Shredded Cheddar Cheese

C - D

Camembert

Camembert is a bloomy rind, AOC cows milk cheese from the Normandy region in France. It is one of France's most popular cheese. It is believed to have been discovered by a farmer named Marie Harel, who hid a persecuted priest from the area of Brie. He taught her the style of cheese produced in his area. Over the years, the cheese had become more famous and Camembert became the most imitated cheese in the world. The cheese itself is fairly small, produced in a cylindrical shape that is only 4 inches in diameter. Its pate is supple and ivory colored and its rind is white and velvety. Its taste is creamy and rich, with underlying flavor characteristics of mushrooms, garlic, and salt.

Country: France
Region: Normandy
Texture: Semi-Soft Bloomy Rind
Type of Milk: Cow
Aging time: 2-3 weeks
Pasteurized: By law in the US but not in most of Europe

Camilla

Manufactured in Piedmont by Caseficio Reale, this rich cheese is made with only goat milk and enriched with cream to enhance its flavor and texture. Dense and tangy and rich in flavor, this cheese has citrusy and milky characteristics with an herbaceous and mushroomy aroma. Best paired with sparkling white wines, this cheese has a texture similar to a cheesecake with a rind that is slightly wrinkled.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Goat
Aging Time: 10 days
Pasteurized: Yes

Canestrato Pugliese

Canestrato Pugliese is firm cheese that is cylindrical in shape and produced from the milk of pasture feed sheep. Its name is derived from the reed baskets (canestre) that the shepherds placed the cheese in to drain the curd and give it its shape. The paste is straw colored, with small eye formation and the rind will be golden-brown in color. It is the only DOC and DOP protected cheese from the Italian region of Apulia. The cheese is manufactured in a few town districts in the province of Bari and in the entire province of Foggia and it aged for 10-12 months. During the aging process, it treated several times with extra virgin olive oil.

Country: Italy
Region: Apulia
Texture: Hard
Type of milk: Sheep's Milk
Aging Time: 10-12 months
Pasteurized: Typically unpasteurized although both versions are produced

Cantal

Cantal Vieux

Cantal is an AOC cows milk cheese from the town of Cantal in the Auvergne region in southern France. It is one of the oldest cheeses in France. It is a semi-hard cheese that is produced using only salers cattle. The curds are pressed, broken up, and salted several times before it is molded into its cylindrical shape.  The cheese had a fairly dense texture, with flavors ranging from sweet and milky, to powerful and nutty depending on how long it ages. Cantal is classified into the different categories depending on its aging time:

  • Cantal Jeune (aged 1-2 months)
  • Cantal entre-deaux (aged 2-6 months)
  • Cantal vieux (aged more than 6 months)

Country: France
Region: Auvergne
Texture: Semi-hard
Type of milk: cows milk
Aging Time: 1-6+ months
Pasteurized: Typically unpasteurized although both versions are produced

Caprifeuille St. Maure

Caprifeuille St. Maure is a log shaped, aged goat cheese that has a sweet and delicate taste with undertones of acid and salt. It is produced in the Loire Valley of France and has a bloomy rind with pate that is semi-soft but hardens as the cheese ages. The rind has a wrinkled appearance that provides a rustic flavor component to the cheese. The pate is dense, white and has a chalky texture when young with a fresh and tangy flavor. After the cheese matures, the pate will become less moist and crumbly with a sharper and nuttier flavor.

Country: France
Region: Loire Valley
Texture: Bloomy-Rind
Type of Milk: Goat
Aging Time: At Least 10 Days
Pasteurized: Typically unpasteurized although both versions are produced 

Carboncino

Carboncino is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. Classified as a "tre latti" cheese, it is a soft, rich and creamy Italian cheese made of blended sheep, cow and goat's milk and uses a vegetable charcoal covering. Crafted using ancient recipes and artisanal methods, this relatively new has a pale yellow colored interior, a firm yet creamy rind, and a soft pate with a pronounced tangy flavor attributed to the goat milk with lush and sweet undertones as a result of the sheep and cow milk.

 

This cheese was recognized as a 2010 NYFFS Outstanding New Product sofi Silver Finalist.

Country: Italy
Region: Piedmont
Texture: Soft
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Le Carre du Berry

Le Carre du Berry is a French pasteurized goats milk cheese that is covered with a blend of herbs, peppercorns, and juniper berries. The goats grazing on the pastures of Berry, south of the Loire River produce exceptionally rich milk that contain all of the typical flavor components of fresh goats milk. It is creamy and rich with a tangy finish. The cheese produced is delicious with nuances of clover, herbs, pines and walnuts.

