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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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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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Rogue River Blue

Rogue River Blue

This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France. This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir. The flavors of...

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Cornish Blue

Cornish Blue

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor. World Cheese Awards Champion Cheese 2010 Royal Bath & West Supreme Champion Cheese 2010 Royal...

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Asiago PDO

Asiago PDO

Asiago is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo) of which the flavour is reminiscent of Parmesan. And here is Betty showing us how to do garlic bread with Asagio Cheese-she’s from The States if you can’t place the...

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Wensleydale

Wensleydale

The Wensleydale pastures give the cheese the unique flavour for which it is renowned. Good Wensleydale has a supple, crumbly, moist texture and resembles a young Caerphilly. The flavour suggests wild honey balanced with a fresh acidity # And here’s a video on how they make...

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Smokey Blue Cheese

Smokey Blue Cheese

Rogue Creamery’s Oregon Brand Blue Vein Cheese is the first blue cheese made on the west coast and the first blue cheese anywhere to be smoked…transforming it into the heavenly Smokey Blue. Made in the finest tradition of artisanal cheesemaking—by hand, with passion, dedication and inspiration, and using only the highest quality ingredients—the result has been another award winner for a company that has filled a trophy case in...

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Seastack

Seastack

Mt. Townsend Creamery Seastack is buttery and slightly salty and tangy like the flavor of fresh cream “The flavor is mushroomy and even almost nutty—seriously...

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Bleu d’Auvergne AOC

Bleu d’Auvergne AOC

Bleu d’Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made fromcow’s milk, and is one of the cheeses granted the Appellation d’Origine Contrôlée from the French government. Bleu d’Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister...

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Camembert de Normandie AOC

Camembert de Normandie AOC

Camembert is a soft, creamy, surface-ripened cow‘s milk cheese. It was first made in the late 18th century in Normandy in northern France. The first Camembert was made from unpasteurised milk, and the AOC variety “Camembert de Normandie” is still required by law to be made only with unpasteurised...

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Mesost

Mesost

A Swedish cheese made from whey. The whey is cooked until it is reduced to a mass of caramelized milk sugars, and then poured into block-shaped molds to set. This dark fudge-like cheese has a caramel flavor and a bitter aftertaste. Danish version = myseost; Norwegian = brunost. In America this cheese is sold under the name gjetost which itself is a newer spelling of geitost. Brunost is made by boiling a mixture of milk, cream...

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Gouda

Gouda

Gouda is made from cow,s milk, and is named after the Dutch town of Gouda, just outside Rotterdam. For the 1st few months the flavor is sweet and fruity, and it is quite supple in texture. As time passes, the taste intensifies and becomes more complex. After 18 months, it  becomes deep yellow, and the taste becomes richer & smoother Also check out this cool video Gouda cheese...

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Brie

Brie

Brie /ˈbriː/ is a soft cows’ cheese named after Brie, the French province in which it originated (roughly corresponding to the moderndépartement of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould; very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication...

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Cabrales

Cabrales

Cabrales is a among the most distinguished blue cheeses and has a reputation for being one the most stalwart of the blues, thanks to its intensely strong, spicy flavor. Traditionally it is made with a mixture of cow, sheep, and goat’s milk. Cabrales has a semi-firm, slightly granular and crumbly texture; its flavor is biting and persistent.

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