Real Cheese Pleasers

Some cheese is sweet and milky. Some is salty and pungent. Some cheese are spreadable. Some melt into long, gooey strings while others hold their shape or don’t melt at all. If you want to learn more about types of cheese, check out my Cheese Primer but here you’ll find in-depth information on many available cheeses, from creamy young goat cheeses to crumbly and crystallized aged Parmesan Reggiano.
 

Taleggio Cheese

February 5, 2015 0 Comments
Taleggio Cheese

Taleggio – One of the Best “Value” Cheeses Lately I’ve been on the hunt for “value cheeses” and the washed rind Taleggio from Italy is one of the best examples I can describe that fits my idea of a great value cheese.  Taleggio is a washed rind cheese that can be found in every gourmet […]

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Sainte Maure Caprifeuille Cheese

January 15, 2015 0 Comments
Sainte Maure Caprifeuille Cheese

One of My New Favorite Goat Cheeses If you enjoy goat cheese and are looking for one to serve to friends or just enjoy at home with a piece of French bread, I recommend you take a look at Caprifeuille. I was looking for a cheese to serve at a small dinner party with some […]

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Pecorino Romano Cheese

February 3, 2013 3 Comments
Pecorino Romano Cheese

Pecorino (peh-koh-REE-noh) Romano Cheese From the word pecora which means ewe in Italian, cheeses made from sheep’s milk in Italy are called pecorino. Although the majority of pecorino is made in southern Italy, especially Sardinia, the best known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to […]

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Nuvola di Pecora Cheese

January 14, 2013 0 Comments
Nuvola di Pecora Cheese

  Nuvola di Pecora – An Italian Sheep’s Milk Cheese Here comes a semi-soft sheep’s milk cheese from Northern Italy that’s rustic in style with a creamy and meaty flavor. Somewhat hard to find, Nuvola di Pecora or “Sheep’s Cloud” comes from the Emilia-Romagna region of Italy between the Appenine Mountains and the River Po. […]

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Sainte Maure de Touraine Cheese

September 16, 2012 1 Comment
Sainte Maure de Touraine Cheese

Creative Commons: Tangopaso Hey, There’s A Stick In The Middle Of My Cheese! The first time I tried cutting into this cheese, I noticed a stick in the middle of it. It looked like a cheese Popsicle. It turned out to be a straw and not a stick and is used to help the cheese […]

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Humboldt Fog Cheese

August 19, 2012 0 Comments
Humboldt Fog Cheese

Cypress Grove’s Humboldt Fog Cheese This may just be my favorite American cheese and I’m not talking about the stuff you put on grilled cheese sandwiches.  The first time I tried Humboldt Fog  was at one of our local cheese specialty foods store.  I asked the counter person for some suggestions on interesting goat’s milk […]

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Morbier Cheese

August 19, 2012 2 Comments
Morbier Cheese

Morbier Cheese – (MORE-bee-yay) – a semi-soft cow’s milk cheese You are going to love this cheese! I tasted Morbier for the first time at my friends gourmet market and loved it. Since then, I have purchased and served Morbier dozens of times. I like it because of its flavor, texture and history. Make sure […]

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Camembert Cheese

August 19, 2012 0 Comments
Camembert Cheese

About Camembert Cheese Created somewhere around 1789 – 1791 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow’s milk cheese (40 to 45% fat) is world renown. It comes from Normandy, France and is a great example of a rich, creamy cheese that when ripe is “as […]

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Cashel Blue – The First Irish Blue Cheese

March 17, 2012 7 Comments
Cashel Blue – The First Irish Blue Cheese

Cashel Blue Cheese So it makes sense to talk about one of my new favorite blue cheeses, Cashel Blue, that comes from Beechmount in South Tipperary Ireland. What’s really interesting about this cheese and makes it a perfect choice for St. Paddy’s day is it is named after a medieval castle called The Rock of […]

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Colston Bassett Blue Stilton Cheese

November 10, 2011 2 Comments
Colston Bassett Blue Stilton Cheese

Colston Bassett Blue Stilton You know how much my wife and I love cheese. Most Saturday mornings we head to the Farmers Market to buy some ingredients for the weekend and pick up a tasty cheese with a loaf of Italian bread for our morning breakfast. My new friend Bill, whom I affectionately call Bill […]

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