Cheeses of the World



About the product
  • Ships expedited in an insulated package to ensure freshness
  • Assortment of four French cheeses
  • Imported from France
  • Have a country themed party
  • A wonderful gift for your gourmet foodies in your life



Cheeses of the world

I am a cheese lover as I am sure many of you are too. I thought I would add a list of Cheeses around the world many of these I had not heard of

Australian Cheese

Cheddar: Same characteristics as English Cheddar.

Roaring Forties Blue: A uniquely creamy blue cheese made exclusively by King Island Dairy.

Belgian Cheese

Capra: A fresh goat cheese (chevre) available plain or flavored with honey or herbs.
Chimay: Chimay produces several varieties of cheese, the most famous of which is their Trappiste with Beer. It is springy textured, slightly aromatic and has an enjoyable meaty flavor.
Passendale: A sweet semi-soft cheese with many small holes.
Wynendale: A decidedly spicy, ultra creamy cheese with a pronounced aroma.

Canadian Cheese

Oka: Made in Quebec since 1893, Oka was first created by Benedictine Monks who emigrated from France. It is semi-soft, slightly aromatic and has a piquant flavor.

Danish Cheese

Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible.
Cream Havarti: Arguably Denmark’s most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs. more info or buy
Danbo: A mild cheese with a sweet, nutty flavor. Available plain or flavored with caraway seeds.
Esrom: Previously known as Danish Port Salut, it was first created by monks in the Esrom Abbey. It is a semi-soft cheese with a pungent aroma and a spicy flavor.
Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese.
Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese. Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark.
Samsoe: Named for the island where it originated, Samsoe originally was a Danish copy of Swiss Emmental. Over time, it has developed a unique character of its own. It has a golden yellow color and is usually shrouded in wax. Its texture ranges from springy to firm and has a few scattered the size of cherries. Samsoe’s flavor is quite mild with hints of hazelnut, becoming more pungent quality as the cheese matures.

English Cheese

Caerphilly: Originally from Wales, most Caerphilly production has moved to England. A simple white cheese with a chalky texture when aged or a creamy texture when young.
Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax. The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow’s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost.
Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages.
Clotted Cream: Strawberry’s famous partner, Clotted Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables.
Cornish Yarg: Made at Ulceby Grange in Lincolnshire by Simon Jones, this cheese is similar to cheddar but with less acidity and a slightly bitter quality upfront with a genuinely sweet aftertaste.
Derby: Similar to Lancashire, it is most often sold as Sage Derby, a green cheese flavored with bits of sage.
Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer.
Lancashire: A white cheese with a firm chalky texture. It has a mild flavor with hints of egg yolk.
Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer.
Lincolnshire Poacher: Made at the Lynher Dairy in Cornwall, this cheese has a grey rind wrapped in large nettle leaves. Poacher has a grassy, creamy flavor and a firm texture.
Shropshire Blue: Basically Stilton with orange food coloring.
Stilton: Historically referred to as “The King Of Cheeses,” Stilton is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine.
Wensleydale: Traditionally blue, because the cheese is lightly pressed, allowing the mould to penetrate. And blue Wensleydales are still available. But today it is usually a creamy white, crumbly cheese, with a fine curd and minimal texturing, thus a high moisture content. White Wensleydale is usually eaten young, at about a month old. Wensleydale is produced in Cheshire.
White Stilton: A white version of the famous British blue cheese, it is available plain or flavored with numerous candied or dried fruits.

Finnish Cheese

Finlandia Swiss: Similar characteristics to Switzerland Emmental. Aged over 100 days, it is sharp, rindless and delicious.
Juustoleipa: Pronounced hoo-stoh-LEE-pah, its name means “bread cheese” in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread.
Lappi: Lappi is a semisoft, semisweet cheese that slices easily and is excellent in recipes and for melting. It comes from Finland’s Lapland region.
Oltermanni: A semi-soft, especially sweet cheese formed in one pound wheels that goes great with fresh fruit and light-bodied wines.
Turunmaa: Similar to Danish Cream Havarti, Turunmaa is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

