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Abondance
A mountain cheese from Haute-Savoie with a supple paste and hazelnut notes.
Afuega'l Pitu
An Asturian cheese made in white or paprika-red versions.
Akkawi
A Levantine brined cheese prized for melting in pastries.
American Cheese
A processed cheese style designed for smooth, consistent melting.
Añejo Enchilado
An aged Mexican cheese coated with chilli powder for extra heat and colour.
Appenzeller
A Swiss washed-rind cheese rubbed with a secret herbal brine.
Ardrahan
An Irish washed-rind farmhouse cheese with rich earthy character.
Asiago
A northern Italian cheese produced as fresh Asiago Pressato or aged Asiago d’Allevo.
Azeitão
A small Portuguese sheep cheese set with thistle rennet.
Bandel
A Portuguese-influenced smoked cheese from Bengal.
Banon
A Provençal goat cheese wrapped in chestnut leaves and tied with raffia.
Beaufort
A noble Alpine cheese known for its concave wheel and deep mountain flavour.
Beyaz Peynir
A Turkish white brined cheese similar in use to feta.
Bitto
A Valtellina alpine cheese capable of very long ageing.
Bleu d'Auvergne
A strong cow’s milk blue from Auvergne with a creamy paste.
Bleu des Causses
A cow’s milk blue matured in limestone caves near Roquefort country.
Boursin
A flavoured soft cheese style popular for spreading and cooking.
Brick Cheese
A Wisconsin cheese famous for its role in Detroit-style pizza.