Cheese Glosarry

Từ điển này rất hữu ích trong quá trình nấu nướng các món cho những người hâm mộ cheese - ví như món cheese lover pizza chẳng hạn:

ABERDEEN CROWDIE

Unripened cheese, similar to cottage cheese. Made in England and Scotland. May contain caraway seeds. The only semi-cooked cheese in the British Isles. Delicious with oatcakes.

ADELOST
A Swedish blue cheese made with cow's milk.
ALENTEJO

Usually sheep and goat's milk blended. May include cow's milk. Curdled with rennet. From Portugal.

ALLGAU EMMENTALER

Germany's most famous hard cheese. Made of cow's milk. The flavor ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting.

ALSATIAN MUENSTER

A French cheese, first produced in the middle ages by monks. Spicy flavor.

ALTEMBURGER
Mellow, semisoft cheese made from goat's milk. A German cheese.
AMERICAN

Very mild, creamy yellow. Processed cheese. Used for sandwiches and snacks. Goes with crackers and bread.

APPENZELLER

A Swiss cheese that is marinated in cider or white wine and spices before aging. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavor than Gruyere. Produced in the 11th century by monks. A worthy cheese.

APPETITOST

Made from buttermilk; nut-like flavor. May contain caraway. A Danish semi-soft cheese.

ARAKADZ

A Russian cheese made of sheep’s milk. Semi-hard with a nutty flavor.

ARDENNES HERVE
A velvety textured dessert cheese from Belgium.
ASADERO
A braided cheese also called Oaxaco. Melts easily. A Mexican cheese.
ASIAGO

A sharp-flavored Italian cheese, originally made of sheep’s milk, now of cow’s milk. The poor man’s Parmesan. When young it is firm, slightly salty cheese and good for sandwiches. Best for grating when it becomes older and hardens. American Asiago isn’t as fine as cheese as its Italian counterpart.

AUVERGNE
Made from cow’s milk cheese; blue-veined. A French cheese.
AZEITAO
A rich soft cheese from Portugal, made of sheep’s milk.
BABY GOUDA
American semi-soft cheeses. Mild with a bit more butterfat than unaged Edams.
BACKSTEINER
Bavarian cheese, brick-shaped. Almost as pungent as Limburger.
BANON

A French firm cow and goat’s milk cheese. The flavor enhances with age. The older it gets, the more strongly sour it becomes.

BARBACENA
Brazilian white cheese; firm.
BARBEREY
Also known as Fromage de Troyes. Pungent. A French cheese.
BATH CHEESE
An English soft cream cheese that is delicately flavored.
BATTELMATT
A Swiss cheese. Similar to the flavor of Tilsiter.
BAYRISCHER BIERKASE

A Bavarian cheese. The best way to eat this is to dip it in your stein of beer.

BEAUFORT

Also called Gruyere de Beaufort. Similar to Gruyere but with little or no holes. Also softer and more mild. A French cheese.

BEAUMONT
Semi-soft French cheese. Mild and creamy, much like Brie.
BEJA

A cheese made of sheep’s milk. Portuguese. When young, it is soft and buttery but as it ages, it becomes semi-hard and picante. Moderately salty.

BEL LAGO
Delicately flavored, semi-soft cheese. Made in Switzerland.
BELLELAY

Semi-soft with a flavor similar to Gruyere. Also known as Tete de Moine. Made in Switzerland.

BELLETOILE
A French triple-crème cheese. Mild.
BEL PAESE

Beautiful country. Mild, rich texture; spongy; creamy yellow interior. Originally, an Italian cheese, America now produces it. Used for dessert and snacks. Goes with fresh fruit and crusty French bread.

BERGQUARA
Similar to Gouda. Made in Sweden.
BERLINER KUHKASE
A soft cheese with caraway seeds. Made in Germany.
BERTOLLI
A firm sheep’s milk cheese from Italy.
BIERKASE
Semi-soft, with a pungent aroma rivaling Limburger.
BIFROST

White goat cheese that comes as both natural and processed. Made in Norway.

BITTO

A semi-firm cheese similar to Fontina. As it ripens, it becomes harder and more, more flavorful. Made in Italy and Switzerland.

BLARNEY
An Irish semi-soft cheese with a nutty flavor. In the Fontina family.
BLAUSCHIMMELKASE

Blue Cheese. There are two types – Edelpilz Blue, which is crumbly with 26 percent butterfat and a sharp flavor; and Creamy Blue. Creamy Blue is 70 percent butterfat categorizing it as a double-crème. It has a bland flavor much like Brie.

BLEU

French. Piquant, spicy; marbled, blue veined, semi-soft; creamy white. A wide variety available, distinguishable by the different milks used in their processing. A versatile cheese and a great eating cheese. Goes with fresh fruit, and bland crackers.

BLUE d’AUVERGNE

A French Roquefort. Hard cheese made from cow’s milk. Less salty with a strong taste and aroma.

BLEU de GEX
France’s terrific version of Stilton cheese.
BLUE

American or English blue veined cheeses made from cow’s milk and injected with the bacterium, penicilliium roqueforti.

BLUE DORSET OR BLUE VINNEY

An English cheese made from cow’s milk. Aged. This also contains a mold.

BOERKASE

American semi-soft cheese. Buttery, made of cow’s milk. Available with caraway or naturally smoked.

BOLA
A semi-firm cow’s milk cheese. Made in Portugal.
BONBEL

A semi-soft, bland cheese, flavored similarly to American Munster. Made in France.

