Saint Andre - Stilton

Saint Andre

St. Andre is a triple crème cows milk French cheese. It is arguably the most popular triple crème cheese in the world.  It is a soft ripened cheese, similar to Brie and Camembert, yet with a higher fat content and a richer, more buttery flavor.  Made in the Pyrénées Mountains, this cheese is produced by enriching cows milk with cream, raising the butterfat content to approximately 75%. Its rind is bright white and velvety in texture. Its interior is soft and creamy with a density similar to a cheesecake. Its flavor is rich and buttery with slight rustic undertones of mushrooms and grass. This is a typical desert cheese due to its sweet, buttery flavor.

Country: France
Region: Pyrenees Mountians
Texture: Bloomy Rind
Type of Milk: Cow
Aging time: Approximately three weeks
Pasteurized: Yes

Saint Nectaire

St. Nectaire is an AOC, cows milk cheese made in the Auvergne region in France.  It is a pressed, uncooked cheese, using Salers cattle, the same source of milk as Cantal. What is interesting about this cheese is its name.  There was no Saint Nectaire. Its name s derived from the Marechal of Sennecterre who served this cheese at the table of Louis XIV. Over time, the cheese developed its name “Saint Nectaire”.  The cheese is aged for 8-10 weeks in damp cellars sitting on top of rye straw. This aging process attributes greatly to its earthy and musty aroma. Its pate is semi-firm and ivory colored with a creamy texture and a nutty flavor that is rustic and mushroomy.  

Country: France
Region: Auvergne
Type of milk: Cows
Texture: Semi-Firm
Aging Time: 8-10 weeks
Pasteurized: Both versions are available

Saint Paulin

Saint Paulin is a mild, semi-soft, cows milk cheese. It is made throughout the entire country of France but primarily in the Brittany region in the northwestern part of the country. It is a washed rind cheese with a mild and somewhat elastic ivory colored pate.  This cheese is modeled on Port-du-Salut and was the first cheese to be made with pasteurized milk. Only within the last 20 years has a raw milk version of this cheese been available.  This cheese was originally produced exclusively in monasteries. It is now also manufactured by private companies.

Country: France
Region: All areas but primarily in Brittany
Texture: Semi-Soft
Type of Milk: Cow
Aging time: 2 to 3 weeks
Pasteurized: Both versions are available

Saxon Shires

Saxon Shires is a cheese that is made by taking five of Great Britain’s famous cheeses: Double Gloucester, Leicester, Lancashire, Derby and Cheddar and combining them in layers. The different layers create not only a visually appealing cheese, but also a harmonious blend of flavors as each layer alternates from mild to sharp.  Although it has the flavor components of all five cheeses, Saxon Shires, as a whole, contains the sharp and tangy flavor components that people typically associate with cheddar.

Country: England
Region: Gloucester, Leicester, Lancashire, Derby and Cheddar
Texture: Semi-Firm
Type of milk: Cow
Aging time: At least 6 months
Pasteurized: Yes

Sovrano

Sovrano is fairly new cheese that is similar in both color and texture to Parmigiano Reggiano and Grana Padano but is made from a mix of cow's milk and buffalo milk. Manufactured by Latteria Mauer In Lombardy, Italy, Sovrano is a unique cheese that is aged for a minimum of 18 months. Its uniqueness is that most cheeses produced with buffalo milk are stretched curd cheeses such as mozzarella. Marketed as buffalo Parmigiano Reggiano, Sovrano is firm, crumbly yet creamy, with a crystallized and granular texture. The rind is hard and bright white in color, whereas the interior is more ivory colored. Rich and nutty in flavor, it has a stronger tangy finish than Parmigiano Reggiano.

Country: Italy

Region: Lombardy

Texture: Hard

Type of Milk: Blend of Cow and Buffalo

Aging time: At least 18 Months

Pasteurized: No

Stelvio / Stilfser

Stelvio is a cow’s milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900’s this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.

Country: Italy
Region: Stelvio Valley, Alto Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 60 Days
Pasteurized: Yes

Stracchino

Stracchino is a rectangular Italian cow's-milk cheese made from whole milk. It is typical of Lombardy region in North Central Italy. The name of the cheese derives from the Italian work "stracca" which means tired. The name Stracchino literally means in the local dialect "little tired one". The milk is traditionally made from the tired cows in the Autumn or Winter months who travel seasonally down the mountainous region in the Alps. The milk obtained from these "tired" cows is the defining characteristic of the cheeses flavor. It is a rich, fresh, rindless cheese that contains about 50% fat, with a soft and creamy texture and a slightly acidic finish. This cheese also hails the name "Crescenza".

Country: Italy
Region: Lombardy
Texture: Soft
Type of Milk: Cow
Aging Time: Less than 1 week
Pasteurized: Yes

Stilton

Stilton is an unpressed, Protected Designation of Origin (PDO) blue cheese from England. It is produced only in the three counties of Derbyshire, Leicestershire and Nottinghamshire with local pasteurized cows milk. The curds are and formed into a cylindrical shape and rotated so that they naturally drain. After approximately six weeks, the cheeses are injected with Penicillium Roqueforti and aged for an additional 3-4 weeks before it is inspected and approved for sale. The cheese has a crumbly texture with flavor components that are sharp, salty and slightly tangy. Stilton is a very popular and versatile cheese that can be used either as an ingredient or eaten alone.

Country: England
Region: Counties of Derbyshire, Leicestershire and Nottinghamshire
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: At least 9 weeks
Pasteurized: Yes