoma jack, and Mexican jack, depending on where it was produced. Efforts to boost the flavor have produced Pepper Jack = Jalapeno Jack. Don't confuse this with aged jack, which is a grating cheese. Substitutes: Muenster OR Gouda OR Bel Paese OR Samsoe Lagerkaese Substitutes: Brick OR Limburger (softer, stronger flavor) Laguiole Pronunciation: Lah-YOLE Notes: This is a mild French semi-soft cheese.

Substitutes: jack cheese Lappi Pronunciation: LAP-pee Notes: This is a mild semi-soft cheese from the Lapland region of Finland. It's a good melter and works well in fondues. Substitutes: Emmenthal (very similar) OR Swiss Limburger Pronunciation: LIM-buhr-guhr Notes: This is a very stinky and salty German washed rind cheese. It's too strong to serve with most wines, so it's often served with beer. Use within a few days after purchasing. For best flavor, serve at room temperature. Substitutes: Schloss (milder) OR Maroilles OR Livarot OR Harz OR Mainz OR Hand Complements: beer OR onions OR pumpernickel bread Morbier cheese Pronunciation: MOR-byay Notes: This creamy and mild cheese has a dark stripe running up the middle, a reference to earlier times when a layer of ash was added to the cheese to protect it from insects. Morbier has a rich, earthy flavor. It's a good melting cheese, but you might want to cook with a cheaper cheese like Lappi or Havarti.

Substitutes: Fontina OR Havarti OR Esrom mozzarella Pronunciation: mah-tsuh-REHL-uh Notes: Mozzarella is one of the few cheeses that doesn't turn rubbery or ooze oil if cooked too long or too hot, so it's a key ingredient in pizzas and casseroles. It's also stretchy--the long white strings that you often see draped over the sides of pizza boxes are usually mozzarella. There are two kinds. Low moisture mozzarella is firmer and the best choice for pizza. High moisture mozzarella = fresh mozzarella is more delicate; it's often drizzled with olive oil and serve uncooked as an appetizer. It works in pizza, too, but you should first put slices of it into a colander to drain for about an hour, and put them on the pizza only during the last minute of cooking. High moisture mozzarella is often packaged in tubs or bags filled with water--this keeps it soft but leeches out some of the flavor. Look for mozzarella di bufalo = buffalo milk mozzarella, which is more interesting than cow's milk mozzarella = fior di latte.

Bocconcini (Pronunciation: BOK-kuhn-CHEE-nee) are small balls of high moisture mozzarella. High moisture mozzarellas are much more perishable than their low-moisture counterparts, so use them within a few days of purchase. Substitutes: Scarmorza OR Cacciocavallo OR string cheese (very similar, but extruded rather than molded) OR queso blanco OR Provolone OR Kashkaval OR Kasseri OR Emmenthal (another good melting cheese) OR Bel Paese OR "Tofu Rella" Italian White (a soy-based cheese substitute; use in melted cheese dishes) OR fontina (good on pizzas) OR cheddar (different flavor, doesn't melt as well as mozzarella) OR smoked tofu OR cheese substitutes mozzarella di bufalo See mozzarella . Muenster = Munster = Mï¿½nster Pronunciation: MUHN-ster or MOON-ster Notes: When produced in Europe, Muenster is a mild-mannered member of the normally stinky washed-rind cheese family, though it becomes more pungent as it ages.

It's delicious with dark breads and beer or Gewurztraminer wine. American muensters are much milder. Substitutes: jack OR brick OR Port du Salut OR Bel Paese Oka Pronunciation: OH-kuh Notes: This Canadian semi-soft cheese has a mild, nutty flavor and melts nicely. Substitutes: Raclette OR Emmenthal OR Port Salut Ossau-Iraty cheese = Ossau-Iraty-Brebis-Pyrenees Pronunciation: OH-so-ear-ah-TEE Notes: This little-known Basque cheese is made from raw sheep's milk, and it's creamy, nutty, and mellow. pasta filata = spun curd cheeses = pulled curd cheeses = plastic curd cheeses = stretched curd cheeses Notes: These cheeses are stretched and pulled like taffy before being molded, which gives them a springy, elastic consistency. Unlike many cheeses, they stand up well to cooking. This category includes mozzarella , Provolone , Scamorza , string cheese , and Caciocavallo. Port du Salut See Port Salut .

Port Salut cheese = Port du Salut Pronunciation: POOR sah-LEW Notes: Port Salut is a mild French semi-soft cheese. Don't confuse with Danish Port Salut, which is also called Esrom cheese. Substitutes: Saint Paulin OR Esrom OR Havarti OR jack OR Muenster OR brick OR Bel Paese provolone Pronunciation: PROH-vuh-LOH-nuh OR PROH-vuh-LONE Notes: This Italian cheese is like mozzarella, only firmer and more flavorful. It's often used in sandwiches and on on pizza. Substitutes: Caciocavallo (lower in fat) OR Scamorza OR mozzarella OR kasseri OR smoked tofu OR cheese substitutes pulled curd cheeses See pasta filata . queso asadero See asadero . queso blanco Substitutes: mozzarella OR Muenster queso Chihuahuaï¿½ = queso Menonita Substitutes: jack cheese queso Menonita See queso Chihuahuaï¿½ . Saint Paulin cheese Pronunciation: SAHN poh-LAHN Notes: This French semi-soft cheese is creamy and mild.