BONDANE
A French cheese from the Tomme family. Available skimmed or whole milk.
BONDOST

A Swedish firm cheese with a mellow flavor. Often containing caraway seeds or cumin.

BOURSAULT
A French triple-crème cheese, rich and creamy. Made of goat’s milk.
BOURSIN
Very rich triple-crème cheese. Soft, delicate flavor. Made in France.
BRANDKASE

A German sour milk cheese. It is mixed with butter and ripened in old beer kegs then moistened periodically with beer.

BRESSE BLEU
American. A blue cheese. Creamy and mild.
BRICK

Also known as Bierkase or beer cheese. An American firm cheese. Yellow colored and more pungent than Cheddar. Great on sandwiches with rye bread.

BRICOTTA
A Corsican semi-soft cheese make from sheep’s milk. Salty.
BRIE

French. Larger and sharper flavor than Camembert. Soft, creamy with edible crust. Exquisite taste. A perfect Brie has a hint of tanginess with an under-flavoring of mushrooms. The presence of ammonia indicates over ripeness, unless pasteurized milk has been used. The finest and most delicious Bries are made from unpasteurized milk. Used for dessert and snacks. Goes with fresh fruit.

BRILLAT-SAVARIN

A white French dessert cheese with a delicate flavor. Excellent when served with a fruity Beaujolais and pears.

BRINDZA

Russian. Sheep or goat cheese, similar to feta cheese and of the same family. Soft, milky flavor.

BROCCIO
Similar to Bricotta and made of Corsican sheep or goat milk.
BURRATA

Considered by many the best fresh cheese in the world. Apulia, in Southern Italy is the home of this cheese, which at first sight looks like a big Mozzarella, weighing about 1 pound. Traditionally was made with buffalo milk, but today cow’s milk is used. It is buttery tasting, and has a higher fat content than Mozzarella. The outer layer is edible and the cheese is soft and creamy.

BUTTERKASE

Butter cheese from Germany. While it has no butter in it, the flavor is like that of butter. Only 45% butterfat. Eaten as is or melt it.

CABOC

Scottish. Cream cheese-like. High in butterfat. Rolled in oatmeal for a nutty flavor.

CABREIRO

Mixed ewe and goat cheese, made in Portugal. Its flavor is delicate when fresh and young, becoming sharper with age.

CABRINNETI
A soft dessert cheese from Denmark.
CABRION

A French cheese made from goat’s milk cheese. Ripened between layers of grape skins.

CACHAT

Sheep’s or goat’s milk, produced in France. Soft and creamy. Sometimes it is blended with wine and brandy.

CACIOCAVALLO

Firm, buttery with a light brown exterior and smoky flavor. Produced in Italy and is like Provolone. As it ages, it hardens.

CACIOFIORE UMBRO

Skimmed cow’s milk is used to produce this soft cheese, which is eaten fresh or briefly matured. It has a mild taste, with a slight aromatic overtone.

CACIOTTA ROMANA

Usually a mixture of sheep’s and cow’s milk. This cheese is most often eaten fresh as a table cheese but is also widely used in cooking. Usually eaten broiled or lightly fried in a little olive oil.

CACIOTTA TOSCANA

Classified under the general heading “Caciotta”, it includes endless varieties of cow’s, goat’s and sheep’s milk products from the upland areas of Tuscany, Latium, the Marches and Umbria.

CAERPHILLY

A mild Welsh or English cheese with a delicate flavor. Semi-soft to semi-firm texture. Crumbly and slightly salty flavor, reminiscent of buttermilk.

CAMEMBERT

French. A world reknowned cheese. Soft and ripened. Mild to pungent, tastes much like Brie, but more pointed in flavor and richer in texture; edible crust. The most widely marketed of all French cheeses. Used for dessert and snacks. Especially good with tart apple slices.

CANESTRATO
A Sicilian ripened cheese made from ewe’s milk. Aged. Pungent.
CANTAL

A French variety of Cheddar. One of France’s oldest cheeses. Firm, becoming crumbly with age.

CAPRICE des DIEUX

A French mild, soft double-crème cheese. Has a nice flavor and is a good first experience with double-cremes.

CARRE FRAIS
Also known as Gervais. French. A sweet cream cheese.
CARRE de L’EST
French. Known as a cross between Brie and Camembert.
CASERA

A salty goat’s milk cheese. Similar in flavor to Fontina. Made in Turkey or Greece.

CASHKAVALLO
Made in the Balkans and similar to Caciocavallo.
CASTELO BRANCO

Made of sheep’s milk, this cheese is similar in flavor to Queijo da Serra. Used most often as an aged cheese. From Portugal.

CEDULAIT

French. A type of ricotta, smooth without the curd. Delicate flavor. Butterfat content is 20 percent.

CHABICHOU
A smooth, soft goat’s milk cheese made in France.
CHANAKH OR KLUKH PANIR
Russian soft cheese made of either cow’s or sheep’s milk. Salty.
CHANTELLE
Semi-soft, ripened French cheese. Goes well with pears.
CHAOURCE

French. So rich it often is mistaken for a double-crème cheese. Creamy texture. As it ages, it develops a mushroom-like aroma. Tastes much like Camembert.

CHEDDAR

Mild to sharp, has an appetizing nutty flavor, and a firm buttery texture, slightly crumbly. Cream to orange-colored. Most widely manufactured and consumed product of its kind in the world. A variety of uses, in dishes and as an eating cheese. Especially good with apples.

CHESHIRE

Possibly England’s oldest cheese. Firm, slightly crumbly, salty, and tangy. Comes in three varieties – Red, which is an apricot-peach color; White, which is a pale yellow; and Blue, which is blue “by accident.”

