Brousse de Brebis is a fresh soft cheese. In thickness, it is like a Greek yoghurt, a spoonable cream, or a smooth ricotta. The cheese is made in the Provence region of France, particularly Nice and Marseille, and also in Corsica. It is an unsalted cheese made from sheep’s milk. The milk is beaten, drained…
Hoop Cheese is a term that is used to refer to either an American Hard Cheese or an American Soft Cheese. Hard Hoop Cheese Hoop Cheese is considered a hard cheese in the American South-East. Hard Hoop Cheese comes in large wheels of about 20 pounds (9 kg), covered in red or black wax. Most…
Pavé de Chirac is made around the village of Chirac near Clermont-Ferrand in the Massif Central area of central France. Made from goat’s milk, it is a soft cheese sold in rectangular blocks that have a soft rind with light-blue mould. Inside the cheese is ivory white, and somewhere between creamy and oozy, depending on…
Saint-Loup Cheese © Denzil Green Saint-Loup is a camembert style cheese made from pasteurized goat’s milk. It is made in Saint-Loup-sur-Thouet, in the Poitou-Charentes region of France, by the dairy collective called “Groupement Des Laiteries Cooperatives Charentes-Poitou (GLAC.)” It is sold in small wheels, weighing 175 g (6.3 oz), that are packed in a round,…
Soumaintrain is a very whiffy French cheese with a taste that is both sweet and salty. Inside, the cheese is soft but not runny. It has a salty-tasting, orangey-caramel-colour rind that is edible. To make Soumaintrain Cheese, unpasteurized cow’s milk is curdled, then the curds are cut, put into a small round mould, but not…
St Tola is a soft, moist, crumbly cheese made from unpasteurized goat’s milk curdled with vegetarian rennet. It is made in Inagh in north-western County Clare, Ireland. It was first made by Meg and Derrick Gordon, in the early 1980s. In 1999, sold out to and cross-trained a neighbour, Siobhán Ni Ghairbhith, who in 2000…
