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Artisanal Cheeses
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Havarti
A Danish cheese known for its creamy consistency and gentle tang in taste; often comes with various herbs and spices incorporated.
Gruyère
A hard yellow Swiss cheese, sweet but slightly salty, with a flavor that varies widely with age; known for its use in fondue.
Brie
A soft French cheese from the Île-de-France region, known for its creamy interior and white mold rind.
Feta
Originally from Greece, this brined white cheese is made traditionally from sheep's or goat's milk and has a tangy and salty taste.
Camembert
Normandy, France is the birthplace of this soft, creamy cheese with a distinctive bloomy rind and mushroom-like flavor.
Pecorino Romano
A hard, salty Italian cheese, made of sheep's milk originally from the Lazio region, with a sharp flavor.
Stilton
An English cheese with Protected Designation of Origin status, this blue cheese is rich, creamy, and crumbly.
Blue Stilton
A creamy and crumbly cheese from England, one of the few British cheeses granted the status of a Protected Designation of Origin by the European Commission.
Roquefort
Aged in the Combalou caves of France with a distinctive blue veining and a tangy, crumbly texture.
Cheddar
Originating from the English village of Cheddar in Somerset, this cheese is known for its sharpness and firm texture, and can be aged up to several years.
Parmigiano-Reggiano
A hard, granular cheese from Parma, Reggio Emilia, Modena, and parts of Bologna and Mantova, with a rich, nutty flavor and a gritty texture.
Manchego
Made from the milk of Manchega sheep, this cheese hails from the La Mancha region of Spain and offers a firm and buttery taste.
Taleggio
An Italian wash-rind cheese with a strong aroma and fruity tang, originating from the Val Taleggio region.
Gouda
Named after the Dutch city of Gouda, not directly implying origin, and often features a rich, caramel-sweetness and buttery texture.
Comté
A French cheese from the Jura Massif region, known for its complex nutty flavor and pale creamy color.
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