CHEVRE

Most common of all goat cheeses. Pungent and creamy. French in origin. This cheese can be molded into any shape. Comes plain or coated with herbs, pepper, or edible vegetable ash. Used for relishes, appetizers, sauces, and compliments any cheese board. Goes with crackers and fruit.

CHILCHIL
Russian. Sour, saltwater cheese. Hard. Must be rinsed before eaten.
CHRISTIAN IX

A Danish semi-firm cheese, made with part skim milk with caraway seeds. Also known as King Christian IX.

CLABBER CHEESE
The English name for pot cheese.
COEUR a la CRÈME
Delicate, soft, French dessert cheese. Likened to cream cheese.
COIMBRA

Portuguese semi-firm, sharp, salty cheese which is sometimes made from goat’s milk.

COLBY

American. Softer and more creamy than Cheddar. White to medium yellow in color and is good for both cooking and eating plain. Smooth flavor. A variety of uses.

COLORADO BLACKIE

American. Belongs to the Cheddar family. So named because it is made in Colorado and has a black wrapping.

COMTE

French cheese, similar to Gruyere. Salty. High in butterfat. A good cheese to eat plain and to cook with.

COON CHEDDAR
Aged, sharp, and crumbly. The color is almost a pale yellow-white.
COOPER
American. A Cheddar-type cheese.
CORNHUSKER
American. Natural aged Cheddar-type cheese that is softer.
COROLLE
A French double-crème with a distinctive tangy flavor.
COTTAGE CHEESE

Mild, neutral taste; soft, moist; large or small curd; white. Used for appetizers, fruit salads, snacks and as a ingredient in cooking. Goes with canned or fresh fruit.

COTTENHAM

English. Double-crème and semi-firm. Sometimes veined with blue, creamier and richer than Stilton.

COULOMMIERS

French. A soft dessert cheese. Somewhere between Brie and Camembert in flavor but a bit more delicate. It develops an almost almond-like flavor when ripened. Serve alone or as a light dessert with grapes.

CREAM CHEESE

American. Mild and buttery. Soft, smooth and white. An acid curd cheese that is very high in fat content. Highly perishable and never ripened. Used for dessert, sandwiches, salads and as an ingredient in cooking. Goes well with jelly and crackers.

CREAM HAVARTI
A Danish semi-soft cheese. Available plain and flavored.
CREMA DANIA

From Denmark. Also known as Crema Danica. A soft triple-crème dessert cheese that is buttery and full-flavored. A truly great cheese.

CRÈME CHANTILLY
A French dessert cheese that has a soft, delicate flavor.
CRÈME de GRUYERE

A French cheese that is ripened and soft. The flavor is like Gruyere and the consistency is like Camembert. Delicious with fruit and crackers.

CREOLE
American. Soft unripened cheese made of cottage cheese and cream.
CRESCENZA

A traditional cheese from Lombardy, with at least 50 percent fat content made with whole cow’s milk. Eaten as fresh as possible, as it spoils quickly.

CROISSANT DEMI-SEL

Also known as Demi-Sel. French. Salt cured, double-crème dessert cheese in a crescent shape.

CURWORTHY FARM

A British semi-soft cheese, rich and creamy, with a flavor similar to Gouda.

DAISY
A Cheddar cheese, firm and mild.
DANABLU

Denmark. Known as Danish Blue. The sharpest of the family of blues. Creamy white with a flaky texture.

DANBO

Also called Danish Blue. A variety of Danish Samso, Generic. Mild, semi-firm and crumbly. It develops tang with age. May be flavored with caraway seeds.

DANISH CRÈME SPECIAL
Denmark. Triple-crème. Dessert cheese. Delicate and soft.
DAUPHIN
French. Flavored with tarragon and powdered cloves.
DELICE de FRANCE
A bulk Camembert from France. Not as good as true Camembert.
DEMI-SEL
French. A fresh cream cheese.
DEMI-SUISSE
French. An export version of the Petit-Suisse.
DERBY

English. Close-textured and firm. Mild when young. Some Derby has a green coloring, indicating the addition of sage.

DEVONSHIRE
English. Soft, unripened cream cheese made from Devonshire cream.
DOLCELATTE

Also known as Sweet Gorgonzola. Aged only slightly and meant to be eaten when young. The flavor is mild, delicate and sweet. But left to age, it takes on a more potent flavor, similar to regular Gorgonzola.

DOUBLE-CRÈME
All soft, ripened cheese containing 60% butterfat.
DOUBLE GLOUCESTER

English. Firm, ripened cheese. Mellow. Pale in color. Higher in butterfat than regular Gloucester. Sharp taste that goes well with apples.

DUNLOP

Scottish. Firm, sharp and flaky. Pale, almost white. Pronounced flavor, similar to Cheddar. A good eating cheese.

EDAM

Mild, delicate taste; firm with a red wax coating. Almost completely round. One of Holland’s premiere cheeses. Used for desserts, appetizers and cheese trays. Goes with fresh fruit.

EDELPILZKASE

Austrian. Blue-veined cheese and high in butterfat content. Soft when young, firmer and more crumbly when aged.

EDIRNE
Turkish. Sheep’s milk, semi-firm, white. Good in salads.
ELBING (ELBINGER)
German. Hard, crumbly and sharp.
EMMENTHALER (EMMENTHALER OR EMMENTALER)

Delicate, aromatic flavor. Nutty, sweet flavor. Hard, smooth golden-brown rind. One of the most famous Swiss cheeses.

