Cheesy lover @goodwithcheese - Tumblr Blog

Welcome to my cheesy page

Hi. Welcome to my world of cheese.

Every week, I'll be posting cheeses from around the world—from famous to lesser known varieties. I hope you enjoy the selections.

JULY 2025

7/16 - Pule

7/28 - Caerphilly

7/30 - Burrata

AUGUST 2025

8/5 - Gruyère

8/13 - Västerbotten

8/20 - Oka

8/29 - Reindeer Cheese

SEPTEMBER 2025

9/10 - Red Leicester

9/17 - Colby

9/23 - Halloumi

OCTOBER 2025

10/01 - Paneer

10/08 - Monterey Jack

10/15 - Stilton

10/22 - Gorgonzola

10/29 - Roquefort

NOVEMBER 2025

11/05 - Gippsland Blue

11/12 - Grey Owl

11/19 - Milbenkäse

11/26 - Sage Derby

DECEMBER 2025

03/12 - Manchego

10/12 - Valençay

18/12 - American Muenster

12/31 - Feta

JANUARY 2026

01/09 - Parmigiano Reggiano

01/14 - Edam

01/21 - Quark

01/28 - Affidélice

FEBRUARY 2026

02/05 - Cambozola

02/11 - Chhurpi

02/18 - Minger

02/25 -Provoleta

03/04 - Gamalost

03/11 - Swiss Cheese

03/25 - Brie

APRIL 2026

04/22 - Il Cocciuto

04/29 - Limburger

MAY 2026

05/07 - Mimolette

05/14 - Lighvan

#cheese #cheese platter #cheese of the world #cheesy lover

Lighvan

Lighvan cheese, one of the most popular Iranian traditional cheeses, is a starter-free cheese from the Iranian region, in the north-west of Iran, and manufactured from raw ewe's milk. It ripens in 10 to 12% salt brine for 3 or 4 months. It's texture is similar to feta.

#lighvan #cheese of the week #cheesy lover #cheese platter

Mimolette

Mimolette has a spherical shape and is similar in appearance to a cantaloupe melon.It normally weighs about 2 kg (approximately 4.5 pounds) and is made from pasteurized cow's milk. Its name comes from the French word mi-mou (feminine mi-molle), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese. The bright orange color of the cheese comes from the natural seasoning annatto.

When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor or aroma. The gray-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor.

#cheese of the week #cheesy lover #cheese platter #mimolette

Limburger

Limburger, commonly known as Limburg (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese), is a semi-soft cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.

#cheesy lover #cheese of the week #cheese platter #limburger

Il Cocciuto

Il Cocciuto is a Southern Italian caciocavallo (stretched curd) cheese aged inside a raw, unbaked terracotta clay shell for 1 to 9 months. This maturation process creates a low-oxygen, stable environment that intensifies flavors, resulting in a dense, earthy, and slightly savory cheese. It is typically smashed open with a hammer.

#cheese of the week #cheesy lover #cheese platter #Il cocciuto

Brie

Brie is a soft-ripened, creamy cow's milk cheese originating from France, known for its mild, buttery flavor subtle earthy undertones, and edible white mold rind. Often referred to as "the Queen of Cheeses". It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment.

#brie #cheese #cheesy lover #cheese platter #cheese of the week

Swiss Cheese

The term "Swiss cheese" is one used of any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. The term is generic; it does not imply that the cheese is actually made in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks or rounds of the cheese are riddled with holes known as "eyes". Cheese without eyes is known as "blind".

#swiss cheese #cheesy lover #cheese platter #it's not from switzerland

Gamalost

Gamalost, which translates as 'old cheese', was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flatbread, dry salted meats and stockfish, gamalost could be stored for long periods without refrigeration. The brownish-yellow cheese is made from skilled cow's milk and is firm, moist, coarse and often granular.

Gamalost is rich in protein with low fat content, measuring 1% fat and 50% protein.

#cheese of the week #cheesy lover #cheese platter #gamalost

Provoleta

Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.

It was introduced in Argentina by Natalio Alba, a native of the Italian region of Calabria, who created this cheese inspired by typical cheeses of his region such as provola silana and caciocavallo, combining it with the tradition of Argentine asado.

#cheese of the week #cheese #cheese platter #provoleta

Minger

A Brie-style cheese made in the Highlands of Scotland.

Orange annatto soft washed rind, Minger is a direct rip off from our friends across the channel, a mimic of Reblochon/Pont-l’Eveque, with a meaty protein substitute, unctuous in texture and taste.

It is recognised as one of the smelliest cheeses in the world.

#minger #cheese of the world #cheesy lover #cheese platter

Chhurpi

A traditional cheese consumed in Nepal, Bhutan and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard sun-dried, long-lasting snack often chewed for hours.

Chhurpi is considered one of the hardest cheeses in the world.

#chhurpi #cheese of the week #cheese platter

Cambozola

Cambozola is a creamy German cow's milk cheese, often called "blue brie," that combines the soft-ripened, velvety texture of Camembert with the mild blue veining of Gorgonzola. It has a mild, buttery, and slightly tangy flavor.

#cheese of the week #cheesy lover #cheese platter #cambozola

Affidélice

Affidélice (specifically Affidélice au Chablis) is a soft, pasteurized cow's milk cheese from Burgundy, France, produced by Fromagerie Berthaut.

It is washed in Chablis white wine, giving it a bright orange, sticky rind and a creamy, mild, yet savory flavor. It is best served at room temperature with crusty bread.

#cheese of the week #cheesy lover #affidélice

Quark

Quark or quarg (sometimes translated as curd cheese) is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added.

Quark and its dryer variant tvorog are traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries

#quark #cheese of the week #cheesy lover

Edam

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland.

It is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of spoiling, for an extended time. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries.

#cheesy lover #cheese of the week #edam

Parmigiano Reggiano

A famous, hard Italian cheese from the Emilia-Romagna region, known for its nutty, fruity flavor, granular texture, and PDO (Protected Designation of Origin) status in specific areas like Parma, Reggio Emilia, and Modena.

It is made from raw cow's milk, animal rennet, and has a long aging process of 12+ months, giving it a hard, granular texture.

#cheese of the week #cheesy lover #parmigiano reggiano

Feta

Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp.

Since 2002, feta has been a protected designation of origin in the European Union (EU).

#cheese of the week #cheesy lover #feta

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