Robiola Bosina, also called Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, made from cow’s and sheep’s milk.
Category: Cheese
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.
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
Rambol Fumé is a smoked version of Rambol, a French brand of creamy, spreadable cheeses.
Gruyère
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
Fontinella is a name used for fontina-style cheeses made outside Italy’s Aosta Valley. The style varies by producer.
Holland Arina Goat Gouda
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
Port Salut is a mild, semi-soft French cheese with an orange rind. It began with Trappist monks and is now mostly factory-made.