EPOISSES

French. Usually soft but when aged, may be semi-firm. Sometimes flavored with pepper, cloves or fennel seeds then soaked in white wine. Washed with brandy, giving it a delicate flavor.

ERBO
Italian. Sometimes compared to Gorgonzola.
ESROM

Danish. Semi-soft, smooth, sweet and buttery. Fashioned after Port Salut. The rind may be eaten.

EVORA

A noted cheese from Portugal. Made of sheep’s milk. When young, it is creamy and as it ages becomes firm and develops a slight bite.

EXPLORATEUR

A triple-crème French cheese. Rich and buttery flavor. Lovely served with a bottle of wine.

FARMER CHEESE

The fresh curd of whole or skimmed milk, sieved. In some parts of the United States, the name is given to a cured cheese of mild flavor that is firm enough to slice.

FARMER’S GOUDA

A lovely Dutch, semi-soft cheese and one of their best. Made of cow’s milk. Mild taste when young, becoming stronger and harder with age.

FETA

Salty, creamy, crumbly, but sliceable. It becomes drier and saltier with age. Made of sheep’s milk. The most widely eaten of all the Greek cheeses. A table cheese used for appetizers and as an ingredient in cooking. Great in green salads. May be flavored with basil.

FIOR di LATTE ABRUZZESE

Made with cow’s milk, this is described as the poor relation of buffalo milk Mozzarella; it is similar in appearance, produced in oval shapes and braids. It is used as a table cheese and a cooking cheese, especially in regional dishes, in much the same way as Mozzarella.

FONTAL

Also known as Italian Fontina. A lovely copy of Fontina Val d’Aosta. Mild, buttery flavor.

FONTINA VAL d’AOSTA

An Italian semi-soft, raw milk cheese. Buttery. As it ages, it becomes more flavorful. Lovely in dishes and eaten alone.

FONTINELLA

The family of Fontina but firm enough to grate and with a sharper flavor.

FORMAGGIO GRANDUCA
Delicate and creamy. Soft cheese, similar to Brie but not as moist.
FOURME d’AMBERT
The sharpest of the French blues. Firm. Wonderful after dinner cheese.
FRIESIAN

Netherlands. Flavored with cloves alone, or the combination of cumin and cloves.

FRIULANO
An Italian Cheddar. Piquant.
FROMAGE BLANC

The simplest of French cheeses. A fresh white cheese that is rarely imported. Mild flavor.

FROMAGE de CHEVRE FRAIS
A French goat’s milk soft, spoonable cheese. A lovely topping for fruit.
FROMAGE des PYRENEES

A French semi-soft sheep’s milk, flavored cheese. Mild. A great eating cheese.

GAISKASLI

Goat’s milk cheese that is soft and delicately flavored. Produced in Germany and Switzerland.

GAMMELOST

Norwegian flat cheese made with skimmed sour milk. Has blue-green veins and has a crumbly texture.

GARDA
Italian soft dessert cheese; the crust is edible.
GEROME

French. Semi-soft, ripened cheese. Made from whole milk, with a brick-red rind, similar to Alsatian Munster in flavor. May contain anise, fennel or cumin seeds.

GERVAISE

French. Double-crème, soft, cheese. Ripened, delicate flavor, similar to Camembert. A variation of Petit Suisse.

GJETOST (GETMESOST)

Goat’s milk. Sweetish; firm, smooth; caramel-colored. A Scandinavian specialty and more like a confection than cheese. The softest Gjetost can be spread on bread; the harder type is served in a block and shaved off in thin flakes with a special knife. Used for appetizers. Goes with crackers or dark Norwegian flat bread.

GLOUCESTER

English cheese. Firm, smooth and mildly flavored. The best “red” cheese of England. Lower in butterfat content than Double Gloucester.

GOMOST

Norwegian. Made from whole cow’s milk and sometimes goat’s milk. Buttery.

GORGONZOLA

Italy’s oldest blue cheese. Blue-veined. Delicately flavored. When young it is semi-soft, almost creamy, and it becomes firmer and flakier as it ages with a more pronounced taste. The rind is edible.

GOUDA

Mild, nutty semi-soft cheese. Softer than Edam, with or without red wax coating. One of Holland’s most famous cheeses. A table cheese used for dessert, appetizers. Goes with fresh fruit.

GOYA
Argentine. Hard, grating cheese that is pale gold in color. Nutty flavor.
GRADDOST
Danish. Semi-firm with a mild, sweet flavor.
GRANA PADANO

Italian. A fine grating cheese, possibly the best. But not limited to grating.

GRATTE PAILLE

A French triple-crème cheese. A delicious and full-flavored cheese. One of the best.

GRIS de LILLE
French. Semi-firm. A variety of Maroilles.
GRUYERE

The famous cheese from Switzerland. The sweetest, nuttiest flavor of all the true Swiss cheeses. Delicate flavor, firm and naturally ripened. A variety of uses.

HABLE CRÈME CHANTILLY A rich, soft, ripened dessert cheese made from pasteurized cream; from Sweden.
HAND CHEESE

Also called Handkase and Harzer Kase. German and American made. Skim-milk, semi-firm cheeses, initially molded by hand, giving way now to machines. Highly pungent. May be flavored with caraway seeds.

HARZERKASE

German semi-soft, skim-milk cheese. Not quite as powerful as Limburger and sometimes flavored with caraway seeds.