French Cheese

Abondance: A firm, fruity and nutty cheese from the French Alps. Made in 20 pound wheels.
Banon: A soft blended milk cheese from Provence with a creamy, slightly goaty character.
Beaufort: This giant 80 pound cheese is fruity and nutty. Hailing from the French Alps, it is a great melter and is often added to fondue.
Bleu d’Auvergne: Similar to Roquefort but made from cow’s milk and not quite as sharp.
Bleu de Gex: Unlike most blues, this one is not crumbly, but instead has a slightly springy texture. Made in the Haute Jura.
Boursin: A soft, spreadable fresh cheese flavored with herbs, pepper or fig.
Brie: Brie is the best known French cheese and is aptly nicknamed “The Queen Of Cheeses”. Several hundred years ago, Brie was one of the tributes which the subjects had to pay to the French kings. In France, Brie is very different from the cheese exported to the United States. “Real” French Brie is unstabilized and is at its peak of flavor when the surface turns slightly brown. As long as the cheese is still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe will stop the maturing process and the cheese will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the experience, Brie must be served at room temperature.
Buche de Chevre: Also known as Bucheron, this 4 pound goat log has a bloomy white rind, a creamy ring of soft runny cheese just beneath it, and a chalky, tangy interior.
Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie, is soft and creamy with an edible crust. A wheel of Camembert, however, is only 8 ounces and comes in its own wooden box.
Cantal: Often referred to as French cheddar, Cantal is actually more mild and less acidic than cheddar.
Chaource: First created in the Champagne region in the 14th century, It is a runny, creamy, mild cheese with hints of mushroom.
Chevres: These cheeses are made from goat’s milk. They come in many sizes and shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves, etc.; their textures vary from soft, but firm like cream cheese, to extremely hard. Chevres are excellent dessert cheeses, often served as snacks, or with before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes. Varieties include Chabichou, Crottin, Clochette, St. Maure, Selles sur Cher and Valencay.
Comte: Comte is a natural, hard cheese with similar characteristics to Switzerland Gruyere.
Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12 ounces) and the cheese has a nuttier flavor with a thicker crust.
Doux de Montagne: Shaped like a loaf of artisan bread, this semi-soft, extremely mild cheese is encased in a brown wax rind, making it appear even more bread-like.
Emmental: Same characteristics as Swiss Emmental.
Epoisses: A small-form, pungent, washed-rind cheese from Burgundy with a creamy interior that become runny at room temperature. Its rind is rinsed with Marc de Bourgogne during affinage.
Fleur de Maquis: A Corsican cheese made from sheep’s milk and coated with a variety of local herbs. It is firm textured and sweet with strong hints of rosemary.
Fourme d’Ambert: A cylindrical raw cow’s milk blue cheese from Auvergne. It has a creamy texture that is laced with blue eyes (not veins).
Langres: A small, creamy, washed-rind cheese from Champagne. It has a complex, spicy flavor that incorporates a special saltiness. Pair it with Champagne sparkling wine.
Livarot: This semi-soft, washed-rind cheese from Normandy has a pronounced flavor with a smooth, slightly spicy flavor and a firm body. Its interior is pale yellow in color and offers an edible crust that is encircled by straps of paper that maintain its shape during affinage.
Mimolette: A semi-hard cow’s milk cheese produced in Flanders and Normandy. It comes in spheres of about 7-8 pounds, it has an orange rind and interior. A firm texture with some small holes and a mild favor.
Morbier: A semisoft cow’s milk cheese from Franche-Comte. It has a creamy brown crust, the interior is two layers of glossy, yellowish-ivory paste separated by a thin flavorless layer of ash. This separates the morning milking from the evening milking. It is a creamy cheese with a flavor of nuts and fruit and an aroma of fresh hay.
Munster: French Munster is one of the few cheeses which ripen from the inside out. Munster is dark yellow with a strong flavor. It should be served with dark bread and beer. French Munster has nothing in common with Domestic Munster, which is a white, mild cheese.
Ossau-Iraty: A mellow sheep’s milk cheese from the French Pyrenees characterized by herbal notes and a slightly oily texture.
Pont L’Eveque: This semisoft, soft-ripened cheese from the Normandy region has a pronounced flavor, although its taste is not as strong as its smell. It has a firm body, yellow color and an edible crust. The crust has ridges because it is cured on straw mats. Pont L’Eveque is an excellent dessert cheese that goes very well with a robust wine.
Pouligny-Saint-Pierre: An unpasturized goat’s cheese from Berry, it is soft to hard depending on the age. Also depending on age its color runs from a very white, creamy and fragile to a hard dry interior surrounded by a dark beige crust. All have a piquant flavor and goaty aroma.
Raclette: Similar to Swiss Raclette.
Reblochon: From the French Alps, Reblochon is a semisoft, pale yellow, creamy cheese with a nutty flavor. Reblochon is a dessert cheese that goes well with red wine.
Roquefort: The most famous blue-mold cheese in the world, authentic Roquefort comes from caves near the Spanish border and is made from sheep’s milk. Roquefort is sharp, peppery, piquant and distinct. The blue mold is added to the curd by mixing it with powdered bread containing the Pennicillium Roqueforti mold. The French eat Roquefort as a dessert cheese, although most Americans prefer it in salads or dips.
Saint Marcellin: A soft, rindless cow’s milk cheese from Dauphine, it is disk shaped wrapped in chestnut leaves and dipped in wine or eau-de-vie. It typically has a beige crust with blue mold and a soft beige creamy interior. It has an intensely rustic, nutty, fruity flavor.
Saint Nectaire: A semi-soft cow’s milk cheese, disk shaped from Auvergne. It has a smooth reddish rind, ivory to straw colored interior, soft and supple texture. It is an earthy cheese with a fruity flavor and a grassy aroma.
Saint Paulin: St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese originally made by Trappist Monks. St. Paulin is creamy and butter-like, yet firm enough for slicing. Genuine Port Salut has an edible, orange rind. However, beware imitations that use a plastic, inedible rind. St. Paulin goes well with fruit and light wine.
Tomme de Savoie: A semi firm, dish shaped cow’s milk cheese from Savoie in the French Alps. It has a distinct thick gray-brown rind with a beige or straw colored paste. It has a slightly salty, mild but savory taste with an aroma reminiscent of a cheese cellar.
Triple Cremes: These milky, runny cheeses are a must for the dessert course. Varieties include Brillat Savarin, Pierre Robert, St. Andre and Explorateur. Triple cremes are only slightly more evolved than butter, bearing a thin rind and best served at the peak of freshness.
Vacherin Mont d’Or: A cheese that is soft enough to be spooned, it is made in both the French and Swiss Alps. Vacherin is held together during aging by a band of wood bark that remains on the cheese until you (the consumer) remove it.

