Culture Magazine’s Cheese Library is one of the best I have found on the internet. (Cowgirl Creamery, cheese.com and Murray’s Cheese libraries are also impressive.) The library includes the best known and beloved cheeses and many small-batch, obscure and sometimes, hard-to-find cheeses.
As you increase your cheese IQ, it’s important to know certain facts about many cheeses, not only to pass exams, but also to help when introducing customers to a cheese that is “new” to them. Customers love to share the “romance” with their friends. One of my favorite bits of romance is about Stilton… “Did you know that Stilton cheese cannot legally be made in the village of Stilton, the very village whose name it bears?”
When studying, the basics you need to know about each cheese include: Name, Country of Origin and European Protection Status, Milk Type, Raw or Pasteurized, Rennet Type, General Family (Classification), Aging Process and length, Rind and other specific facts that set it apart from similar cheeses.
Abondance Amablu St. Pete’s Select American Grana Appalachian Appenzeller Asher Blue Asiago d’Allevo Avonlea Clothbound Cheddar
Banon Barber’s 1833 Vintage Cheddar Barely Buzzed Bayley Hazen Blue Bear Hill Beaufort BellaVitano Gold Bent River Camembert Bleu d’Auvergne Bleu Mont Bandaged Cheddar Bonne Buche Bossa Brie de Melun Brie de Meaux Brillat Savarin Bucheron Burrata
Cabecou de Rocamadour Cabot Clothbound Cheddar Cabrales Caerphilly Calcagno Camembert de Normandie Cantal Laguiole Capricious Caveman Blue Chabichou du Poitou Charolais Cheshire Chevre (Vermont Creamery) Comte Constant Bliss Cotija
Dinah Driftless Dry Jack Durrus Elberton Blue Emmentaler Evalon Epoisses Flagship Fontina Val d’Aosta Fourme d’Ambert
Gorgonzola Dolce Gorgonzola Piccante Gouda Gran Canaria Grana Padano Grayson Greensward Gruyere Gruyere (1655 Le Cret)
Harbison Hooligan Hudson Red Humboldt Fog Ibores Idiazabal Jarlsberg Landaff Langres Leonora Lincolnshire Poacher Little Bloom on the Prairie
Mahon Manchego Marisa Maroilles Mimolette Montcabrer Moses Sleeper Mozzarella Mt. Tam Munster-Gerome Nancy’s Hudson Valley Camembert O’Banon Ossau Iraty
Parmigiano Reggiano Pecorino Di Pienza Pecorino Toscano Piave Pleasant Ridge Reserve Point Reyes Bay Blue Pont l’Eveque Prairie Tomme Provolone
Raclette Reading Red Hawk Roaring Forties Robiola della Alta Langa Rogue River Blue Roncal Roquefort Roth Grand Cru Surchoix Rupert
Saint Marcellin Salers San Andreas Selles-sur-Cher Shropshire Blue Sprout Creek Farm Eden St. Agur St. Maure de Touraine St. Nectaire Stichelton Stilton
Taleggio Valsassina Tarentaise (Spring Brook) Thomasville Tomme Tomme de Savoie Vacherin Fribourgeois Vacherin Mont d’Or Vermont Shepherd Wabash Cannonball Winnimere Zamorano Ziege Zacke Blue
Here are a few other cheeses you should know that are not currently in the Culture Magazine Library. I have found other links that give you the basics for each cheese:
Barden Blue Boerenkaas Challerhocker Condor’s Run Ewephoria Feta Fium ‘Orbu Garretts Ferry Green Hill Halloumi Hannah Hubbardston Blue Island Brebis Jeffs’ Select Gouda Kunick Lake’s Edge Lancashire Le Cendrillon L’Etivaz Limberger Lindsay Bandaged Cheddar Melville Mozzarella di Bufala Myzithra Oakdale Aged Gouda Podda Classico Prairie Breeze West Country Farmhouse Cheddar Zimbro
My lists of 281 cheeses you should know and 165 more cheeses you should know are reference charts to assist your studies. Be sure and check out my list of 249 raw milk cheeses and 180 vegetarian-suitable cheeses. I also created an up-to-date list of EU Protected Cheeses.
Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.
List of all Interviews from 2013: Cheesemakers,Cheesemongers.
List of 2015-16 Cheese Professionals.
List of all Cheese Professionals Bios.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.
Studying for one of the 2016 ACS CCP™ exams? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!
Follow me on:
You must be logged in to post a comment.