Cantonnier Cheese is a semi-firm, Port du Salut style cheese made in Quebec. It is a farmhouse cheese, made on one farm, and with milk from a single herd of cows.
Danbo cheese is a semi-firm cheese made in Denmark from cow’s milk. It is modelled on Swiss Emmenthal Cheese.
Esrom is a semi-firm Danish Port-Salut style cheese. The rind is thin, hard and orange, feeling almost greasy. The cheese is light-yellow, and pliable, making it easy to slice. The cheese has a strong odour but mild taste.
Limburger cheese has a brown rind and a strong smell, both of which come from the bacteria that grows on the cheese. Inside, the cheese is cream-coloured and mild tasting.
Mantecoso Cheese is a Port du Salut style cheese made in Spain, Mexico and throughout Latin America. The rind is oily; the cheese inside is semi-firm with a rich butter-like taste.
Milleens Cheese is a flat, round cheese with a wrinkled peach to orange-coloured. Inside, it is pale-yellow, and semi-firm to soft to liquid, with a spicy, unique aftertaste. As it ages, it develops a barnyard aroma.
Muenster is a washed-rind, semi-firm cheese with a red sticky rind. European versions are very smelly; American versions are milder and less aromatic.
Port du Salut Cheeses
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 Cheese
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.
Smear-ripened cheeses are those on whose surfaces certain bacteria are encouraged to grow during ripening in order to influence both the flavour and texture of the cheese inside. These cheeses typically have orangish rinds and a distinct aroma.
Soumaintrain is a very whiffy French cheese with a taste that is both sweet and salty. The rind will be either an ivory-yellow velvet a sticky orange-caramel coloured rind. Inside, the cheese is soft but not runny.