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Semi-Hard Cheese

Semi-hard cheese is a popular category of cheese that offers a delightful balance between firmness and moisture. It is known for its versatility, making it suitable for various culinary applications and pairing well with different flavors. Let’s explore semi-hard cheese in more detail.

Semi-hard cheese falls between the soft and hard cheese categories in terms of texture. It is characterized by its moderate firmness and has a lower moisture content compared to soft cheese, which gives it a denser and more compact texture. This texture allows for easy slicing and grating while still retaining some creaminess.

One of the defining features of semi-hard cheese is its ability to age gracefully. It can be enjoyed at different stages of maturity, each offering unique flavors and textures. Young semi-hard cheeses tend to have a mild and buttery taste with a slightly elastic texture. As they age, they develop more complex and nutty flavors while becoming firmer and drier.

The aging process for semi-hard cheese varies depending on the type and desired characteristics. Some semi-hard cheeses are aged for just a few weeks, while others may be aged for several months or even longer. During aging, the cheese develops deeper and more complex flavors as moisture evaporates and enzymes break down proteins and fats.

Semi-hard cheese is often characterized by its versatility in the kitchen. Its firmness and meltability make it a popular choice for sandwiches, paninis, and burgers. It can be sliced or grated and added to recipes like pasta dishes, gratins, or soups. When melted, semi-hard cheeses often take on a smooth and creamy texture, making them ideal for fondue or cheese sauces.

There is a wide range of semi-hard cheeses from various regions, each with its own distinct characteristics. For example, Gouda is a well-known semi-hard cheese that originates from the Netherlands. It has a creamy and slightly sweet flavor when young, which transforms into a richer and more pronounced taste as it ages. Other popular semi-hard cheeses include Edam, Emmental, Jarlsberg, and Monterey Jack.

When it comes to pairing semi-hard cheese, its balanced flavors make it versatile for a wide range of accompaniments. It pairs well with fruits like apples, pears, and grapes, as well as with nuts such as almonds or walnuts. In terms of beverages, semi-hard cheese complements both red and white wines, depending on its flavor profile. It can also be enjoyed with beer, cider, or even a glass of sparkling water.

Abbaye de Belloc

Beer Pairing: 

Amber Ale, English Brown Ale, Belgian Dubbel, Belgian Trappist Ale

Abbaye de Belloc is a distinctive cheese with a rich history and a unique origin. This cheese is a French artisanal cheese that is named after the Abbaye de Notre-Dame de Belloc, a Benedictine abbey located in the Pyrénées-Atlantiques region of southwestern France.

The cheese is believed to have been developed by the Benedictine monks of Abbaye de Belloc, who have been producing it since the 12th century. The abbey sits in the Basque Country, where the tradition of cheese-making has deep roots. The monks carefully crafted Abbaye de Belloc as part of their culinary heritage and sustenance.

Abbaye de Belloc is made from unpasteurized sheep’s milk, sourced from the local Basco-Béarnaise breed of sheep. The breed is known for producing milk with exceptional quality and rich flavors. The cheese undergoes a traditional artisanal production process, which has been passed down through generations.

The production of Abbaye de Belloc involves heating the raw sheep’s milk in large copper vats and adding natural starter cultures and rennet to initiate the curdling process. The curds are then cut and gently stirred before being placed in molds. After draining, the cheese is salted and left to mature for several months.

During the aging process, Abbaye de Belloc develops a natural, hard rind with a distinct orange-brown color. Its interior is firm and smooth, with a pale yellow hue. The cheese boasts a nutty, slightly sweet flavor with hints of caramel and grassy notes, which intensify as it ages.

Today, Abbaye de Belloc is highly regarded for its exceptional quality and is recognized as a protected designation of origin (PDO) cheese.

Also known as:
Made from:pasteurized cows milk
Origin:USA
Region:Green Bay, Wisconsin
Age:18 months, (extra aged: 24 months)
Texture:nutty, granular
Rind:natural
Color:pale to golden yellow
Flavor:Deep, sweet, nutty flavor
Aroma:rich, nutty, and slightly sweet
Vegetarian:Yes (vegetarian rennet)
Wine:Pinot Noir, Chianti, Barolo, Amarone, Sauvignon Blanc

Abbaye du Mont des Cats

Beer Pairing: 

American Brown, Wheat, Pale Ale, Blonde Ale, Dunkelweizen, Hefeweizens, Rye Beer

Abbaye du Mont des Cats is a unique and renowned cheese that originates from the Trappist monastery located in the Mont des Cats region of northern France. This cheese is produced by the monks of the Abbaye du Mont des Cats, following centuries-old traditions and using milk from local farms.

The history of Abbaye du Mont des Cats dates back to the 19th century when a group of Trappist monks from the Notre-Dame de Scourmont Abbey in Belgium sought refuge in France due to political unrest. They established their new abbey in the Mont des Cats region, where they continued their monastic way of life and began producing cheese as a means of sustenance.
The production process of Abbaye du Mont des Cats follows the strict guidelines set by the Trappist community. The monks use cow’s milk sourced from local farms in the region, ensuring the highest quality and freshness. The milk is carefully collected and transported to the abbey’s dairy where the cheese-making process begins.

The cheese is made using traditional methods, with an emphasis on manual labor and attention to detail. The monks handcraft each wheel of Abbaye du Mont des Cats, carefully tending to every stage of production. The milk is heated and coagulated using specific cultures and rennet. The curds are then cut, drained, and molded into large wheels. The cheese is salted, aged, and periodically washed with brine to develop its distinctive flavors and unique rind.

Abbaye du Mont des Cats is known for its semi-soft and creamy texture with a mild and slightly tangy flavor. It is often compared to other Trappist cheeses such as Chimay and Orval. The cheese has gained recognition and popularity not only for its taste but also for the rich monastic heritage and craftsmanship behind its production.

