All the varieties of cheese.
Traditional cheese made from milk curd (skim milk), handmade or industrially produced
Light yellow, smeary, firm interior, refined with red smear cultures or covered with white noble mold, sometimes seasoned with caraway seeds. Ripens inward
Fat content: under 10 % fat, dry weight
Taste: from mild to hearty spicy, strong smell
Ripens quicker in baskets
Traditional sliced cheese made from pasteurized or raw cow milk, hand made or industrially produced
The most well-known and copied cheese worldwide. Only the West Country farmhouse Cheddar cheese made from raw cow milk has an EU-wide Protected Designation of Origin (PDO)
Firm, golden yellow to orange-colored interior, which is originally colored with saffron, but today with the natural colorant Annatto; dark natural rind
Fat content: at least 48 % fat, dry weight
Taste: fresh, nutty, slightly spicy and sweet
Ripening time for hand made cheeses, which ripen in towels: 924 months
Hand made soft cheese from the Provence. Made from raw goat milk with the addition of thyme
At the end of the production process, the small, elongated loaves are garnished with thyme
Taste: spicily mild, aromatic with a thyme flavor
Fat content: 45 % fat, dry weight
Traditional hard cheese made from silo-free raw cow milk and animal rennet
Hand made only from fresh hay milk from the Zillertal Alpine pastures and mountain farms
Dark yellow, firm interior with natural rind
Fat Content: 45 % fat, dry weight
Taste: spicy, strong
Ripening time: at least 3 months
Traditional sliceable cheese with EU-wide Protected Designation of Origin (PDO), which is hand made or industrially produced only on Menorca from raw or pasteurized cow milk
The characteristic Mahon cheese has a square form with rounded edges
Fat content: 45 % fat, dry weight
Yellow, firm interior with irregular holes and compact natural rind
Taste: distinctive, nutty, slightly salty, becoming more intense and piquant with increasing ripeness
Ripening time: 2 months (Mahon semicurado), 6 months (Mahon curado) or at least 10 months (Mahon anejo)
Melting cheese made from ripened milk curd, which is melted and then refined with butter or cream
Originally a farmers product, today industrially produced with melting salts
Yellow, spreadable interior, flavored with herbs or seasonings, depending on the producer
Offered at all levels of fat content
Taste: mild aromatic
Traditional hard cheese made from raw cow milk and animal rennet with EU-wide Protected Designation of Origin (PDO), also called the little brother of Allgaeu Emmentaler
May only be produced in the Allgaeu Alps from morning and evening milk, which comes from this area
Matt yellow interior with scattered, pea-sized holes, dark yellow to brown rind
Fat content: at least 62 % fat, dry weight
Taste: characteristically strong aroma, which becomes more intense with a longer ripening time
Ripening time: at least 4 months
Traditional extra hard cheese with EU-wide Protected Designation of Origin (PDO), which was first produced in the Po valley about 900 years ago
Hand made from raw cow milk from two consecutive milking sessions and animal rennet
Finely grained, light to straw-yellow, crumbly interior with firm, dry natural rind
Fat content: 32 % fat, dry weight
Taste: intense, delicate, not spicy
Ripening time: 1236 months
Molded soft cheese from North Friesian, produced from the milk of biologically raised goats
Ivory-colored, soft interior, whose surface is covered in red smear. Ripens relatively quickly inwards
Fat content: 50 % fat, dry weight
Taste: mildly spicy
Traditional soft cheese with laundered rind from the Champagne-Ardenne region with EU-wide Protected Designation of Origin (PDO)
Hand-made from raw cow milk and, due to the ripeness, not turned. Champagne or Marc de Bourgogne is filled into the depression on the surface during the ripening process
Ivory colored, firm, but also elastic interior with light yellow to reddish brown natural rind
Fat content: 50 % fat, dry weight
Taste: full-bodied, characteristic
Ripening time: 1521 days
