Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight.
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens.
Maytag Dairy Farms is a manufacturer of blue cheese, as well as other dairy products. It is based in Newton, Iowa, United States.
Maytag blue cheese is produced on the Maytag Dairy Farms just outside of Newton, Iowa city limits.
Shropshire Blue is a cow's milk cheese made in the United Kingdom.
Bleu des Causses is a French blue cheese made from whole cow's milk. Some consider it as a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. Today, it is a relatively rare cheese that is only made by a handful of small producers.
Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses.
Winchester Cheese Company was an artisan cheese producer in the town of Winchester, California in Riverside County, Southern California.
Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA. It was founded in 1984 by business partners Allison Hooper and Bob Reese. Previously known as the Vermont Butter and Cheese Company, the company adopted its current name in 2013.
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England. The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.
The Caves of Faribault is an artisan cheese company headquartered in Faribault, Minnesota as a division of Swiss Valley Farms. Utilizing sandstone caves to age cheese, the company makes a variety of raw milk products, including several styles of blue cheese, Gouda, and cheddar.
Israeli feta cheese or, also known as Israeli-style feta cheese or simply Israeli cheese, is a type of white cheese made from sheep's milk, cow's milk, or a combination of both. It is similar to Greek feta cheese, but has a milder flavor and a creamier texture.
Big Woods Blue is an artisan blue cheese made with pasteurized sheep milk. It is creamy, firm, and has a complex, spicy flavor. It is aged 6–8 months. It is made by Shepherd's Way farms, which is located in Southern Minnesota. It is sold in grocery stores located in Minnesota such as Kowalski's, and Lunds and Byerlys. It is also sold in the Mill City farmers market and St. Paul farmers market. It was named after Big Woods state park, Minnesota.
