Roquefort is probably the world’s greatest blue cheese.
It is produced entirely from milk of ewes that feed on vast limestone plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. Ripening of the cheeses...
Hailing from Italy's Lombardy region, this rich (48 percent fat), semisoft cheese is made from whole cow's milk.
Its flavor can range from mild to pungent, depending on its age.
When young, Taleggio's color is pale yellow and its texture...
This cheese is made from the milk of red-nosed Manech ewes.
The milk is bought in from neighbouring farms and taken to the Notre-Dame de Belloc abbey in the Pays-Basque, where it is made into cheese.
The cheese has a fine, dense pâte...
