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Appenzeller, a classic Swiss Alpage cheese from fromager Rolf Beeler, receives its unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The wheels are washed frequently and aged for a minimum of four months, until they develop an herbaceous, nutty flavor and a smooth, milky finish. Appenzeller, Ementhaler, and Gruyere form the classic Swiss fondue trio. Pair this cheese with Merlot or an Alsatian white wine.

Appenzeller, a classic Swiss Alpage cheese from fromager Rolf Beeler, receives its unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The wheels are washed frequently and aged for a minimum of four months, until they develop an herbaceous, nutty flavor and a smooth, milky finish. Appenzeller, Ementhaler, and Gruyere form the classic Swiss fondue trio. Pair this cheese with Merlot or an Alsatian white wine.

Scamorza cheese from the Molise region of Italy. Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.

Scamorza cheese from the Molise region of Italy. Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.

Super-Aged Gouda If a gouda's been aged for more than three years, it turns into something more akin to candy than cheese. Hard, nearly crystalline, and straight-up sweet, this style of cheese can stand alone on a cheese plate, and serves a most excellent option for dessert for those persnickety non-dessert lovers.

13 Cheeses Everyone Should Know

Super-Aged Gouda If a gouda's been aged for more than three years, it turns into something more akin to candy than cheese. Hard, nearly crystalline, and straight-up sweet, this style of cheese can stand alone on a cheese plate, and serves a most excellent option for dessert for those persnickety non-dessert lovers.

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Mont d'Or

Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart in the oven.)

Reblochon (Cow's milk) - from Rhône-Alpes. Recommended wine to go with it: Roussette

Reblochon (Cow's milk) - from Rhône-Alpes. Recommended wine to go with it: Roussette

William Meppem food photography - a cheese board - via Igor Mamantov

William Meppem food photography - a cheese board - via Igor Mamantov

FROMAGE REBLOCHON~  is a French cheese from the Alps produced in the region of Savoy (departments of Savoie and Haute-Savoie) .

FROMAGE REBLOCHON~ is a French cheese from the Alps produced in the region of Savoy (departments of Savoie and Haute-Savoie) .

(Gruyère de) Comté AOC (Poligny, Jura, Franche-Comté, France) -- raw cow's-milk, aged 8-12 months

(Gruyère de) Comté AOC (Poligny, Jura, Franche-Comté, France) -- raw cow's-milk, aged 8-12 months

Emmentaler

Emmentaler

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