Within pressed cheeses, there are cooked pressed cheeses and uncooked pressed cheeses.
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 […]Continue Reading... Comments Off on Ossau Iraty
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 […]Continue Reading... Comments Off on Tête de Moine
Louis D’or is a firm cheese with a washed rind made from raw milk. It is in the form of a wheel of 40 kg. It is a cheese of the Jura type, but with floral aromas with a nutty flavor. This cheese is made by the Fromagerie du Presbytère in St. Elizabeth Warwick, in […]Continue Reading... Comments Off on Louis D’or
Mimolette is a Dutch Edam cheese made from cow’s milk type. The real Mimolette is from the north of Holland. It contains 45% fat. The French Mimolette is manufactured in northern France, as well as in Brittany and Normandy. It has a looks like a grey-rind ball and is orange inside. Its weight is 2.5 […]Continue Reading... Comments Off on La Mimolette
Emmental is a Swiss cheese that takes its name from the Emme valley in Switzerland. Emmental is a cooked pressed cheese made from cow’s milk that is produced in industrial quantities. It is one of the most imitated cheeses in the world. In France, Emmental is produced in the Franche-Comté and Savoie. In recent years, […]Continue Reading... 1 Comment.
Gruyère is a sharp Swiss cheese made from raw milk, and named after the Swiss town of Gruyères. In France, comté and Beaufort are equivalent to this cheese in flavor. The cheeses are so similar that the French comté and Beaufort are often called French gruyère, which caused some problems in the past with the […]Continue Reading... 2 Comments.
Cheddar is a cheese made of cow’s milk. Its name comes from the town of Cheddar in Somersetshire where it is said to have been manufactured for the first time in the late sixteenth century. Cheddar is traditionally made in the form of 36cm diameter wheel weighing between 27 to 35kg. For the record, in 1840 […]Continue Reading... 1 Comment.
Comté also called Gruyère Comté or French Gruyère and is often compared to Beaufort. This cheese was known at the time of the Romans. In the thirteenth century, some of these cheeses served as tax payments. We would have called these tax collectors ‘gruyers‘. However, I think that the name comes from the town of […]Continue Reading... 2 Comments.
Cantal is a cheese made from cow’s milk. In the past, Cantal was called Fourme of Salers. The fourme of Salers had the shape of a drum that accompanied the dancers of the Bourrée d’Auvergne. Cantal is made from the milk of Salers and Aubrac cow breeds. The manufacture of Cantal dates back over 2000 years. […]Continue Reading... No Comments.
If you read the story of Heidi, a novel for children, by Johanna Spyri, you have some idea about Swiss culture. Indeed, Heidi, a little orphan girl lives at her grandfather’s cottage, in the Swiss mountains. Her Grandfather prepared a raclette, by melting Bagnes cheese in front of a roaring fire. Raclette is a mountain […]Continue Reading... No Comments.