Explore Cheeses

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, …

Noord-Hollandse Edammer is a traditional Edam cheese made in the Province of Noord-Holland, Netherlands. It is known for its spherical shape with a flat top and bottom, weighing between

Puzzone di Moena, also known as Spretz Tzaorì, is a cheese from Italy. It is made from cow's milk from specific breeds, including Bruna, Frisona, Pezzata Rossa, Grigio Alpina, Rendena, and Pinzgau. The cheese is cylindrical with a smooth or …

Charolais is a goat's milk cheese from Burgundy. It is cylindrical in shape and has a firm, yet creamy texture. As it ages, its flavor becomes more pronounced, developing a complex nuttiness with a slight tang. Charolais is often enjoyed …

Toma Piemontese is a specific type of Toma from the Piedmont region, with a PDO status. It has a more defined character, ranging from mild and creamy when young to firmer and more flavorful with age. It’s excellent for eating …

This Italian cheese from the Veneto and Trentino regions comes in two varieties: fresh (Asiago Pressato) and aged (Asiago d'allevo). Fresh Asiago is soft and creamy with a sweet, mild flavor, while the aged version is harder, crumbly, and has …

Queijo Rabaçal is a traditional cheese from Portugal. It is made from a blend of ewe's and goat's milk. The cheese is known for its semi-hard to hard texture and dull white color. It may have a few small irregular …

Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, …

White Leicester, also known as Leicester or Leicestershire cheese, is similar to Red Leicester but lacks the annatto coloring, resulting in a natural pale color. It has a firm texture and a rich, mellow, nutty flavor. This cheese is excellent …

Brie de Meaux is a variety of Brie that is considered one of the finest cheeses in the world, holding AOC designation. It features a more complex flavor profile than regular Brie, including a rich, creamy interior with flavors of …

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it …

Fourme d'Ambert is one of France's oldest blue cheeses, from the Auvergne region. It has a cylindrical shape with a creamy, smooth texture and a mild, fruity blue flavor. Less intense than other blue cheeses, Fourme d'Ambert is known for …

Queso de Acehúche is a traditional Spanish cheese made exclusively from raw goat’s milk from Murciana-Granadina, Florida, Malagueña, Retinta, and Verata breeds. It is produced in the province of Cáceres, Extremadura, using enzymatic coagulation and matures for at least 40 …

A goat cheese log is a smooth, creamy cheese made from goat's milk, shaped into a cylindrical form. It has a tangy, slightly tart flavor with a velvety texture that softens as it warms. Often served fresh, it pairs well …

Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is …

Toma is a generic term used across the Piedmont and Aosta Valley regions of Italy to describe a family of farmhouse cheeses made from cow's milk. These cheeses can vary but typically have a soft to semi-hard texture and a …

Colby-Jack, or Co-jack, is a blend of Colby and Monterey Jack cheeses. It features a marbled mix of orange and white cheese, combining the mild flavor of Colby with the creamy texture of Monterey Jack. This cheese is particularly popular …

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from …

Cacioricotta is a traditional cheese from the southern regions of Italy, particularly popular in Puglia and Campania. It can be made from cow's, sheep's, or goat's milk and has characteristics of both ricotta and aged cheese, hence its name. It …

Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its …

Queijo São Jorge is a traditional cheese from the Island of São Jorge in the Azores, Portugal. It is made from raw, whole cow's milk and is known for its firm consistency and yellow color. The cheese can be hard …

Pecorino di Filiano is a PDO-certified sheep's milk cheese from Basilicata, Italy. It is aged for several months, developing a hard texture and a complex flavor profile that includes hints of toasted hazelnuts and herbs. The rind is often treated …

Gaperon, originating from the Auvergne region, is made from cow's milk with added buttermilk and pepper. This gives it a distinctive, slightly tangy flavor with a spicy kick. It has a bulbous shape and a dry, crumbly texture. Gaperon is …

Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add …

Pecorino Siciliano is an ancient sheep’s milk cheese from Sicily, known for its sharp and spicy flavor. This hard cheese is typically aged for at least four months and has a compact, crumbly texture. It’s often enjoyed on its own …