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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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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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5 Spoke Creamery

5 Spoke Creamery

At 5 Spoke Creamery, we consider cheese making the art of possibility – what will occur on any given day given the seasonal changes and availability of wildflowers and grasses, how the fresh raw milk will interact with the cultures and the mysteries of the cave. We basically let nature take over, and somehow after many months of aging we’re pretty happy with the results. Let us know what you think. Check their website out here...

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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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Saint-Nectaire AOC

Saint-Nectaire AOC

Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Saint Nectaire has a nutty and fruity flavor with a touch of salt and...

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Pleasant Ridge Reserve

Pleasant Ridge Reserve

Pleasant Ridge Reserve, a farmstead artisan cheese, is made in southwest Wisconsin. Named after the land formation on which our farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Check out their...

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Cabot Clothbound Cheddar

Cabot Clothbound Cheddar

A simple, approachable, balanced cheddar that impresses with layers of lingeringly nutty, slightly fruity and nearly buttery flavor, while finishing with the mellowness of caramel undertones. Made by Cabot Creamery and aged at the Cellars of Jasper Hill, this clothbound English-style cheddar won Best of Class at the 2010 World Championship Cheese Contest. Made from pasteurized milk, this cheddar has flavor notes typically attributed to raw...

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Payoyo

Payoyo

Payoyo is a blend of tart goat’s milk and sweet sheep’s milk. Payoyo is a breed of mountain goats native to Andalusia in southern Spain. Payoyo’s most popular cheese is a blend of goat and sheep milk. Payoyo goat’s milk is blended with Pyrenees sheep’s...

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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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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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Crescenza

Crescenza

Crescenza, also known as crescenza stracchino, is a soft-ripened cow’s milk cheese with no rind, produced in Lombardy, Piedmont, and Veneto. It is buttery with a rich, slightly tart...

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Hushållsost

Hushållsost

Hushållsost (“household cheese”) is a Swedish cows‘-milk cheese. It is a semi-hard cheese, with small granular holes, and is made from whole cows milk & is a creamy cheese mild in flavor, has a smooth open texture with small holes, and a natural...

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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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Monterey Jack

Monterey Jack

Monterey Jack is an American semi-hard cheese made using cow’s milk. It is commonly sold by itself, or mixed with Colby to make a marbled cheese known as Colby-Jack (or Co-Jack) Monterey Jack cheese has a high moisture content, melts easily, and has a bland, buttery flavour. In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 1800s. California businessman David Jack...

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Mozzarella di Bufala

Mozzarella di Bufala

Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella cheese made from the milk of the domestic water buffalo rather than from cow’s milk. It is a creamy, sweetish, stringy, milky, lovely cheese, which compliments almost any meal-from pizzas to salads! This video will make you...

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