Also known as:Tomme d’Abondance, Fromage d’Abondance
Made from:unpasteurized cow's milk
Origin:France
Region:Haute-Savoie, Abondance
Age:minimum 100 days
Texture:creamy, open and supple
Rind:natural
Color:pale yellow
Flavor:acidic, buttery, fruity, sweet
Aroma:nutty
Vegetarian:No
Wine:Riesling, Chardonnay, Pinot Noir, Merlot, Malbec, Cabernet Sauvignon

Boerenkaas Gouda

Beer Pairing: 

Belgian Ale, Brown Ale, Cider, Fruit Beer, Pale Ale, Pilsner, Stout, Weiss

Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills in northern Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates to more than thousand years, to the 10th century when it was first produced by local farmers and shepherds. Originally, it was made from sheep’s milk, but over time, cow’s milk became the primary ingredient.

Traditionally, Asiago was made from raw cow’s milk, but modern production methods allow the use of both raw and pasteurized milk. The production process involves several steps. First, the milk is heated and curdled using natural whey and mixed with calf rennet to form curds. These curds are then cut and cooked to release whey. Afterward, the curds are molded into large wheels and undergo a period of aging, which can vary from a few weeks to several months.

Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. There are two types of Asiago – fresh Asiago (Asiago Pressato) has a smooth texture while the aged Asiago (Asiago d’allevo) has a crumbly texture. Asiago d’allevo is matured for different time periods; Mezzano for 4-6 months, Vecchio for more than ten months and Stravecchio for two years. On the other hand, Asiago Pressato made with whole milk is matured for a month and sold fresh as a softer, milder cheese.

Depending on age, the rinds of Asiago can be straw colored and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pastas, and sauces.

Also known as:Asiago Pressato, Asiago d'allevo
Made from:unpasteurized cow's milk
Origin:Italy
Region:Veneto, Trentino
Age:Mezzano 4 - 6 months; Vecchio more than ten months; Stravecchio two years
Texture:Fresh - Firm but soft; Medium - Firm, granular; Aged - Hard, granular
Rind:natural
Color:yellow
Flavor:Fresh - Clean, mild; Medium - More intense; Aged - Buttery, nutty
Aroma:pungent
Vegetarian:No
Wine:Gewürztraminer, Cabernet Franc, Pinot Noir, Beaujolais

Beaufort AOC

Beer Pairing: 

Belgian Style, Brown Ale, Cider, Porter, Saison, Stout

Beaufort AOC is a renowned cheese that originates from the region of Savoie in the French Alps. Its history can be traced back centuries, as it is believed to have been produced in the Beaufortain Valley since the time of the Roman Empire. The cheese takes its name from the Beaufort region, which encompasses several Alpine valleys.

The production of Beaufort AOC is deeply rooted in the local traditions and savoir-faire of the mountain farmers. It is made exclusively from raw cow’s milk, primarily sourced from the Tarine and Abondance breeds of cows that graze on the Alpine pastures. The cows’ diet, which consists of rich grasses, herbs, and flowers, contributes to the unique flavor and character of the cheese.

The production process of Beaufort AOC is meticulous and strictly regulated. The milk is heated in large copper vats and then coagulated using traditional methods. The curds are cut and stirred before being pressed into large molds. After pressing, the cheese wheels are aged for a minimum of five months, but often much longer, in special cellars located in the mountains. During the aging process, the wheels are regularly turned and brushed to develop the characteristic brown rind and complex flavors.

Beaufort AOC is known for its distinctively nutty, fruity, and slightly sweet flavor, as well as its smooth and firm texture. It is highly regarded for its quality and is protected by the Appellation d’Origine Contrôlée (AOC) designation, which ensures that the cheese is made according to strict standards and only in the designated region.

Also known as:Beaufort de Savoie, Beaufort d'alpage, Beaufort d’hiver, Beaufort d'été
Made from:unpasteurized cow's milk
Origin:France
Region:Savoie, Rhône-Alpes
Age:minimum 4 months; 5 - 18 months
Texture:smooth, creamy
Rind:natural, brine-washed
Color:pale yellow
Flavor:savory, herbaceous, fruity, buttery, grassy
Aroma:mildly pungent, pleasantly barnyardy
Vegetarian:No
Wine:Roussette de Savoie, Beaujolais, Pinot Noir, Chablis, Burgundy

Bergkäse PDO

Beer Pairing: 

Belgian Tripel, English Brown Ale, German Märzen or Oktoberfest, American IPA, Dry Stout

Bergkäse PDO, also known as Mountain Cheese, is a protected designation of origin cheese that originates from the Alpine regions of Austria, Germany, and Switzerland. The history of Bergkäse dates back centuries, as it was traditionally made by dairy farmers in the mountainous regions to preserve surplus milk during the summer months.

The production of Bergkäse PDO involves a meticulous process that showcases the unique characteristics of the Alpine environment. The cows graze on lush alpine pastures, feeding on a diverse array of herbs, grasses, and flowers, which impart distinctive flavors to the milk. The raw milk is then carefully collected and transported to the cheese dairies located in the mountain villages.

In the dairies, the milk is heated and curdled using natural rennet. The curds are then cut, stirred, and placed into molds, where they undergo a pressing process to expel the whey. After pressing, the cheese wheels are brined and transferred to aging cellars in the mountains, where they mature for a minimum of three months.

During the aging process, Bergkäse develops a firm texture with a natural rind. Its flavor profile is characterized by nutty, buttery, and slightly fruity notes, which intensify as the cheese matures. The aging period can vary, ranging from a few months to several years, resulting in different flavor profiles and textures.

Bergkäse PDO is not only cherished locally but also appreciated worldwide for its exceptional quality and connection to the breathtaking Alpine landscapes.

Also known as:Bawarii Bergkäse, Allgäuer Bergkäse DOP, Allgäuer Bergkäse
Made from:unpasteurized cow's milk
Origin:Germany
Region:Allgäu Alps
Age:minimum 4 months
Texture:crumbly, firm and open
Rind:natural
Color:pale yellow
Flavor:full-flavored, nutty, spicy
Aroma:aromatic, rich
Vegetarian:No
Wine:Malbec, Syrah, Shiraz, Priorat, Merlot

Caerphilly

Beer Pairing: 

Saison, Pale Ale, English Bitter, Witbier, Cider

Caerphilly is a traditional cheese that originated in the town of Caerphilly in South Wales, United Kingdom. Its history can be traced back to the 19th century when it was developed to cater to the needs of local coal miners who required a cheese that could be made quickly and matured relatively faster than other types.

