Sedlcanský Vltavín

Monday, May 24th, 2010

This is the second cheese I purchased in Prague. Vltavín is a Czech Blue Cheese made by Sedlcanský. It's a cow's milk cheese made in a Camembert style, but as a blue cheese. The cheese has been described as "[a]n amazing combination of two classic flavors Camembert and blue-veined rocquefortového ...

Niva Syr

Friday, May 21st, 2010

I was wondering through the Tesco department store in Prague (the one on Národní) and figured I'd check out the cheese selection. Niva Syr (this is a link to one of the makers) is a popular type of Blue Cheese in the Czech Republic. It's a cow's milk cheese. This ...

Partridge Blue

Tuesday, May 18th, 2010

Partridge Blue is made by The Exmoor Blue Cheese Company in Somerset, Devon. It is a stronger version of their Exmoor Jersey Blue cheese. Partridge is made from Jersey cow's milk. It is aged twice as long as Jersey Blue. It has very rustic natural rind with tons of variation. The ...

Sharpham Rustic

Saturday, May 15th, 2010

Sharpham Rustic is made by Sharpham Wine and Cheese near Totnes, South Devon. Sharpham is a cow's milk cheese that is matured for 6 to 8 weeks. It has a thin, natural white rind. The golden yellow interior is a nice contrast to the exterior. The paste is semi-firm with ...

Dewlay Lancashire

Thursday, May 6th, 2010

This is the first of several cheese I purchased when visiting The West Country Cheese Co. in Barnstaple, North Devon. If you are ever in the area, I highly recommend a visit. Lovely people, great advice, and excellent prices! Dewlay Cheesemaker's Lancashire is a cow's milk cheese that is made from ...

Casutin

Sunday, November 15th, 2009

While on a recent trip to Italy, I stopped in a local store after work (Eataly) and looked for a couple of regional Italian cheeses to try. Casutin looked interesting, with it's disc shape and thin, bloomy rind. Casutin is made by Beppiono Occelli in Farigliano, in the Piedmont region ...

Nancy’s Camembert

Tuesday, October 6th, 2009

I'm a fan of Old Chatham's Hudson Valley Camembert. It's one of my favorite American cheeses. I was in NYC in August and came across Nancy's Hudson Valley Camembert, which I had read about as it was a recent ACS winner. Nancy's Camembert is a mixture of sheep and cows ...