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What would you like to see more in-store tastings on?
The Big Cheese N - Z
The Big Cheese: N to Z
| Cheese | Aroma | Mouthfeel | Flavors | Wine Pairings |
| Nancy's Camambert (America): A soft, bloomy rind made from sheep's milk. |
Tangy sweet butter | Silky butter | Whipped cream and butter with a delightful kick |
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| Old Amsterdam (Holland): A wax-coated Gouda made from cow's milk. | Caramel, butterscotch | Dry, crumbly, coating | Candy tones, caramel, toffee, butterscotch, and nuts |
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| Ossau Iraty (France): A semi-soft, natural rind made from sheep's milk. | Earthy, nutty, piquant | Creamy and smooth, melting | Light fruit and nuts upfront, then deeper, roasted butter and hazlenuts at the end |
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| Parmigiano-Reggiano (Italy): A natural rind grana made from raw cow's milk. | Salty, sweet | Dry, granular, then creamy | Fruit, salt |
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| Pau (Spain): A semi-soft, mold rind made from goat's milk. | Farmyard | Creamy | Light farmyard, earthiness, citrus, and salt |
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| Pecorino al Tartufo (Italy):A semi-hard, wax-coated made from sheep's milk. | Truffles, butter, and nuts | Very creamy | Truffles, butter, nuts |
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| Pecorino Antico (Italy): A semi-hard, wax-coated made from sheep's milk. | Rich in butter | Creamy | Spicy, buttery, and nutty |
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| Pecorino Fresco (Italy):A semi-soft, wax-coated made from sheep's milk. | Light | Creamy | Light, creamy butter with light nuts |
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| Pecorino Renero (Italy):A semi-hard, wax-coated made from sheep's milk. | Butter and cream | Crumbly then creamy | Spicy, buttery, nutty and rich |
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| Pecorino Romano(Italy): A semi-hard, wax-coated made from sheep's milk. | Salt, pepper, sharp | Dry, crumbly | Salt, cream, pepper, and mild nuts |
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| Pecorino Stagianato (Italy): A semi-hard, wax-coated made from sheep's milk. | Sharp | Very dry | Tangy, buutery, and full-flavored |
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| Pecorino Toscano( Italy):A semi-hard, wax-coated made from sheep's milk. | Light nuts and butter | Smooth, creamy, olive oil | Piquant butter and nuts with olives |
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| Peilloute (France): A soft, bloomy rind made from goat's milk. | Light, tangy | Very smooth | Light, fruity, slight tang |
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| Pepato (Italy): A semi-hard, wax-coated made from sheep's milk. | Slight tang, mild | Crumbly, then creamy | Pepper, soft butter, light tang |
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| Petit Basque (France):A semi-soft, natural rind made from sheep's milk. | Earthy, nutty, piquant | Creamy and smooth, melting | Light fruit and nuts |
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| Piave(Italy): A natural rind, grana made from cow's milk. | Fruity, sweet | Dry, granular | Fruit, citrus, sweet |
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| Pierre Robert(France): A soft, bloomy rind made from cow's milk. | Hint of tang, luscious cream | Silky and smooth | Salt, butter, and toast |
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| Pleasant Ridge Reservl (America): A semi-hard, natural rind made from raw cow's milk. | Fruity, roasted nuts | Creamy | Heavy fruit, complex |
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| Pont l'Eveque (France): A semi-soft, washed rind made from cow's milk. | Pungent, salty, with hints of farmyard | Smooth, creamy, light coating | Mushrooms, earthiness, sharp, light tang, and pungent |
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| Prima Donna (Holland): A wax-coated Gouda made from cow's milk. | Nutty and sweet | Creamy, mildly coating | Nuts, roasted butter, butterscotch |
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| Provolone (D.O.C. protected): A semi-soft, pasta filata made from cow's milk. | Very mild with hints of tang | Rubbery, light | Very mild, slightly oily, sharp when aged |
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| Pt. Reyes Blue (America): A semi-soft, blue made from raw cow's milk. | Piquant, sharp, spicy | Very creamy | Sharp, full flavored, creamy milk, fresh blue, piquant |
