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Greek Salad, with Feta

E - F

Edam

Edam is a cow’s milk cheese named after the town of Edam in the Netherlands.  It has a mild taste that is slightly salty and nutty with an ivory colored interior. Edam is recognizable in that its shape is sold in spheres with a coating of red or yellow wax. While it is similar to a younger version of Gouda, the major difference between the two is that Edam has a lower fat content. Edam has a fat content of 40% while Gouda has a fat content of 48%. This cheese was originally manufactured in its ball shapes because it stacked well for export. All exported Edam cheeses are coated with wax. The cheese that is sold domestically is rarely coated with wax with the exception of tourist season. The Edam wheels that are aged for at least 17 weeks are coated with black wax.

Country: Holland

Region: Edam-Volendam

Texture: Semi-Firm

Type of Milk: Cow

Aging Time: At least 1 month

Pasteurized: Yes

L'Edel de Cleron

L'Edel de Cleron is a pasteurized version of the famous French cheese Vacherin Mont D’or which is illegal in the United States due to the laws regarding pasteurized cheese. Produced in the Franche-Comte region of France, l'Edel de Cleron is a cow's milk cheese that is bound by a strip of spruce bark that not only helps the cheese retain its shape, but also gives it a rustic aroma. Sometimes this cheese is referred to as “faux Vacherin”. It has a bloomy rind with a creamy interior that becomes more woodsy and mushroomy in flavor and aroma as you get closer to the rind.  The cheese is best eaten when it’s ripe and the interior is runny and needs to be eaten with a spoon.

Country: France

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

Emmental de Savoie

Emmental de Savoie is an IGP certified, unpasteurized, cows milk cheese, the oldest of the French Emmental's and has been produced in the Savoie region since the Middle Ages. It is matured in stages. Its long maturation in caves of varying temperatures process gives this hard cheese a nutty, sweet flavor.

Country: France

Region: Haute-Savoie
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: At least 5 months
Pasteurized: No

Epoisses

Named after a small village in Burgundy, Epoisses is an AOC cows milk French cheese. The production of this cheese went nearly extinct in the 1930s but was revived in 1956 by the Berthaut creamery and the company continued to produce Epoisses today. Its rind is washed in brine and pomace brandy, creating an exteriors that a smooth reddish brown appearance. It is produced in both pasteurized and unpasteurized forms. It is one of the most aromatic cheeses produced and has a strong, pungent yet very creamy flavor.

Country: France
Region: Burgundy
Texture: Washed-Rind
Type of Milk: Cow
Aging Time: Approximately 5 Weeks
Pasteurized: By law in the United States but no in most of Europe

Ewephoria

Ewephoria is a pasteurized sheep milk Gouda style cheese from the Friesland region in Holland. It is made in the same way as a traditional Gouda but uses sheep's milk, sourced from a family owned farm, as opposed to cows milk. Through its aging, it develops a smooth, sweet and nutty flavor. There are two types of Ewephoria that are classified based on how long it ages:

  • Mature Ewephoria - Aged at least 4 months
  • Aged Ewephoria - Aged at least 9 months

 

Country: Holland
Region: Friesland (North)
Texture: Hard
Milk Type: Sheep
Age: 4-12 months
Pasteurized: Yes

L'Explorateur

Exploreteur is a cows milk triple crème cheese from the Isle de France region in France. This cheese was first introduced in the 1950's and named after US launched satellite, "Exploror". Its cylindrical shape has a white bloomy rind, an ivory colored creamy pate and has approximately 75% butterfat. The pate is extremely rich and buttery with slightly sweet and salty undertones. As the cheese ages, the cheese becomes firmer and dryer in texture, resulting in a more full and nutty flavor.

 

Country: France:
Region: Isle de France
Texture: Bloomy Rind
Milk Type: Cow
Pasteurized: By law in the US but not in the rest of Europe


Feta

Feta is a famous Greek cheese that is made using either sheep or goats milk. It is a semi-firm and fairly moist cheese that is made into square and rectangular blocks. The cheese is bright white in color with a tangy and salty flavor that is typically sharp. While there are many imitation cheeses produced throughout the world, genuine Feta, after receiving a Protected Designation of Origin certification by the European Union in 2005, must come from the geographical area comprised of Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesbos. There are also some imitation cheeses produced outside of Greece that will use cow’s milk. Contrary to some belief, the name “Feta” is not a generic name for this style of cheese and must be made under the criteria imposed by the EU.

Country: Greece
Region: Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesbos
Texture: Semi-Firm
Type of Milk: Sheep, or a mixture of Sheep and Goat
Aging time: 3 Months
Pasteurized: Both versions are available

Florette

Florette is a goats milk, soft ripened, bloomy rind French cheese produced from the Guilloteau creamery. It is manufactured in a few sizes but are all hexagonal shaped.  Unlike most goat cheeses that typically have a sharp and tangy flavor, Florette has a more delicate flavor with a creamy texture.

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

Fontina Val d'Aosta

Fontina Val d'Aosta is an Italian DOP cheese from the bilingual valley region of Aosta in Northern Italy, on the French Border. It is an unpasteurized cows milk cheese that is aged for approximately 90 days and uses the alpine milk of the Valdaostan cows. It is semi soft in texture with a few small holes running through it and is a great cooking cheese since is melts evenly without any loss of flavor. It is an Alpine cheese that fairly aromatic with rustic flavors that are earthy, herbaceous, and nutty. There are many generic cheeses that are produced in a similar way (Fontinella, Fontella, or Fontal) but do not have the same rich flavor components of the DOP designated cheese.

Country: Italy
Region: Aosta
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 90 Days
Pasteurized: No

Fourme D'Ambert

Foume D'ambert is an AOC cylindrical shaped blue cheese from the Ambert region in France. Made using cow milk from Montbéliardes cows, this cheese is aged for 1-2 months developing a semi-firm texture with a rich and creamy flavor. The word "Fourme" is derived from the Latin word "forma", describing its cylindrical shape that is 8 inches high and 5 inches in diameter. This is one of the more mild blue cheeses from France. It was granted AOC status in 1972 in partnership with Fourme de Montbrison. The recipes for the two cheeses are identical, granting it a joint AOC certification. In 2002, however, Fourme D'ambert received its own AOC certification, citing terroir as its major difference.

Country: France
Region: Town of Ambert, Auvergne
Texture: Semi-firm
Type of Milk: Cow
Aging Time: At least 1 month
Pasteurized: Both Versions are Available

Fourme de Montbrison

Foume de Montbrison is an AOC blue cheese from the Loire region in France. The word “Fourme” is derived from the Latin word “forma”, describing its cylindrical shape that is 8 inches high and 5 inches in diameter. Made using cow milk from Montbéliardes cows and injected with Penicillium Roqueforti, this cheese is aged for 1-2 months developing mild, rich and creamy flavor. It was granted AOC status in 1972 in partnership with Fourme D’Ambert. The recipes for the two cheeses are identical, granting it a joint AOC certification. In 2002, however, the AOC certifications split citing that terroir is a major differentiating element. This cheese is not highly produced because it has been overshadowed by Fourme D’ambert.

Country: France
Region: Town of Montbrison, Loire
Texture: Semi-firm
Type of Milk: Cow
Aging Time: At least 1 month
Pasteurized: Both Versions are Available