Cheese Encyclopedia
Discover everything about artisanal cheese varieties from around the world. From soft brie to pungent aged Gouda.
Aged Black
This cheese is instantly recognizable by its robust black exterior. What makes it truly unique is the texture: where many aged cheeses turn hard and crumbly, this one stays remarkably creamy and slices beautifully. The flavor is full and tangy, with that characteristic depth you expect from an aged cheese. Perfect as cubes on a […]
Baby Boer Truffle
Baby Boer Truffel is a compact Dutch farmhouse cheese enriched with real black truffle. The cheese has a semi-firm, supple texture with fine pieces of truffle scattered throughout the paste. The flavor is nutty and mild, with a distinct, earthy truffle note that grows more intense as the cheese comes to room temperature. Made in […]
Bellavitano Espresso
BellaVitano Espresso is a semi-hard American cheese from Wisconsin, made by Sartori. The cheese combines the nutty, lightly spiced notes of a young Parmesan with the creamy softness of a Cheddar. After aging, the rind is rubbed with freshly ground espresso coffee, creating a rich, aromatic crust that adds a bittersweet contrast to the full, […]
Blue Shropshire
Blue Shropshire, also known as Shropshire Blue, is a blue-veined cheese inspired by Stilton, with a striking orange hue and blue veins. It’s creamy, with a gentle bite and rich umami notes.
Blue Stilton
Blue Stilton is known for its remarkable contrast in texture: when you cut into it, the cheese is firm and crumbly, but once in your mouth it melts away into a creamy, soft whole. The flavor is complex and bold. You’ll taste the sharp, peppery notes of the blue mold, balanced by earthy nuances and […]
Brebirousse
Brebirousse immediately catches the eye with its bright orange-red rind. Don’t let that bold color fool you: this is no pungent stinker, but rather a crowd-pleaser. The cheese is made from sheep’s milk, which gives it a rich, full flavor that’s a little sweeter and nuttier than cow’s milk. The texture is velvety soft and […]
Brie de Meaux
Brie de Meaux is no ordinary brie. This raw-milk cheese from the region around Meaux, east of Paris, has a rich history and rightfully carries AOC status. Beneath the thin, white rind with brown patches hides a creamy, almost runny center. The flavor is complex: butter, mushrooms and a subtle nutty note. It’s at its […]
Bufala di Lucrezia
Bufala di Lucrezia is a soft Italian cheese made from pasteurized buffalo milk, aged in wicker baskets with mallow flowers. It has a smooth, creamy texture and a distinctly mild buffalo milk flavor.
Camembert
Camembert is a classic French white-rind cheese from Normandy, made from cow’s milk. It has a soft, ripe interior and an edible, velvety rind that develops from Penicillium camemberti. As Camembert matures, the inside transforms from firm and crumbly to creamy and almost runny. The flavor is full-bodied, lightly nutty and earthy, with a distinctive […]
Chaumes
Chaumes is a French semi-soft washed-rind cheese from the Nouvelle-Aquitaine region, made from pasteurized cow’s milk. The golden-orange rind is washed during aging, giving it its subtle, savory aroma. The flavor is mild, lightly nutty and buttery, with a soft, creamy texture. The edible rind adds a gentle kick without being overpowering. Origin: France (Nouvelle-Aquitaine) […]
Chèvre Cuberdon
This cheese brings together two opposites: fresh, soft goat’s cheese and sweet candy. It’s enriched with syrup made from Cuberdons, the iconic purple cone-shaped sweets from Ghent (also known as neuzekes). The flavor is a striking contrast between the tangy dairy of the goat and the sweet aroma of raspberry. The addition of the syrup […]
Chèvre Speciale
The base of this little cheese is a fresh chèvre: bright white, soft in texture, with that characteristic tangy freshness. You’re holding a special variety. If it’s coated in speculoos, you’ll taste a warm, spiced “cookie-meets-cheese” combination that’s perfect for cold days. Have the version with rose petals? They add a subtle, floral aroma and […]
Chimay Poteaupré
Chimay Poteaupré is a Belgian abbey cheese made under the supervision of the Trappist monks of the Abbey of Scourmont in Chimay. During aging, the cheese is regularly washed with Chimay beer, giving it a subtly golden-brown rind and a distinctive flavor. The paste is semi-firm and supple, with a rich, nutty taste that hints […]
Classic Five Cheddar
Classic Five Cheddar is a striking English cheese that combines five traditional cheeses in one block: Cheddar, Cheshire, Derby, Double Gloucester, and Red Leicester. These cheeses are layered on top of each other, creating a visually appealing presentation and a varied tasting experience.
