::The Baker::

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Cheese means different things to different people. In Provence, in the
south of France, it is probably a small white goat’s milk cheese wrapped
in chestnut leaves, called a Banon. In Somerset, England, it is likely to
be a cheddar, eaten with bread and a glass of beer. In the Valled’Aosta,
north of Turin in Italy’s Piedmont province, the natural choice is Fontina,
accompanied by crusty bread and a flask of local wine.

Whatever your preference, cheese is undeniably one of our most basic,
nourishing and flavourful foods. It is found in nearly every part of
the world, not only in quantity but in enormous variety: from the
reindeer cheese of Lapland to a long list of international favourites
such as cheddar and brie, gouda and gorgonzola, emmental and
parmesan. And now, with gourmet cheese shops well-established
in almost every conceivable area, it is possible to sample both
staple and gourmet varieties from all over the world.

Bel Paese Ivory-coloured and soft. Delicate flavour, not strong. For table use.
Brie Surface covered with red-brown mould. satin-smooth inside. Pleasant creamy taste. For table use.
Caciocavallo Made in the shape of a figure eight. Sharp, salty taste. Becomes stronger with age. For cooking purposes or table use.
Caerphilly It is a soft, fresh cheese, with a mild, slightly sour flavour reminiscent of buttermilk. It is easy to slice and goes well with summer salads, with bread, butter and celery.
Camembert Surface evenly covered with white mould. Texture creamy. Yellow. Crisp patches on the surface. tasty, piquant, nut not strong in flavour. for cooking purposes, but particularly for table use.
Cheddar Firm, smooth texture; tangy, nutty flavour. Very popular in South Africa. For cooking purposes and table use.

A-Z of Yoghurt

Chesire (Chessa) Light yellow and very crumbly. Sharp taste with a sour after-taste. For cooking purposes and table use.
Cherry Bel Gouda-type, but slightly softer. Pleasant flavour, but not at all sharp. Mainly for table use.
Cottage Cheese A fresh cheese made from whole, part-skimmed, or skimmed pasteurized cow’s milk. If cottage cheese, which is very moist, is left to drain longer, “pot cheese” is formed. Draining longer still produces “farmer cheese”. It is a mild white cheese made from curds of soured skim milk
Cumin Gouda-type without holes, containing cumin seed. Spicy flavour. for table use in particular.
Double Gloucester The cheese is coloured with carrot juice, as the rosier the cheese, the richer was the content of milk. The rinds are painted with red ochre instead of the traditional black treatment, sometimes mixing the pigment with beer. Today, the cheeses are usually found with a natural, uncoloured rind.
Drakensberg Yellow colour. soft smooth texture. Creamy taste. For cooking purposes, and particularly for table use.

A-Z of Yoghurt

Edam Light yellow, very similar to Gouda with few if any holes. Pleasant, slightly salty flavour. For table use in particular.
Emmental Emmental has a wide-eyed honey comb texture with many big holes in it. It is one of the fewest cheeses to be made from raw milk. It has a sweet-dry flavour, a hazelnut aroma and cherry-sized holes, caused by the carbonic gas which cannot escape from the paste. The rind is dry and hard and coloured from golden-yellow to brown. It is the perfect cheese for sandwiches.
Esrom Pale yellow, soft, with small, even holes. sweet, rich, piquant flavour.
Gorgonzola Soft, creamy texture. covering the outside of the cheese is a layer of reddish mould. Sharp, spicy flavour. For table use.
Gouda (Sweetmilk) Fairly soft, elastic texture, holes evenly distributed. Not a strong flavour. For table use in particular.
Gourmet Blue In appearance, like a more mature Roquefort. Sharper flavour. For cooking purposes as well as table use.

A-Z of Yoghurt

Gruyere Pale yellow, fairly hard smoked cheese with much larger holes. Has a sharp flavour. For cooking purposes as well as table use.
Havarti Suitable for deep-frying. a semi-soft, mild, yet tangy pale yellow cheese similar to “Tilsit”.
Limburger One of the delicate and most difficult cheeses to make. Soft, fine, almost liquid texture. Full, strong flavour. For table use.
Mature Cheddar More dry and crumbly than Cheddar. Has a characteristic red rind. Flavour improves with age. Sharp and tasty. the best cheese for all cooking requirements and for table use.
Mozzarella Soft, white, compact cheese. Sweet-sour flavour.
Parmesan Light yellow and very hard. sharp characteristic flavour. For cooking purposes.

A-Z of Yoghurt

Pecorino Light yellow. Very hard cheese. Particularly sharp flavour. For cooking purposes in particular.
Port Salut Yellow, creamy, soft texture. not a strong flavour, but pleasant and tasty. For table use.
Provolone Fairly hard, in the shape of a polony. cream-coloured. May also be smoked. Flavour varies from sweet to sharp. For table use.
Rabiola Soft texture. High moisture content. xquisite rich flavour. White in colour. For table use.
Ricotta White and creamy.
Roquefort Crumbly, with veins of blue-green mould. Sharp peppery piquant flavour. For cooking purposes and table use.

A-Z of Yoghurt

Smoked Cheddar Brown, smoky colour outside. Smoky flavour. The characteristic cheese flavour is lost. For table use.
Stilton (Blue & White) It may be purchased almost everywhere throughout the year, but is held to be at its best during the Christmas season. Ripe Stilton should have a well crinkled, brown rind and a pale, slightly flaky texture. The flavour is smooth and mellow, much milder than other blue cheeses.
St. Paulin Very similar to Port Salut. strong but pleasant flavour. For table use.
Taleggio A rich semi-soft cheese made from whole cow’s milk. This cheese has a flavor that ranges from mild to strong, yet fruity with the flavour increasing with age. Often served with salads and fruit. The consistency of the cheese is compact and sometimes rather brittle; the colour is white to pale yellow.
Tilsiter Orange colour. Slightly elastic texture.
Fat-free Tilsiter More elastic and contains only 20% fat.
Wensleydale Wensleydale is said to be the cheese to eat with apple pie. It has a slightly sour, buttermilk flavour and is often sold when very young.

Melrose
(spread, portions, wedges, cheese slices)

Simonsberg
(Creamy Blue, Simonzola, Cambrieni, Brie, Camembert, Feta, Mozzarella, Cream Cheese tubs, Cream Cheese Portions).

Both products are available in the Parmalat cheese range.