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Abondance
A mountain cheese from Haute-Savoie with a supple paste and hazelnut notes.
Comté
A complex Alpine-style French cheese whose flavour deepens with long ageing.
Gruyère
A Swiss alpine cheese famous for melting smoothly into fondue and gratins.
Mimolette
An orange French cheese with a rugged rind and nutty aged flavour.
Piave
A Veneto hard cheese that becomes dense and nutty with age.
Queso de Murcia al Vino
A Spanish goat cheese washed in red wine, giving its purple rind.
Reblochon
A soft Alpine cheese essential to tartiflette.
Taleggio
A washed-rind Italian cheese with a soft paste and distinctive aroma.
Cottage Cheese
A fresh curd cheese with a soft lumpy texture and mild flavour.
Fromage Frais
A fresh, lightly tangy dairy cheese used in sweet and savoury dishes.
Maasdam
A Dutch Swiss-style cheese with large holes and sweet nutty flavour.
Requeijão
A creamy Brazilian cheese spread often eaten at breakfast or used in cooking.
Sakura no Ha Cheese
A Japanese-inspired cheese flavoured or wrapped with salted cherry leaves.
Wensleydale
A fresh, crumbly Yorkshire cheese known for its clean acidity and gentle milky sweetness.