Substitutes: Esrom OR Havarti Samsoe = Samso Pronunciation: SAM-soh Notes: This versatile Danish semi-soft cheese is mild and nutty. Substitutes: Emmental OR Tybo OR Gouda OR Bel Paese Scamorza = Scamorze Pronunciation: skuh-MOOR-tsuh Notes: This cheese is similar to mozzarella, only smaller and firmer. It's often smoked. Substitutes: mozzarella OR Cacciocavallo OR Provolone Sonoma jack See jack . spun curd cheeses See pasta filata . string cheese Substitutes: mozzarella (molded rather than extruded, but otherwise very similar) Syrian cheese Substitutes: jack cheese OR Muenster cheese Taleggio Pronunciation: tah-LEZH-oh Substitutes: Stracchino (ripened version of taleggio) OR Bel Paese OR fontina Notes: This creamy Italian cheese is one of the better stinky cheeses--not too tame, not too wild. It's great on crackers or bread, but it's also a good melting cheese and works well in casseroles and even on pizza.

The rind is edible, but not to everyone's liking. Substitutes: Robiola Lombardia OR Urgelia cheese OR Limburger (stronger and considered inferior) Tilsit = Tilsiter = Tilsit Havarti Notes: This is a good sandwich cheese. Substitutes: Havarti (not as flavorful) OR jack cheese OR Esrom (more pungent) OR Gouda OR Mahon Tomme Crayeuse cheese Pronunciation: TUM cray-YOUZ Notes: This soft French cheese is rich and buttery. Don't eat the rind. Substitutes: Tomme de Savoie OR Saint Nectaire OR Muenster Tomme de Savoie cheese = tomme de montagne Pronunciation: TUM de sah-VWAH Notes: This is a mild and pleasant French cheese that's semi-soft when young, firmer when aged. Substitutes: Tomme Crayeuse OR Saint Nectaire OR Muenster Tybo Pronunciation: TIE-boh Notes: This mild Danish cheese is great on sandwiches.

Substitutes: Samsoe Urgelia cheese = Queso de l'Alt Urgell y la Cerdanya Pronunciation: ur-HAIL-ya Notes: This creamy Spanish cheese is a member of the washed rind (a.k.a. stinky) cheese family, but it's mild and subtle. Substitutes: Taleggio Vacherin Pronunciation: vahsh-er-AHN Notes: This is a cheese-lover's cheese, with a complex nutty flavor. It's a good melting cheese that's often used to make fondues. Try heating it a bit and serving it with crusty French bread. Substitutes: Fontina OR Appenzell OR Emmenthal 1 C shredded = ¼ pound Links Visit the excellent CheeseNet for more information--especially their excellent page on Cheese Types . If lactose intolerant or allergic to milk, visit the No Milk Page . I participated in an Influencer Activation on behalf of Mom Central Consulting for Arla Dofino . I received product samples to facilitate my review as well as a promotional item to thank me for my participation. We love cheese in our house. I mean we really, really love it.

I use many different types of cheese in my recipes, plus I always have several varieties in the frig just for snacking. Knowing this, you can imagine my excitement when I was approached to work on a campaign for Arla Dofino cheese. Of course I jumped at it! Since school is back in session, my goal was to create a healthy lunch or after school snack for my kids with Arla Dofino cheese. Made by Arla Foods, Arla Dofino has delicious cheese flavors including Havarti, Gouda, Edam and Fontina. All the cheeses are free of added hormones and crafted with quality, natural ingredients in an environmentally friendly way. Did you know Arla Foods is the sixth largest dairy company in the world? They are a large cooperative owned by dairy farmers and have been making their cheese in Kaukauna, Wisconsin for over 100 years! Their goal is to ensure all of their products remain closer to nature, from farm to fridge. I went out and grabbed the Creamy Havarti and Dill Havarti varieties and set off to work! I decided to create an easy, yet hearty, after school snack.

My youngest has football practice every day after school and is always starving when he gets home! The Havarti, Fig & Apple Crostini that I created is perfect, and is very quick and easy to make. We love the combination of crisp bread, creamy and tangy havarti, and the sweetness from the fig and apple. Havarti, Fig & Apple Crostini 4 slices Arla Dofino Creamy Havarti Cheese 8 thin apple slices Toast the baguette slices in a toaster oven or under the broiler for just a few minutes, until the bread starts to brown and get crispy. Add a teaspoon of the fig spread to each slice of bread, then top with a slice of cheese and two apple slices. Bon Appetit! Be sure to check out the Snack-to-School with Arla Dofino Sweepstakes! You can enter for a chance to win a semester's worth of naturally good Arla Dofino cheese for all of your back-to-school lunches and snacks! To enter, like Dofino cheese on Facebook and fill out the sweepstakes entry form . The Sweepstakes will run through October 4th. To learn more about Alra Dofino check out their website .

I purchased my cheese at our local Walmart, but you can use the store locator for the closest location in your area. You can also find them on Facebook and Pinterest ! Buy Cheese Online Gourmet Artisan Cheese French Italian Cheddar Cheeses Find over 800 Gourmet Cheeses From 36 Countries at igourmet.com! Cheese is the most important subcategory within the overall category of Gourmet Food . Gourmet cheeses come in many varieties and flavors, but the most important factor to consider when shopping this intriguing category is quality. igourmet is the number one retailer of specialty cheese in the United States, and our exclusive relationships with European suppliers combined with our high volume ensures that your order will be the freshest it can possibly be. Our types of cheese include: Fresh Cheese Fresh cheese types include Ricotta , Cream Cheese and Mascarpone . These cheeses are not ripened at all, are spoonable, and usually have a shelf life of three weeks or less. Fresh cheeses consumed in the US are usually produced in the US, as the time to import such a product takes away from its already short shelf life and the cost to fly these cheeses into the country can be prohibitive.

Unlike other cheeses where aging improves the quality, the fresher the better in the case of Fresh Cheeses. Their flavor is intentionally mild, letting the unadulterated character of the source milk shine through. Perhaps more importantly with fresh cheeses than with other types, a high quality milk must be used in its production. Soft Cheese Soft cheese types include Havarti , Port Salut and Feta . These cheeses are typically aged for 60 days or less, can be easily cut with a fork, and usually have a shelf life of two months or less, especially once removed from protective packaging. Soft cheeses are less tangy than their aged counterparts, offering smoother, creamier flavors. This type of cheese tends to melt well due to its high water and fat content. Semi-Soft Cheese The texture of a semi-soft cheese falls between soft and hard. Most soft cheeses do not age well because of their high fat content. Lower fat cheese when aged for three months or less fall into our semi-soft category. For example, our Dutch Gouda can be aged for two, nine, eighteen or thirty-six months. As this cheese gets older, its texture gets harder and harder.

A young Gouda is a semi-soft cheese, as are young versions of Manchego and Cheddar . As these cheeses age, they begin to cross the vague line that separates semi-soft and hard. Semi-soft cheeses can be easily cut with a dull knife and retain enough water content to melt reasonably well. Hard, Aged Cheese Hard cheese types include Aged Gouda , Parmigiano Reggiano and Pecorino Romano . These cheeses are very hard to cut and are often chunked by stabbing the cheese with the point of a knife then breaking off a piece by turning or rotating it. Hard cheeses can also be grated or shredded and added to dishes like chili, soup, pasta and salad. In order for a cheese to become hard with age, the milk used in its production must be at least partially skimmed. Hard cheeses are high in protein and are available pasteurized or unpasteurized. Double and Triple Creme Cheeses Perhaps the opposite of hard cheese, double and triple creme cheeses are made by adding extra cream to the milk prior to the cheesemaking process. Examples include Brillat Savarin, Chaource and St. Andre.

A double creme has a butterfat content of over 60% whereas the fat content of a triple creme exceeds 72%. Blue Cheese The addition of the Penicillium bacteria during the aging process creates edible blue or green streaks inside wheels of this type of cheese. Blue cheeses need to be aged for a long enough period of time to allow their blue mold to fully develop. The best known examples include Roquefort , Stilton , Gorgonzola , Cabrales and Maytag . In cheeses like Stilton and Gorgonzola, the mold spores are introduced by injection. With Roquefort, the mold enters the cheese as it ages in caves where the spores naturally exist. Blue cheeses are often enjoyed in salads, crumbled atop Filet Mignon, or immersed in a dip or sauce. Washed Rind Cheese This cheesemaking technique involves washing the rind of the cheese with a brine or alcohol solution during aging. The washing prevents mold from appearing and eliminates the formation of a hard rind, yielding a sticky, soft, reddish crust instead. Examples include Taleggio, Epoisses and Limburger .

The rind on this type of cheese develops a unique type of bacteria that gives off a pungent odor reminiscent of sweaty gym socks. In fact, these cheeses are often referred to as " Stinky Cheeses ." This rind is often trimmed before eating because of its strong flavor and unpleasant grittiness. Beneath the thin crust, the cheese itself generally tastes mild, creamy and fruity. Bloomy Rind Cheese This type of cheese is also called soft-ripened.Similar to washed rind cheeses, cheesemakers apply specialized techniques to bloomy rind cheeses to prevent unwanted mold formation. In this case, a white Penicillium mold is sprayed onto the exterior of the cheese during the early days of aging. This mold creates a fluffy white coating that tastes a tiny bit like mushroom. Its presence prevents other less attractive (and less tasty) molds from forming on the cheese. Examples include Brie , Camembert and Cambozola. Processed Cheese Processed cheeses are made by cooking the whey to extremely high temperatures, killing all bacteria and microflora in the product. Unfortunately, this technique also eliminates all of the flavor, requiring the cheesemaker to add flavor back after cooking.

The advantage to using this technique is that processed cheese does not require refrigeration and has an extremely long shelf life. The disadvantage is that processed cheese has no character, no healthy properties and an unpleasant gummy texture. Examples are Kraft Singles and Laughing Cow. Goat's and Sheep's Milk Cheese While most cheeses are made from cow's milk, many cheeses are made from goat's or sheep's milk instead. Whereas the average cow produces 14 quarts of milk per day, the average goat produces 4 quarts and the average ewe yields only 1 quart of milk per day. Because of this lower production, goat's and sheep's milk cheeses are usually more expensive than their cow's milk counterparts. Goat's milk cheeses are exceptionally tangy and earthy and come in a range of texture from soft to hard. Sheep's milk cheeses are most often semi-soft and have a smooth, slightly oily character. Examples of goat cheeses include French Chevre and Spanish Drunken Goat. Sheep's milk examples include Manchego and Halloumi . Unpasteurized Cheese Per the USDA, soft cheeses can only be imported if they are made from pasteurized milk.