Country: France
Region: Berry
Texture: Soft
Type of Milk: Goat
Aging time: About 1 week
Pasteurized: Yes

Le Caussenard

Le Caussenard is a sheep milk cheese from the Languedoc region of Southern France. Named after the countryside of the region, Les Causses, this pasteurized sheep milk cheese is aged for approximately six months.  Manufactured in 6lb wheels by Vernières, a leading Roquefort producer, this cheese develops a semi-firm texture with a sweet yet nutty flavor that is reminiscent of Ossou-Iraty. It has an ivory colored pate and a rind that is treated with carotene to give it a more rustic appearance that creates a contrast with the appearance of the interior.

Country: France
Region:  Languedoc
Texture: Semi-Firm
Type of Milk: Sheep
Aging Time: At least 2 Months
Pasteurized: Yes

Chabichou du Poitou

Chabichou du Poitou is an AOC, goat milk cheese from the Poitou-Charentes region of France. The legend of this cheese dates as far back to the 8th century when the Saracens arrived to the area with goats and goat cheeses. In fact, its name is derived from the Arabic word chebi, meaning a young goat. They are manufactured in small cylindrical shapes that are 6cm tall and weigh approximately 6oz.  It is a slightly aged cheese, with a wrinkled rind and a chalky pate. When the cheese is young, it tastes mild and creamy with hazelnut undertones. As it ages, it becomes dried with a more pronounced flavor and a tangy finish.

Country: France
Region: Haut Poitou
Texture: Semi Firm Bloomy Rind
Type of Milk: Goat
Aging Time: 10 Days
Pasteurized: Typically unpasteurized although both versions are produced

Chaource

Chaource is an AOC cow’s milk cheese, originally manufactured in the village of Chaource in the Champagne region of France. It is cylindrical in shape and made into small wheels that are approximately 8 ounces. It is a double crème, bloomy rind cheese that is rich and buttery in flavor with a slightly tangy and mushroomy finish. Its texture is dense and creamy and pairs beautifully with Champagne or other sparkling wines.

Country: France
Region: Champagne
Texture: Semi-Soft Bloomy Rind
Type of Milk: Cow
Aging time: 2-4 weeks
Pasteurized: Both versions are available

Chaubier

Chaubier is a semi-firm French cheese that is made from a mixture of pasteurized cow and pasteurized goat’s milk. It is a pressed, tome style cheese that is aged for approximately 6 months. The texture is firm enough to slice or cube but is also dense and creamy. Chaubier has a moist orange rind and a pate that is golden yellow. It is a washed rind cheese that has a nutty flavor with a rich buttery finish and is slightly aromatic.

Country: France
Region: Poitou Charentes
Texture: Semi-Firm
Type of Milk: Cow and Goat
Aging Time: Around 6 months
Pasteurized: Yes

Cheddar

Cheddar is one of the most popular cheeses in the world. This cheese was originally made in the town of Cheddar in the Somerset region of England. However, because the name "Cheddar" was never registered, it is currently made in many other countries in the world including Ireland, the United States, Australia, New Zealand, South Africa and Canada. All of these cheeses are made using the process of "cheddaring" where the cheese curd is cut into smaller pieces, cooked, and then stacked on top of each other to expel moisture. 

Country: Originally in England
Region: Originally in Somerset
Texture: Semi-Hard to Hard
Type of Milk: Cow
Aging Time: 3-60 Months
Pasteurized: Both versions are available

The only certified cheddar uses the full name "West Country Farmhouse Cheddar" and comes from the English counties of Somerset, Cornwall, Dorset, and Devon. Cheddars can vary in shape from square or rectangular blocks to wheels. Typically, Cheddar is white to ivory colored with a flavor that is sharp and rich with a crumbly texture. Some cheddars have color added to the cheese so that it is orange but the traditionally made cheddars do not. The younger cheddars are not as sharp and creamier in texture.

