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Articles, countries, wines, cheese, breads and local beers
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Afuega'l Pitu
An Asturian cheese made in white or paprika-red versions.
Akkawi
A Levantine brined cheese prized for melting in pastries.
Appenzeller
A Swiss washed-rind cheese rubbed with a secret herbal brine.
Azeitão
A small Portuguese sheep cheese set with thistle rennet.
Bandel
A Portuguese-influenced smoked cheese from Bengal.
Beyaz Peynir
A Turkish white brined cheese similar in use to feta.
Bleu des Causses
A cow’s milk blue matured in limestone caves near Roquefort country.
Brick Cheese
A Wisconsin cheese famous for its role in Detroit-style pizza.
Butterkäse
A mild German cheese prized for its buttery texture and easy melting.
Canestrato Pugliese
A Puglian sheep cheese aged in basket moulds.
Chaource
A soft bloomy-rind cheese with a rich creamy centre.
Danablu
A Danish blue cheese with strong salty bite.
Double Gloucester
A smooth, rich English cheese traditionally made with full-cream milk.
Dubliner
An Irish cheese combining cheddar-like sharpness with Swiss-style nuttiness.
Durrus
A handmade Irish washed-rind cheese from West Cork.
Époisses
A famously aromatic Burgundian cheese washed with local marc.
Esrom
A Danish monastery-style washed-rind cheese.
Feta-style White Cheese
A Balkan brined cheese used in salads and pastries.