Cannelloni with Radicchio and Taleggio Fondue

S - T

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

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

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


Taleggio

Taleggio is an Italian, washed rind, cows milk cheese from the Lombardy region in northern Italy. It is named after the Val Taleggio which is an Alpine valley in between the provinces of Bergamo and Lecco. It is a square shaped cheese that has an aromatic and brownish red colored rind that is slightly sticky in texture. The pate is ivory colored and creamy.  Taleggio is one of the oldest cheeses as it dates back to the 1200s. Each piece weighs around 4 pounds and are made in 10 inch squares and are about 2 inches thick. Its aroma is assertive and full. Its flavor is rich and beefy with salty undertones.

Country: Italy
Region: Lombardy
Texture: Soft
Type of Milk: Cow
Aging time: 40 Days

Pasteurized: Yes

Tete de Moine

Tete de Moine is a semi-hard, raw, cows milk Swiss mountain cheese. It has a small cylindrical shape that closely resembles the shape of a coffee can. It is the single exception to the rule that all mountain cheeses are large. The cheese literally means "Monk's Head" and its name is derived from the former Monastery of Bellelay in the Swiss Jura.  It is also referred to as "Bellelay", the town where it's now produced.  This cheese is fairly robust in flavor that tastes nutty and beefy with a background of sweetness and saltiness. It is one of the strongest of the Swiss cheeses. It is traditionally eaten using a Girolle, a device similar to a knife that rotates in circles and creates shavings of the cheese in the shape of a rosette. This allows air to come into contact with the cheese, releasing its aromas and enhancing its flavor.

Country: Switzerland
Region: Parts of Franches Montagnes, Moutier, Porrentruy and Courtelary in the Swiss Jura.
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: 3 to 4 Months
Pasteurized: No

Tetilla

Tetilla cheese is a DO cows milk Spanish Cheese produced in the Galicia region of north west Spain. Its name in the local dialect is queixo de Tetilla. This cheese named after the shape it is formed in, a woman's breast. The milk used comes from the "rubia gallega" cow, a cow indigenous to the region in Spain. Its texture is creamy and somewhat elastic and its flavor is very mild with a tangy finish. Because it is a young cheese, it has flavor characteristics typical to fresh cheeses.

Country: Spain
Region: Galicia
Texture: Semi-Soft
Type of Milk: Cow
Aging time: 30-60 Days
Pasteurized: Yes

Toma Piemontese

Toma Piemontese is a cows milk, cylindrical shaped, semi-cooked cheese produced in the Piemonte region of North West Italy. It is one of the oldest cheeses produced in Italy as it dates as far back as the Roman Empire. The term "Toma" is a name attributed to a specific style of semi-hard Italian cheeses from the Aosta Valley and Piemonte. Toma Piemontese is the only DOP certified cheese. It is made from the milk of two consecutive milking, making this a very rich and buttery cheese, with a smooth pale yellow pate. Two varieties of this cheese are produced. One is produced entirely from whole milk while the other is produced from skim milk and are either soft or semi-hard. The semi-hard versions of this cheese are more popular. It possesses many of the characteristics that most mountain cheeses posses; a slightly sweet and mild flavor as the cheese is young and a full and nutty flavor as the cheese ages.

Country: Italy
Region: Piedmont
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: At least 60 Days
Pasteurized: No

Tomme de Savoie

Tomme de Savoie is a semi-firm, cow’s milk cheese from the Savoie region in France.  It is made using skim milk left over after the cream has been used to make butter or richer cheeses. It is therefore a relatively lower fat cheese that has a fat content between 20 and 45%. It is a pressed cheese that is made in small, 1-2kg sized forms. This cheese is made all year with slight flavor differences resulting in the diets the cows eat during the summer and winter months. It is aged for at least 2 months and develops a thick, gray colored, powdery, rustic looking rind. The pate is mild and grassy that is beige colored.

Country: France
Region: Savoie
Texture: Semi-firm
Type of Milk: Cow
Aging time: At least 2 months
Pasteurized: No

Le Tonneau

Le Tonneau is a relatively new cheese from Switzerland that is made in the shape of a barrel (tonneau in French means barrel). It is an unpasteurized cows milk cheese that has typical flavor and texture characteristics as most Swiss cheeses possess. It is semi-soft and dense in texture with a full, fruity, nutty flavor with a slightly tangy finish. It is a slightly aromatic cheese with a full and robust flavor that is aged for approximately four months. It is a great snacking cheese but may also be used to melt and mix with other traditional Swiss cheeses for fondue.

Country: Switzerland
Region: Western Switzerland
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 4 months
Pasteurized: No

Trugole

Trugole is a cow’s, milk semi-soft cheese from the Piedmont region in Italy.  Its most closely resembles Asiago Fresco in texture, appearance, and flavor. The milk sourced comes from cows that graze in the foothills of the Alps where the foliage is rich. The name “Trugole” comes from the name of a particular pasture that these cows graze on. Every day, for sixty days, the cheeses are turned and rubbed with water and salt to retain its soft and elastic interior. The pate is straw colored with small, scattered eye formation and the flavor is mild, glassy, and slightly tangy.

Country: Italy
Region: Piedmont
Texture: Semi-soft
Type of milk: Cow
Aging time: 60 Days
Pasteurized: No

Tuma Valcavera

Tuma Valcavera is an Italian cows milk cheese from the Piedmont region in northern Italy. Produced by the La Botterra creamery, the cheese is made in medium sized wheels that range from 8 to 12 pounds. Each cheese is covered in straw and aged in caves of “tufo” (a porous stone) for at least two months. The pate is firm and dense in texture and ivory colored. Its flavor is rustic, slightly nutty, and light.

Country: Italy
Region: Piedmont
Texture: Firm
Type of Milk: Cow
Aging time: 2-3 months
Pasteurized: No

La Tur

La Tur is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft, rich and creamy Italian cheese made of blended sheep, cow and goats milk that is pasteurized at the lowest level according to Italian law. Each piece is approximately three inches wide and one to two inches high. The pate is light and fluffy, like a thick pudding or cheesecake, becoming creamy toward its bloomy and slightly wrinkled rind. Its aroma is assertive with earthy and mushroomy fragrances.  Its flavor is rich, buttery and rustic, with a tangy finish.

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