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Semi-Firm Cheeses

Asiago Cheese

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Asiago cheese, a speciality of the Italian regions of Vicenza, Pavova, Treviso and Trento, is made from cow’s milk (it was originally made of milk from sheep.) The original cheese is a sweet curd, semi-cooked, unpasteurized cheese. Both the cheese and the rind are pale yellow; the flavour is somewhere in between that of parmesan…

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Chevrot Cheese

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Chevrot is a cheese made from goat’s milk. The cheese is sold either young or aged. The young version has a mild flavour and is moist, with a bit of a yeasty taste. The rind, which is edible, is somewhat wrinkled and off white or ivory-coloured. As it is aged, the interior starts to soften…

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Washed-Rind Cheeses

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Washed-rind cheeses are firmer, lower-moisture cheeses that were made in highlands and up in the mountains. The cheeses needed to be able to keep well, as oftentimes travel down the mountains was hard for many months of the year and anyone wishing to bring them down to the markets in the lowlands to sell there…

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