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| Pyrenees Peppercorns (France): A semi-soft, wax-coated made from cow's milk. | Mild, sweet, peppery | Slightly creamy | Mild, sweet, peppery |
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| Queso Al Romero (Spain): A semi-soft, herb wrapped made from sheep's milk. | Herbal, olive oil | Creamy | Rosemary, butter, nuts, olive oil |
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| Queso Cabrero (Spain): A hard, natural rind made from goat's milk. | Grassy tang | Crumbly, creamy | Fruity, tangy, grassy |
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| Queso de Cabra (Spain): A semi-soft, wax-coated made from goat's milk. | Creamy tang | Creamy | Creamy tang |
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| Queso de la Serena (Spain): A soft, washed rind made from sheep's milk. | Sharp, pungent, earthy, tangy | Smooth, lightly coating | Grassy, tart, and heavenly cream |
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| Queso de Oro (America):A semi-soft, rindless made from cow's milk. | Mild | Lightly creamy | Mild butter, milk, sweet |
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| Queso Fresco (Various producers, Mexico and America): A soft, fresh made from cow's milk. | Mild | Crumbly | Mildly sweet and tangy |
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| Raclette, Swiss (Switzerland): A semi-hard, brushed rind made from sheep's milk. | Mild, piquant fruit | Smooth | Flavor intesifies with heat, full, meaty, and fruity |
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| Reblechon (France): A semi-soft, washed rind made from cow's milk. | Lightly pungent and salty | Smooth and silky | Earthy pungency with hints of ripe fruit |
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| Red Hawk (America): A semi-soft, washed rind made from cow's milk. | Pungent, strong | Very creamy | Salt, heavy cream, pungent |
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| Ricotta (Various Producers): A soft, fresh made from cow's or sheep's milk. | Fresh, milky | Smooth, slightly creamy | Fresh butter, light cream, hint of grassiness |
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| Ricatta Salata (Italy): Hard, pressed whey curd made from cow's milk. | Light tang and salt | Dry, crumbly | Salty, tangy, light butter |
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| Roaring Forties Blue (Australia):A semi-soft, blue made from cow's milk. | Full and fruity | Creamy, sometimes granular | Sweet, fruity, piquant |
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| Robiola Bosina (Italy): A soft, natural rind made from cow's, goat's, and sheep's milk. | Light pungency | Silky and light | Distinct pungency with creamy surround |
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| Rogue River Blue (America): A semi-soft, leaf wrapped, blue made from raw cow's milk. | Heady, fruity, full | Very creamy, soft | Piquant, fruity, milky |
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| Roncal (Spain):A semi-hard, rubbed or wax-coated made from raw sheep's milk. | Nuts and olive oil | Creamy, olive oil, gently coating | Rich butter, roasted nuts, warm olive oil, light fruit |
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| Roquefort (France): A semi-soft, blue made from raw cow's milk. | Piquant, spicy, and earthy | Very creamy and smooth | Piquant butter, earthy tang, rich and complex |
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| Saenkaenter (Holland): A wax-coated Gouda made from cow's milk. | Candy tones | Crumbly, coating | Intense caramel, butterscotch |
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| Saint Nectaire (France): A semi-soft, washed rind made from cow's milk. | Mild pungency | Smooth | Rustic fruit and cream |
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| Sainte-Maure De Touraine (France):Soft, natural and ash rind made from goat's milk. | Light, earthy and tangy | Smooth and flaky | Piquant lemon, hay, bright cream and tang |
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| Scarmoza (Italy);A semi-soft, smoked made from cow's milk. | Smoky | Smooth | Smoky cream |
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| Selles-sur-Cher (France): A soft, bloomy ash rind made from goat's milk. | Light and goaty | Light and smooth, mild coating | Bright tangy, hint of farmyard |
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| Shroshire Blue (England): A semi-soft blue made from cow's milk. | Sharp, deep, musty, with some tang | Smooth as butter | Very complex, fruity tang, bright, sharp earth tones |
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| Smoked Gouda (Various Producers): A natural rind, Gouda made from cow's milk. | Smoky tang | Light rubber | Sweet smokiness |