German Cheese

Bavarian Blue: Sold under brands like Paladin, Bavarian Blue is crumbly and lightly acidic and perfect for adding to salads.
Butterkase: A mild, creamy cheese perfect for sandwiches.
Emmental: Same characteristics as Swiss Emmental.
Harzer Käse : Translated as Hand Cheese, it is made from skimmed sour milk in tiny wheels. This product is sealed in a clear wrapper to display its freshness while keeping its strong odor from permeating your kitchen.
Limburger: A soft-ripened cheese famous for its pungent odor, Limburger is a strong cheese that goes well with red wine or beer. Limburger has a thin crust, a soft texture, and is nearly white inside. During the two-month curing process, the cheese is constantly brushed with brine until it has absorbed all salt.
Munster: See French Munster.
Rauchkase: Simply German for Smoked Cheese, the most famous brand is Bruder Basil. This cheese is semi-soft with a smoky brown rind. more info or buy
Tilsit: A natural semi-soft cheese, German Tilsit has a stronger flavor than its Scandinavian cousins. It has tiny hole formation and a firm texture suitable for slicing. Tilsit is an excellent sandwich cheese, good with robust wine or beer.

Greek Cheese

Feta: Genuine Greek Feta is made from sheep’s milk, with a distinct strong, slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is traditionally sold in glass jars, although modern packaging techniques have become more commonplace. Feta needs to be covered in brine at all times otherwise it will dry out and mold fast and needs to be refrigerated at all times. Feta is a true eating cheese, although most Americans think of it as a salad topping.
Graviera: Made on the island of Crete, this sheep’s milk cheese (sometimes blended with goat’s milk) is firm and oily in texture, with a sweet flavor offering hints of green olive.
Kasseri: Pale yellow in color, with a mild buttery flavor and a springy, kneaded texture. Kasseri is a versatile, multi-purpose cheese made from sheep’s milk. more
Kefalotyri: This hard, pale, golden yellow cheese has a tange flavor and a sharp aroma reminiscent of Italian Pecorino Romano. Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes.
Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like an ostrich egg, and is firm and pungent, rather like Italian Ricotta Salata. The aged variety makes an excellent grating cheese.

