Cheese is a great source of protein and has many health benefits, so it is no wonder that cheese is one of the most popular types of food. Cheese is found in a wide variety of forms, and is commonly enjoyed on pizza, crackers, salads, and other dishes. There are many ways in which cheese can benefit your health, so if you are interested in learning more about the benefits of the different types of cheese, you will want to read this blog.
Cheese is a type of dairy product that is made from the milk of cows, goats, buffalo, or other mammals. It is made by coagulating the milk of the animal with rennet, usually from the stomachs of other mammals, or by adding an acid or bacteria. It is used as a condiment in food. Cheese can be hard or soft, and when hard it is usually solid and unspoiled. Most cheeses are eaten without cooking.
When the time comes to treat your party guests to a cheese board, you are in for a real treat. Each of the many varieties will cater to your guests’ taste buds as they get to enjoy a wide range of cheeses that will inspire great discussions. Select from melty, oozy cheeses like blue cheese for those who enjoy a savoury kick to go along with their dip or from more sophisticated options for those who want something with a bit more tang. There’s no limit to what you can create with your delectable board, all you need is a good selection of cheeses, crackers and the rest is up to you.
Some Popular Types of Cheese:
Camembert
Fromagerie Rouzaire has been an independent family owned company for three generations. Their range of artisan white mould cheeses are unique because of the limited geographical area in which the milk is sourced
The flavour profile of Rouzaire Camembert is more intense than a Brie, it has mild earthy aromas with a luxurious complexity on the palate. When ripe the light-yellow pâté will showcase a delicious creamy texture and distinctive mushroomy almost meaty flavour that are hard to beat. Camembert is perfectly ripe when the body is the same supple butter-smooth texture throughout.
Devonshire Red
A traditional form similar to cheddar but with a flakier texture and mild flavour.
The orange colouring is from the spice annatto (a commonly used colouring in cheese) and was introduced to distinguish the cheese from inferior competition.
A unique take on a traditional Double Gloucester. Elegantly mellow with a buttery, long-lasting taste.
Merco Garrotxa
Produced by a small co-operative of goat farmers in Garrotxa in the Spanish foothills of the Pyrenees. This cheese was on the edge of becoming extinct by the 1980’s, but was revived in 1981.
This unique natural rinded cheese is covered by a velvety blue-grey bloom (Pell Florida, which means “bloomy rind” in the Catalan dialect) that forms as a result of the extremely humid climate created by the surrounding forests. As it matures, the stark white paste takes on a semi-hard texture, sweet milky flavour and salty finish. Slightly nutty with herbal flavours
Goat Cheddar
This hard goat’s milk cheddar was specially selected for Calendar Cheese by master maker Sid Cook who has made a name for himself as one of Wisconsin’s most original artisan makers.
Made to a traditional cheddar recipe and matured under a cloth bound rind for 15 months its moist crumbly snow-white texture has a savoury finish and lingering hint of sweet fresh goats’ milk.
White Mould
The Chabris region that lies to the south of the Loire Valley is famous for a varied range of Chevre, particularly those made in a distinguish- ing truncated pyramid shape.
Made by master cheesemaker Monsieur Jacquin, white mould is covered with salted, ground charcoal and cellared for 4 weeks. When mature, it looks quite rustic with flecks of blue mould on the rind and a sweet, slightly acidic flavour and soft, moussey texture.
Washed Rind
The micro climate in the natural caves where these cheeses are matured, high in the Alps, encourages the development of a unique flora on the outer rind. Washed and brushed several times over a month, the cheese develops a thin bloom flecked with blue penicillium moulds.
Beneath the rind, the ivory chalky texture of the cheese begins to change slowly as it ripens, becoming buttery and soft. The creamy texture, when balanced with the delicious yeasty taste provided by the rind, is one of Italy’s best kept secrets.
Riverine Blue
Barry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’ and many would agree.
This buffalo milk blue is something special. Maker Barry Charlton of Berry’s Creek Gourmet Cheese collects fresh milk from Sunrise Plains Farm who milks a modest herd of just forty-one Riverine water buffalo. The blend of cultures develop complex savoury flavours and a buttery texture over the two month maturation period.
