Chevre is a French goats cheese. When young it is mild and creamy, when older the cheese is dry and firm with a slightly sharp and acidic flavour.
A mild, smooth cows milk cheese produced
in America. Generally aged for 6 weeks this
cheese is a pale ivory colour with a smooth and semi soft texture. They have small irregular holes.
Made in Germany, it is an amalgamation of the styles of Camembert and Gorgonzola. Cream is added to the milk to give a smooth creamy texture with a subtle, spicy, slightly sweet-sour taste.
Denmark produces very few original cheeses although it has an abundance of milk. After the Second World War they decided to mass produce a cheese which filled a gap in the Stilton, Roquefort and Gorgonzola market. The result was a sharp, salty, robust blue with a creamy consistency. It has a shiny creamy white interior with a mass of blue-black streaks whilst the rind is almost free of mould.
An old traditional cows milk cheese from Switzerland. The naturally produced holes are achieved from the gases produced during fermentation. The standard cheese is mild but becomes increasingly nutty and sweet in its cave and reserve form.
Feta is one of the most famous cheeses in Greece. It is solid but crumbly with some fissures and is pure white with a milky fresh acidity taste.
Offering a rich and creamy taste, Feta is a prized choice for salads and snacks the world over. A crumbly texture Feta becomes sharper and saltier with age.
Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional creamy hard cheese. It is round with a very smooth yellow waxed rind. The flavour is sweet and fruity. As time passes the taste intensifies and becomes more complex.
Swiss Gruyere is the original Gruyere which is named after the village where it was originally made. It is a hard, pale yellow cheese with small holes and a distinctive mellow, nutty and rich flavour.
The cheese is white with a distinctive layered texture similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water. It is often garnished with mint to add to the taste.
A hard sheeps milk cheese from Spain, Manchego has an ivory coloured interior which is firm and dry, yet rich and creamy. The ageing period determines the taste which when young is slightly salty developing to a peppery bite when aged. It is sold at various stages of maturity but usually not before 13 weeks.