- Beaufort – a firm, raw cow’s milk cheese produced in the French Alps (and commonly used in fondue).
- Bleu de Gex – a creamy, semi-soft blue cheese made from unpasteurized cow’s milk in the Jura region.
- Burrata – an Italian cow’s milk cheese, it has an outer layer of mozzarella and is stuffed with stracciatella and cream.
- Chabichou du Poitou – a semi-soft, unpasteurized goat cheese formed in a cylindrical shape.
- Comté – a semi-hard cheese made from unpasteurized cow’s milk from the Jura Massif region of France
- Couronne de Fontenay – a donut-shaped and ash-coated zesty goat’s cheese from the Loire Valley.
- Edam – similar to gouda but made with skim milk not whole, its red paraffin wax coating hardens, doesn’t spoil.
- Fontainebleau – a specialty dairy dessert with no exact recipe, but usually made with a mix of fromage frais and whipped cream. Very delicate it’s best eaten immediately, with a light sprinkle of sugar or jam.
- Gorgonzola – Italian veined blue cheese from unskimmed cow’s milk, with a creamy texture and a pungent aroma.
- Maroilles – a very fragrant cow’s-milk cheese made from northern France with a washed rind and delicious flavour.
- Mini-clac – a firm little cheese made from raw goat’s milk.
- Mont d’Or – a raw cow’s milk cheese that’s only available Oct-Mar, wrapped in a layer of bark from a spruce tree.
- Morbier – a cow’s milk cheese with a layer of ash, separating morning milk and evening milk made layers.
- Occelli Barolo – Italian hard, raw goat’s milk cheese aged for several months then wrapped in Barolo grape must.
- Ossau-Iraty – a pressed cheese made in SW France from raw sheep’s milk that’s smooth and creamy, w AOP status.
- Pyrénées Brebis – aged sheep’s milk cheese from Pyrénées mountains (Basque )with a rather strong, sweet taste.
- Royal Maxima Kaas – Gouda dedicated to Queen Máxima (Netherlands), springy texture, rich taste, special grass mixture for cows.
- Stokâlde Fryske – aged cow’s milk cheese from the Netherlands with a rich, nutty flavour and firm, crumbly texture.
- Tête de Moine – a raw cow’s milk Swiss cheese, initially produced more than eight centuries ago by the canons of the abbey of Bellelay, in the Bernese Jura mountains. It’s served via a special girolle that scrapes it into the form of rosettes.
- Truffle St Marcellin – a wonderful soft cow’s milk cheese named after the small town of Saint-Marcellin, with a ribbon of fresh truffles running through the middle
Serving Ideas:
Chabichou du Poitou – Excellent sliced up, placed on a fresh baguette, and grilled for a warm goat’s cheese salad.
Mont d’Or – Put it on a tray and straight into the oven for 20 minutes at 180C-ish, peel the top off once it’s cooked, and dip bread and crackers straight into it. This week we drizzled it over gnocchi and spaghetti which is probably illegal but I’d do it again. – The Real Emily In Paris