Irish Cheese

Ardrahan: A washed-rind specialty from the Burns family farm in Duhallow. An aromatic cheese with a creamy, flavorful interior.
Boilie: Hand rolls balls of fresh cheese – made from either cow’s of goat’s milk – preserved in sunflower oil. Flavored with fresh herbs.
Carrigaline: A semi-soft, mild and creamy cheese dotted with small holes.
Cashel Blue: A soft and creamy blue cheese from Beechmount Farm in Tipperary. Among the most mild and palatable blues, it is best enjoyed at a young age.
Cheddar: Similar to English cheddar.
Coolea: The hills of Collea give their name to the Williams family’s acclaimed raw milk gouda-style cheese. Young, mild Coolea is 6-8 weeks old; some is flavored with nettles or herbs and garlic. Long-matured Coolea, piquant with a lingering finish, is becoming more and more sought-after.
Dunbarra: A soft cheese with an edible white rind, firmer than Brie yet distictively creamy. Hand-made by Dubliner Barra McFeely, this new cheese has already won three first prizes.
Gubbeen: Gubbeen’s gentle flavors reflect the great care taken by Tom and Gina Ferguson in farming their herd of cows and curing the cheese. A fresh tasting, pliant textured cheese with a peach pink washed rind.
Knockalara: Knockalara is a fresh feta-style cheese made on the Waterford farm by Wolfgang and Agnes Schliebitz. Its light tang marries beatifully with fruity olive oil, so it’s ideal in salads. Knockalara comes either plain or preserved in herb-flavored olive oil.
Orla: On the Manch estate in Co Cork, Iris Diebrok and Oliver Jungwirth farm an organic flock of dairy sheep. Iris uses the milk for her award-winning semi-hard rind-washed cheese. Orla is matured for 2-6 months.

USA Cheese

Berkshire Blue: This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. Berkshire Blue is made from whole unpasteurized Jersey cow’s milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue.
Blythedale Vermont Camembert: For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Becky and Tom Loftus’ herd. These cows supply all of the milk for Blythedale Farm’s Vermont Camembert. Blythedale’s Vermont Camembert is much different than today’s stabilized French Camembert in that it ages gracefully. When fresh, it is mild and creamy, pale yellow in color with a bloomy white mold rind. When aged it develops lots more character, turning yelow-orange and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly and the flavor explodes with a complex earthiness.
Brick: Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative Brick where he makes this Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture.
Capri: Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971. Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Their Capri cheeses are fresh cheeses made from cow or goat’s milk, and may be white or blue. The white varieties are flavored with additives like cocoa or wasabi.
Colby: A bland cheese with a mild and mellow flavor that is lightly sweet with a slightly tangy aftertaste. Often shredded or melted and used in recipes.
Humboldt Fog: With a central layer and outer covering of ash, this goat’s milk tome ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre, which is owned and operated by mother and daughter team, Mary Keehn and Malorie McCurdy, in Humboldt County, California, among the towering redwood trees. It has a firm, chewy, edible rind that conceals a soft interior that becomes runny at room temperature.
Maytag Blue: First crfeated in the 1930s, this full-flavored, moist yet crumbly blue cheese has a lemony finish. Made in Iowa at the Maytag Dairy from local milk. more info or buy
Monterey Jack: David Jacks, a Scottish immigrant who settled in Monterey, California created Monterey Jack in the 1890s. Jacks followed a Swiss-method of cheesemaking, which is why Monterey Jack has its semi-soft, cracked texture. When young, it is bland and mostly flavorless – therefore often blended with additives like jalapenos or herbs. When aged for 1 year, it develops a rich, savory, tangy flavor and a texture that is hard enough to grate.
Point Reyes Original Blue: Made from grade A unpasteurized milk taken from a closed herd of Holstein cows that graze on the green pastured hills overlooking Tomales Bay, California. There, the coastal fog and salty Pacific breezes conspire in lending the cheese a unique character. This blue is made within hours of milking, and then ages for a minimum of six months. It is a creamy, full-flavored blue cheese with definite hints of lemongrass and sea salt. more info or buy
Teleme: Teleme is a California original that is now made in Maine. This soft, creamy white cheese has a slightly tangy, even lemony flavor and a pronounced runny quality that develops as it ages.