Cheese Lady Tasting Page

 COW'S MILK CHEESES

APPENZELLER - From Appenzell region of Switzerland. "Classic". Aged three to four months.

ARMENIAN STRING CHEESE -tightly wound, studded with nigella seeds

ASIAGO FRESCO - semi-soft, creamy with a full and fruity flavor. From Italy.

BARBERS 1833 – Made by the Barber family for 6 generations. Sharp and creamy. I love it!

BEEMSTER XO – Holland's best. Old and rich and caramelly, with a creamy after-taste. YUMM

BELLAVITANO GOLD – made in WI. Patterned after a traditional Italian farmstead cheese.

BLACK MOUNTAIN – Welsh cheddar with garlic and ale. YUMM.

BOORENKAAS – or farmers' gouda  is a raw milk gouda from the Netherlands

BRAVO FARMS CHIPHOLTE CHEDDAR – a raw milk cheese, smokey and then hot! CA

B F SILVER MOUNTAIN – earthy,raw, bandage wrap cheddar from California

BRICK CHEESE AGED - Wisconsin original. Mild and sweet to pungent and tangy when aged.

BRUN-UUSTO – Bread Cheese from WI. Scandinavian roots. Warm and eat.

CANADIAN CHEDDAR – a 4 year old cow's milk cheddar from Canada

CANTALET – referred to as “French cheddar, a rustic cow's milk cheese

EMMENTAL – from Switzerland, cow's milK, strong and bitey.

CAVE AGED GRUYERE – a dense, cow's milk mountain cheese from Switzerland

COMTE' GRUYERE - a dense, cow's milk mountain cheese from France

COTSWOLD – a double gloucester with onions and chives from England – cow's milk

CRANBERRY WENSLEYDALE – One of England's crumblies.  With cranberries. Try with salad.

DELICE DE BOURGOUGNE – Made in Burgundy, France, triple creme, rich and mushroomy..

DELICE DE JURA – puddingy textured, Reblochon style from Northern France.

DOUBLE GLUOCESTER – Made by Quicke's near Exeter in England. Bandage-wrap, farmhouse.

EUROCREME – Boursin knock off. Garlic cream cheese. Good for crackers or recipes.

FONTINA FONTAL – Italian.  Semi-soft, unassuming and very meltable.

FRENCH RACLETTE – earthy, mountain cheese from France

FROMAGER D'AFFINOIS – a double crème brie, pea pod taste from France

GOUDA BASIL GARLIC – The Netherlands, Cow's milk. Very garlicy.

GOUDA DOUBLE CREAM – From the Netherlands,cow's milk,  extra creamy mouth feel.

GOUDA PEPPERCORN – From the Netherlands, Cow's milk.  Strong black pepper taste.

HARLECH – From Wales.  Cheddar and horseradish.

HAVARTI  PLAIN - a creamy semi-soft Danish cheese, cow's milk.

HAVARTI  DILL - a creamy semi-soft Danish cheese, cow's milk. Lots of dill.

HAVARTI JALEPENO – Danish, cow, creamy with a warm finish.

HAVARTI WILD GARLIC  -  a creamy semi-soft Danish cheese, cow's milk. Mild and lovely.

IRISH CHEDDAR – from Tipperary, 1 year old cheddar, creamy andf satisfying.

KING ISLAND SMOKED CHEDDAR – from down under, smoked with Tasmanian hardwoods. Meaty.

LEMON STILTON – Long Clawson in England makes this cheesecakey cheese

LE ROULE CRANBERRY – French. Rich, creamy, swirled with cranberry. Spreadable. Holiday only.

LE ROULE – French, creamy, garlic swirled with herbes.

MADRIGAL SWISS -  young, sweet and nutty, the perfect mild Swiss

MAHON – AGED -  Menorca, off the coast of Spain, cheddary, made with sea salt

MAHON YOUNG - Menorca, off the coast of Spain, cheddary, made with sea salt

MANGO-GINGER STILTON – sweet and fruity, desserty, Long Clawson in England

MARIEKE  GOUDA W/ FEONEGREEK - Cow's milk from WI. Handmade. Sweet and mapley.

MONA LISA GOUDA – The Netherlands.  Aged 18 months. Nutty and spectacular.

MOZZARELLA OVALINI/CILEGENE – Fresh, cow's milk. Egg shaped or cherry shaped.

MUSHROOM BRIE – creamy, wild mushrooms, double crème from Germany

OLD BRUGGE – creamier than a gouda, smooth and lovely from Belgium

PARMIGIANO REGGIANO -2 years old, DOC from Reggio-Emilia, Italy. Strong.

PIAVE' VECCHIO – dense, sweet, cow's milk table cheese from Veneto, Italy

PERSIAN FETTA – creamy, smooth, covered in olive oil &  herbs, from Australia

PORT DERBY - a double gloucester with Port wine and brandy, creamy and full-flavored

PROVOLONE COLUMBO - mild, buttery, slightly salty from Italy

PRIMA DONNA BLUE – semi-soft, proosdy from the Netherlands, Smooth, buttery.

