Cacio di Roma is a mild, semi-soft sheep’s milk cheese from Lazio, the region around Rome. It is younger than Pecorino Romano and melts well.
Category: Cheese Tasting
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.
Asiago Pressato DOP Rosso
Asiago Pressato DOP is the fresh style of Asiago, a mild, semi-soft cow’s milk cheese from the Veneto region of Italy.
Cravanzina
Cravanzina is a small, bloomy-rind cheese from Piedmont, Italy, made from pasteurized cow’s and sheep’s milk.
La Tur
La Tur is a soft, bloomy-rind cheese from Piedmont, Italy, made from a mix of cow’s, sheep’s and goat’s milk.
Robiola Bosina
Robiola Bosina, also called Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, made from cow’s and sheep’s milk.
Stracchino
Stracchino is a soft, fresh Italian cow’s milk cheese from Lombardy, with no rind and a mild, slightly tangy flavor. Also called Crescenza.
Sharp Provolone
Sharp provolone is the aged, pungent style of this Italian stretched-curd cheese. Here is how it differs from mild provolone and what to pair it with.
New York Cheddar
Cheddar labeled “New York” is usually a sharp, firm cheddar from New York State. Here is what makes a cheddar a cheddar, and what “sharp” really means.
Chaumes
Chaumes is a smooth, creamy French washed-rind cheese that tastes a lot like Brie, with a firmer texture and a surprisingly mild smell.