Category Archives: Cheese Origin

We focus mostly on French cheese on this site, however some noteworthy cheeses of other origins are also described.

  • Photo credit: Shutter_Lover

    Chèvre Frais

    Posted on October 8, 2015 by Michel in French Cheese, Fresh Cheese, Goat Cheeses, Sheep Cheese.

    There are different kinds of fresh cheeses mainly made from cow’s milk. Today we will look at a cheese made from goat’s milk: chèvre frais. In Corsica, these are called Broccio or Brocciu (and may also be produced from ewe’s milk – brebis frais). This name comes from the deformation of Brousse in Provençal language, […]

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  • This cheese board includes: tumalo farm's tome, fiscalini's cheddar, ossau-iraty, maytag blue, red onion marmalade, palladin toast.
Photo credit: Arnold Gatilao

    Ossau Iraty

    Posted on September 23, 2015 by Michel in French Cheese, Pressed Cheeses, Sheep Cheese, Uncooked Cheese.

      This cheese from the Basque Country and the Béarn province takes its name from two places. The first is the Ossau Valley and the second is the Iraty forest. It is a an uncooked, pressed cheese made from sheep’s milk. The manufacture of this cheese is often artisanal, often made in a cottage. This […]

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  • Quark cheese, served with crackers, avocado & smoked meat.
Photo credit: Laurel F

    Quark

    Posted on July 31, 2015 by Michel in Cow's Milk Cheese, Fresh Cheese, Goat Cheeses, Sheep Cheese, Swiss Cheese.

    During several years in Germany, I discovered a cheese that looked like a kind of French cheese, but was finer than the traditional white cheese that I knew in France. The Germans call it Quark cheese (pronounced Kvark). At one time, I found some in Canada, but it did not have the texture and taste of […]

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  • Le bleu d'Élizabeth, produced by la Fromagerie du Presbytère.

    Le Bleu d’Élizabeth

    Posted on June 16, 2015 by French Cheese Guy in Blue Cheese, Cow's Milk Cheese, Quebec Cheese.

    Le Bleu d’Élizabeth is a cheese made by the Fromagerie  du Presbytère located in central Quebec. Le Bleu d’Élizabeth is made from thermized cow’s milk. Thermized milk undergoes heating to 45 degrees Celsius for 30 minutes and at 72 C for one second. This cheese comes in the form of a 1.2 kg wheel, semi-soft paste with […]

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  • FourmedAmbert

    La Fourme d’Ambert

    Posted on June 4, 2015 by Michel in Blue Cheese, Cow's Milk Cheese, French Cheese, Raw Milk Cheese.

    Fourme d’Ambert is probably one of the oldest cheeses and was being produced in Roman times. This cheese is made from unpasteurized cow’s milk, although you can also find some made from pasteurized cow’s milk. This cheese is part of blue cheese family, and has a dry white crust with natural blue mold. It is in […]

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  • Nick from Olympic Cheese sent me this picture.

    Le Frère Chasseur

    Posted on May 31, 2015 by French Cheese Guy in Quebec Cheese.

    Frère chasseur is an organic, firm cheese, with of 35% milk fat, manufactured in Quebec by the Fromagerie au gré des champs. After 6 months of ripening, the cheese develops a mixed fruit and caramel taste. It is somewhat reminiscent of the Tete de Moine of Bellelay. I would advise to use a Girolle to […]

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  • Photo credit: Edsel Little

    Tête de Moine

    Posted on May 31, 2015 by French Cheese Guy in Cooked Cheese, Pressed Cheeses, Swiss Cheese.

    Tête de Moine is a Swiss cheese made from unpasteurized cow’s milk. It is a pressed cheese. The production of this cheese dates back at least to the year 1192. Its name comes from a custom of the Prior of the Abbey of Bellelay, who received as payment of tithes, cheeses, numbering as many as […]

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  • By LAGRIC (Own work) [CC BY-SA 3.0], via Wikimedia Commons

    Le Pont-l’évêque

    Posted on May 22, 2015 by Michel in Cow's Milk Cheese, French Cheese, Soft Cheeses, Washed Rind.

      Pont-l’évêque is a cheese from Normandy. Normandy is famous for its production of soft cheese, butter, cider and the famous Calvados. This cheese takes its name from the village of Pont-l’évêque, and is certainly one of the oldest cheeses of Normandy. It was known in 1230 as augelot or angelot. It was around the seventeenth […]

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  • Bouq Émissaire

    Bouq Émissaire

    Posted on May 19, 2015 by French Cheese Guy in Bloomy Rind, Goat Cheeses, Quebec Cheese, Raw Milk Cheese, Soft Cheeses.

    This trademark name, Bouq Émissaire, is a play on bouc émissaire, the French term for scapegoat. Bouq Émissaire is an unpasteurized goat’s milk cheese. It is a semi-soft, bloomy-rind, formed into a 1kg wheel, covered with vegetable ash that gives the crust a grayish look. It is aged for 60 days. The Bouq Émissaire has a fat content of […]

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  • Douanier

    Le Douanier

    Posted on May 18, 2015 by Michel in Cow's Milk Cheese, Quebec Cheese, Soft Cheeses, Washed Rind.

    The Douanier is a semi-soft, washed rind cheese made from pasteurized cow’s milk. I would say it is similar to Morbier of the Jura. Indeed, we find a black layer of vegetable ash in the middle of the cheese. It is a cheese with a fat content of 24% and humidity of 48%. After 9 […]

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