This controversial law was put in place to make cheeses healthier, but according to some scientists, pasteurization in cheese may not necessarily be linked with healthiness. Pasteurized cheeses are more susceptible to contamination because they lack naturally existing beneficial bacteria that can compete with and crowd out the harmful Listeria bacteria. Unpasteurized cheeses tend to have more flavor because pasteurization is a high temperature process that cooks out flavor-producing microflora. By Italian food law, Grana Padano and Parmigiano Reggiano must be made from unpasteurized milk. Some English Cheddars are available in unpasteurized format as well. Most cheeses from the Alps, including Emmentaler , Comtï¿½ and Gruyere , are unpasteurized as well. By Type: List of Cheeses | igourmet's Encyclopedia of Cheese Danish Cheeses more info or shop Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible.

more info or buy Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs. more info or buy Danbo: A mild cheese with a sweet, nutty flavor. Available plain or flavored with caraway seeds. more info or buy Esrom: Previously known as Danish Port Salut, it was first created by monks in the Esrom Abbey. It is a semi-soft cheese with a pungent aroma and a spicy flavor. more info or buy Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese. Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese.

Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark. Samsoe: Named for the island where it originated, Samsoe originally was a Danish copy of Swiss Emmental. Over time, it has developed a unique character of its own. It has a golden yellow color and is usually shrouded in wax. Its texture ranges from springy to firm and has a few scattered the size of cherries. Samsoe's flavor is quite mild with hints of hazelnut, becoming more pungent quality as the cheese matures. English Cheeses more info or shop Caerphilly: Originally from Wales, most Caerphilly production has moved to England. A simple white cheese with a chalky texture when aged or a creamy texture when young. more info or buy Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax.

The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost. more info or buy Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages. more info or buy Clotted Cream: Strawberry's famous partner, Clotted Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables.

more info or buy Cornish Yarg: Made at Ulceby Grange in Lincolnshire by Simon Jones, this cheese is similar to cheddar but with less acidity and a slightly bitter quality upfront with a genuinely sweet aftertaste. Derby: Similar to Lancashire, it is most often sold as Sage Derby, a green cheese flavored with bits of sage. more info or buy Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer. more info or buy Lancashire: A white cheese with a firm chalky texture. It has a mild flavor with hints of egg yolk. more info or buy Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer. more info or buy Lincolnshire Poacher: Made at the Lynher Dairy in Cornwall, this cheese has a grey rind wrapped in large nettle leaves. Poacher has a grassy, creamy flavor and a firm texture. more info or buy Finnish Cheeses more info or shop Finlandia Swiss: Similar characteristics to Switzerland Emmental .

Aged over 100 days, it is sharp, rindless and delicious. more info or buy Juustoleipa: Pronounced hoo-stoh-LEE-pah, its name means "bread cheese" in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread. Lappi: Lappi is a semisoft, semisweet cheese that slices easily and is excellent in recipes and for melting. It comes from Finland's Lapland region. more info or buy Oltermanni: A semi-soft, especially sweet cheese formed in one pound wheels that goes great with fresh fruit and light-bodied wines. more info or buy Turunmaa: Similar to Danish Cream Havarti , Turunmaa is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

French Cheeses more info or shop Abondance: A firm, fruity and nutty cheese from the French Alps. Made in 20 pound wheels. more info or buy Banon: A soft blended milk cheese from Provence with a creamy, slightly goaty character. more info or buy Beaufort: This giant 80 pound cheese is fruity and nutty. Hailing from the French Alps, it is a great melter and is often added to fondue. more info or buy Bleu d'Auvergne: Similar to Roquefort but made from cow's milk and not quite as sharp. more info or buy Bleu de Gex: Unlike most blues, this one is not crumbly, but instead has a slightly springy texture. Made in the Haute Jura. more info or buy Boursin: A soft, spreadable fresh cheese flavored with herbs, pepper or fig. more info or buy Brie: Brie is the best known French cheese and is aptly nicknamed "The Queen Of Cheeses". Several hundred years ago, Brie was one of the tributes which the subjects had to pay to the French kings.

In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and is at its peak of flavor when the surface turns slightly brown. As long as the cheese is still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe will stop the maturing process and the cheese will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the experience, Brie must be served at room temperature. more info or buy Buche de Chevre: Also known as Bucheron, this 4 pound goat log has a bloomy white rind, a creamy ring of soft runny cheese just beneath it, and a chalky, tangy interior. more info or buy Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie, is soft and creamy with an edible crust.

A wheel of Camembert, however, is only 8 ounces and comes in its own wooden box. more info or buy Cantal: Often referred to as French cheddar, Cantal is actually more mild and less acidic than cheddar. more info or buy Chaource: First created in the Champagne region in the 14th century, It is a runny, creamy, mild cheese with hints of mushroom. more info or buy Chevres: These cheeses are made from goat's milk. They come in many sizes and shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves, etc.; their textures vary from soft, but firm like cream cheese, to extremely hard. Chevres are excellent dessert cheeses, often served as snacks, or with before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes. Varieties include Chabichou, Crottin, Clochette, St. Maure, Selles sur Cher and Valencay. more info or buy Comte: Comte is a natural, hard cheese with similar characteristics to Switzerland Gruyere.

more info or buy Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12 ounces) and the cheese has a nuttier flavor with a thicker crust. more info or buy Doux de Montagne: Shaped like a loaf of artisan bread, this semi-soft, extremely mild cheese is encased in a brown wax rind, making it appear even more bread-like. more info or buy Greek Cheeses more info or shop Feta: Genuine Greek Feta is made from sheep's milk, with a distinct strong, slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is traditionally sold in glass jars, although modern packaging techniques have become more commonplace. Feta needs to be covered in brine at all times otherwise it will dry out and mold fast and needs to be refrigerated at all times. Feta is a true eating cheese, although most Americans think of it as a salad topping. more info or buy Graviera: Made on the island of Crete, this sheep's milk cheese (sometimes blended with goat's milk) is firm and oily in texture, with a sweet flavor offering hints of green olive.