The production of Caerphilly cheese involves the use of cow’s milk, which is typically sourced from nearby dairy farms. The process begins by heating the milk and adding rennet to coagulate it. The curds are then cut, drained, and transferred to molds. The cheese is pressed to remove any remaining whey and achieve its characteristic shape.

Traditionally, Caerphilly cheese was made with a crumbly and moist texture, which made it easy to consume in the mining community. It was also known for its slightly tangy and salty flavor. The cheese would mature for a relatively short period, typically around two to three months.

Over time, industrialization and changes in cheese production practices have affected the traditional methods of Caerphilly cheese-making. However, efforts have been made to preserve the original character of the cheese, with some artisanal producers still using traditional techniques.

Caerphilly cheese gained popularity beyond its local roots, becoming a beloved variety in the wider British cheese market. Today, it is recognized as a Protected Designation of Origin (PDO) cheese, ensuring that cheeses labeled as Caerphilly must meet specific criteria and be produced in the designated area.

Also known as:Caerffili, Welsh Caerphilly, Miner's Cheese
Made from:unpasteurized cow's milk
Origin:United Kingdom
Region:Wales, London
Age:3 weeks to 3 months
Texture:close, crumbly, dense, firm, springy and supple
Rind:natural, brushed with some white mold
Color:white
Flavor:citrusy, grassy, mushroomy, salty, sour
Aroma:fresh, lactic
Vegetarian:Some (vegetarian or animal rennet)
Wine:Sauvignon Blanc, Pinot Grigio, Albariño, Pinot Noir, Beaujolais

Cantal AOC

Beer Pairing: 

Lighter Belgian Ales, Saison, Brown Ale, Farmhouse Ale, Amber Ale

Cantal AOC is a traditional French cheese with a rich history and heritage. It is named after the Cantal Mountains in the Auvergne region of central France, where it originated. The cheese has been produced in this region for centuries, dating back to ancient times.

The history of Cantal can be traced back to the times of the Druids, who were believed to have made a similar cheese using the milk of Salers cows. Over the centuries, the cheese-making techniques and traditions were passed down through generations, and the production of Cantal cheese became an integral part of the local culture.

Cantal  is made from raw cow’s milk, primarily from the Salers breed of cows, which graze on the lush pastures of the Cantal Mountains. The production process involves traditional methods, emphasizing the use of raw milk, which contributes to the cheese’s unique flavors and characteristics.

The cheese is made in large wheels, weighing around 40 kilograms. The wheels are aged for a minimum of one to two months, but some varieties are aged for up to a year or more, resulting in different flavor profiles. During the aging process, the cheese develops a natural rind and its flavors become more complex and pronounced.

Cantal is known for its distinct taste, which varies depending on the age. Younger Cantal cheeses have a creamy and mild flavor, while aged versions develop a sharper and nuttier taste.

Today, Cantal is protected by the Appellation d’Origine Contrôlée (AOC) designation, which ensures that the cheese is made according to specific standards and traditions. 

Also known as:Cantal Jeune, Cantal Entre-deux, Cantal Vieux, Cantal Fermier, Cantal Laitier, Cantalet, Fourme de Cantal
Made from:pasteurized or unpasteurized cow's milk
Origin:France
Region:Cantal, Auvergne
Age:30 to 60 days; 3 months; 8 months
Texture:brittle, close, compact, crumbly, firm and smooth
Rind:natural
Color:pale yellow
Flavor:buttery, milky, nutty, strong, sweet, tangy
Aroma:earthy, milky, strong
Vegetarian:No
Wine:Cabernet Sauvignon, Merlot, Côtes du Rhône, Beaujolais

Cheddar

Beer Pairing: 

Belgian Ale, Bock, Brown Ale, Pale Ale, Porter, Stout, Weiss

Cheddar cheese, has a rich history that dates back several centuries. Its origin can be traced to the English village of Cheddar in Somerset. Cheddar cheese gets its name from this village, where it was first produced in the 12th century.

The production of Cheddar cheese started as a way to preserve surplus milk in the region. The local farmers discovered that by pressing the curds and aging them, they could create a cheese with a longer shelf life. The unique flavor and texture of Cheddar cheese gradually gained popularity, and its production spread across England.

Traditionally, Cheddar cheese was made from raw cow’s milk. The process begins by adding starter cultures and rennet to the milk to coagulate it. Once the curds form, they are cut, stirred, and heated to release whey. The curds are then pressed into molds to remove more whey and shape the cheese. Afterward, the cheese is salted and left to age.

During the aging process, Cheddar cheese develops its characteristic flavors and textures. It is stored in a cool environment and turned regularly to ensure even aging. The aging period can vary from a few months to several years, with longer-aged Cheddar exhibiting sharper and more complex flavors.

Over time, the techniques and methods have evolved, with pasteurized milk being commonly used today for safety reasons. However, some artisanal producers still follow traditional methods and use raw milk. Today, Cheddar cheese comes in various forms, including mild, medium, sharp, and extra sharp, each with its own flavor profile and aging duration.

Also known as:Alternate names from variations in the aging process
Made from:pasteurized cow's milk
Origin:England
Region:Somerset
Age:9 to 24 months
Texture:smooth, firm, granular with age
Rind:cloth wrapped
Color:pale yellow to golden with age
Flavor:rich, nutty, creamy, sharpens with age
Aroma:sharp
Vegetarian:No
Wine:Pinot Grigio/Pinot Gris, Malbec, Merlot, Syrah, Zinfandel

Comté AOC

Beer Pairing: 

Brown Ale, Porter, Brune Abbey Ale, Altbiers, Märzen, Oktoberfest, Bock

Comté cheese is a renowned French cheese with a rich history, distinct origin, and meticulous production process. Originating from the Jura Massif region in eastern France, Comté has been produced for centuries, and its traditions continue to thrive.

The history of Comté cheese dates back over 1,000 years when French monks began crafting it in the remote mountainous region. The monks developed the unique recipe and techniques, which were eventually passed down through generations. The name “Comté” is derived from the historical region of Franche-Comté, where the cheese was traditionally made.

