Cheddar cheese is made by "cheddaring". Cheddaring refers to an additional step in the production where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for up to 15 months.
Coastal Cheddar – Classic English cheese from Dorset, with a crumbly rugged texture and calcium crystals that naturally occur from 15 months of age. This cheese has a deep earthier taste that is...
Certain types of soft cheeses have mold on the rind that encourages the cheese to ripen closest to the rind first, then the ripening progresses towards the middle of the cheese. Such cheeses often have a runny texture closest to the rind and are firmer in the middle.
Le Chatelain – This classic cow's milk cheese from the Normandy region of France is
made in accordance to the AOC, with the exception that Le Chatelain
Camembert is made from pasteurized milk. This...
Washed-rind cheeses are, during production, repeatedly wiped or brushed with, or dunked in a liquid such as saltwater, brine, or an alcohol (including beer or brandy). This process helps to limit which bacteria will grow on the cheese and to produce a firm, flavorful rind around the cheese. The process requires regular "washings", particularly in the early stages of production, making it quite labor intensive compared to other methods of cheese production.
Taleggio – This iconic Italian softie has assumed a defining role in the pungent
washed rind family. Made since the
9th century, one bite of the meaty, nutty, fruity interior and you'll