The cheese glossary continues with the letter F! Farmer’s cheese Farmer’s Cheese is a mild, unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off.  The result at this stage is sometimes referred to as pot cheese.  Further pressing … Read more

It’s time for the letter E in our cheese glossary! Earthy A description of flavor – hearty, rustic taste and aroma. Many sheep’s and goat’s milk cheeses will taste earthy. Edam Edam cheese was first produced in the Netherlands after the town in which is made. It has a pale yellow interior and is usually … Read more

Today our cheese glossary continues with the letter D! Daisy A cheese style, traditionally a 22-pound wheel of Cheddar, coated with wax and cheesecloth. Danby A cheese made in Vermont, made from raw goat milk. Danby is a hard, extra-aged cheese made in the style of Italian sardos like Piave and Asiago. It is aged … Read more

We continue our cheese glossary with the letter C! Casein The main protein present in milk and, therefore, cheese. It makes up around 80% of the protein in cow’s milk, and is also highly present in sheep and buffalo milk. Cheddar Cheddar cheese has been produced in England since at least 1170.  A pipe roll … Read more

We continue our Cheese Glossary with the letter B! Baby Swiss A close relation of Swiss cheese, but Baby Swiss is made by substituting water for the milk’s whey in the cheesemaking process. This slows the bacterial action and produces smaller holes and milder flavor than Swiss cheese. Beer Cheese This cheese isn’t actually made … Read more