The production of Comté follows strict guidelines to maintain its quality and authenticity. It is made exclusively from raw cow’s milk sourced from Montbéliarde and French Simmental cows that graze on the lush pastures of the region. The cows’ diet contributes to the cheese’s distinct flavors.

The process begins with the evening milking, and the morning’s milk is mixed with it. The milk is then heated and coagulated using natural rennet. After cutting the curds, they are gently stirred and cooked. The curds are molded into large wheels, pressed, and soaked in brine.

The wheels are then aged for a minimum of four months, but often much longer, sometimes up to 24 months. During this time, the wheels are carefully turned and brushed to develop a natural rind and distinctive flavors. The aging process contributes to the cheese’s complex nutty, fruity, and caramelized flavors.

Comté cheese is known for its exceptional quality, and it has been awarded an Appellation d’Origine Contrôlée (AOC) status.

Also known as:Comté Fort Saint Antoine, Comté extra, Gruyère de Comté
Made from:unpasteurized cow's milk
Origin:France
Region:Franche-Comté, Jura, Lorraine, Champagne, Rhône-Alps, Burgundy
Age:90 days to 1 year
Texture:dense, firm, grainy, open, smooth and supple
Rind:brine-washed and rubbed with Morge
Color:pale yellow
Flavor:fruity, nutty, salty, savory, smoky, sweet
Aroma:nutty
Vegetarian:No
Wine:Cabernet Sauvignon, Meritage

Cornish Yarg

Beer Pairing: 

Belgian Ale, Witbier, Amber Ale Saison, Cider

Cornish Yarg is a distinctive semi-hard to hard cheese with a fascinating history and an intriguing production process. It originated in Cornwall, England, and has gained popularity both locally and internationally. The story of Cornish Yarg begins in the early 1980s when a couple named Alan and Jenny Gray stumbled upon an old recipe for a traditional Cornish cheese in a dusty attic, believed to be from the 13th Century.

Inspired by the recipe, the Grays set out to revive the forgotten cheese, naming it “Yarg” after their last name spelled backward. The recipe itself is said to date back several centuries, possibly originating from the region’s Celtic heritage. The Grays refined the cheese-making process and introduced a unique twist – wrapping the cheese in wild edible nettle leaves, which added a distinctive flavor and created an attractive, edible rind.

The production of Cornish Yarg involves several steps. First, the cheese is made from pasteurized cow’s milk, typically sourced locally. The curds are formed, drained, and pressed before being left to mature for a few weeks. Then comes the distinct step of hand-pressing the nettle leaves onto the cheese, which is done to create the characteristic rind pattern and impart a delicate, herbal taste.

After the nettle leaves are applied, the cheese is left to age for several months, allowing it to develop its flavors and develop a crumbly yet creamy texture. The nettle leaves not only provide aesthetic appeal but also help to preserve the cheese by inhibiting the growth of unwanted molds.

Cornish Yarg’s history is a testament to the passion and dedication of individuals who strive to revive traditional recipes and methods, resulting in a truly unique and delicious cheese.

Also known as:Yarg
Made from:pasteurized cow's milk
Origin:England
Region:Cornwall
Age:6 weeks
Texture:creamy and crumbly
Rind:leaf wrapped
Color:Cream, pale yellow
Flavor:citrusy, lemony, mushroomy, tangy
Aroma:fruity, grassy, mushroom
Vegetarian:Yes (vegetarian rennet)
Wine:Domaine Du Grand Chemin, Burgundy, Bordeaux

Cotija

Beer Pairing: 

Mexican Lager, Pale Ale, Wheat Beer, Amber Ale, Gose or Berliner Weisse

Cotija cheese is a popular Mexican cheese known for its crumbly texture, robust flavor, and salty profile. It takes its name from the town of Cotija in the state of Michoacán, Mexico, where it is believed to have originated. The cheese is named after the town, although it is now produced in various regions of Mexico.

The history of Cotija cheese traces back to pre-Columbian times when indigenous communities in Mexico were already making cheese from cow’s milk. The cheese gained prominence in the Michoacán region due to its excellent flavor and long shelf life, making it a staple in Mexican cuisine.

The production of Cotija cheese begins with the curdling of cow’s milk using rennet or natural acidification. The curds are then cut, drained, and salted. The cheese is typically aged for several months, allowing it to develop its distinct flavor and crumbly texture. As it ages, Cotija cheese becomes drier and harder, making it ideal for grating over dishes like tacos, soups, and beans.

Traditionally, Cotija cheese was made with raw milk, but due to modern food safety regulations, many commercial varieties are now made with pasteurized milk. However, artisanal versions may still be crafted using traditional methods and raw milk.

Today, Cotija cheese is widely consumed in Mexican cuisine, adding a savory, tangy, and salty element to various dishes.

Also known as:Anejado, (queso), Queso anejado, Queso anejo
Made from:unpasteurized cow's or water buffalo's milk
Origin:Mexico
Region:Michoacán and Jalisco
Age:2-8 months
Texture:crumbly and dense
Rind:rindless
Color:white
Flavor:salty, strong
Aroma:yeasty
Vegetarian:No
Wine:Zinfandel, Riesling, Chardonnay

Double Gloucester

Beer Pairing: 

English Pale Ale, Amber Ale, Traditional Bitter, Brown Ale, Cider

Double Gloucester is a traditional English cheese with a rich history that dates back several centuries. Originating in the Gloucestershire region of England, it is believed to have been first produced in the 16th century. The name “Double” refers to the fact that it was made with the milk from two milkings—morning and evening—combined together.

The production of Double Gloucester starts with the milk from Gloucester cattle, a breed known for their ability to produce rich and creamy milk. The milk is warmed and mixed with starter cultures, which initiate the fermentation process. After the milk has acidified, rennet is added to coagulate the milk, forming curds. The curds are then cut, stirred, and heated to release the whey. The curds are gathered, placed in molds, and pressed to expel more whey.

