Gruyere cheese: the essential Swiss cheese

Gruyere cheese: the essential Swiss cheese

What is Gruyère? Gruyère is a firm pale yellow Swiss cheese with few to no “eyes.” It is one of the most well-known cheeses to hail from Switzerland and is named after the Swiss town of Gruyères. In order to produce its notable taste, Gruyère is...
Havarti cheese: it is not rotten in the state of Denmark

Havarti cheese: it is not rotten in the state of Denmark

What is havarti cheese? Havarti is a semi-soft Danish cheese made from cow’s milk.  It originated in Denmark in the mid 19th century by Danish cheesemaker, Hanne Nielsen, who tested out different forms of “curd-washing.” This cheese was named...
Manchego: what you must know about this Spanish cheese

Manchego: what you must know about this Spanish cheese

What is manchego? Manchego is a semi-firm sheep’s milk cheese from the La Mancha region of Spain. It is typically aged from 2 weeks (for fresh manchego) and up to 2 years (for aged manchego) which produces a distinct flavorful cheese. It is soaked in brine...
Gorgonzola: the versatile Italian blue cheese with a tiny kick

Gorgonzola: the versatile Italian blue cheese with a tiny kick

What is gorgonzola? Gorgonzola is a crumbly soft to firm Italian cheese with distinct blue veins. It is produced from whole cow’s or goat’s milk which yields a creamy flavor contrasted by sharp notes. It is usually aged about 2-4 months. Those aged for...

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