HAVARTI

Danish. A mild, rich, creamy semi-soft cheese. Stronger and more aromatic than Cream Havarti, becoming more potent with age. A dessert cheese that can be found plain or flavored with caraway, dill or chives. Used for snacks and sandwiches. Goes with crackers, bread and fresh fruit.

HERKIMER

A natural Cheddar cheese from the United States. Flaky, sharp taste, and pale yellow color, with a cloth rind.

HERRGARD

Swedish. Yellow cheese, semi-firm. Similar taste somewhere between Gouda and Emmentaler.

HERVE

Belgian soft cheese that is flavored with tarragon, parsley, and chives. Similar to Limburger.

HILLEROD

Danish firm cheese, best after two or more years of aging. It is as mild as Emmentaler with a sharp aftertaste like that of aged Cheddar.

HOLSTEINER MAGERKASE
Germany. Made from skim milk and buttermilk. Semi-firm.
HOPFENKASE
German. Often blended with beer, caraway seeds or milk.
ICELANDIC BANQUET

Iceland. Delicately flavored, firm cheese that melts easily and is used much like Mozzarella.

IIHA
Cheddar-type cheese produced in the Azores.
INCANESTRATO

Italy or Sicily. The curd is pressed in wicker baskets, so the imprint of the wicker is left on the cheese. Called Pecorino Incanestrato if made from ewe’s milk alone. Quite often it is made with a mixture of ewe’s, goat’s and cow’s milk. Pepato Incanestrato has black pepper added.

JALAPENO
Mexican semi-soft cheese. White and creamy.
JARLSBERG

Mild and nutty, a firm cheese. One of Norway’s best. Although softer and sweeter, it is an excellent substitute for Emmenthal. Used for sandwiches and snacks. Goes with fresh fruit and bread.

JOCKBERG
Made of mixed cow’s and goat’s milk. A Tyrolean mountain cheese.
KAISERKASE
German. Mellow, firm, bright-yellow.
KAJINAK

Also known as “Servian Butter.” A cream cheese made from sheep’s milk, soft and buttery. Its origin is Turkey and the Balkan countries.

KANATCH OR MKLATS PANIR
The Armenian national cheese. A pleasant, sharp taste, similar to Roquefort.
KASHKAVAL

Greek. Made from sheep’s milk or goat’s milk. Creamy when young, when aged; grated. Smoky flavor.

KASSERI

A Greek cheese made of sheep’s milk. Stronger tasting than the Warsawski. The American version is flavored more like a cross between Parmesan and Cheddar, and is said to be far superior to the Greek.

KEFALOTYRI
Greek. A hard, salty cheese made from sheep’s milk. A grating cheese.
KLOSTERKASE
Finger-sized German cheeses. Serve with beer.
KOCHENKASE
Luxembourg. A salt-free cheese, firm and bland.
KOMIJINIKAAS
Dutch. Contains cumin and anise seeds.
KONIGTSKASE
German. Semi-soft cheese similar to Bel Paese.
KOPANISTI
Sheep’s milk cheese, often blue-veined. Spreadable. German.
KRAUTERKASE

Switzerland or Germany. Made of skimmed milk with the addition of herbs. Similar to Schabzierger or Sapsago.

KUMINOST
Norwegian cumin-flavored cheese.
KUMMELKASE
Flavored with caraway seeds and Kummel; good with beer. German.
KUMMINOST
Swedish cumin flavored cheese.
L’ARTISAN FROMANGER
A Normandy bulk Camembert. Not as good as true Camembert.
LABNEH
Syrian
LANCASHIRE

English. Mild, creamy and spreadable when young, crumbly when aged. The softest of the hard-pressed cheeses. A strong flavored Cheddar relative.

LANGRES
A French cheese washed with brandy by hand. Soft and mild.
LE DELICE DE BOURGOGNE

A French triple-crème cheese that is less salty than most. Similar in flavor to Brillat-Savarin.

LE ROI
United States. Semi-soft cheese, piquant flavor, bright yellow color.
LEICESTER

English. A semi-firm, flaky cheese. Similar in taste to Cheddar but has a more robust, tangy flavor. Annatto added.

LEYDEN

Dutch. Aged and flavored with cumin seeds. Hard outer crust and a semi-firm interior streaked with the color green from the cumin seeds.

LIEDERKRANZ

An American washed cheese. Robust and buttery. Texture of heavy honey, edible light-orange crust. Purchase when young. Used for dessert, salads, sandwiches and snacks. Goes with fruit, matzo, pumpernickel, sour rye, thinly sliced onion.

LIMBERGER

Robust, aromatic; soft, smooth; strong aroma; creamy white. Fairly close-textured. Less robust when young. Belgium origin, now considered a German cheese. Used for dessert. Goes with fresh fruit, dark bread, bland crackers and beer.

LIPTAUER

A sheep’s milk cheese that is white and crumbly. Made in Germany, Hungary, and Austria.

LIVAROT

Pungent, soft French cheese made of partially skimmed cow’s milk. Heartier than Port l’ Eveque. Similar flavor of Camembert, only stronger. One of France’s oldest and most impressive cheeses.

LONGHORN
American mild, firm Cheddar.
LORRAINE
Small, delicate, firm German cheese often containing pistachio or pine nuts.
MAGERKASE
Austrian. Skimmed-milk cheese, semi-firm, sweet and mild. Low in butterfat.
MANCHEGO

Spanish. A firm, creamy smooth cheese made of sheep’s milk. As a young cheese, it slices easily. As it ages, it becomes saltier and dry enough to grate.

MANTECA

Also known as Mantecho and Mantega. Shaped like a flask. A variation of Provolone, with butter sealed in the center.

