Category Archives: salty

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Valdeon

Valedon is wrapped in chestnut leaves or maple leaves. The cheese has a very intense blue flavor and is so surprising, because of its caramel like sweetness. It is salty at first but as you let this cheese melt into your mouth, you will taste the creaminess and enjoy the earthy mild aroma of the
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Sieur De Duplessis

A firm, unpasteurized sheep’s milk cheese, it’s covered by natural, bone-colored, patterned rind that lends a rustic, almost antique quality to the cheese. The ivory paste inside is a complex bundle of earthy, grassy flavors with a balanced salt content.

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La Sauvagine

La Sauvagine is extremely popular for many reasons, the soft, smooth-to-flowing paste is aromatic, salty, savoury, mushroomy and spicy, but never challenging or unpredictable.

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Pecorino (fiore) Sardo

The result of a laborious, complex cheesemaking process, Fiore Sardo is a straw-colored cheese with a brown rind. The Italian word fiore means flower. Thus this cheese is named the “Flower of Sardinia.” A bit more forceful than Pecorino Toscano, a famous sheep’s milk cheese from Tuscany, this Sardinian pecorino has a slightly salty flavor
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Mont Jacob

Le Mont-Jacob is equally good melted as it is sliced, the cheese pops with flavour as soon as it hits your palate. Its nutty, salty essence reveals itself in a rich meaty flavour explosion that is tempered by a fruity sweetness. The aroma is pronounced and earthy at the rind but surprisingly delicate if you
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Monforte – Halloumi

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Lighthall Tomme

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.

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Lemon Fetish

Lemon Fetish is a slightly crumbly cheese with lemon zest and red fife flour on the rind. It’s clean, lactic aromas with scent of fresh lemon are tangy on the palate with a nice balance of citrus, salt and Feta-like flavours and have a refreshing, balanced finish.

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Cheshire

Cheshire is a lightly-veined artisan cheese made with whole milk, with a subtle flavour and a pleasant bite. It is a is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. It comes in red, blue and white varieties with the white being the most popular.

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Cashel Blue

Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike most blues, is not too salty. There is nice balance between the creamy, salty, peppery and sweet flavors. Mild enough for the novice blue cheese eater, flavourful enough for a die-hard blue advocate.

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