Once removed from the molds, the cheese is salted and left to mature for a period of several months. Traditionally, Double Gloucester was aged for six months, but today, there are variations available with different aging periods, ranging from three to twelve months. During the aging process, the cheese develops a firm and slightly crumbly texture, and its flavors become more pronounced.

Double Gloucester has a natural, pale orange color, which is derived from the addition of annatto, a natural food coloring. It has a rich, buttery flavor with nutty undertones and a mellow tang. The cheese is often enjoyed on its own or used in traditional English dishes like cheese ploughman’s lunches, pies, and sandwiches.

Also known as:Taw Valley Double Gloucester
Made from:pasteurized or unpasteurized cow's milk
Origin:England
Region:Gloucestershire
Age:minimum 36 weeks
Texture:crumbly, dense, firm, flaky and smooth
Rind:natural
Color:golden yellow
Flavor:creamy, mellow, milky, nutty
Aroma:sweet
Vegetarian:Yes (vegetarian rennet)
Wine:Syrah, Cotes du Rhone

Gloucester

Beer Pairing: 

Brown Ale, India Pale Ale, Amber Ale English Bitter, Traditional Cider

Single Gloucester is a traditional cheese with a rich history, distinctive origin, and a unique production process. It is a semi-hard cheese that originates from Gloucestershire, a county in the southwest of England.

The history of Single Gloucester dates back several centuries. It is believed to have been produced as early as the 16th century, making it one of the oldest types of cheese in England. Originally, Single Gloucester was made using the milk from Gloucester cattle, a breed native to the region. However, due to the scarcity of Gloucester cattle, the cheese is now typically made using milk from a mixture of Gloucester and other local breeds.

The production of Single Gloucester involves a traditional method that has been passed down through generations. The cheese is made using partially skimmed milk, which gives it a lower fat content compared to Double Gloucester, another famous cheese from the same region. The curds are cut and then pressed into molds, forming a wheel shape. The cheese is then allowed to mature for a minimum of three months, during which it develops a mild, nutty flavor and a firm but smooth texture.

Single Gloucester has received Protected Designation of Origin (PDO) status, recognizing its unique characteristics tied to its geographical origin. This PDO status ensures that Single Gloucester cheese can only be produced in Gloucestershire using specific methods and local ingredients, preserving its authenticity and heritage.

Today, Single Gloucester is cherished for its rich history and distinct flavor profile. It is often enjoyed on its own, sliced into sandwiches, or melted in traditional dishes like Gloucester cheese tart.

Also known as:Single Gloucester
Made from:pasteurized or unpasteurized cow's milk
Origin:England
Region:Gloucestershire
Age:minimum 4 months
Texture:crumbly, dense, firm and smooth
Rind:natural
Color:yellow
Flavor:acidic, grassy, milky, nutty
Aroma:fresh, sweet
Vegetarian:Yes (vegetarian rennet)
Wine:Pinot Noir, Chardonnay

Idiazábal PDO

Beer Pairing: 

Amber Ale, Brown Ale, Rauchbier, Cider, Dry Stout

Idiazábal is a renowned Spanish cheese with a rich history and distinctive flavor. It originates from the Basque Country, a region spanning northern Spain and southwestern France. The cheese takes its name from the village of Idiazábal in the province of Gipuzkoa, where it was traditionally produced.

The production of Idiazábal cheese dates back centuries, with its origins believed to lie in the shepherding traditions of the Basque people. Historically, it was made from the milk of Latxa and Carranzana sheep, two indigenous sheep breeds well-adapted to the rugged mountainous terrain of the region. The sheep graze on the lush pastures, imparting unique flavors to the cheese.

Idiazábal cheese is made using traditional methods. The milk is heated in a large copper vat, curdled with rennet, and then cut into small pieces. The curds are gently stirred and heated, allowing the whey to separate. The curds are then pressed into molds to form the characteristic cylindrical shape and given a distinctive embossed mark with the producer’s name.

After pressing, the cheese wheels are dry-salted and aged for a minimum of two months. During this time, the wheels are carefully turned and regularly rubbed with olive oil, which helps develop its characteristic brownish-orange rind. The aging process contributes to the cheese’s firm texture and complex flavors, with notes of smokiness and nuttiness.

Today, Idiazábal cheese holds a Protected Designation of Origin (PDO) status, ensuring that it is produced using traditional methods and specific criteria in the Basque Country. Its unique taste, connection to the Basque culture, and high-quality production have made Idiazábal cheese a beloved culinary treasure.

Also known as:Queso Idiazábal la Vasco Navarra, Idiazábalgo gazta
Made from:unpasteurized sheep's milk
Origin:Spain
Region:Álava, Basque Country
Age:2 -3 months
Texture:compact, oily, open and supple
Rind:natural
Color:pale yellow
Flavor:buttery, nutty, smoky
Aroma:smoky, sweet
Vegetarian:No
Wine:Chianti, Rosso Misto, Gamay Noir, Chardonnay

Lancashire

Beer Pairing: 

Old Ale, India Pale Ale, Red Ale, English Bitter, Brown Ale

Lancashire cheese is a traditional English cheese with a rich history and heritage. It originates from the county of Lancashire in the Northwest of England. The cheese has been produced in this region for centuries and has become an iconic part of British culinary culture.

The origins of Lancashire cheese can be traced back to the 13th century when it was made by farmers in the region using surplus milk from their dairy herds. Initially, the cheese was made for immediate consumption and had a crumbly texture. Over time, the production techniques evolved, and the cheese began to be aged for longer periods, resulting in a firmer and creamier texture.

The production of Lancashire cheese follows traditional methods. It starts with the raw cow’s milk being heated and mixed with rennet, which causes the milk to coagulate. The curds are then cut, drained, and pressed to remove excess moisture. Afterward, the cheese is allowed to mature for several weeks to several months, during which it develops its distinctive flavor and texture.

Traditionally, Lancashire cheese was made in three different styles: creamy, crumbly, and tasty. Creamy Lancashire is young and has a mild and buttery flavor. Crumbly Lancashire is matured for a few months, resulting in a drier texture and a slightly sharper taste. Tasty Lancashire is aged the longest, developing a robust flavor with pronounced tanginess.

