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Gorgonzola Dolce

Gorgonzola Dolce

God this is lovely-you know Gorgonzola, you know Dolcelatte-but this is a little different…fragrant & sweet & soft and marsmallowish, with some piccante! Not as veiny as gorgonzola-but has depth of flavour that meanders in the mind!  Tastes illegal..buy it from Blasus...

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Fourme d’Ambert

Fourme d’Ambert

Right, first off, fourme d’ambert is a little bitter, and a little sweet…smooth creamy texture, and a tad fruity..a few nice things going on here. Nice stiltonesque finish No wonder Fourme d’Ambert has  been a firm favourite with the French since Roman times! I got mine from Blasus...

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Vacherin

Vacherin

 Vacherin is smooth as silk, and subtly wonderful. The  bark  infuses the cheese with a smoky woodiness that lingers around the creamy ooziness…a lemony tang at the end-nice! Spreads out on the plate like Dulux Magnolia paint…lots tastier though! Got mine from Blasus Deli in...

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GALBANI CREMA BEL PAESE

GALBANI CREMA BEL PAESE

  Galbani Crema Bel Paese® is a creamy spreadable cheese with a mild and delicate taste. Foil wrapped to maintain freshness, Galbani Crema Bel Paese® is the ideal snack “on the go” but thanks to its excellent melting qualities it is also perfect used in many main courses recipes from pasta to risotto and meat...

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Roquefort Brelait

Roquefort Brelait

Roquefort Brelait is fruity,slightly sweet, with a tangy little edge to it, and a sublime buttery melt in the mouth texture. Gotta say-the tastiest Roquefort i have ever tasted! Picked it up from Blasus Deli in Carmarthen-definitely worth a trip for Here’s a contentious clip-how dare...

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Bitto

Bitto

 Bitto is an Italian DOP  cheese produced around the Valtelline valley in Lombardy. It owes its name to the torrent Bitto that flows in the Valtelline valley. Since the quality of the grass animals feed on influence the taste of the final product, Bitto is produced only in the summer months when the cows feed on the high alpine meadows. This stuff can mature for 10 years or more!!! Check out this mellow...

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Feta

Feta

  Feta  is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture Feta recipes include Greek Salad and Spinach Feta, and pasta Feta     Here’s So Tiri singing about Feta Kai Psomi….i think he likes...

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Chanteraine Vignotte

Chanteraine Vignotte

Triple cream monster of a cheese! Chanteraine Vignotte is creamy with some cream, and a little more cream. Once you get the cream, you get some more…completely indulgent and lush! Get some from Blasus Deli-don’t eat it all at once-savour it and love it yum http://youtu.be/H_sX3QqINUk  

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Beaufort Cheese

Beaufort Cheese

  A deep yearning…strong and fruity, lingering creamy delight. You’ll crave this in your sleep! Beaufort is  complex and magical Bought from Blasus Deli

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Picos Blue

Picos Blue

Picos Blue  is a lovely Spanish blue from the Picos de Europa region. It’s  strong and spicy with a lingering creamy sweet tanginess-with a nutty rind, which is also bursting with earthiness-must have something to do with the sycamore leaves that shroud this Spanish Gem. Completely mouthwatering goodness! I picked up my slice from Blasus Deli Can be ordered online from The Cheese Society in the...

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Wigmore Cheese

Wigmore Cheese

Wigmore is an English ewe’s milk cheese that comes from the Berkshire region and was created by Anne Wigmore. I bought a slice of  Wigmore at my local Deli, and was blown away by the amazing taste-quite unexpected from the look of it-you’d think it should taste like a typical white soft….not so-the taste is fresh & fruity, with a lemon zeal to it-like a lemon meringue. My pallet was clear after a taste-very...

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Cheesecake

Cheesecake

Not a cake made from cheese unfortunately! Cheesecake is popular all around the world & each country has it’s own variations..all very lovely!!! Almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany and Poland use quark. Cheesecakes are most easily baked in a leak-proof springform pan, often paired with a water bath to more evenly distribute the...

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Galbani Cheeses

Galbani Cheeses

Welcome to the world of Galbani, a world of quality, tradition and modernity. Galbani pays great attention to its ingredients and production processes.  It is innovation oriented while still retaining the culture and tradition of Italian cuisine. Galbani Cheese Galbani...

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Goats Cheese

Goats Cheese

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Goats cheese...

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Tickler Extra Mature Cheddar

Tickler Extra Mature Cheddar

    Our fabulous Tickler extra mature cheddar is made at our award winning Taw Valley creamery using milk from our own Devon dairy farms. I’ve got to be honest-it’s bloody lovely http://ticklercheese.co.uk/ Great cheese…shit...

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L’Explorateur

L’Explorateur

L’Explorateur is a soft-ripened French triple cream cow’s-milk cheese made in the Île-de-France region of France. Created in the 1950s, it was named to honor the first US Satellite, Explorer. As a triple creme, the fat content of its dry matter is about 75%. It has a squat cylindrical shape, and has a smooth, unpressed texture. When ripe, Explorateur’s ivory interior has a delicate aroma, and a salty, mushroomy...

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Munster

Munster

  Munster , is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. The name munster may come from the little town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monk’s cellars Munster has a strong and powerful...

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Gruyère

Gruyère

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly...

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Limburger

Limburger

Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, andNetherlands. The cheese is especially known for its pungent odor commonly compared to the odor...

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Great Hill Blue

Great Hill Blue

Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a true gourmet quality cheese. Located on the shores of Buzzard’s Bay, 50 Miles south of Boston, Great Hill Dairy in Marion has been known for its outstanding herd of Guernsey cows

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