Ash Brie
Sunshine Coast hinterland is the started Woombye Cheese Company. Sourcing premium milk from neighbouring dairy farms, knowing that quality cheese production started with quality milk. Jersey and Friesian milk, collected from three local farms is used to make a range of surface ripened cheese.
The award-winning handmade Triple Cream Brie, Woombye Ash Brie is carefully rolled in ash and repeated during the maturation process. The result is a striking black and white appearance in addition to the rich and creamy centre of Triple Cream Brie.
Lemon Chevre
The Chevre is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies.
The Lemon Myrtle we use on this cheese is locally grow at Reedy Creek in South Australia. The cheese is lightly rolled in the Lemon Myrtle herb and allowed to rest for 2 – 3 hours before packaging.
Cheddar
From the lush pastures of Somerset and Dorset on a farm with PDO-accredited cheddar, (Protected Geographical Indicator).
Only a handful of traditional cheddar producers remain in the West Country and this cheese is one of the few produced using old-fashioned methods but formed into a block.
The result is a consistent cheese; easy to handle and balanced in flavour, reflecting the characteristic cheddar profile that the region is known for.
If reading all about the different types of cheese is making you salivate, grab one of our specially curated, handpicked cheese boxes today! Or join our monthly cheese subscription boxes and try all the different types of cheese in our April subscription box.
Cheese and wine events is a simple pleasure. Whether you prefer red or white, roquefort or gorgonzola, stilton, camembert or cheddar, the cheese board is a mainstay at most dinner parties and a comfort food you can’t live without. As the seasons change, so does our taste for different varieties of these dairy treats. Cheese …
Cheese Subscription Australia Do you know cheese and wine pairing is an art form? Eaten fresh or preserved, with the most popular examples being curds and cheddar, gouda, brie, parmesan, camembert, etc. Each variety has an abundance of history and culture to how it was created and knowing which variety to pair with which wine …
The ultimate delivery and subscription club for the ultimate cheese lover. Discover a large variety of Australian and international hampers carefully curated by industry experts. Order online and get them delivered straight to your door. If you have been searching online for a cheese delivery Melbourne service look no further - Get Cheese is Australia's [...]
A Guide To Different Types of Cheese You Should Try Today
Cheese is a great source of protein and has many health benefits, so it is no wonder that cheese is one of the most popular types of food. Cheese is found in a wide variety of forms, and is commonly enjoyed on pizza, crackers, salads, and other dishes. There are many ways in which cheese can benefit your health, so if you are interested in learning more about the benefits of the different types of cheese, you will want to read this blog.
Cheese is a type of dairy product that is made from the milk of cows, goats, buffalo, or other mammals. It is made by coagulating the milk of the animal with rennet, usually from the stomachs of other mammals, or by adding an acid or bacteria. It is used as a condiment in food. Cheese can be hard or soft, and when hard it is usually solid and unspoiled. Most cheeses are eaten without cooking.
When the time comes to treat your party guests to a cheese board, you are in for a real treat. Each of the many varieties will cater to your guests’ taste buds as they get to enjoy a wide range of cheeses that will inspire great discussions. Select from melty, oozy cheeses like blue cheese for those who enjoy a savoury kick to go along with their dip or from more sophisticated options for those who want something with a bit more tang. There’s no limit to what you can create with your delectable board, all you need is a good selection of cheeses, crackers and the rest is up to you.
Some Popular Types of Cheese:
Camembert
Fromagerie Rouzaire has been an independent family owned company for three generations. Their range of artisan white mould cheeses are unique because of the limited geographical area in which the milk is sourced
The flavour profile of Rouzaire Camembert is more intense than a Brie, it has mild earthy aromas with a luxurious complexity on the palate. When ripe the light-yellow pâté will showcase a delicious creamy texture and distinctive mushroomy almost meaty flavour that are hard to beat. Camembert is perfectly ripe when the body is the same supple butter-smooth texture throughout.
Devonshire Red
A traditional form similar to cheddar but with a flakier texture and mild flavour.
The orange colouring is from the spice annatto (a commonly used colouring in cheese) and was introduced to distinguish the cheese from inferior competition.
A unique take on a traditional Double Gloucester. Elegantly mellow with a buttery, long-lasting taste.
