*
Share This
Washed rind cheese table
table started by
alexbl for the Cheeses Base
There is no user-contributed description yet.
\^/ Plot Points:
select property to plot
x
Add another type with the property you want to view.
| x name | x image | x Also Typed With | x Washed in | x article |
|---|---|---|---|---|
| x Langres |
|
Cheese | Champagne |
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée (AOC) since 1991.
Langres is a cow's milk cheese, cylindrical in shape, weighing about 180g. The...
|
| French cheese | ||||
| x Red Hawk |
|
Cheese | Brine |
Red Hawk is a triple-crème cow's milk cheese with a brine washed rind. This cheese is made by Cowgirl Creamery in California. It was awarded "Best in Show" at the 20th annual conference of the American Cheese Society.
|
| x Limburger cheese |
|
Cheese | Brine |
Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. Limburger is especially known for its pungent odor. The bacterium used to ferment Limburger cheese and other rind-washed cheeses is...
|
| x Stinking Bishop cheese |
|
Cheese | Perry |
Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68...
|
| x Époisses de Bourgogne |
|
Cheese | Marc de Bourgogne |
Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France. It is located around halfway between Dijon and Auxerre.
Commonly referred to as Époisses, it is a pungent unpasteurized cows...
|
| French cheese | ||||
| x Munster |
|
Cheese | Brine |
Munster Fermier is a cheese that comes from the Alsace region in France dating back to approximately the seventh century. This cheese is protected by an Appellation d'Origine Contrôlée (AOC). It is made from unpasteurized cow's milk and is matured...
|
| French cheese | ||||
| x Appenzeller |
|
Cheese |
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the...
|
|
| x Ardrahan cheese | Cheese |
Ardrahan is a semi-soft cheese made from cow's milk. It originates from Ardrahan Farmhouse, Kanturk, Co. Cork in Ireland. Ardrahan cheese is made with traditional homemade techniques. Eugene and Mary Burns first made Ardrahan on their farm in County...
|
||
| x Aisy cendré | Cheese |
Aisy cendré (French: Ashen Aisy; named after Aisy-sous-Thil, a nearby town) is a French cheese made from cow milk, made by a company in Époisses, Bourgogne.
It has a washed rind, contains at least 50% fat and has an average weight of 230 grams, with...
|
||
| x Ami du Chambertin | Cheese | |||
| x Affidelice | Cheese | |||
| x Bassigny au Porto | Cheese | |||
| x Cabri Ariègeois | Cheese | |||
| x Carré de l'Est |
|
Cheese |
Carré de l'Est is a French cheese originating from Lorraine. Its place of origin and square shape give it its name (literally "square of the East").
Carré de l'Est is produced from cow's milk and is aged five weeks. It has a smokey bacon flavour.
|
|
| French cheese | ||||
| x Carré du Père Antoine | Cheese | |||
| x Caruchon Papillion | Cheese | |||
| x Castello Blue | Cheese | |||
| x Chaumes cheese |
|
Cheese |
Chaumes cheese (IPA: /ʃoʊm/) is a cow's milk cheese from Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.
Based upon traditional Trappist-style cheeses, it is a...
|
|
| French cheese | ||||
| x Cure Nantais | Cheese | |||
| x Exquis | Cheese | |||
| x Fourme au Maury | Cheese | |||
| x Fourme au Sauternes | Cheese | |||
| x Kernhem | Cheese | |||
| x Le Brin | Cheese | |||
| x Le Welsch | Cheese | |||
| x Livarot |
|
Cheese |
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) since 1975.
It is a soft, pungent, washed rind cheese made from cow's milk. It is both beloved and...
|
|
| French cheese | ||||
| x Mariolles | Cheese | |||
| x Milleens | Cheese | |||
| x Moellon Beloeil | Cheese | |||
| x Morbier |
|
Cheese |
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it...
|
|
| French cheese | ||||
| x Murol | Cheese | |||
| x Orval | Cheese | |||
| x Pavé de Soignies | Cheese | |||
| x Petit Soumaintrain | Cheese | |||
| x Pont-l'Évêque |
|
Cheese |
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and probably the oldest Norman cheese still in production.
Pont...
|
|
| French cheese | ||||
| x Reblochon |
|
Cheese |
Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production, the cheeses are...
|
|
| French cheese | ||||
| x Roccolo | Cheese | |||
| x Saint-Nectaire |
|
Cheese |
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Its name comes from Maréchal de Sennecterre, who served it at the table of Louis XIV. Maréchal de...
|
|
| French cheese | ||||
| x Taleggio cheese |
|
Cheese |
Taleggio is a washed rind Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.
The name Taleggio (tahl-EH...
|
|
| x Tomme d'Alsace | Cheese | |||
