Cheese Name Pecorino Toscano D.O.P. Producer: Various farms and industrial producers Type: Firm, 100% ewe's milk cheese Origin: Tuscan, Italy Description: Pecorino is a general term for all sheep milk cheeses made in Italy. They
Le Bleu Bénédictin is an excellent cheese made by the monks at the Abbaye St-Benoît. This 2 kilo wheel is rich yellow in color, as it is enriched with cream, and is liberally scattered with bleu veins. Benedictin is aged for at least three months,
Brie de Meaux is described as "The King of Cheeses". It received this title on the occasion of the Viennese congress in 1814 when gourmets in France and the rest of the world agreed that this distinction be awarded Brie de Meaux making
Earlier this year we asked our resident cheese expert Alice Spurrell to help us organize a cheese tasting at home for friends. Since traditionally most consumers think about cheese with red wine, and usually after dinner, we wanted to inspire you to
Vacherin is produced in the autumn when the cows are not giving as much milk as is needed for the larger mountain cheeses. Vacherin that we receive here is made in a round weighing approximately 500 grams or about one pound. This is brine washed
The denomination Manchego Cheese includes the largest natural region of Spain, located in the center of the Iberian Peninsula. Its most northern part can be found 30 miles north of Madrid. It extends to 35,000 square kilometres (13,513 sq. mi.) with maximum
Tiger Blue is a firm, but not hard blue cheese. The blue is scattered throughout so that the flavour is blue, but with the wonderful richness of cream. There is no sharpness, but a well balanced blue flavour with a slight acidity and saltiness
This small round of cheese is made in the Savoie during periods of low milk yield. In the months of the greater milk production, large cheeses such as Beaufort are made. The production may be Fermier (made in mountain chalets), Artisanal or
Beaufort is made from the milk of Tarines cows found in the Savoie region under strict AOC regulations. At Les Amis du Fromage we have recently received a shipment of Beaufort d'Alpage made in mountain chalets during the summer months when the cows are
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