MARIBO

Danish. A firm, mild cheese when young. As it ages, it develops a sharper aftertaste.

MARIO BLANCO
Italian. Soft cheese. Nice served with pears.
MAROILLES

French. Originally made in the 10th century by monks. Semi-firm. A beer wash is used rather than salt, giving it a distinct taste and aroma.

MASCARPONE

Italian. Incredibly rich triple-crème cheese. Sweet, with a delicate flavor. Resembles clotted cream in appearance. Velvety, thick and rich. Beaten or whipped. The fresher, the better. Used a great deal in the same way as cream, with fruit and cakes.

MEL FINO

An unusual Italian dessert cheese. Cross between Bel Paese and Gorgonzola. Blue-veined and creamy.

MENORCAN

From the Island of Menorca; semi-firm, delicate. Has a distinctive flavor.

MIGNOT
French. Similar to Maroilles but smaller.
MINNESOTA BLUE
American. One of the natural blue-veined cheeses.
MITZITHRA

Greek. A cheese made from the whey left from Feta. Semi-soft, lightly salted, white in color. May be used as you would Ricotta.

MONSIEUR FROMAGE
Norwegian ripened cream cheese, soft and delicate.
MONT d’OR
French. Soft goat cheese, briefly cured.
MONTEREY JACK

American. First made in California in the 18th century by Spanish missionaries. Mild, semi-soft and buttery. A versatile cheese used in snacks, in sandwiches, sauces, and casseroles.

MONTASIO

Italian cheese made of cow’s milk. When young, it is smooth enough to serve at the table, but as it ages, it becomes hard and dry.

MONTLENIS

French. Firm, blue-veined cheese made of a combination of sheep’s, cow’s, and goat’s milk.

MONTRACHET

French. A delicate, young, creamy goat cheese. Mild. Packaged as a log. A great first taste in goat’s milk cheese.

MOTAL
Russian. Made of sheep’s milk alone, or combined with goat’s milk. Sharp.
MOZZARELLA di BUFALO

Italy. The original and finest mozzarella. Made of buffalo milk. Soft, moist and delicate. There is no comparison between this and American mozzarella.

MOZZARELLA

Delicate, mild, pleasant, delicate taste. Semi-soft, creamy, white. Available in both smoked and fresh. Originally came from the south of Italy where only water buffalo milk was used.

MUNSTER (MUENSTER)

Delicate to mild to pungent, hint of saltiness; semi-soft. Originally one of the monastery cheeses. American Munster is a different, bland cheese. Used for sandwiches and cheese trays. Goes with crackers and bread.

MUTSCHLI
Swiss. Semi-soft, cream-colored cheese. It is mild.
MYCELLA
Danish blue-veined cheese, less sharp than Danablu, pale, cream colored.
NEUFCHATEL

The French cheese of this name is a soft, creamy cheese with a white crust. The crust may be eaten when the cheese is young. The American Neufchatel is never ripened and is more like cream cheese but lower in butterfat and higher in moisture and protein.

NOKKELOST
Norwegian. Loaf cheese, spiced. Made from partly skimmed milk.
ORKNEY
Scottish. A mild cheddar-like cheese, sometimes smoked.
PAGLIA
Swiss blue-veined cheese, similar to Gorgonzola.
PAGLIETTA

Italian. Pungent with a slightly fruity flavor. It will be as moist and runny as Brie when ripe.

PAMPASGRASS
Argentine blue-veined cheese.
PARMA

Italian. A cross between Parmesan and Provolone. Semi-firm to firm cheese that takes more than a year to cure. Usually served in wedges. Great with a red wine.

PARMIGIANO (PARMIGIANO-REGGIANO)

Italian. Sharp, piquant; hard, brittle body; dense, closed texture with a fine grainy consistency and tiny holes. A great cheese, the favorite of the Grana cheeses. It melts in your mouth. One of the most famous cheeses in the world. Not just for grated. The preferred way to enjoy it is sliced for eating at the table.

PASTEURIZED PROCESS CHEESE

A blend of two or more kinds of natural cheese, ground and heated together, cooled, poured into cartons or packages, and hermetically sealed.

PECORINO ROMANO

Sharp, piquant, often very salty; white, or very pale straw-yellow; dense and has typical “used milk” after taste. Probably Italy’s oldest cheese. Grating is usually required in order for the cheese to melt evenly. Popular dessert cheese and widely used in cooking.

PENNICH
Turkish. Sheep’s milk; the curd is packed into sheep or lambskin for curing.
PEPATO

A type of Pecorino; Sicilian. Black pepper is layered in the curd to give it spicy, sharp flavor; crumbly.

PERSILLE des ARAVIS
French. Goat’s milk, molded into a cylindrical roll and flavored with parsley.
PETIT SUISSE

Fresh, double-crème cheese from France. Made of whole milk with added cream and no salt. Creamy and delicate.

PIORA
Made in the Italian part of Switzerland, similar to Tilsiter.
POMPADOUR

From Holland. Similar to Gouda in flavor. Nice on sandwiches and with crackers.

PONT-l’EVEQUE

One of France’s greatest cheeses. Pungent flavor caused by a unique mold only in the area it is produced.

POONA

United States. Soft, ripened cheese. It is round and flat with a reddish surface, sometimes described as a mild Limburger.

PORT SALUT

French. Mellow to robust flavor. Creamy and buttery semi-soft cheese. Originally made by Trappist monks. Used for dessert, appetizers and cheese trays. Goes with fresh fruit and crackers.