Comté Marcel Petite Réservé
Comté Marcel Petite Réserve is a refined French mountain cheese from the Jura region, made from raw cow’s milk. This special selection is aged by Marcel Petite in the centuries-old Fort Saint-Antoine, a former military storage facility that now serves as a ripening cellar. The Réserve ages for 12 to 18 months, giving the cheese […]
Conscious Crumble Farmhouse Cheese
This is proof that “mindful eating” doesn’t have to be boring. This cheese has been aged extra long, developing that beloved hard, crumbly texture and satisfying crystalline crunch. The flavor is intense and tangy, exactly what you’d expect from an aged cheese. The big difference? It’s made from 35+ milk, meaning it contains significantly less […]
Délice de Bourgogne
Délice de Bourgogne is a French triple crème cheese from Burgundy. With a fat content of 75%, it ranks among the creamiest cheeses you can find. The white rind is soft and velvety, and the interior almost melts on your tongue. The flavor is mild, buttery and slightly tangy with a hint of mushroom. Originally […]
Époisses
Époisses is a legendary French washed-rind cheese from Burgundy, widely regarded as one of the most characterful cheeses in the world. During the aging process, the cheese is washed several times with Marc de Bourgogne, a grape-based spirit from the region. This gives the cheese its distinctive sticky, orange-red rind and an unforgettable aroma. At […]
Extra mature Stolwijk aged cheese
Extra mature Stolwijkse oplegkaas is a raw-milk farmhouse cheese with real character. Every bite is a rollercoaster of creaminess, nuttiness, tang and crystals, firm and full of layers.
Fig bread
Don’t let the name fool you: this is not bread made with flour and yeast. It’s a compact, sweet treat made from dried figs and whole almonds. The texture is firm and slightly sticky, with a satisfying bite from the nuts. Because figs are naturally high in sugar, the flavor is intensely sweet and fruity. […]
Fontina
Fontina is a semi-hard cheese from the Italian Alps that melts like a dream and has a deep, nutty flavor. Originally from the Valle d’Aosta, it’s a favorite in both traditional and modern kitchens.
Fromage Blue
Bleu d’Auvergne is a French blue cheese from the Auvergne region, made from pasteurized cow’s milk. It has a soft, creamy texture and a well-distributed marbling of blue veins. Compared to sharper blue cheeses like Roquefort, Bleu d’Auvergne is more approachable, with a salty, lightly spiced flavor that balances beautifully with the creaminess of the […]
Fromage D’Affinois
Fromager d’Affinois is a French double-cream brie-style cheese from the Rhône-Alpes, made from pasteurized cow’s milk. It’s known for its exceptionally creamy, almost melt-in-your-mouth texture, thanks to a special ultrafiltration process that makes the milk extra rich in cream and nutrients. The flavor is mild, buttery and lightly sweet, with a subtle earthy note from […]
Goat cheese with Italian herbs
Goat cheese with Italian herbs is a flavorful combination of creamy goat cheese and a Mediterranean herb blend. This cheese is aged for a minimum of 12 weeks, giving the flavors plenty of time to develop.