Kasseri: Pale yellow in color, with a mild buttery flavor and a springy, kneaded texture. Kasseri is a versatile, multi-purpose cheese made from sheep's milk. more info or buy Kefalotyri: This hard, pale, golden yellow cheese has a tange flavor and a sharp aroma reminiscent of Italian Pecorino Romano . Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes. more info or buy Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like an ostrich egg, and is firm and pungent, rather like Italian Ricotta Salata . The aged variety makes an excellent grating cheese. more info or buy Holland Cheeses more info or shop Blue de Graven: A modified Gouda recipe that incorporates edible blue veins. more info or buy Edam: Edam is a semisoft to hard natural cheese, depending on age.

Edam is similar in flavor to Gouda, but slightly dryer in texture and less creamy. Edam is traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax. Because of its shape and size, Edam makes an excellent gift basket centerpiece. more info or buy Gouda: Gouda is a semisoft to hard natural cheese, depending on age. It is pale yellow and slightly sweet and nutty. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. more info or buy Leyden: Leyden is a part-skim cheese laced with caraway or cumin seeds. It is semisoft to hard and bland in flavor. Its seeds give Leyden most of its taste. more info or buy Maasdam: Holland's answer to Jarlsberg , marketed under brand names such as Leerdammer, Westberg, etc.

more info or buy Italian Cheeses more info or shop Asiago: From the high plateau of the same name, Asiago comes in two varieties: d'Allevo is made from whole unpasteurized milk and is firm, sharp and nutty whereas Pressato is made from part-skim pasteurized milk and is soft and mild. more info or buy Baita Friuli: A tasty, firm-textured cheese that is aged for about 5 months. Rich, fruity, and spicy, Baita's flavor is reminiscent of Swiss Gruyere. more info or buy Bitto della Valtellina: A rare cheese that is produced in alpine pastures often inaccessible to mechanized transport. Made from a blend of 90% cow and 10% goat's milk, its flavor and texture are similar to Fontina, yet with a more earthy character. Bra: A pale yellow cheese from the Piedmont region that can be hard enough to grate if aged. Often used in baking as well as being a flavorful table cheese. more info or buy Burrata: A modern cheese by Italian standards, it was first created in the 1920s.

A fresh cheese, it is essentially a sack of Mozzarella filled with cream and tied at the top. more info or buy Cacio di Fossa: Its name literally means "cheese of the pit." Fossa is a 3-pound odd-shaped Pecorino that is placed in a burlap sack and buried underground during aging. more info or buy Caciocavallo: Similar to Provolone, a drawn-curd cheese typical of southern Italy. Legend has it that originally this cheese was made from mare's milk by nomadic Mongolians. more info or buy Canestrato Pugliese: Owes its name to the baskets in which it is set to ripen. Pure sheep's milk cheese made only from milk taken from Merino or Apulian Gentile breeds that graze naturally. more info or buy Castelmagno: A semi-soft cheese with a chalky to creamy texture made from cow's milk mixed with a touch of goat's milk. Its production, based around Cuneo (Piedmont), dates back to ancient times. more info or buy Fiore Sardo: A pure sheep's milk cheese from Sardinia. Firm textured with a slightly oily texture.

Its flavor has hints of green olive, wild herbs and grasses. more info or buy Fontina: Genuine Fontina comes from the Val d'Aosta region of Italy, in the Alps near the French and Swiss borders. One of the few cheeses imported into America that is made from raw (unpasteurized) milk, it is a smooth, straw-colored cheese with a brown rind. Fontina has a delicate, nutty, buttery sweet flavor. Fontina is the primary ingredient in Italian fonduta and is a pristine table or dessert cheese. more info or buy Formai de Mut: Literally translated as "mountain cheese", Formai de Mut is a straw-colored, firm textured cheese made in Alta Val Brembana (the Italian Alps). The cows that produce its milk only graze outdoors on high Alpine pastures. Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table cheese. It is an antique cheese of great popular tradition with a compact, rough, hard, reddish crust and a firm but mellow paste interior which melts on the tongue. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mold.

The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips. more info or buy Grana Padano: A very hard natural cheese, a full wheel of Grana Padano weighs over 75 lbs. Grana Padano has an unmistakably savory flavor that cannot be imitated by lesser wannabees. Often used as a grating cheese, Grana is an excellent topping for steamed vegetables, soups, pasta dishes, veal, chicken, or salads. First created by monks in the 10th century, it is truly one of the world's great cheeses. more info or buy Mascarpone: This cheese is virtually solidified cream, mildly coagulated and whipped into a velvety consistency. It hails from the Lombardy region and is served with fresh fruit or sweetened with sugar and used as a pastry ingredient, such as for Tiramisu. more info or buy Montasio: From Friuli, this mountain cheese has a firm texture and a smooth, nutty flavor with hints of grass and honey. more info or buy Monte Veronese: As its name implies, this cheese comes from the mountains north of Verona.

