With nearly 600 different varieties produced in 21 regions, France is
unparalleled in its vast selection of fine cheeses. More French Cheese Here
Banon: Banon is a northern Provençal cheese that comes in a 3.5-ounce mini wheel, traditionally wrapped in chestnut or grape leaves and tied with raffia. Predominantly a goat's milk cheese.
It is best after having ripened for a few weeks, during which time it develops a smoother texture and richer flavor. Ripening often results in a small amount of edible blue mold under the wrapper.
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Chevre: These cheeses are made from goat's milk. They come in many sizes and
shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves,
long loaves, etc.; their textures vary from soft, but firm like cream cheese, to
extremely hard. Chevres are excellent dessert cheeses, often served as snacks,
or with before dinner drinks. Goat cheese is often served as an ingredient in
many fine dishes. More Info
Valencay: Fresh goat cheese has become an essential component of new American cuisine. Served warm on a salad, as a topping for pizza, or blended into pasta, goat cheese adds that unmistakable tang to make your dishes special. These two small French goat cheese logs are rolled in flavorings that make them even more exciting.
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Garrotxa: This goat’s milk cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of Pyrenees region of Spain that is furthest to the East, lying right on the shores of the Mediterranean Sea. Garrotxa has a white interior with a very creamy texture that is surrounded by a natural mold rind.
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Ibores: Queso Ibores is made in Extremadura, which is the most rugged, least developed, and most economically distressed region in Spain. This raw goat’s milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika.
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Tronchon: Tronchon is a very small village in the southeastern part of Spain's wild and mountainous Teruel province. The town and its surrounding area has an age-old tradition of raising sheep and goats in mixed herds. This tradition led to the creation of Tronchon cheese, which is made from a blend of goat, sheep and cow milk. This uniquely volcano-shaped cheese is beautiful and delicious. With its smooth, buttery, fresh flavor and springy texture, Tronchon is a longtime family favorite in Spain.
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Italy produces a wide range of exquisite, flavorful cheeses that rival any
in the world. More Italian Cheese Here
Spain produces over 60 different types of cheeses, mostly from goat's and
sheep's milk. More Spanish Cheese Here
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