Cheeses
Sixty representative cheeses, chosen to help you understand their character and, above all, how to use them in your cooking.
My Top 5
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60 entries
Gruyère AOP
Nutty, fruity and salty; stronger with age. Firm, dense, sometimes crystalline.
Vacherin Fribourgeois AOP
Creamy, milky and slightly resinous, depending on ageing. Supple and melting.
Raclette du Valais AOP
Milky, herby and fruity, with an aromatic rind. Supple and elastic.
Emmentaler AOP
Mild, nutty and slightly sweet. Firm and supple.
Appenzeller
Spicy, fruity and herby, shaped by its ageing wash. Firm and supple.
Tête de Moine AOP
Aromatic, floral and slightly spicy. Dense, meltingly tender in rosettes.
Sbrinz AOP
Bold, salty, fruity and rich in umami. Very hard and crumbly.
L’Etivaz AOP
Lightly smoky, fruity, nutty and Alpine. Firm, sometimes crystalline.
Tomme vaudoise
Milky, mushroomy and slightly nutty. Supple to runny.
Bleuchâtel
Creamy, salty, blue and slightly sweet. Melting and blue-veined.
Comté AOP
Fruity and nutty, sometimes toasted or brothy depending on the wheel. Firm and melting.
Beaufort AOP
Floral, fruity and buttery, without strong bitterness. Firm and supple.
Reblochon AOP
Milky, nutty and slightly animal-like. Supple and creamy.
Camembert de Normandie AOP
Mushroomy and milky, becoming more animal-like as it ripens. Chalky when young, runny when ripe.
Brie de Meaux AOP
Milky, mushroomy and nutty, with delicate rind bitterness. Supple and creamy.
Roquefort AOP
Salty, powerful and moist, with a long, sharp finish. Crumbly and creamy.