It has a distinctive milky flavor that intensifies greatly with age. Whereas the young varieties are shy and mild, an aged Monte Veronese is brash and bursts with flavor. more info or buy Mozzarella di Bufala: "Buffalo" Mozzarella is made in the South of Italy from pure water buffalo milk. This cheese is pure white, hand-formed into small balls. It is soft and rubbery and stored in a whey brine. It is best served with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil and sprinkled with salt and pepper. more info or buy Parmigiano Reggiano: Made from the same recipe as Grana Padano, it too is a very hard natural cheese. A full wheel of Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. Parmigiano Reggiano's flavor is unmistakably piquant and true cheese connoisseurs know when they are served an inferior imitation. Often used as a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads.

Buy this cheese as a wedge and grate it yourself so you know you are getting the real thing. more info or buy Pecorino Romano: A very hard cheese made from part-skim sheep's (Pecorino), goat's (Caprino) or cow's (Vecchino) milk. More mild than Parmigiano Reggiano, it is a very popular grating cheese that sharpens as it matures. more info or buy Pecorino Toscano: The official cheese of Tuscany, this pure sheep's milk variety is produced in 5 pound wheels throughout the province. Ranging in age from 30 days to 1 year, its texture proceeds from soft and springy to hard and flaky over time. It is an exceptionally sweet cheese that offers hints of olive and hay. more info or buy Piacentinu: Also spelled Piacintinu, this Sicilian cheese incorporates saffron and whole peppercorns in its recipe. Bright yellow in color, this rich, creamy sheep's milk cheese is most often served fresh; aged for only 3 to 6 days.

more info or buy Provolone: Provolone has a slightly smoky flavor and is mellow and compact with a smooth, paste-like texture. Provolone has an inedible crust and has strings to hang from rafters. Aged long enough, Provolone can be grated. However, it is better known as a table or sandwich cheese. more info or buy Ragusano: A Provolone-type (drawn-curd) cheese from Sicily made from milk taken only from Modicana cows. Shaped like rounded rectangles, its history is closely related to that of Caciocavallo. more info or buy Raschera: From the Piedmont, this high altitude cheese is very similar to Toma. Formed in squares rather than wheels, its appearance provides much of its uniqueness. Raschera has a semi-soft texture with many scattered holes. Its flavor is buttery and slightly sweet. more info or buy Ricotta: Ricotta is made from whey collected from making other cheeses and re-cooked. It is white, creamy and mild and is primarily used as an ingredient in lasagna.

Ricotta Salata: When fresh Ricotta goes through its natural aging process, a hard, pungent cheese suitable for eating or grating results. Like fresh Ricotta, Ricotta Salata is almost white in color. more info or buy Robiola: This is a generic term that applies to many small-form, soft and creamy cheeses from the Piedmont. Many Robiolas have a bloomy white rind and are made from a blend of cow and goat's milk. more info or buy Scamorza: From Molise, Tuscany and Abruzzo, this drawn-curd cheese (pasta filata) can be plain or smoked. It is best served fresh, as it hardens too much with age. Smaller than an adult fist, the flavor of this little cheese varies greatly depending on the quality of the milk used in its production. more info or buy Taleggio: This semisoft, uncooked cheese from the region around Bergamo gains flavor and an accompanying odor as the cheese ages. The crust is pinkish-gray and the paste is white, supple and fruity. Taleggio is an excellent dessert cheese that goes very well with a robust wine.

more info or buy Toma Piedmontese: A simple cheese that was originally eaten only by peasants, today's Toma is a gourmet treat. Rich and creamy in flavor, Toma has strong hints of grass and hay in every bite. more info or buy Ubriaco: An Italian word meaning "tipsy", this family of cheeses are expertly bathed or brushed with wine or must during aging. Eating Ubriaco is like enjoying wine and cheese in one bite. more info or buy Norwegian Cheeses more info or shop Gjetost: Gjetost (pronounced "Yay-Toast") is a hard cheese made from boiled goat's milk whey either blended with cow's milk or from 100% goat's milk. This cheese has a sweetish caramel-like taste and is dark brown in color. Gjetost is a non-perishable dessert cheese that must be sliced paper-thin and placed on Norwegian flatbread. Norwegian children eat Gjetost in place of candy more info or buy Jarlsberg: The world's most famous "Baby Swiss", Jarlsberg has the consistency, texture and hole formation of Swiss Emmental, but its flavor is more nut-like and sweeter.

A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg is an excellent all-around performer that can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. more info or buy Nokkelost: Similar to Dutch Nagelkaas but often made from whole, rather than part-skimmed, milk. more info or buy Portuguese Cheeses more info or shop Amarelo: An unpasteurized sheep's milk cheese from the Beira Baixa region. It is rugged and rustic, and has a touch of the saltiness of the sea. Not a cheese for the faint of heart, Amarelo has a distinctive aroma and a forceful yet buttery flavor. Bica: A raw farmhouse cheese made from a blend of cow, goat, and sheep's milk. Bica has a distinctive yet mild, buttery flavor and a satiny texture. Like most Portuguese cheeses, Bica has a slightly salty flavor because its milk comes from animals that graze on land that sits by the sea.

more info or buy Evora: This small cheese (each wheel is only 6 ounces) is made from raw sheep's milk which is filtered through a mesh lining after being immersed in a salt brine solution. Aged over 60 days, Evora has a well formed crust and a yellow color that gets darker with contact with air. It has a slightly peppery and piquant flavor that gets stronger as it matures. Nisa: A raw ewe's milk cheese made from the milk of Merino sheep. Its milk is curdled after coagulation provoked by the addition of thistle. Salting is done directly on the paste after it is formed into its disc shape. Nisa has a soft paste with small eyes and a yellowish color. The flavor is robust, earthy, and a slightly acidulous in taste. more info or buy Sao Jorge: This large unpasteurized cow's milk cheese comes from the volcanic island of the same name in Portugal's Azores archipelago. It has a cheddary flavor with hints of black pepper. more info or buy Serpa: A raw sheep's milk cheese from the Alentejo region, Serpa is considered to be the most famous traditional cheese from this region.