Today, Lancashire cheese is produced by both small artisanal producers and larger dairies, using both traditional and modern methods. It is enjoyed as a table cheese, used in sandwiches, and incorporated into various recipes. The cheese’s distinct flavor and versatility have made it a beloved part of British cuisine.

Also known as:Lancashire Crumbly
Made from:unpasteurized cow’s milk
Origin:England
Region:Lancashire
Age:young-soft, 4–12 weeks; aged-hard, 12 months
Texture:moist, rich, crumbly and creamy
Rind:natural, cloth wrapped
Color:white
Flavor:buttery, lemony, yogurty, tangy
Aroma:buttery, creamy
Vegetarian:Yes (vegetarian rennet)
Wine:Amarone, Chardonnay, Riesling, Chablis,

Manchego

Beer Pairing: 

Brown Ale, Porter, Stout, Saison, Gueuze

Manchego is a renowned Spanish cheese that boasts a rich history, distinct origin, and meticulous production process. Named after the La Mancha region in central Spain, it holds a Protected Designation of Origin (PDO) status, ensuring its authenticity and quality.

The origins of Manchego can be traced back to ancient times when sheep farming flourished in the region. The breed of sheep used for making Manchego, known as Manchega, has adapted to the arid climate of La Mancha over centuries. The cheese-making tradition has been passed down through generations, resulting in the development of this unique cheese.

Manchego cheese is crafted from unpasteurized or pasteurized sheep’s milk. The milk is curdled using animal rennet, and the resulting curds are cut, heated, and placed in molds to shape the cheese. After pressing, the cheese is immersed in brine and aged for a minimum of 60 days. Traditional Manchego wheels are distinguished by a characteristic herringbone pattern imprinted on the rind.

During the aging process, Manchego develops a firm and compact texture with a natural, rustic rind. The flavors intensify over time, resulting in a nutty and slightly tangy taste profile. The cheese’s color varies from ivory to light yellow, and it showcases small, uneven air pockets throughout.

The production of Manchego remains deeply rooted in traditional methods, ensuring the preservation of its distinct qualities and continues to be a symbol of Spanish gastronomy and craftsmanship

Also known as:Queso de La Mancha
Made from:unpasteurized sheep’s milk
Origin:Spain
Region:La Mancha
Age:from 2 months to 2 years
Texture:hard rind with firm interior
Rind:natural, oil-rubbed
Color:creamy white to pale yellow
Flavor:rich and mellow, salty or piquant
Aroma:buttery
Vegetarian:No
Wine:Cabernet, Sauvignon, Chianti, Sangiovese

Mimolette

Beer Pairing: 

Amber Ale, Saison, Bière de Garde, Belgian Abbey Ale, Brown Ale

Mimolette is a distinctive French cheese with a fascinating history, unique origin, and an intricate production process. Its story dates back to the 17th century in the region of Flanders, which is now divided between France and Belgium.

The origins of Mimolette can be traced to the Dutch city of Edam. During the 17th century, the French King Louis XIV imposed a ban on the importation of foreign products, including Edam cheese. This led to the development of a domestic alternative, resulting in the creation of Mimolette. The name “Mimolette” is derived from the French word “mollet,” meaning “soft,” which describes the cheese’s initially soft texture.

Mimolette is produced from cow’s milk and is renowned for its distinctive appearance. The cheese has a round shape with a rough, pockmarked rind, resembling a cantaloupe or an orange. The rind is formed through the activity of cheese mites, which are intentionally introduced to the cheese during the aging process.

After being formed into a wheel, Mimolette is aged for several months to several years, depending on the desired flavor profile. During this time, the cheese undergoes a unique maturation process. The cheese mites consume the rind’s outer layer, creating the characteristic pockmarked appearance. As the cheese ages, it develops a firm texture and a rich, nutty flavor.

Today, Mimolette is primarily produced in the city of Lille and its surrounding regions in northern France. It has gained international recognition for its distinctive taste and appearance. Mimolette is enjoyed on cheese platters, grated over dishes, or savored on its own.

Also known as:Boule de Lille, vieux Hollande
Made from:pasteurized cow's milk
Origin:France
Region:Nord-Pas-de-Calais
Age:jeune: 3 months; demi-vieille: 6 months; vieille: 12 months; extra-vieille: 18 months
Texture:firm
Rind:natural
Color:dark tan rind,
Flavor:bacon, caramel, butterscotch, toasted nuts
Aroma:fruity
Vegetarian:No
Wine:Cahors, Carignan, Languedoc Cabernet Sauvignon, Rhône, Pinot Noir

Parmesan

Beer Pairing: 

Amber Lager, India Pale Ale, Bière de Garde, Brown Ale, Dunkel, Extra Special Bitter, Imperial Stout, Pale Ale, Saison

Parmesan, also known as Parmigiano-Reggiano, is a renowned Italian cheese with a rich history that dates back over 800 years. Its origin can be traced to the region of Emilia-Romagna in northern Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua.

The production of Parmesan is a meticulously controlled process that adheres to traditional methods. It starts with raw cow’s milk, obtained from local cows that graze on specific grasses and forage in the region. The milk is left to naturally separate into curds and whey, which are then cooked and cut into small granules. These granules are heated, and the resulting curds are molded into large wheels.

The wheels of Parmesan are then immersed in brine to enhance their flavor and preserve them. Afterward, they are aged for a minimum of 12 months, but often for much longer, with some reaching an impressive aging period of up to 36 months. During this time, the cheese develops its distinct nutty and savory flavor, as well as its characteristic granular texture.

Authentic Parmesan is easily recognized by its stamped rind, which bears the name “Parmigiano-Reggiano” along with other identifying marks. This stamp is a mark of quality and signifies that the cheese has met stringent production standards.

Parmesan has become a staple in Italian cuisine, gracing pasta dishes, risottos, salads, and more. Its rich flavor and granular texture make it a versatile cheese that can be grated, shaved, or enjoyed in chunks.

