Cheese Tasting Archives - Page 4 of 5

Longhorn Colby Cheddar

Longhorn Colby is a mild, semi-soft Wisconsin cheese shaped in a long cylinder. Here is how Colby is made and how it differs from cheddar.

Rambol Fumé is a smoked version of Rambol, a French brand of creamy, spreadable cheeses.

Gruyère is a hard, slightly sweet and salty Swiss cow’s milk cheese that melts beautifully, the classic cheese for fondue, quiche and baking.

Fontinella is a name used for fontina-style cheeses made outside Italy’s Aosta Valley. The style varies by producer.

Goat Gouda is a Dutch semi-hard cheese made like Gouda, but from goat’s milk. It is mild and clean when young and deeper as it ages.

Port Salut is a mild, semi-soft French cheese with an orange rind. It began with Trappist monks and is now mostly factory-made.

Bûcheron is a French goat’s milk cheese made as a log with a white bloomy rind. It is chalky in the middle and creamy near the rind.

St. Clemens is a Danish brand of blue cheeses from the island of Bornholm, including the creamy, Gorgonzola-style Mycella.

Lorraine Swiss is a mild, American-made Swiss-style cheese with small holes. Here is how it differs from the Swiss original.

Aged, sharp cheddar tastes great but tends to crumble when you cut it. Here is why, and how to cut it.