Gorgonzola Piccante
Gorgonzola Piccante (also known as Gorgonzola Naturale or Mountain Gorgonzola) is the bold variety of the well-known Gorgonzola, originating from the Lombardy and Piedmont regions of northern Italy. Milk type: Cow’s milk Texture: Firm, crumbly and grainy Flavor: Intense, spicy, salty and sharp, with pronounced blue-mold notes Aging: At least 3 to 4 months (longer […]
Grass-fed cheese
Graskaas is a seasonal cheese from the Netherlands, known for its fresh and creamy flavor. The name literally means “grass cheese” and refers to the fact that this cheese is made from the first milk of the year, coming from cows that are let out to pasture again after winter. The fresh, tender grass gives […]
Green Pesto
Pesto Verde is a young, creamy Gouda cheese infused with green pesto. Every soft bite brings refined notes of basil, garlic and pine nuts.
Hertog Jan Beer Cheese
Hertog Jan Bierkaas is a semi-hard Dutch cheese that is washed with Hertog Jan beer during aging. Hertog Jan is a robust craft beer from Arcen, Limburg. The washing process draws the beer’s aroma into the rind, creating a savory, malty flavor with hints of caramel. The cheese has a firm yet creamy texture and […]
Heublume
Heublume is a remarkable cheese ripened with hay flowers on the rind, which brings out a fresh, herbaceous note.
Kaltbach Old
Kaltbach Old is a Swiss cave-aged masterpiece, slowly ripened in the natural sandstone caves of Kaltbach. It combines a firm texture with real depth: nutty, lightly caramelized, with a hint of umami.
Langres
Langres is a cheese with real character. The distinctive crater on top forms because the cheese isn’t turned during ripening. That hollow is traditionally filled with a splash of Marc de Bourgogne or Champagne. The washed rind delivers a firm, earthy flavor, while the interior is wonderfully creamy. A true classic from the Champagne region, […]
Le Cabrissac
This striking cheese is instantly recognizable by its gray exterior, coated in a fine layer of vegetable ash. The texture is wonderfully soft and melting. In terms of flavor, it’s an approachable goat cheese: fresh, mild and creamy, without being too strong or “goaty.” The gray rind may look a little adventurous, but it’s perfectly […]
Le Cendré de Scourmont
Le Cendré de Scourmont is a semi-hard Trappist cheese from the Belgian Ardennes, produced by the monks of the Abbey of Scourmont in Chimay. This cheese has a natural, lightly smoked rind with a thin white layer and a firm yet melting texture. The flavor is purely milky with buttery aromas, developing further during four […]
Le Petit Doruvael
Don’t let the fancy name fool you: this is a true Dutch regional product from Montfoort. It’s a washed-rind cheese, recognizable by its orange-red, slightly moist exterior. The texture is wonderfully soft and creamy. The aroma is distinctive and aromatic, but the flavor is surprisingly mild and smooth, far more approachable than many of its […]
Le Petit Tourtain
This little cheese is the star of your board, thanks to its beautiful flower shape. It’s a soft mixed-rind cheese: it has the downy white mold you’d expect from a Brie-style rind, but with the orange glow of a washed rind from regular brine washing. The flavor is just as lovely a combination: creamy and […]
Manchego Romero
The base is a firm sheep’s milk cheese (Oveja) from the Spanish interior. The texture is compact, yet feels rich and supple in the mouth. The flavor is full and lightly nutty, typical of sheep’s milk. What makes this variety unique is its rind: it’s generously rubbed with dried rosemary. As the cheese ages, the […]
Mature goat cheese
Mature goat’s cheese is a semi-hard cheese with a lightly piquant, nutty flavor. It melts smoothly on your palate but has more character than a young variety.
