Category Archives: sharp

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Tete De Moine

Tete de Moine is made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows’ milk.  It is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental. It is the cheese of choice when using
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Saxon Shires

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.

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Raclette

The world’s most famous melting cheese, Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp and tends to have a strong, pungent aroma.

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Pecorino Romano

Pecorino Romano is an Italian cheese made from sheep’s milk. It is straw-white in color and has a sharp flavor.

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Migneron Charlevoix

The washed rind is peach-coloured with a smattering of golden straw tones. The cheese’s exterior is pungent – its aroma is sharp, full and fresh. The paste smells sweet and creamy and has a supple softness. Salt hits the palate first and from there, the flavour develops a creamy fullness which reveals a mild tanginess.

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Grey Owl

The ash covered rind presents is so visually pleasing that you might not want to eat such a beautiful looking cheese. This goat’s milk cheese offers an interior paste that is white, firm and dense and transforms into a soft, crumbly texture in the mouth, while also offering pleasingly sharp, lemony flavours. It begins to
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Glenphilly Whiskey Cheddar

Glenphilly Whiskey Cheddar is a full-bodied, pale cheddar. The cheddar is mellow, and the sharp bite of the whiskey accentuates the flavour well. Glenphilly works well as a table cheese, and can also add a unique flavour to many dishes.

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Dubliner Cheddar

Dubliner reminds of a mixture between Cheddar and Parmigiano Reggiano. This description is quite accurate, it tastes of a mature Cheddar with the sweet aftertaste of Reggiano. Dubliner is a robust, aged cow’s milk cheese with a texture similar to a Cheddar. In one bite you can taste the diversity of flavors – from nutty
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Avonlea Clothbound/xtra Aged

This is Canada’s only clothbound cheddar from Cows Creamery, Prince Edward Island. It is aged just over a year, but the cloth allows the cheese to breathe and in that short time it develops a sharp and earthy flavour. The curd amazingly falls apart into firm chunks at the slice of a knife. This cheese
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