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| Sonoma Jack (America): A semi-soft, rindless made from cow's milk. | Mild | Light cream | Mild, creamy |
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| Saint Agur (France): A semi-soft, blue made from cow's milk. | Fresh, piquant | Creamy | Cream, piquant blue |
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| St. Andre (France): A soft, bloomy rind made from cow's milk. | Mild | Very creamy | Full butter |
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| St. George (America): A semi-hard, natural rind made from raw cow's milk. | Lemony tang | Crumbly | Mild, tangy, bright |
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| Stilton, Colston Bassett (England): A semi-soft, blue, natural rind made from cow's milk. | Sharp, deep, musty, with some tang | Smooth as butter | Very complex, buttery brightness with sharp earth tones |
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| Stracchino (Various coutries): A soft, natural rind made from cow's milk. | Mild, milky sharpness | Smooth and light | Mild lactic with hay tones to full fruity tang |
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| Taleggio(Italy): A semi-soft, washed rind made from cow's milk. | Pungent and thick | Creamy and smooth | Sharp fruit, salt, meaty |
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| Teleme (America): A soft, rice-flour coated made from cow's milk. | Mild | Very creamy | Mild creaminess, a hint of fruit; then a pungent, almost bitter finish |
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| Tete de Moine (Switzerland): A semi-soft, brushed rind made from cow's milk. | Bright and lightly pungent, similar to Swiss cheese | Smooth, lighth | Fruit, nuts, cooked cream |
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| Tomme Crayeuse (France): A soft, floral rind made from cow's milk. | Mild to full, earthy, vegetable, and grassy | Smooth with thick coating | Light nuts; soft butter;earthy mushrooms;long, complex and milky finish |
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| Tomme de Ma Grand-Mere (France): A soft, natural rind made from goat's milk. | Mild pungency | Smooth and creamy | Bright tang, citrus, grassy |
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| Tomme de Savoie (France): A soft, floral rind made from cow's milk. | Mild to full, earthy, vegetable, and grassy | Smooth with thick coating | Light nuts, earthy mushrooms, some brightness on the finish |
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| Tomme du Levezou (France): A soft, floral rind made from cow's milk. | Sharp and milky | Smooth and clean | Lightly nutty and creamy |
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| Vacherin Fribourgeois (France): A semi-soft, brushed rind made from raw cow's milk. | Light to full pungency, sharp and fruity | Smooth, not coating | Pungent, raw nuts |
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| Vacherin Mont d'Or (France): A soft, washed rind made from cow's milk. | Heady and earthy | Silky and smooth | Sauteed mushrooms with an aromatic kick |
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| Valdeon (Spain): A semi-soft, leaf wrapped, blue made from cow's and goat's milk. | Tangy, fruity, and salty | Creamy, granular | Powerful fruit, tang, mustiness, and sharpness |
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| Valencay (France): A soft, bloomy ash rind made from goat's milk. | Light tang | Smooth, flaky, and creamy coating | Flinty tang, lemon, finishes on light cream |
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| Vella Dry Jack (America): A semi-hard, spice rubbed made from cow's milk. | Bright and tangy | Creamy | Herbal, buttery, mild |
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| Vlaskaas (Holland & America): A wax-coated Gouda made from cow's milk. | Mild | Smooth, almost plastic | Piquant creaminess |
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| Wensleydale (England): A semi-hard, Cheddar made from cow's milk. | Butter and cream | Smooth, crumbly, light coating | Light, creamy butter with some lemon tang |
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| Westcombe Cheddar (England); A semi-hard, bandaged wrapped made from cow's milk. | Mild | Smooth, crumbly, light coating | Mild sharpness, salty and sweet |
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| Zamorano(Spain): A semi-hard, wax-coated made from raw sheep's milk. | Tangy nuts and butter | Smooth, coating, buttery | Complex nuts and butter, with a hint of olives |
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