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.
Tag: Cow’s Milk
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.
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.
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.
St. Clemens Blue Cheese
St. Clemens is a Danish brand of blue cheeses from the island of Bornholm, including the creamy, Gorgonzola-style Mycella.
Lorraine Swiss
Lorraine Swiss is a mild, American-made Swiss-style cheese with small holes. Here is how it differs from the Swiss original.
Hannah’s Choice Sharp Cheddar
Aged, sharp cheddar tastes great but tends to crumble when you cut it. Here is why, and how to cut it.