Port du Salut Cheeses are washed-rind cheeses. All are semi-firm, so they can be sliced. The rind on these cheeses is typically whiffy, and is not edible on many of them. They originated with Trappist monks at the Notre Dame du Port-du-Salut Abbey in the Loire, France.
Port Salut is a semi-soft cheese with an edible orange rind. Inside, the cheese is a pale yellow. The rind has a distinct though not overpoweringly strong aroma.
Reblochon cheese is a soft, washed-rind cheese with a mild taste made from raw milk. The edible rind has white mould on it.
Roquefort Cheese © Denzil Green Roquefort Cheese is a blue cheese made from raw sheep’s milk curdled with calf rennet. The breed of sheep that the milk is taken from is called “Lacaune.” The wheels are 8 inches wide by 3 to 4 inches (7.5 x 10 cm) tall, and weigh 5 ½ to 6…
The 26th of July celebrates the day in 1925 when the name and definition of Roquefort cheese received legal protection, making it the first cheese in history ever to do so.
Saint Agur is a soft, creamy, spreadable, double-cream blue cheese with a slightly milder and less salty flavour than other blue cheeses.
Saint Agur Cheese (Crème) is a spreadable version of Saint Agur that comes in a tub.
Saint André is a “triple crème” soft cheese, being 75% milk fat. It has a white, powdery rind. Inside, it has a texture like butter, and tastes somewhat like a richer version of Brie.
Saint Paulin cheeses are made from cow’s milk. The cheeses are pressed into shape, washed in brine, then matured for about two weeks, being turned every day. The rinds are painted with an orange food colouring.
Selles-sur-Cher is a semi-firm French cheese made from raw goat’s milk. The cheese is firm and white with a goaty smell and nutty flavour. The rind, which is edible, is dusted with charcoal powder.
Timadeuc Cheese is a “Port du Salut” style cheese with a slightly-salty taste and a soft texture.
Tomme d’Abondance is a firm, mild-flavoured cheese with a yeasty, fruity taste. The wheel-shaped cheese is an ivory-yellow colour inside, with a slightly grainy, supple texture.
Vache Qui Rit cheese is a soft, white processed cheese with a sweet, mild taste and butter-like texture. The name means “laughing cow”.
Vacherin d’Abondance is a creamy cheese with a pinkish crust and an almost sweet taste. The cheese is so soft that it can be eaten with a spoon from its wooden hoop casing.
Vacherin Mont d’Or (aka Vacherin du Haut-Doubs) is a very soft cow’s milk cheese with a light beige or golden crust, sometimes with a powdery white mould on it.