Cheshire

Cheshire is a firm, cow’s milk, English cheese. It is one of the oldest cheeses in England. Named after the English county of Cheshire, the cheese is also produced in produced in the English counties of Shropshire and Staffordshire and in the Wales counties of Denbighshire and Flintshire. It is crumbly and slightly moist in texture with a flavor that is compared to mild cheddar. There are three versions of this cheese and are classified based on color:

  • “White” – This is the original version with no added color or bacteria and accounts for the majority of the cheeses production
  • “Red” – This cheese is colored with annatto giving the cheese an orange color. This has become the most popular version in the United States
  • “Blue” – This version has blue veins throughout the cheese. This version is fairly rare

Country: England / Wales
Region: Northwest England & Northeast Wales
Texture: Firm
Type of Milk: Cow
Aging time: At least 6 months
Pasteurized: Both versions are available

Chevre du Poitou

Chevre du Poitou is a goat’s milk cheese from France.  It has a rich creamy pate and a bright white bloomy rind and is often referred as a goats milk Camembert. This soft ripened cheese is manufactured by the Sevre & Belle creamery and comes from the Poitou region in France. Manufactured using pasteurized goat’s milk, this soft ripened cheese has an earthy, rustic, and mushroomy flavor with sweet undertones.

Country: France
Region: Poitou
Texture: Bloomy Rind
Type of Milk: Goat
Aging time: 15 Days
Pasteurized: Yes

Le Chevrot

Le Chevrot is goat's milk cheese that has a bright white pate with an off white, slightly wrinkled edible rind. Handmade near the province of Poitou, next to the Loire Valley, it has an inviting aroma, with a buttery taste and a fine moist texture.  As it gets older, the interior develops a flaky and creamy texture and the rind offsets a nuttier, rustic and full-bodied flavor.  

Country: France
Region: Haut Poitou
Texture: Semi Firm Bloomy Rind
Type of Milk: Goat
Aging Time: 10 Days
Pasteurized: Typically unpasteurized although both versions are produced

Clarines / Fromager des Clarines

Fromager des Clarines is a French cow’s milk cheese, manufactured in a similar style as Vacherin Mont D’or and L’Edel de Cleron. It is made from pasteurized, mountain cow’s milk from the Franche Comte regions in France. It has a slightly golden colored rind and a rich and creamy pate. Fromager des Clarines is packed in a wooden box similar to L'Edel de Cleron and Epoisses. It is traditionally served and eaten inside the box using a spoon to scoop out the creamy interior.  The cheese is manufactured in small forms that weigh approximately 250g.

Country: France
Region: Franche-Comte
Texture: Bloomy-Rind
Type of Milk: Cow
Aging Time: 2 weeks
Pasteurized: Yes

Comte

Comte is a semi-hard, unpasteurized, AOC cheese produced in the Franche-Comte region of eastern France. It also carries the name Gruyere de Comte.  Even though the Swiss version of the cheese (Gruyere) is more popular, it is highest produced French AOC cheese. The cheese is produced only in the summer by Montbéliardes cows and manufactured in 70lb wheels.  It is typically aged between 6 months and 1 year and has a straw colored pate with a brown rind. The flavor is somewhat sweet, nutty, and sharpens as the cheese ages. There are two classifications of Comte, based on how long it ages:

  • Comte - Aged approximately 6 months
  • Comte Reserve - Aged approximately 1 Year

County: France
Region: Franche-Comte
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 6-12 months
Pasteurized: No

Corsu Vecchiu

Corsu Vecchiu is a French sheep’s milk cheese from the Mediterranean island of Corsica.  It is an unpasteurized cheese that is semi-firm in texture and made into wheels that are approximately 3 to 5 pounds. It is aged for around 6 months and develops a rustic grey rind. Its pate is ivory colored with slight eye formation and dense in texture. Its flavor is rich, nutty and somewhat sweet with salty and rustic undertones.  

Country: France
Region: Corsica
Texture: Semi-Firm
Type of Milk: Sheep
Aging Time: 6 months
Pasteurized: No

La Corte

La Corte is made in Italy's Piedmont region, at the dairy Caseificio Reale. It is a soft, dense and creamy Italian cheese made of blended sheep, cow and goats milk. It is most similar to the popular cheese "La Tur". It is creamy, delicate "tre latte" cheese that is slightly aromatic with a bloomy, wrinkly rind. It has a light texture and complex flavor that becomes more assertive toward the rind.

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Cotswold

Cotswold is an English cow’s milk cheese made from whole milk.  It is made by combining Double Gloucester cheese with chopped chives and onions. It is a semi-hard cheese that is similar to cheddar with a pate that is golden yellow in color. It has a rich, full, and hearty flavor that, in England, is also referred to as “Pub Cheese” since it is commonly served in pubs with bread and a dark ale. Its had a rind that is hard and gray but it is commonly removed for sale at retail stores. 

