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Asiago
Asiago is a mild to medium, tasty cheese to cook with or eat alone. Fresh asiago cheese is great for sandwiches, while aged asiago can be grated onto salads and pasta. Made with cow's milk, asiago is an Italian cheese which becomes crumblier with age. Fresh asiago is smooth and off-white in color. Aged asiago is hard, yellow, and has a fruity/nutty flavor.
Baby Swiss
Blue DAuvergne
Blue D'Auvergne is a blue cheese variety from south central France. It's a creamy ivory colored cheese with dark blue veins which is made with cow's milk and textured with scattered holes. The cheese is very moist, semi-soft, and surrounded by a thin rind. Blue D'Auvergne has a strong, pungent flavor, but is milder, creamier, more subtle and buttery than other blue cheeses. It also tends to taste less salty than other blue cheeses.
Brie
Brie, originally from France and traditionally unpasteurized, is a soft cheese with a rich, creamy texture. Made with cow milk, it is best served at room temperature or even slightly warmer. The cheese itself is pale with a slight greyish shade and enclosed within a white edible rind. Brie can be heated (often baked) and is sometimes surrounded by flaky crust or jam.
 President |    | medium | soft | 2 |
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| What different users have said about President Brie Review this cheese! | | Rating | Strength | Texture | Comments | Author |
| mild | soft | This brie is a very mild cheese as bries go. It would be a great, inoffensive brie for someone who has never tried soft cheeses before. It's not likely to become one of my favorite cheeses as I tend to prefer stronger, more distinctive, flavors, but I do quite like the noticeably thin (edible) rind. Other brie cheeses sometimes have thicker rinds which can be a bit off putting.
All in all, it's not as flavorful as it could be, but might make a good "starter" brie.
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| Resident Cheesemonger | | medium | soft | The unique element of this cheese is a practical one - instead of the usual round Brie shape it comes in a log shape. I guess "log" doesn't sound that exciting, but it's much more manageable. It also seems to have a great balance of firmness. Often I find Brie to get too squishy. I'd have preferred a little more rind than this had but it's very, very eatable. Yummy. in terms of flavor, it's dependable with no surprises. I find a slightly odd sharpness in the flavor so it's not my favorite brie ever, but I prefer anything to blandness so the tanginess is a fine compromise. Overall, a solid cheese. I want to get the wife to bake it in pastry crust as the shape could revolutionize that classically messy delight.
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| Eric K from Boston | |
Brie de Meaux
Brie de Meaux is a French brie cheese made near Paris. As a brie cheese, Brie de Meaux is made from cow's milk and soft in texture. With a medium flavor and brie's pale yellow color and white edible rind, Brie de Meaux is characteristically sweet with hints of hazelnut and fruit.
Brie le Chatelain
Brie le Chatelain is a delicious addition to the brie cheese family. Made in France from cow's milk, Brie le Chatelain is a semi-soft cheese with a noticeably thick patterned (but still edible) rind. Compared to other bries, Brie le Chatelain is especially creamy and buttery.
Cacio de Roma
Cacio de Roma is an Italian cheese made from sheep's milk. As a Pecorino (Italian sheep's milk cheese), Cacio de Roma is semi-soft with a mild rich flavor and a hint of fruit. It's a great cheese to cook with because it melts well. Cacio de Roma can be used for pizza, pasta and it's great on sandwiches.
Camembert le Chatelain
Cheddar
Cheddar, originally made in England, is a hard cheese made from cow milk. It has a full bodied flavor which is rich and nutty. It comes in varieties from mild (aged around 3 months) to sharp (aged around 1 year). The sharper the cheese, the more poignant the flavor and the crumblier the texture.
Comte
Comte is a hard, pale yellow, French cheese with a thin brown rind. It is mild, has holes in its texture and is nicely meltable, often employed in cheese fondue. The taste of comte is sweet and carmelized with hazelnut undertones.
Fourmet d'Ambert
Goat
Gouda
Gouda cheese, made from cow's milk, is originally from the Netherlands. Younger gouda cheeses, aged 1-6 months, tend to be a rich yellow color with a red or yellow wax rind and a very creamy, mild sweet flavor. Older goudas, aged 12-18 months, have a deeper caramel color, a stronger flavor, and can be brittle in texture. Smoked varieties of gouda cheese are also quite popular, usually having a black or brown rind and a satisfying musky flavor.
Havarti
Havarti is a semi-hard, smooth, mild, rindless cheese from Denmark. It ranges from off white to pale yellow and has small holes in its texture. As Havarti cheese ages, it goes from buttery and sweet to more salty, nutty and a bit acidic. It's easily meltable and often comes in varieties mixed with various herbs like dill or garlic, or fruits like cranberries.
Isigny Brie
Isigny brie is a soft, cow's milk cheese made in the Normandy region of France. It has a white edible rind, a bit thicker than your the rind you tend to find on brie cheese. Isigny brie has a delightfully creamy texture and a complex flavor which is both sweet and savory.
Jarlsberg
Jarlsberg is a mild, cow's milk cheese which belongs to the Swiss/Emmentaler family. Originally from Norway, jarlsberg cheese is a pale yellow, almost shiny color and has characteristically large holes. Its flavor is buttery and sweet, with a nice hint of nuttiness. Jarlsberg cheese has a yellow waxy rind and is particularly easy to melt (and thus easy to cook with).
Leerdammer
Leerdammer, a semi-hard Dutch cheese made from cow's milk, is white and creamy with holes. Belonging to the baby Swiss cheese family, it has a mild, sweet, buttery and slightly fruity flavor. The unsanctioned non-trademarked version of Leerdammer cheese is known as Maasdam.
Mahon
Mahon is an exquisite Spanish cheese from the island of Menorca. Made from cow's milk, this cheese has an orange to brown rind which darkens as it ages. The texture of Mahon cheese is hard and crumbly, and the interior is a cream color. Its flavor is nicely sharp and almost smoky like a good cheddar, but also a bit salty with a faint hint of lemon. As a hard cheese, mahon is perfect grated over pasta, but is also divine when eaten accompanied by fruit or dessert.
| Mitica | | strong | hard | 2 |
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| What different users have said about Mitica Mahon Review this cheese! | | Rating | Strength | Texture | Comments | Author |
| medium | hard | Mahon is a very crumbly, hard, Spanish cheese. It has a wonderful savory flavor and would pair well with fruit or sweet wine as contrast. This cheese has an almost oak-like flavor due to its aging. The salty, buttery taste lingers in the mouth, inviting you to take yet another piece of this fabulous cheese.
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| Resident Cheesemonger | | strong | hard | At first I thought this was an asiago cheese. It has the same full, ripe flavor and slightly gritty texture. That said, there are several nuanced differences. The color is more yellow and less white, and it tastes appropriately more yellow. I suppose that means aged and ripened. I like it a lot, with the only caution being that it's really best eaten alone. It would overpower other items, and so is probably best for a wine and cheese party, rather than as a picnic item.
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| Eric K from Boston | |
mozzerella
Pepper Jack
Pepper Jack is a variety of Monterey Jack cheese which is mixed with hot peppers for added zest. It's a semi-hard cheese made from cow's milk. Pepper Jack has a spicy taste (as a result of the peppers), but comes with a mellow, buttery background from the Monterey Jack. Due to Pepper Jack's great meltability and unique flavor, it's excellent on things like quesadillas or by itself with bread.
Provolone Mandarone
Washed Rind