Subject: Iconic Cheeses
The importance of time to artisan cheese
Join Perry live from the Rennet & Rind maturing rooms in Cambridge. Discussing the importance of time to artisan cheese.
Single Gloucester PDO
Single Gloucester was widely made on Gloucestershire farms more than 200 years ago
Manchego PDO
Manchego can only be made in the La Mancha region of Spain made famous by Don Quioxte and his trusty sidekick Sancho Panza.
Smoked Cheddar
Smoking has been used for millennia as a way of preserving and flavouring food, although smoked cheddar is a relatively recent development.
Cloth-Bound Cheddar
Cheddar takes its name from a gorge and village in Somerset, where the cheese was first linked to as far back as the 16th century.
Block Cheddar
There is no protected status for the term ‘cheddar’, so the cheese can and is made anywhere.
Aged Gouda a washed curd cheese
Widely adored for its sweet flavour, Gouda is named after the Dutch town where it was traded.
Roquefort PDO
According to folklore, a young shepherd distracted by his sweetheart left his lunch of bread and cheese in a cave around a thousand years ago.
Gorgonzola PDO
The story goes that Gorgonzola was discovered more than a thousand years ago when a cheesemaker in Lombardy abandoned his curd overnight in pursuit of…
Blue Stilton PDO
Under its PDO, Britain’s most famous blue can only be made in three counties with just six producers currently in operation.
Cloth-Bound Cheshire an iconic crumbly cheese
Cheshire cheese is made by big factories all over the UK and tastes very similar to other mass-produced sharp, crumbly ‘territorials’, such as Wen…
Yorkshire Wensleydale PGI
‘A nice bit of Wensleydale’ has become a national catchphrase thanks to the exploits of Wallace & Gromit, but the cheese has a history that dates …
Pecorino Sardo PDO
Pecorino Sardo is a hard cheese made in two styles: dolce (sweet/mild) and maturo (mature).
Goats Curd
If cheese is milks great leap towards immortality, then goats curd is more like the first step.
Morbier PDO
Morbier was historically made on farms in the winter to use up successive milkings (during the summer, milk was pooled with other farms to make Comté…
Époisses
Washed in Marc de Bourgogne The pungent orange rind of Époisses comes from being washed in Marc de Bourgogne – a brandy made with the…
Livarot PDO
Livarot is known as ‘the Colonel’ because it is encircled by three or five strips of a dried reed-like plant called sedge.
Crottin de Chavignol PDO
Crottin de Chavignol encapsulates the Loire Valley’s reputation as a hot bed of goats cheese and wine production.
Camembert de Normandie PDO
The term ‘Camembert’ is not protected so can be used all over the world, but ‘Camembert de Normandie’ must be produced in Normandy
Cheese Tasting Flavour Wheel
FREE DOWNLOAD Cheese Tasting Flavour Wheel Used with the Academy of Cheese’s Structured Approach to Tasting model (SATC), the flavour wheel introduces the five simple…