POT CHEESE
Fresh curd, unripened and only lightly broken. Delicate, sour taste.
PRASTOST
Also known as Prestot. Swedish firm cheese cured with whiskey.
PRIMOST
Norwegian. Semi-firm, mellow cheese.
PROVOLONE

Italian. Originally made with buffalo milk. Mild when young, becoming more potent with age. Salty. Usually smoked. Hard and crumbly. A variety of uses.

PULTOST
Norwegian. Made of whey and caramelized; sweet flavored.
QUARGEL
Austrian. Skimmed milk cheese flavored with cumin.
QUEIJO ARREGANHADO
A mild Portuguese cheese made of ewe’s milk.
QUEIJO da ILH
A Portuguese cow’s milk cheese. Fine for grating.
QUEIJO da SERRA
A cheese made of sheep’s milk. Beautiful and buttery.
QUEIJO PRATO
Brazilian. Firm with a smoky flavor.
QUESO ENCHILADO
Mexican. Firm and aged. Its rind is covered with hot red chili powder.
RABACAL
A Portuguese cheese made of goat’s and sheep’s milk. Semi-soft.
RAT CHEESE
Popular name for any well-aged, firm natural Cheddar.
REBLOCHON

One of France’s best. A semi-soft cheese, full of flavor and creamy. Great served to finish a meal and with red wine.

REICHKASE
German-Austrian. Hickory-smoked.
REQUEIJAO
Portuguese farmer’s cheese. Made of sheep’s milk.
RIBIOLA

Also known as Robiolini. Italian. A very mild and soft cream cheese. More delicate than the American version of cream cheese.

RICOTTA

Italian. Not a cheese in the traditional sense as it is made with the whey of other cheeses. Bland but semi-sweet; soft, creamy white; satiny texture. Made from sheep’s milk. Does not keep well. American ricotta is made from whole or skimmed cow’s milk. Both types are as an ingredient in main dishes, pasta dishes, fillings, or pastries. Great with fruit.

RICOTTA ROMANA
Firm. An aged version of Ricotta. Good for grating.
RICOTTA SALATA

A version of Ricotta, with more liquid drained off. Consistency of Feta, flavorful and crumbly. Salty.

ROMADURKASE
Bavarian soft cheese similar to Limburger but with a less assertive aroma.
ROMANO

Italian. Made of sheep’s milk. Salty. When young it is eaten alone. Aged, it is sharp and hard. Use grated as an ingredient in cooking or at the table. The American counterpart is made from cow’s milk.

RONCAL
Spanish. Whole cow’s milk, a firm close-grained cheese with a sharp flavor.
ROOS

Sheep’s milk produced in Iraq by Kurdish tribes; it is molded by hand and ripened in sheepskin bags for 6 months.

ROQUEFORT

French. “The king of cheeses.” Salty. Sharp, decided but subtle with a slight sheep’s milk tang. Semi-soft, sometimes crumbly. Blue-veined. Possibly the most famous cheese in the world. A variety of uses.

SAALAND PFARR
Swedish. The curd is mashed with whiskey before ripening.
SAANEN

Swiss. Hard and dry, rich flavor similar to Gruyere. Used for grating, thinly slicing and melting.

SAGA

Danish. A lovely blue, triple-crème cheese. Young, with a softer flavor than traditional blues because it isn’t aged.

SAGE CHEDDAR
American. A natural Cheddar flavored with sage before ripening.
SAGE CREAM

English. An unripened cream cheese. Green colored from fresh, bruised sage leaves and spinach juice.

SAGE DERBY

English Derby cheese flavored with sage. A traditional Christmas food in Britain.

SAGE LANCASHIRE
English. A variety of Lancashire. Contains sage leaves.
SAINGORLON

French. Cow’s milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavor.

SAINT-BENOIT

French. A soft cheese that has been rubbed with charcoal and salt before ripening.

SAINT-IVEL

English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavor like that of Camembert.

SAINT-MARCELLIN

Also known as Bruleur de Loup. French. Soft goat’s milk cheese, mild when fresh.

SAINT-NECTAIRE
French. A semi-soft, aged, sharp goat cheese. Nutty flavor.
SAINT-PAULIN

A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.

SAINTE-MAURE

French. Seasonal goat cheese. One of the first goat’s milk cheeses to enter the U.S. A great first-try goat’s milk cheese.

SAMSO

One of the finest of Danish cheeses. Gold colored, semi-firm, with a nut-like, buttery flavor.

SAP SAGO

A Swiss hard cheese that has no fat in it. Flavored with herbs. It must be grated.

SARDO
Hard, salty Argentine cheese used for grating.
SBINZ

Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavor and higher fat content. Often thinly sliced and eaten with bread when not quite hard.

SCAMORZO

Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil.

SCHABZIEGER

Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.

SCHIMMELKASE
German. Soft, with a white crust. Good added to scrambled eggs.
SCHLOSSKASE BISMARCK
Named after the German Prime Minister.
SELLES-SUR-CHER
French. Salty, semi-firm goat cheese.
SEPTMONCEL

French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow’s, goat’s and sheep’s milk.

SERPA

A prized Portuguese cheese made of sheep’s milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting.

SERRA de ESTRELLA

Portuguese. Made of ewe’s milk or a combination of ewe’s and goat’s milk. Soft or semi-soft with an unusual, piquant flavor.

SLIPCOTE

English. Soft, fresh, white cheese. Ripened beween cabbage leaves for only a week or two and as rich as butter.

