Gorgonzola is a soft cheese made from whole pasteurized unboiled cow’s milk. It is covered with an inedible grey-pink rind that hides a soft cheese mass of white-straw colour with blue-green streaks of mold. There are two varieties of gorgonzola: sweet and savoury. They differ in the colour of the veins, the texture of the cheese, the intensity of the […]
Reblochon is a French cheese that was first prepared in the massif de Aravis in the Tone Valley and Vald Arly (France). Historically, this product has been called Reblochón or Reblochón de Savoie since 1952. There is no doubt that the cheese is very original, thanks to its texture and taste characteristics. In this article, we will analyze this cheese […]
Persistent expressive aroma, yellowish-cream colour, hard dough, which turns out to be incredibly tender on the tongue, grayish-brown crust, and incomparable taste with hints of spices, salty nuts, and dried fruits. This is how you recognize the legendary Swiss Kaltbach cheese. Cheese connoisseurs have known it this way since 1953. Learn all the specifications of this delicious cheese in the […]
Features of cooking Banon cheese. Calorie content and content of useful components. Banon serving rules, its use as an ingredient in culinary recipes. Find it all about in the following article. Banon AOC Banon is a French goat cheese that is classified as soft cheese. It is produced in the region of the Haute Provence Alps, the city of Banon. […]
Taleggio is a cheese that, on the one hand, remains little known to a wide audience, and on the other hand, it is not so rare: it is produced on a fairly large scale and is sold in many Italian stores. Not everyone will like Taleggio: it has a very bright and piquant bouquet typical for many kinds of cheese […]
Munster cheese has a long history, which, according to some documents, dates back to 660 A.D. The monks were the first to prepare it, and only then the process acquire a larger scale. For the production of Munster cheese, high-quality cow milk is used. According to the existing classification, this product belongs to varieties with a diffuse crust. Continue to […]
The following article will describe one more special French cheese Comte. The earliest mention of this cheese Comte can be found in the works on Natural History by Guy Pliny Secundus, also known as Pliny the Elder, who lived in the first century AD. Comte cheese is also known as Gruyer de Comte. History of preparing the Comte cheese Cheese […]
Roquefort is, without doubt, the most famous and widespread blue cheese in the world. The secret of its production is still kept secret, so the real Roquefort can only be made in one place – south of the Massif Central in the area of the historical province of Rouergue. Read the following article to know about all the peculiarities of […]
Tête de Moine is an unusual cheese. It is served in the form of beautiful and neat roses, it has a powerful rustic aroma with rich notes of sour milk, expressive taste, and, importantly, moderate salinity. Learn about the peculiarities of this cheese in the following article. How has it appeared? It is believed that Tête de Moine cheese began […]
Brie de Meaux is one of 40 kinds of cheese awarded with the AOC certificate. The product is also awarded the PDO mark, which means that the real Brie de Meaux has an approved composition and recipe. Keep reading the following article to find out more about this type of cheese and its peculiarities. History The history of Brie de […]