Also known as:Parmigiano Reggiano
Made from:unpasteurized cow's milk
Origin:Italy
Region:Provinces of Parma, Reggio Emilia, Modena, Bologna, Mantua
Age:minimum 10 months
Texture:grainy, flaky
Rind:natural
Color:straw yellow interior
Flavor:full and fruity with a salty tang
Aroma:strong
Vegetarian:No
Wine:Chianti, Barolo, Cabernet Sauvignon

Pecorino

Beer Pairing: 

Amber Ale, Belgian Tripel, Brown Ale, Barleywine, Sour Ale

Pecorino is a renowned Italian cheese that has a rich history, fascinating origin, and a unique production process. The name “Pecorino” derives from the Italian word “pecora,” which means sheep. As the name suggests, Pecorino is made exclusively from sheep’s milk, giving it a distinct flavor and texture.

The origins of Pecorino can be traced back to ancient times when sheep rearing was widespread in the Mediterranean region. The cheese has deep roots in Italy, particularly in regions like Tuscany, Sardinia, and Lazio, where sheep farming was prevalent. Pecorino became an integral part of the culinary traditions of these regions and gained popularity for its robust and tangy flavor.

The production of Pecorino follows a traditional and time-honored process. Fresh sheep’s milk is collected and allowed to coagulate using natural rennet or starter cultures. The curds are then cut and heated, and the whey is drained. The curds are shaped into wheels or blocks and undergo a period of aging, which can vary from a few months to several years. During the aging process, the cheese develops its distinctive flavor and texture, becoming more intense and crumbly with time.

Different types of Pecorino exist, each with its own regional variations and aging techniques. For example, Pecorino Romano, originating from Lazio and Sardinia, is a hard cheese aged for a minimum of eight months. It is known for its sharp, salty flavor and is often grated over pasta dishes. Pecorino Toscano, hailing from Tuscany, is a milder and smoother cheese, typically aged for three to four months.

Pecorino remains a beloved cheese in Italian cuisine, cherished for its distinctive taste and versatile uses in various dishes, from pasta to salads and charcuterie boards

Also known as:Formaggio Pecorino
Made from:pasteurized or unpasteurized cow's or sheep's milk
Origin:Italy
Region:Lazio, Sardinia
Age:minimum 8 months
Texture:creamy, crumbly, firm and open
Rind:natural, sometimes painted black with a food dye
Color:pale yellow
Flavor:buttery, mild, nutty
Aroma:nutty, strong
Vegetarian:No
Wine:Brunello di Montalcino, Tawny Port, Barolo, Frascati, Gewürztraminer

Red Leicester

Beer Pairing: 

English Bitter, Amber Ale, Brown Ale, Pale Ale, Cider

Red Leicester is a distinctive cheese with a rich history, notable origin, and unique production process. Originating from the county of Leicestershire in England, Red Leicester has become a beloved cheese with its vibrant orange-red color and mellow, nutty flavor.

The history of Red Leicester can be traced back to the 17th century when it was commonly made on farms in Leicestershire and surrounding areas. It was initially made from the surplus milk produced by farmers who specialized in the Stilton cheese industry. The cheese gained popularity due to its affordability and its ability to withstand longer storage periods compared to other cheeses of the time.

Red Leicester is traditionally made using cow’s milk and owes its characteristic color to the addition of annatto, a natural dye derived from the seeds of the tropical achiote tree. The cheese undergoes a process that includes heating the milk, adding rennet to coagulate it, cutting the curds, and then pressing them to remove whey. The curds are then milled, salted, and pressed into molds to create the desired shape. Afterward, the cheese is allowed to mature for several months, during which time it develops its distinct flavor and texture.

Over the years, Red Leicester has evolved, and modern production methods now incorporate variations that cater to different taste preferences. Some producers create versions with a crumbly texture, while others age it for longer periods, resulting in a harder cheese with a more intense flavor.

Red Leicester’s historical significance, unique color, and delightful taste make it a versatile cheese, enjoyed on its own, in sandwiches, or melted into dishes like macaroni and cheese or grilled cheese sandwiches.

Also known as:Leicester, Leicestershire Cheese
Made from:unpasteurized cow’s milk
Origin:England
Region:Leicester
Age:3 - 12 months
Texture:firm, smooth and moist
Rind:natural, cloth bound
Color:Orange
Flavor:nutty and fruity
Aroma:rich, sweet, earthy
Vegetarian:Yes (vegetarian rennet)
Wine:Cabernet Sauvignon, Bordeaux, Syrah, Chardonnay, Pinot Noir, Alsatian Riesling

Red Windsor

Beer Pairing: 

India Pale Ale, Amber Ale, English Brown Ale, Belgian Dubbel, English Porter

Red Windsor is a unique cheese that combines the rich heritage of English cheddar with the influence of Bordeaux wine. This pinkish white marbled cheese has an intriguing history, fascinating origin, and a distinctive production process.

The history of Red Windsor dates back to the early 18th century when the English cheddar-making tradition was flourishing. The marriage of English cheddar and Bordeaux wine is believed to have been inspired by the British love for both cheese and wine. This fusion of flavors was a creative response to cater to the evolving tastes of cheese enthusiasts.

The exact origin of Red Windsor is unclear, but it is believed to have emerged in the West Country region of England, renowned for its cheddar production. The cheese is carefully crafted using traditional methods handed down through generations. High-quality milk, sourced from local dairy farms, is used to create a curd that is then pressed and aged to perfection.

During the aging process, Red Windsor is infused with Bordeaux wine. The cheese wheels are pierced, allowing the wine to seep into the cheddar, imparting its unique character. The wine adds a delicate fruity note and a subtle tang, while the marbling creates an eye-catching appearance.

Today, Red Windsor continues to be produced with great care and expertise. Artisan cheesemakers combine the traditional cheddar-making techniques with the addition of Bordeaux wine, resulting in a cheese that beautifully balances the flavors of two beloved culinary traditions.

Red Windsor is a testament to the innovative spirit of cheesemakers, who have transformed a simple cheddar into a delightful marriage of flavors. 