Made only from milk taken from Merino sheep, this cheese has a straw-yellow colored rind covering a buttery interior with few holes. more info or buy Spanish Cheeses more info or shop Afuega'l Pitu: This is a very ancient cheese made in Austurias in the valley formed by the rivers Nalon and Narcea. It is a fresh soft cheese made by lactic coagulation and molded or pressed by hand into a conical shape. It is made from pasteurized afternoon milk taken from Friesian, Ratina, Roxa or Carreï¿½as cows. The taste is creamy, tending toward acidic, with a very natural, earthy aroma. It is white if recently made, but yellow, slightly moldy and granular if more cured. No matter the age, it always clings to the palate. Arzua Ulloa: This fresh Galician cheese is Nicknamed "queixo do pais" (cheese from the countryside). It has a smooth, waxy, yellow rind and a creamy, off-white interior. Arzua Ulloa is so soft you can almost spread it at room temperature and has a buttery flavor with hints of yogurt.

more info or buy Cabrales: A renowned blue cheese from Austurias, Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed limestone caves and has a creamy texture, a complex flavor and a powerful bouquet. more info or buy Gamonedo: This cheese is made from a blend of raw cow, goat and sheep's milk, mixed in a fixed proportion. It is left to curdle for a day, then molded and salted. Each wheel is lightly pressed and gently smoked, then matured in natural caves for at least 3 months where it develops some blue cheese characteristics. Its rind is naturally formed, becoming dry with a gray mold. Gamonedo's mild smokiness toward the rind combines with a lively, spicy, buttery interior. more info or buy Garrotxa: A semisoft cheese made from pasteurized goat's milk in Catalonia. It comes in grey-rined felt textured disks, it has a bone white interior. It has a mild flavor - nutty with herbal hints. more info or buy Iberico: A hard, oily cheese made from blended cow's, goat's and sheep's milk.

It is mild yet tasty, aromatic and very popular. Good for cooking and for eating, it goes well with Spanish red wines. more info or buy Ibores: This cheese is made in Extremadura, the most rugged, least developed, and most economically distressed region in Spain. This raw goat's milk cheese reflects its homeland with its full yet simple flavor. It has a hard, dense texture and its flavor becomes sharper with age. During its two-month aging period, this rustic cheese is rubbed with a mixture of olive oil and sweet paprika. more info or buy Idiazabal: This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal's popularity spread throughout Spain. more info or buy Mahon: An aged cheese produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands.

Ripened for six months to two years the eight inch squares weighing 5 to 6 pounds, it is buttery sharp, slightly salty with a sweet and nutty aroma. more info or buy Majorero: A large cheese with a beautifully decorated rind, Majorero is made from unpasteurized goat's milk, and can be sold fresh or cured. It has a lively acidity and a slight piquancy on the palate. It is creamy with a mouth-watering, long-lasting flavor. more info or buy Manchego: This historic cheese is produced in the La Mancha region from pasteurized sheep's milk,. It has a black, gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. It has an even distribution of holes and a mild, slightly briny, nutty flavor. more info or buy Murcia: A Spanish Queso de Cabra, this cheese is produced in the region of the same name. This region's rich variety of grasses, shrubs and abundant wild herbs give Murcia cheese a taste and aroma that could only come from the Spanish heartland.

Its distinctive lemony-peppery flavor and supple satiny body have earned Murcia a place among Spain's elite cheeses. When cured al Vino, the cheese may be called Drunken Goat in America. more info or buy Picon: A piquant blue cheese from Cantabria made from a blend of cow, goat and sheep's milk. Roncal: A hard cheese from Navarre produced from sheep's milk and aged for a minimum of three months. It has a hard beige to gray rind with beige interior which turns to amber with age. It has a rich, olivey, nutty flavor. more info or buy San Simon: Like Tetilla, San Simon is shaped like a breast, but more elongated like a dunce cap. From Galicia, San Simon is aged 2 to 4 weeks, lightly pressed and then gently smoked for 2 weeks after leaving the mold. Inside its red, polished brown rind, San Simon has a creamy, buttery, smoky flavor that ranges from mild to piquant.

more info or buy Tetilla: A semisoft cheese produced from cow's milk in the Galicia region, it comes in squat cone shaped like a woman's breast (hence the name) about five inches in diameter. It has a greenish beige rind and a white interior. It has a mild and tangy flavor. more info or buy Torta del Casar: This unpasteurized sheep's milk cheese has a fine, soft delicate rind with a yellowish color. The interior is creamy and spreadable, almost spoonable. With a special aroma and strong mature taste, Torta del Casar is also slightly salty and a tad bitter due to the use of "cuajo" for coagulation. Served by spoon at room temperature with the top of the wheel sliced off. more info or buy Tronchon: A semisoft cheese made from blended cow's, goat's and sheep's milk. It comes in rindless wheels with a dimple on top, a by-product of the manufacturing process. The interior is bone white and has many small holes. more info or buy Valdeon: This blue cheese is often sold as Cabrales in the United States because of its similarly bold bold blue.

