Goat Cheese

Goat cheese or chèvre cheese (French for "goat") is a pure white cheese with a pleasantly tart flavor. It is easily distinguished from other cheeses due to its piquant bite. HEALING TIP: Look for organic goat cheese with "Pur chèvre" on the label to ensure that the cheese is made entirely from goat's milk that has not been treated with antibiotics or hormones. … [Read more...]

Feta Cheese

Feta was first made in Greece from sheep’s or goat’s milk. In the US, it is primarily made from cow’s milk. Cheesemakers refer to Feta as "pickled" because, after formation, it is packed in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses. Feta cheese has a crumbly, firm texture and a tart, salty flavor. HEALING TIP: … [Read more...]

Fresh Mozzarella

Known as Mozzarella Fresca in Italy where it originated, Fresh Mozzarella was first made with milk from the water buffalo. Hence it’s common name “Buffalo Mozzarella”. Fresh Mozzarella is what is known as a Pasta Filata cheese; the curds are kneaded, then stretched and formed into balls or logs. It is not cured in brine or aged like the low-moisture mozzarella we are most familiar with, but … [Read more...]

Gorgonzola Cheese

Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879. While similar to blue cheese, Gorgonzola is typically produced in flatter wheels than the traditional blue. The sharp flavor in Gorgonzola comes from the blue mold (Penicillium roqueforti) which develops in the characteristic veins and pockets in the cheese. Italian-style … [Read more...]

Gouda Cheese

Gouda, named after a southern Dutch village, originated in Holland over 800 years ago. Made with whole milk, gouda has a rich, buttery, slightly sweet flavor and smooth, creamy texture. If the exterior is covered in red wax suggests, the cheese is mild; yellow or clear wax suggests aged or flavored, while black wax or brown rind suggests smoked. HEALING TIP: Because cheese is essentially … [Read more...]

Gruyere Cheese

Pronounced “Grew-yair”, this cheese has been produced since the 11th century in the Alpine area between Switzerland and France. Best known for its use in fondue, gruyere has a nutty, rich, full bodied flavor and a firm texture with a few tiny eyes. The surface is ripened with an inedible brown rind. HEALING TIP: Because cheese is essentially milk that is condensed it is important to … [Read more...]

Mascarpone Cheese

Mascarpone originated in the Lombardy region of Italy and was made during the fall and winter months and used strictly as a dessert cheese. With its rich, buttery, slightly sweet flavor and smooth, thick, creamy texture, mascarpone contains 70 percent milkfat, which makes it a triple crème. HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose mascarpone … [Read more...]

Monterey Jack Cheese

In the 1890s, a Scotsman named David Jacks first produced Monterey Jack in Monterey, California. With a delicate, buttery, and slightly tart flavor, Monterey Jack has a creamy, open texture and a variety of flavors including dill, garlic, hot pepper, jalapeño pepper, habañero pepper, pesto, wild morel and leek, lemon peppercorn, roasted garlic, onion and chive, salsa, five peppercorn, … [Read more...]

Mozzarella Cheese

Mozzarella was first enjoyed by Italians as a soft fresh cheese. To give it a longer shelf life, cheesemakers later made it with lower moisture. Today, mozzarella rates second only to Cheddar in popularity in the United States. The process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands is called “Pasta Filata”. This allows Mozzarella to melt and … [Read more...]

Neufchatel Cheese

Pronounced “Nuf’-sha-tel”, this cheese of French origin is similar to Cream Cheese, but with lower fat content. Like Cream Cheese, it became popular around 1880 when cheesemaking production underwent a revolutionary change with the invention of the separator. This device made it possible to separate the whey immediately from the hot solids and allowed cheesemakers to pack the curd hot, doubling … [Read more...]

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