Merco Garrotxa
Produced by a small co-operative of goat farmers in Garrotxa in the Spanish foothills of the Pyrenees. This cheese was on the edge of becoming extinct by the 1980’s, but was revived in 1981.
This unique natural rinded cheese is covered by a velvety blue-grey bloom (Pell Florida, which means “bloomy rind” in the Catalan dialect) that forms as a result of the extremely humid climate created by the surrounding forests. As it matures, the stark white paste takes on a semi-hard texture, sweet milky flavour and salty finish. Slightly nutty with herbal flavours
Goat Cheddar
This hard goat’s milk cheddar was specially selected for Calendar Cheese by master maker Sid Cook who has made a name for himself as one of Wisconsin’s most original artisan makers.
Made to a traditional cheddar recipe and matured under a cloth bound rind for 15 months its moist crumbly snow-white texture has a savoury finish and lingering hint of sweet fresh goats’ milk.
White Mould
The Chabris region that lies to the south of the Loire Valley is famous for a varied range of Chevre, particularly those made in a distinguish- ing truncated pyramid shape.
Made by master cheesemaker Monsieur Jacquin, white mould is covered with salted, ground charcoal and cellared for 4 weeks. When mature, it looks quite rustic with flecks of blue mould on the rind and a sweet, slightly acidic flavour and soft, moussey texture.
Washed Rind
The micro climate in the natural caves where these cheeses are matured, high in the Alps, encourages the development of a unique flora on the outer rind. Washed and brushed several times over a month, the cheese develops a thin bloom flecked with blue penicillium moulds.
Beneath the rind, the ivory chalky texture of the cheese begins to change slowly as it ripens, becoming buttery and soft. The creamy texture, when balanced with the delicious yeasty taste provided by the rind, is one of Italy’s best kept secrets.
Riverine Blue
Barry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’ and many would agree.
This buffalo milk blue is something special. Maker Barry Charlton of Berry’s Creek Gourmet Cheese collects fresh milk from Sunrise Plains Farm who milks a modest herd of just forty-one Riverine water buffalo. The blend of cultures develop complex savoury flavours and a buttery texture over the two month maturation period.
Ash Brie
Sunshine Coast hinterland is the started Woombye Cheese Company. Sourcing premium milk from neighbouring dairy farms, knowing that quality cheese production started with quality milk. Jersey and Friesian milk, collected from three local farms is used to make a range of surface ripened cheese.
The award-winning handmade Triple Cream Brie, Woombye Ash Brie is carefully rolled in ash and repeated during the maturation process. The result is a striking black and white appearance in addition to the rich and creamy centre of Triple Cream Brie.
Lemon Chevre
The Chevre is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies.
The Lemon Myrtle we use on this cheese is locally grow at Reedy Creek in South Australia. The cheese is lightly rolled in the Lemon Myrtle herb and allowed to rest for 2 – 3 hours before packaging.
Cheddar
From the lush pastures of Somerset and Dorset on a farm with PDO-accredited cheddar, (Protected Geographical Indicator).
Only a handful of traditional cheddar producers remain in the West Country and this cheese is one of the few produced using old-fashioned methods but formed into a block.
The result is a consistent cheese; easy to handle and balanced in flavour, reflecting the characteristic cheddar profile that the region is known for.
If reading all about the different types of cheese is making you salivate, grab one of our specially curated, handpicked cheese boxes today! Or join our monthly cheese subscription boxes and try all the different types of cheese in our April subscription box.
Related Posts
Cheese and Wine Events | Wine and Cheese Pairing Events
Cheese and wine events is a simple pleasure. Whether you prefer red or white, roquefort or gorgonzola, stilton, camembert or cheddar, the cheese board is a mainstay at most dinner parties and a comfort food you can’t live without. As the seasons change, so does our taste for different varieties of these dairy treats. Cheese …
Cheese Subscription Australia 2022 | Cheese Delivery by Get Cheese
Cheese Subscription Australia Do you know cheese and wine pairing is an art form? Eaten fresh or preserved, with the most popular examples being curds and cheddar, gouda, brie, parmesan, camembert, etc. Each variety has an abundance of history and culture to how it was created and knowing which variety to pair with which wine …
Cheese Delivery Melbourne, Australian Cheese Hampers Delivered