cheeses

Gouda

Gouda is a sweet and creamy cows milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. Young Gouda has been described as having a flavor that is "lightly fudgy with nuts, but very, very, very mild", while the same source describes a more mature farmhouse Gouda as having a "lovely fruity tang" with a "sweet finish", that may take on "an almost butterscotch flavor" if aged over two years.

It is a definite favorite in our house, but then again aren’t they all!

BRIE

Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its interior flavor creamy and ranging from strong to mild depending on age.

One of my personal favorites!

Limburger

is a cheese that originated in the Herve area of the historical Duchy of Limburg. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens. This cheese is a soft, square shaped, cheese that is famous for its funk. its strong flavor makes it a great pairing with strong German beer.

Havarti

Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss type cheeses. The taste is buttery, from somewhat to very sweet, and slightly acidic. It is typically aged about three months, though when the cheese is older, it becomes more salty and tastes like hazelnuts.

Mozzarella (Oaxaca)

is a white, semi-hard cheese that originated in Mexico. this is my favorite way to make mozzarella because it it so versatile. it can be unwound and eaten like string cheese. It can be grated. It can be pulled apart for quesadillas.

This is most defiantly a family favorite here.

* I can also make mozzarella balls for shredding

Tome Style Cheese

Tome is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps and inSawitzerland. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses. These cheese are much like what were know as parmesans. these cheese are aged for 6 months to a year.

Cream cheese

I mean who doesn’t love cream cheese severed on bread in the morning?

Queso Fresco

Queso fresco may be eaten alone or added to other dishes. They are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads. this is a fresh cheese that requires no aging process.

Yogart

Yogurt is made with whole milk unlike store bought yogurt. Its honestly incomparable to store bought yogurt. its amazingly creamy and delicious.

Chedder

Chedder cheese is a relatively hard, off-white, sometimes sharp-tasting, natural cheese. Originating in the English village of Chedder in Somerset. "Cheddaring" refers to an additional step in the production of Cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more.