It is made in the Castille-Leon region, where each wheel is wrapped in chestnut leaves before being sent to market. more info or buy Zamorano: Made in Castille-Leon, where it is matured for 6 months in a high humidity environment to encourage the formation of a natural rind. Subtle hints of caramel and grass burst through the buttery nature of the cheese, making it ideal to serve with ham, fruit and some crusty bread. more info or buy Swedish Cheeses more info or shop Fontina: See Danish Fontina Graddost: Sweden's most popular cheese, Graddost is deliciously mild and very creamy. It is laced with small to mid-sized holes and makes an excellent dessert cheese to be served with fruit and wine. more info or buy Herrgardost: Sweden's second most popular cheese, Herrgard comes in large wheels and has a few small holes. It has similar characteristics to Gouda and is pale yellow in color. more info or buy Hushallsost: A staple on the Swedish farmer's breakfast table, the name of this semi-soft, mild cheese means "household cheese" in Swedish.

It slices and melts well, making it a perfect candidate for sandwiches, gourmet pizzas, and casseroles. more info or buy Prastost: Its name means "Priest Cheese" in Swedish. This cheese received its name in the days when it was customary for Swedish farmers to donate a tenth of everything they produced to the local priest; and only the very best would do. A distinctive cheese with a rich and strong flavor, it is commonly served as a snack or shredded atop stew or soup. more info or buy Vasterbotten: Is the traditional Swedish celebration cheese. To many Swedes, it is considered the "Emperor of cheeses", either because of its heft (it is made in 40 pound wheels) or its full flavor. Produced in Northern Sweden, Vasterbotten is aged for over 11 months and has a dry texture, reminiscent of a young Parmigiano Reggiano or an aged Cheddar. Its flavor is rich and full-bodied with a tangy, bittersweet bite. more info or buy Switzerland Cheeses more info or shop Appenzeller: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes.

It is cured in white wine and spices that give it a unique piquant flavor. more info or buy Bundnerkase: This extraordinary washed rind specialty cheese comes from Graubuenden, well known for its tourism. This cheese is aged for a minimum of 8 months and is made daily from farm fresh cow's milk at small alpine dairies. Emmental: More commonly reffered to as "Swiss Cheese", Emmental is immitated by many cheese producing countries. Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese. more info or buy Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly. more info or buy Hoch Ybrig: Made in the tradition of Gruyere, but washed with white wine.

A hearty unpasteurized cow's milk cheese with a hint of sweetness at the end. Le Marechal: A raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and a wickedly spicy flavor. The herb flavor penetrates the rind, imparting a rustic flavor on the cheese. more info or buy Raclette: A hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside an inedible crust. Raclette is famous for a Swiss dish made by melting thin slices over broiled potatoes. more info or buy Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture. Sap Sago is not an eating cheese, but is good as a food topping and in cooking.

more info or buy Sbrinz: This hard, grainy cheese is one of the world's oldest, dating back to 23 A.D. Made high in the Alps in Switzerland's central region, Sbrinz is often compared to Parmigiano Reggiano. Like Reggiano, Sbrinz comes in massive 80 pound wheels and is made from unpasteurized cow's milk. Aged for at least 18 months, this cheese is hard enough to grate. The Swiss enjoy it shaved in paper-thin slices and served as an appetizer with air-dried beef and tomatoes. more info or buy Tete de Moine: The literal translation of the French words "Tete de Moine" is "Monk's Head". Although this fine Swiss product was first created by monks, it is now produced by the lay community. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when served using a Girolle - a special type of knife that creates thinly shaved cones of the cheese.

more info or buy Tilsiter: Natural, simple and highly appreciated, Tilsiter cheese has been synonymous with genuine Swiss flavor since the early 1900s. Enjoy it melted or chunked, served with a glass of Viognier. more info or buy Vacherin Fribourgeois: In the warm season, the pastures in the heart of the Fribourg Pre-Alps come to life with an almost endless variety of delicately scented flora. Vacherin Fribourgeois is made in these hills. It has a firm texture and an ivory to yellow colored interior. Its flavor is fruity and aromatic with a slight but enjoyable bitterness. more info or buy Vignerons: Like most Swiss cheeses, Vignerons is a "mountain cheese". This is a term that refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cow's milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes.

The cattle that graze on these pastures produce milk that is higher in butterfat than average cow's milk and, therefore, commands a high price and is prized for cheese making. Vignerons, commonly known as "winemaker's cheese", is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness. more info or buy USA Cheeses more info or shop Berkshire Blue: This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. Berkshire Blue is made from whole unpasteurized Jersey cow's milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue. Blythedale Vermont Camembert: For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Becky and Tom Loftus' herd.

These cows supply all of the milk for Blythedale Farm's Vermont Camembert. Blythedale's Vermont Camembert is much different than today's stabilized French Camembert in that it ages gracefully. When fresh, it is mild and creamy, pale yellow in color with a bloomy white mold rind. When aged it develops lots more character, turning yelow-orange and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly and the flavor explodes with a complex earthiness. more info or buy Brick: Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative Brick where he makes this Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. more info or buy Capri: Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971.

Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Their Capri cheeses are fresh cheeses made from cow or goat's milk, and may be white or blue. The white varieties are flavored with additives like cocoa or wasabi. more info or buy

Question: Havarti, Limburger, Fontina, and Edam are all types of what?
Answer: Cheese