Also known as:Royal Windsor
Made from:pasteurized cow's milk
Origin:England
Region:Leicestershire
Age:9 to 24 months
Texture:creamy, crumbly and firm
Rind:natural
Color:pink and white
Flavor:creamy, fruity, mild
Aroma:pungent
Vegetarian:Yes (vegetarian rennet)
Wine:Pinot Noir, Gewürztraminer, Chardonnay, Cotes du Rhone

Romano

Beer Pairing: 

India Pale Ale, Amber Ale, Brown Ale, Belgian Tripel, Stout

Romano cheese is a popular and distinctive Italian cheese with a rich history. Its origin can be traced back to ancient Rome, where it was created as a hard and salty cheese that could withstand long periods of aging. Romano cheese is believed to have been a staple in the Roman diet, providing a valuable source of nutrition and flavor.

The production of Romano cheese follows traditional methods that have been passed down through generations. It is typically made from sheep’s milk, although variations using cow’s milk or a combination of both are also available. The milk is heated and mixed with rennet, which helps coagulate the milk and separate the curds from the whey. The curds are then pressed, drained, and shaped into large wheels or blocks.

After the initial production process, Romano cheese undergoes a lengthy aging period, which contributes to its distinct characteristics. Traditionally, the cheese was aged for several months up to a year, allowing it to develop a hard and granular texture. During the aging process, the cheese is carefully monitored and turned periodically to ensure proper maturation.

Romano cheese is known for its sharp and tangy flavor, which intensifies with age. It has a grainy texture and a pale yellow to light brown color. The longer it ages, the more pronounced and complex its flavor becomes.

Today, Romano cheese is produced not only in Italy but also in various regions around the world. However, Italian-made Romano cheese, particularly from the regions of Lazio and Sardinia, is highly regarded for its authenticity and quality.

Also known as:Locatelli, Pecorino Romano, Roman Pecorino
Made from:pasteurized or unpasteurized cow's milk and goat's or sheep's milk
Origin:Italy
Region:Rome
Age:5 – 12 months
Texture:Hard, granular
Rind:natural
Color:pale-yellow
Flavor:salty, sharp, piquant
Aroma:strong
Vegetarian:Typically No
Wine:Sangiovese, Cabernet Sauvignon, Merlot, Bordeaux, Zinfandel, Prosecco

Swiss

Beer Pairing: 

Doppelbock, Extra Special Bitter, Dortmunder, Old Ale, Bock, Gueuze, Helles, Oktoberfest

Swiss cheese, known for its iconic holes or “eyes,” has a rich history that dates back centuries. While it’s often associated with Switzerland, its exact origins are a subject of debate. However, it’s believed that the cheese we know as Swiss cheese today has its roots in the Alpine regions of Switzerland.

The production of Swiss cheese involves a meticulous process. Traditionally, it begins with raw cow’s milk, which is heated and mixed with a starter culture and rennet to initiate the curdling process. The curds are then cut and gently cooked to release more whey. Afterward, the curds are placed in molds, pressed to expel additional whey, and brined for flavor development. The cheeses are then aged for a period of time, typically several months, during which they develop their distinctive flavor and texture.

The characteristic holes in Swiss cheese are a result of carbon dioxide gas produced by bacteria during the fermentation process. As the curds are stirred and warmed, the bacteria release gas, which forms bubbles that create the iconic holes. The size and distribution of the holes can vary, depending on factors like bacteria strains and cheese-making techniques.

Swiss cheese gained popularity in the 19th century and became an integral part of Swiss culinary culture. Today, it is produced not only in Switzerland but also in various other countries around the world. Modern production methods often involve pasteurized milk and mechanized processes, but traditional artisanal methods are still practiced.

Swiss cheese has become a beloved cheese globally, cherished for its nutty and sweet flavor profiles, versatility in cooking, and its distinct appearance.

Also known as:American Swiss Cheese, Emmental or Emmentaler in Europe
Made from:pasteurized cow's milk
Origin:United States
Region:Wisconsin
Age:Minimum 60 days
Texture:firm; large, dime-sized eyes
Rind:rindless
Color:pale-yellow
Flavor:mellow, buttery, nutty
Aroma:ivory
Vegetarian:No
Wine:Colombard, Gewürztraminer

Wensleydale PGI

Beer Pairing: 

Sahti Ale, Brown Ale, Pale Ale, Wheat Beer, Blonde Ale

Wensleydale cheese is a creamy, crumbly, and slightly sweet cheese that originated in the Wensleydale region of Yorkshire, England. Its history can be traced back to the 12th century when Cistercian monks settled in the area and started making cheese. The lush pastures and fertile soil of Wensleydale provided an ideal environment for dairy farming and cheese production.

Initially, Wensleydale cheese was made by the monks for their own consumption. However, over time, the cheese gained popularity among the locals and became a staple in the region. The cheese continued to be produced by various farmers and cheesemakers in the area.

Wensleydale cheese gained wider recognition and popularity in the 19th century when industrialization led to improved transportation and distribution networks. The arrival of the railway in the Wensleydale region made it easier to transport the cheese to other parts of England, expanding its reach.

Traditionally, Wensleydale cheese was made using sheep’s milk. However, as sheep farming declined in the region, the cheese began to be made predominantly with cow’s milk. The cheese is made using a traditional “acid-set” method, where starter cultures are added to the milk, causing it to acidify and curdle. The curds are then cut, drained, and pressed to remove excess whey. The cheese is then allowed to mature for a few weeks, developing its distinct crumbly texture and tangy flavor.

In recent years, Wensleydale cheese has seen a resurgence in popularity, partly due to its association with the animated characters Wallace and Gromit, who famously loved Wensleydale cheese.

Also known as:Real Yorkshire Wensleydale, Unpasteurized Wensleydale, Blended Wensleydale
Made from:pasteurized or unpasteurized cow's and sheep's milk
Origin:England
Region:Hawes, North Yorkshire
Age:3 to 6 months
Texture:slightly crumbly, fine, and a little dry
Rind:natural, cloth wrapped
Color:pale-yellow
Flavor:acidic, buttery, mild, salty, sweet
Aroma:fresh, smoky
Vegetarian:Sometimes when vegetarian rennet is used
Wine:Gewürztraminer, Chianti, Coteaux du Languedoc, Sylvaner, Pinot Grigio
Fresh Cheese
Soft Cheese
Semi-Soft
Semi-Hard
Hard Cheese
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