Monastery cheese with holes
Kloosterkaas met oogje is an artisanal, often handmade Dutch cheese that owes its name to its shape and appearance. It’s a small, round, semi-soft cheese with a characteristic “oogje” (little eye) in the center, a gentle dimple or indentation. The cheese has an edible, lightly washed or natural rind, and a creamy, sometimes mildly piquant […]
Mont d’Or
Mont d’Or, also known as Vacherin Mont d’Or, is a soft, creamy cheese from the Jura region, made from raw cow’s milk and only available in autumn and winter. The cheese is packaged in a round wooden box and wrapped in a band of spruce bark, which gives it a subtle, resinous note. After aging, […]
Morbier
You’ll recognize Morbier straight away by the dark line running through its center. That layer of ash traces back to a tradition among farmers in the Jura, who would protect the morning curd with a layer of wood ash until the evening milk was ready. Today the ash layer is purely decorative, but the cheese […]
Munster
Munster is a French washed-rind cheese from the Vosges mountains in Alsace. Despite its pungent aroma, the flavor is surprisingly mild and complex: creamy, lightly spicy with earthy undertones. During aging, the cheese is regularly washed with brine, which gives it its characteristic orange rind and penetrating smell. Munster has held AOP protection since 1969 […]
Neufchâtel
Neufchâtel is one of the oldest cheeses in France, with a history stretching back to the 6th century. Its most recognizable shape is the heart, though it’s also made in other forms. The soft white rind covers a firm yet creamy interior with a lightly salty, mushroomy flavor. Neufchâtel comes from the Pays de Bray […]
Oude Meije
Oude Meije is a Dutch hard cheese that ages for around 100 weeks, making it firm and full of flavor. It breaks apart easily, offers a satisfying crunch of crystals, and finishes with a bold, distinctive character.
Passendale
Passendale is a mild, semi-hard cheese from Belgium, named after the small village of Passendale in West Flanders. It combines the creaminess of an abbey cheese with a subtly nutty flavor and a lightly smooth texture. The paste is dotted with small holes, and the rind is edible, light brown, and dry. Passendale is often […]
Pepper cheese
Pepper cheese is a spiced Dutch cheese, typically made from young to semi-aged cow’s milk cheese with various types of peppercorns mixed in, often black, white or green. The base is usually creamy and approachable, while the pepper adds a spicy, aromatic kick. Some varieties contain whole peppercorns; others use finely ground pepper for a […]
Port Wines Derby
Port Wine Derby is a creamy Derby cheese from England with port wine blended in during production, resulting in a marbled pattern of deep-pink veins running through the ivory-colored cheese.
Provolone
Provolone is a semi-hard Italian cheese, traditionally made from cow’s milk. It belongs to the pasta filata family of cheeses, just like mozzarella, meaning the curd is stretched and kneaded to create a smooth, elastic texture. Provolone comes in two main varieties: the young, mildly creamy Provolone Dolce and the sharper, longer-aged Provolone Piccante. The […]
Rabel Contrastes
Rabel Contrastes is a Spanish cheese line that combines traditional sheep’s milk cheese with surprising flavors like black truffle and wild berries. These cheeses are produced by Quesos Rocinante in Malagón, Spain, and offer a unique tasting experience through the interplay of rich, creamy textures and unexpected ingredients.
Rambol
Rambol is a soft, creamy processed cheese from France, often enriched with flavoring such as walnuts, garlic or herbs. It has a mild, buttery flavor and a light, almost mousse-like texture, perfect for spreading on bread or toast. Thanks to its added ingredients, Rambol is not a traditional natural cheese but rather a luscious treat […]
Red Blue
This cheese is a real showstopper on the board. The paste is a bright orange color, creating a spectacular contrast with the deep blue veins. Flavor-wise, it’s a true crowd-pleaser: creamy and full-bodied, with the characteristic sharpness of blue mold. Because it comes from Dutch soil, it tends to be a little more supple and […]
Red Fox Cheddar
Red Fox is a remarkable, aged Red Leicester cheese from England with a crunchy, crystalline texture and a rich, nutty flavor. The cheese has a deep orange color and a subtle caramel-like sweetness. Similar cheeses in our range Are you a fan of Red Fox Cheddar? Then you’ll love these cheeses from Cheese In A […]
Roquefort
Roquefort is the oldest protected cheese in the world, already receiving its first royal protection back in 1411. This blue-veined cheese is made exclusively from raw sheep’s milk from the Lacaune breed and aged in the natural caves of Roquefort-sur-Soulzon. The unique microclimate inside these limestone caves creates the perfect conditions for the Penicillium roqueforti […]
Rosso di Langa
This square cheese comes from the Piedmont region in northern Italy. It’s made from a blend of pasteurized cow’s milk and sheep’s milk. The rind is orange-red and slightly moist. The flavor is rich and buttery, yet surprisingly mild for a washed-rind cheese. The addition of sheep’s milk gives it a fuller taste than a […]
Rotterdamsche Oude
De Rotterdamsche Oude is a Dutch Goudse cheese with a bold character, created around 2010 at the initiative of Rotterdam entrepreneurs. The cheese is produced in Bodegraven by cheese specialist Zijerveld of FrieslandCampina and is inspired by the Rotterdam mentality: robust and no-nonsense.
