| Buxton Blue | |
|---|---|
| Country of origin | England |
| Region, town | Buxton |
| Source of milk | Cows |
| Certification | PDO |
| Named after | Buxton |
Buxton Blue is an English blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring. [1] It is usually made in a cylindrical shape.
This cheese is complemented with a chilled glass of sweet dessert wine or ruby port. [2]
Its production in Europe is regulated under Protected designation of origin laws, having PDO status, and can only be made in and around Buxton, from milk originating in Derbyshire, Nottinghamshire or Staffordshire. [3]
Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold.
Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" derives from pecora, which means sheep in Italian.
Parmesan is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months.
Gorgonzola is a veined PDO Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Outside the EU and the countries recognizing the geographical origin protection, the name "Gorgonzola" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese.
Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire is a more recent creation suitable for mass production.
Telemea is the name of a Romanian cheese traditionally made of sheep's milk. Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk.
The rigotte de Condrieu is a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu.
Bocconcini are small mozzarella cheese balls. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the milk of Italian Mediterranean buffalo. Nowadays, they are usually made from a combination of buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors.
Dovedale, sold as Dovedale Blue, is a blue cheese. It is named after the Dovedale valley in the Peak District, near where it is produced.
Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England. The cheese is produced from cows’ milk, Swaledale sheep's milk and goats’ milk.
The Pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg, in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
Imokilly Regato is a cows' milk hard cheese made in Mogeely, County Cork, Ireland.
Canestrato is a hard cheese from the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo, made from a mixture of sheep milk and goat milk. It is listed on the Ark of Taste. The cheese is typical in Basilicata. It is also a specialty of Castel del Monte, Abruzzo. The Apulian variety is made using Lactobacillus brevis.
Ladotyri Mytilinis is a traditionally prepared Protected Designation of Origin (PDO) cheese from Greece, preserved in extra virgin olive oil.
