Category Archives: mild
St. Agur is a rich, creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes.
Saxon Shires is not really a single cheese. It consists of alternating layers of five different cheeses, taken from the five famous counties of Gloucester, Leicester, Lancashire, Derby and Cheddar. The flavors of the cheeses alternate from mild to sharp. In spite of the pleasing visual appearance of the cheese, its flavor is rather mild.
A spicy chili goat chèvre.
The blue Juliette is made essentially the same way as its whiter chevre sister, but the blue one is made half with blue and half with white mould. It takes on a very mild blue taste and also grows softer and stronger as it ages.
Unlike other Pecorinos, this one is not aged. Pecorino Toscano is a young 100% sheep’s milk cheese, only about 40 days old when it arrives. Because it is a young cheese, it is somewhat discreet and very mild. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers.
It is porcelain-white in color, spherical in shape, with a very thin, glossy, edible rind. Mozarella de Bufflonne has a great springy and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Campania in southern Italy.
Mamirolle has a square body and is made in loaf shaped moulds. Its moist exterior has a characteristic bright orange colour. The rind welcomes you enthusiastically with a strong, earthy pungency. The paste has a milder, fresher flavour, its texture rich and supple. Sweet, salty, full flavours fill the mouth and the finish is rich
Lighthall Tomme is a pleasant, light 100% goat milk cheese, almost nutty, with a smooth, firm texture and a mild saltiness. This fairly new cheese from Fifth Town has a natural wash rind and is aged for a few months.
Le Cabouron is a semi-soft, interior-ripened cheese that possesses a mild flavour with a taste of milk.
Iberico is a Manchego-style cheese made from a blend of cow, goat and sheep’s milk. It is made in the same type of mold as Manchego, and therefore has the same hatched pattern imprinted into its rind. One of the most popular cheeses in Spain, this firm, oily cheese is mild, yet tasty and aromatic.