#cheesy lover

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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.

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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 

[goodwithcheese]

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.

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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.

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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.

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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.

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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.

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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".