Country: England
Region: Gloucestershire County
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 36 months
Pasteurized: Both versions are available

Crema di Roma

Crema di Roma is a pure sheep's milk cheese produced in the Lazio region of Italy. The name literally means the "cream of Rome" and was given this name by Guiseppe Lopez, one of the finest producers of Pecorino Romano, for its light texture and sweet flavor. It is a younger cheese than Pecorino Romano and as a result is lighter and softer on the palate, making it more suitable as a table cheese than as an ingredient for a dish. In addition to its traditional form, it also has three other varieties:

  • With Black Pepper
  • With Red Pepper
  • With Truffles

Country: Italy
Region: Lazio
Texture: Semi-Firm
Type of Milk: Sheep
Aging Time: Around 60 Days
Pasteurized: Yes

Crescenza

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

Crottin de Champcol / Crottin de Chavignol

Crottin de Chavignol is an unpasteurized AOC French aged goat cheese from the small town of Chavignol in the Loire region of France. It has a complex, grassy and nutty flavor with a great salty balance. It is produced in small 2oz cylindrical buttons with a pale white pate and off white rind. In fact, the word "crottin" in French translates to horse dung which is in reference to the shape of the cheese. Because it is aged, the texture is a lot firmer and less moist than traditional Crrotin cheeses.  A pasteurized version of this cheese is produced as well. However, it is not AOC certified and therefore cannot carry the Crottin de Chavignol name. Instead it is named Crottin de Champcol.

Country: France
Region: Loire
Texture: Semi-Firm
Type of Milk: Goat
Aging Time: Around 4 Weeks
Pasteurized: Unpasteurized for the Chavignol verson, pasteurized for the Champcol version

Crucolo

Crucolo is an artisanal cheese that comes from the Trentino-Alto Adige region in Northern Italy It is a cow’s milk cheese that is produced by unpasteurized milk only by a single producer, Rifigio Crucolo. The pate is ivory in color with irregular holes dispersed throughout.  It is manufactured in cylindrical shaped wheels that typically weigh 25 pounds. It is similar to Asiago and Trugole in appearance. Its texture is fairly soft and elastic with a flavor that is somewhat mild, rich, buttery with a slightly tangy finish.  There is one version that is available in the United States, however, three types of Crucolo cheese is manufactured:

  • Crucolo “Il Piu Saporito” which means “more tasty”, this is the version that is found in the United States and is aged for at least two months
  • Crucolo “Il Piu Dolce” which means “more sweet”, this version is more delicate, mild, and aged for only thirty days
  • Crucolo “Al Vino” which means “wine” is washed with Trentino red wine creating a strong aroma of grape must

Country: Italy
Region: Alto-Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 1-2 Months
Pasteurized: No


D'Affinois

Fromage D'Affinois is a bloomy rind cow's milk cheese that is similar in appearance to Brie. It is arguably the most famous item manufactured by the Guilloteau creamery. A major difference with this cheese and Brie fall into the cheese making process. Fromage D'Affinois is produced using ultra-filtration, a process that separates the water from pasteurized milk, concentrating all of the other components. This makes the cheese making process much faster than the process of a typical Brie and creates a much creamier and silkier texture. Many people consider it a triple-crème based on its flavor and consistency, although the fat content technically make is a double-crème. It has a sweetness to its flavor with rustic undertones that make it a very desirable cheese.

Country: France
Region: Rhone-Alps
Texture: Bloomy Rind
Type of Milk: Cow
Aging Time: Approximately 2 weeks
Pasteurized: Yes

D'Affinois de Brebis

Fromage d'Affinois de Brebis a soft ripened pure sheep milk cheese with a creamy texture and a sweet taste. Fromager de Brebris is a soft, bloomy-rind sheep's milk cheese from the Rhone-Alps region in France. Produced by the well renowned Guilloteau creamery, it is very similar to the other sheep milk bloomy rind cheeses produced by the same company. The cheese is produced in a rectangular shape and also hails the name Le Berger de Rocastin. The paste is mild and rich while the rind provides a flavor and texture that is savory and builds complexity.

Country: France
Region: Rhone-Alps
Texture: Bloomy Rind
Type of Milk: Sheep
Aging Time: Less than 60 days
Pasteurized: Yes