PRIMA DONNA RED – semi-hard proosdy from the Netherlands, sweet, crunchy.

RED DRAGON – Welsh cheddar with mustard seeds and brown ale.  Great pub cheese.

RENY PICOT SMOKED GOUDA – a naturally smooked gouda from Benton Harbor, MI

SAINT ANGEL – Triple crème by the makers of our brie.  Even richer. Clean and buttery.

STRIPEY JACK – From England.  Also called 5 County. A layered cheese.

TALEGGIO - semi-soft, washed-rind.  From northern Italy. Pungent aroma, buttery flavor.

TRUGOLE' – a sweet, creamy, fruity cheese from the Asiago region of Italy

 GOAT CHEESES
 

BALARINA – a caramelly, aged goat gouda from the Netherlands

BENNING GOAT GOUDA – Holland.  Really creamy. Really good.

BUCHEROLLE – Life in Provence, a soft-ripened goat log from the south of France

BUCHEROLLE  WITH OLIVE OIL AND HERBS – de Provence.

CHAUBIER - A semi-firm tomme from France,  Cow's milk and tangy goat's milk. Earthy.

CHEVRE - Creamy, sweet and delicious. Chevre or fresh goat cheese.

CHEVRE NOIR – a goat cheddar from Tournevent in Canada

HUMBOLDT FOG – an ash-layered, soft-ripened goat from California

MEDALIONS – individual discs of fresh, creamy goat

MURCIA AL VINO- or Drunken Goat is a creamy,  wine-washed goat from Spain

POTATO CHIP GOUDA – Holland. Potato, garlic, onion and a little basil make this a taste treat.

RENY PICOT GOAT GOUDA – Made in Michigan. Lovely, semi-soft and the best.

SNOW WHITE -2008 ACS winner. WI Carr Valley, Sid Cook. Bandage wrap goat cheddar.

 SHEEP or mixed SHEEP'S MILK CHEESES

ABBAYE  DE BELLOC – an Ardi-Gasna,, Basque style, sheep's milk from France

EWEPHORIA – a caramelly, sheep gouda from the Netherlands

IBERICO – a smooth sheep, cow and goat from Spain

ISTARA CHISTOU – a perfect sheep and cow's milk from the French Basque

KASSERI – Sharp, salty, cheddary.  Made in Greece.  Used for Saganaki.

MANCHEGO 3 MONTH -a young, sheep's milk from La Mancha, Spain

MANCHEGO 12 MONTH -an aged, sheep's milk from La Mancha, Spain

MYZITHRA – Greek.  Aged.  Made from whey.  Used for pasta

PECORINO LOCATELLI – Italian, aged sheep's milk cheese, hard and sharp

PECORINO TOSCANO – a DOP protected, creamy, mild from Tuscany, Italy

PINNA BRIGANTE – from Sardinia, a young, sweet sheep's milk cheese

PODDA CLASSICO – a sheep, cow's milk from the Italian island of Sardegna

QUESO AL ROMERO – olive oil rubbed and rosemary covered from Spain

VALBRESO FRENCH FETA – creamy and crumbly, traditional feta from France

 THE BLUES

AMABLU - Hand crafted in Minnesota. Raw cow's milk.  Aged in caves. Rich, creamy.

BLEU D'AUVERGNE - a creamy, rich cow's milk blue from  southeastern France.

BLEU DES BASQUE – an earthy sheep's milk blue from Macaye, Spain in the Pyrenees

BLUE CASTELLO – Made in Muskegon by Tholstup, a Danish Co. Triple creme, Cow's milk. Perfect.

BLUE SHROPSHIRE – a stilton and cheshire cross, from England. Cow's milk.

CAMBOZOLA – a triple crème cow's milk  brie and blue from Germany

CASHEL BLUE – a creamy, slightly musty cow's milk blue from Ireland

DELFT BLUE – a sweet and crumbly Dutch, cow's milk blue

FOURME D'AMBERT BLUE – AOC protected, cave aged raw cow's milk blue, France

GORGONZOLA - Named after the town of Gorgonzola, Italy. A young, cow's milk blue.

HUNTSMAN – Stilton, layered with dble gloucester, cow's milk, made by Long Clawson

MOODY BLUE – from Wisconsin. Rich, smokey and lingering.

ROARING FORTIES BLUE – a creamy, fruity, nutty cow's milk blue from Australia

ROQUEFORT PAPILLON - raw sheep's milk, rich and strong, made in France

SHAFT'S GOLD MINE BLUE – Made in WI, aged in a gold mine in CA.  In your face!

STILTON – musty and lovely blue, cow's milk, from Long Clawson, England

VALDEON BLUE – wrapped in sycamore leaves, cow/goat's milk blue from Spain