Cheese

Brie

Brie is a very soft and creamy French cheese. Brie has a mild, slightly salted flavor and a white rind. When ripened, the rind should still be firm and the inside springy but not runny.

Cheddar Cheddar

cheese is a relatively hard, pale yellow to off-white, and sometimes sharp-tasting cheese. Cheddar cheese comes in many forms and is readily available, ranging from mild lower-fat cheeses to the more mature higher-fat and sharper cheeses.

Cottage Cheese

Cottage cheese is a soft fresh cheese made from pasteurized milk. It is low in calories but has a high protein content. It is available in small and large curd varieties and can be used in salads and other dishes.

Feta

Feta is a white, semi-soft Greek cheese made from goat's milk. It has a distinctive flavor and is ripened in brine which adds a salty taste.It is common in Southern Europe and also in the USA and is used mainly in salads.

Gorgonzola

Gorgonzola is the Italian equivalent to the French Roquefort cheese. It is made from cow's milk instead of sheep's milk. It is a blue-veined cheese with a mild but still pronounced flavor. It has a creamy texture.

Jarlsberg

This Norwegian cheese has a smooth yellow rind and a soft, velvety texture. The delicate, slightly sweet, nutty flavor is perfect for cooking adding a distinctive taste to any dish.

Mozzarella

Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut"). It is a semi-soft cheese. Mozzarella of several kinds are used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese. Parmesan Parmesan is a very hard Italian cheese produced since the 12th century in the city of Parma. It is the perfect cheese for grating and is commonly used for pasta and other dishes.

Roquefort

Roquefort is probably the world's greatest blue cheese. It is produced entirely from the milk of the ewes. It is the quality of the milk, the processing of the curd, the adding of "penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable French cheese. The exterior aspect of a Roquefort should be white and faintly shiny. Stilton Stilton is a cheese of England. It is produced in two varieties: the well-known blue and the lesser-known white. It is also commonly added as a flavoring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread.