Category: Cheese
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Fior di Pecura: Pungent Corsican Cheese
The smelliest cheese you’re ever likely to meet This may be the stinkiest cheese I have ever laid my nose on. After wrapping the Venaco Fior di Pecura like a present in that kids’ birthday game called “Pass The Parcel” where when the music stops, the child holding the package gets to take…
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Mieja Mieja cheese from France
What is Mieja Mieja cheese? This is an extremely rare cheese with an unusual name: mieja meija (or medja medja, depending on who is spelling it). The word means “half half” in Occitan , the language which was once spoken all through the South of France, in parts of Northern Italy and in North-Eastern Spain. Catalan,…
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Bleu de Termignon
An incredibly rare cheese: Bleu de Termignon What you are looking at in the photo above is the Hope diamond of french cheeses (not that if you eat it you become cursed, but because it’s REALLY unique). Bleu de Termignon is incredibly rare. It is made by only four cheese-makers in the whole…
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Mont d’Or cheese from France
On the discovery of Mont d’Or cheese This year for the first time, I had a dairy revelation when I took a mouthful of melted Mont d’Or cheese. Mont d’Or has to be one of the most addictively delicious cheeses I’ve ever eaten! You can eat it straight out of its wooden box…
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Reblochon cheese
All about Reblochon cheese Reblochon cheese is a creamy, soft cheese that comes from the Savoy region of the Alps in France, between Lake Annecy and the South side of Lake Léman. It is quite pungent to smell, but surprisingly delicate in taste, so don’t be scared to try it because of the…
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Mimolette cheese
The history behind Mimolette cheese The bright orange colour of Mimolette cheese makes it instantly recognizable. It is also known as “Boule de Lille”, as it was originally created in Lille in the north of France, and is still made around that area today. Why was it made in the first place? I’m…
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Munster From The Alsace, France
False friends: Munster cheese and Muenster cheese. what is the difference? Munster cheese is an unpasteurized cow’s milk. It has absolutely nothing to do with the Muenster (note the different spelling) that you can buy in the U.S.A, as it has a different production process and tastes very different. Munster cheese comes from…
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Robiola Bosina cheese from Italy
All about creamy Robiola Bosina cheese from Italy The name ”Robiola” is given to a whole heap of cheeses that are made in the Piemonte and Lombardia regions of Northern Italy. You can take my word for it that if you see the name “Robiola” on a cheese, it’s going to taste good!…
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Trappe d’Échourgnac
The history behind the making of Trappe d’Echourgnac cheese This cheese is very special as it is made in a monastery in the Dordogne region of France and nowhere else! The brown colour on the rind is there, as the cheese is washed with a walnut liqueur. You eat it with the rind…
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Comté cheese from France
Comté: one of the most common cheeses in France Comté is as ubiquitous in France as Cheddar is in the United Kingdom, or Monterey Jack is in the United States. In the supermarket it comes in block form and already grated; aged or young. Of course, as with all hard cheeses, there is a…
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Taupinette cheese
A special cheese called Taupinette I was at the shop of my cheese guy the other day (I love it that I have a cheese guy!) and he suggested I try this special cheese that he had just got in recently. The name of the cheese is Taupinette, which is a funny name…
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Ricotta al Forno cheese from Sicily
All about ricotta al forno from Sicily Most of you have probably heard of ricotta cheese, or even use it in cooking. In its fresh form it is white, soft and quite bland tasting. In Sicily, Italy, where it comes from, fresh ricotta is fluffy, light and has a wonderful taste. Ricotta al Forno…
