Cheese Variations
Classic Examples: Gouda with Cumin, Lancashire with Chives, Pecorino with Truffles
1. FLAVOUR ADDED (various)
Typically 28 - 34% fat
Classic Examples: Gouda with Cumin, Lancashire with Chives, Pecorino with Truffles
Classic Examples: Stilton, Gorgonzola, Roquefort, Picos de Europa
2. BLUE (gritty, rough, sometimes sticky rind)
Typically 28 - 34% fat
Classic Examples: Stilton, Gorgonzola, Roquefort, Picos de Europa
Classic Examples: Cheddar, Pecorino, Beaufort, Manchego, Gruyere, Parmesan
3. HARD (crusty, grey often polished, waxed or oiled)
Typically 28 - 34% fat
Classic Examples: Cheddar, Pecorino, Beaufort, Manchego, Gruyere, Parmesan
Classic Examples: Edam, Reblochon, Port Salut, Raclette, St Nectaire
4. SEMI-SOFT (fine to thick grey-brown rind or orange & sticky)
Typically 26-28% fat
Classic Examples: Edam, Reblochon, Port Salut, Raclette, St Nectaire
Classic Examples: Camembert, Brie de Meaux, Chaource, Chevre Log
5. SOFT WHITE RIND (white fuzzy rind)
Typically 24-26% fat
Classic Examples: Camembert, Brie de Meaux, Chaource, Chevre Log
Classic Examples: Ricotta, Mozzarella, Cottage Cheese
6. AGED FRESH CHEESE (wrinkled white to grey-blue rind)
Typically 19-24% fat
Classic Examples: Ricotta, Mozzarella, Cottage Cheese
Classic Examples: Ricotta, Mozzarella, Cottage Cheese
7. FRESH (no rind)
Typically 19-24% fat
Classic Examples: Ricotta, Mozzarella, Cottage Cheese
Classic Examples: Mozzarella, Burrata, Truffled Burrata.
8. BIG CHEESE (dreamy, exquisite, no rind)
Typically 10-20% fat
Classic Examples: Mozzarella, Burrata, Truffled Burrata.