SMOKELET
Norwegian smoked cheese.
SOFT JACK
A young Monterey Jack. Made from whole cow’s milk.
SORBAIS
Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.
STEWART

Scottish. Known as the Stilton of Scotland. Lacking the depth of flavor as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavor; the white, salty.

STEPPENKASE

A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling.

STILTON

Semi-soft; slightly more crumbly than blue; blue-veined; grows sharper and stronger with age. Distinctive from all other blue cheeses for its being based in a Cheddar cheese. One of the great British cheeses. Used for dessert, cheese trays, dips and salads. Goes with fresh fruit and bland crackers. Some recommend as a substitute for Feta.

STACCHINO
Fresh, soft and creamy. Made from cow’s milk.
SVECIA
Swedish. Firm. Sometimes made with caraway seeds.
SWISS

Sweetish; nutty with large holes; deep ivory to pale yellow. Gentle-flavored, meltable, and easily sliced. Used for dessert, cheese trays, salads, sandwiches, appetizers and as an ingredient in cooking. Goes with fresh fruit and squares of crusty French bread.

SZEKELEY

Hungarian. Soft, sheep’s milk cheese that is packed in sheep bladders. Available smoked as well.

TAFFELOST

Norwegian or Danish dessert cheese, semi-soft, creamy white with a red outer rind.

TALEGGIO

Italian fine dessert cheese. From soft to semi-soft, smooth and aromatic, becoming more full-bodied with age. Great with crusty bread and wine.

TAMIE
A French semi-soft cheese made of skimmed cow’s milk.
TELEMI

Rumanian. Made of sheep milk. American Telemi is made of cow’s milk. Semi-soft, much like the American version of Mozzarella.

TETE de MOINE
“Monk’s Head.” Aromatic and strong flavored Swiss hard cheese made of cow’s milk.
TIGNARD
French. Firm, blue-veined goat’s milk cheese.
TIJUANA

Mexican. Firm, pale, but with a hot aftertaste. Hot red pepper is added to the curd before it is aged.

TILLAMOOK

United States. A type of Cheddar, medium to sharp in flavor. A raw milk cheese. The older the cheese is, the more flavor it develops.

TILSITER

Also known as Tilsit. Made originally by the Dutch. Semi-firm, with strong aroma and flavor, increasing with age. Good for cooking and eating. The butterfat content ranges from 30 to 60 percent. Now also made in Germany, Switzerland, Norway, Denmark and the United States.

TOMA di CARMAGNOLA
Italian. Soft and buttery with a slightly nutty flavor.
TOMAR
Portuguese cheese made of sheep’s milk. It has a smoky-nut flavor.
TOMME de CHEVRE
French. Made from goat’s milk.
TOMME de SAVOIE
French. Semi-soft cheese made of cow’s milk. Distinguished flavor.
TOSCANO

Italian. Sharp cheese made of sheep’s milk. Firm, not sliceable. Of the Pecorino family.

TOUREE
The French version of Vacherin Mont d’Or.
TRADITION de BELMONT
American Brie. Not as young and mild as true Brie, but a nice cheese.
TRECCE

Italian, braided, semi-soft, smoked Mozzarella. Made from both cow and water buffalo milk.

TRIPEL CRÈME
Soft ripened dessert cheese containing more than 75% butterfat.
TRIPLE CRÈME CHEVRE

Soft and ripened. Made from goat’s milk. If the crust is white, it may be eaten. High in butterfat.

TRONDER

Norwegian. Semi-soft cheese, mellow, creamy-white color. 45% butterfat content.

TUAREG
African. Unsalted skimmed-milk cheese.
VACHERIN

Several different cheeses fall under this name. Vacherin Mont d’Or, is made only once a year in Switzerland. It is an incredible softly spoonable, aromatic dessert cheese. Starts out mild but will become stronger as it ages. It is also good with cocktails, especially if sprinkled with cumin seeds to be served on crackers.

VAYATZOR

Sussian. Made of a mixture of sheep’s and goat’s milk. Leavening, herbs, seeds and roots are added.

VECCHIO MULINO
Italian. A soft cheese with a strong flavor.
VENDOME
French. Soft cheese, ripened in charcoal or buried in ashes.
VENDOMIS de CHEVRE
French. Ripened, soft cheese made of goat’s milk.
VERDE-MONT

American. A softer type of cream cheese with a butterfat content of less than 20%.

VERMONT CHEDDAR

American. Aged Cheddar. More moist and mellower than those produced outside of Vermont.

VERMONT SAGE
American. Aged Cheddar that has sage added to it before curing.
WARSHAWSKI’S SYR

Polish. A strong cheese made of sheep’s milk. Semi-firm. The American version is made of cow’s milk and is completely different and thought by some, to be superior.

WEISSLACKER

German. Pungent. Ranges from soft to semi-soft. A flavor similar to Limburger.

WENSLEYDALE

“The best of all English cheese.” Firm and flaky, with a thick rind. Pale color. Subtly pungent with a slightly sour taste reminiscent of sour cream. Some varieties are blue-veined and similar to Stilton after aging. Great with apple pie.

WILTSHIRE
English. Sharp and crumbly, Cheddar-like.
WISCONSIN LONGHORN
An American Cheddar, medium-sharp in flavor. A great cooking cheese.
WYEDALE

Belgian. Made from cow’s milk. Creamy, soft cheese. Excellent with fruit after dinner.

YEGHEGNATZOR
Russian. Similar to Vayatzor. Soft cheese.
YORKSHIRE

English. Similar to ripened Neufchatel. When young, soft, bland and creamy. When aged, sharp and zesty.