Saint Agur
Saint Agur is a French blue cheese from the Auvergne, made from pasteurized cow’s milk. What sets Saint Agur apart from other blue cheeses is its exceptionally creamy texture, almost spreadable, combined with a bold yet approachable flavor. The cheese gets its character from the Penicillium roqueforti mold culture and a minimum of 60 days […]
Saint Marcellin
This little cheese is so soft it’s almost liquid. That’s why it comes in a ceramic dish, otherwise it would run right off the board. The flavor is creamy with a light fruity note. The rind is very thin, so you eat the whole thing. Discover all our cheeses and order online at Cheese In […]
Simmentaler Mountain Cheese
Simmentaler Bergkaas is a Swiss alpine-style mountain cheese made from cow’s milk sourced from mountain regions such as the Simmental valley in the canton of Bern. This cheese is firm and full-flavored, with a pronounced nutty undertone and a lightly herbaceous finish that is characteristic of alpine milk. It typically ages for several months, developing […]
Strafste van ‘t Stad
This cheese is the pride of Antwerp (the ‘City’). It’s a creamy cow’s milk cheese with a distinctly bold character. That comes entirely from the dark-red rind, which is rubbed with a blend of tomato, onion, garlic and sea salt. The interior is surprisingly soft and supple, creating a beautiful contrast with the savory, herb-spiced […]
Taleggio
Taleggio is a creamy washed-rind cheese from Lombardy, Italy. Its square shape, pinkish-orange rind and soft interior might look a little bold at first, but inside it’s surprisingly mild and creamy. The flavor is lightly salty, with notes of butter, mushroom and a hint of fruit. Taleggio has been made since the 9th century and […]
Temptation
De Verleiding is a Dutch semi-hard cheese with real character: black olives, sun-dried tomatoes, Italian herbs, and even a hint of truffle give it a bold, distinctive flavor. It practically begs to be tasted right away, not a subtle cheese by any means, but one with genuine kick.
Tetilla
Tetilla (pronounced te-TEE-ya) is a traditional Galician cheese that gets its name from its cone-shaped appearance. “Tetilla” literally means “small breast” in Spanish. Prestes is a renowned producer that makes this cheese artisanally, typically using cow’s milk from local breeds. Origin: Galicia, Spain Producer: Prestes, known for high-quality, artisanal cheeses Milk type: Pasteurized cow’s milk […]
Ubriaco
Ubriaco is a semi-hard Italian cheese from Veneto, made from cow’s milk. The name literally means “drunk” in Italian, because during aging the cheese is submerged multiple times in red or white wine, often together with grape skins and seeds. This gives the rind a deep purple or reddish-brown color and infuses the cheese with […]
Vache Basque
Vache Basque is a fairly rare French cheese from the Basque Country, a region in the southwest of France along the border with Spain. Unlike many Basque cheeses made from sheep’s milk (such as Ossau-Iraty), Vache Basque is made from cow’s milk, which is exactly what the name tells you: “vache” means cow in French. […]
White Vintage Cheddar
Cheddar White Vintage is the natural, uncolored version of English cheddar, made without the orange dye (annatto) you find in most cheddars. This vintage variety has aged for at least 15 months, resulting in a firm, crumbly texture with occasional crystals throughout. The flavor is full, nutty and slightly sharp, with a long, complex finish. […]