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...]


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...]

Photo of Marcaphone cheese in a jar

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...]

Photo of Mozzarella Cheese

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...]


Parmesan Cheese

Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. Compared with Romano, which is more sharp and piquant, Parmesan has a taste that is more sweet, buttery and nutty and intensifies with age. Parmesan has a granular texture, is made from part-skim milk and is aged over 10 months. HEALING TIP: Because cheese is essentially milk that is … [Read more...]


Provolone Cheese

While similar to Mozzarella, producers use more and different types of cultures to make Provolone, resulting in fuller flavors and better aging. In earlier times, Italian cheesemakers heated curing rooms with wood fires to impart a slightly smoky flavor to the cheese. Provolone can vary from slightly piquant and soft when young to sharp, firm and granular when aged. HEALING TIP: Because … [Read more...]


Ricotta Cheese

Ricotta, literally meaning “recooked”, was originally produced by Italian cheesemakers from the whey that remained after making Mozzarella and Provolone. After adding lactic acid or vinegar to the whey, it was reheated almost to boiling, causing the curds to precipitate and rise to the surface, where they were skimmed off and drained. Ricotta has a mild flavor with a hint of sweetness and is … [Read more...]


Romano Cheese

Romano has slightly more fat and tastes sharper and more assertive than Parmesan. When Italian cheesemakers use sheep’s milk, it’s called Pecorino (sheep) Romano. Made with part-skim cow’s milk, Romano has a sharp, tangy and assertive flavor and a hard, granular texture. HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose romano cheese made from … [Read more...]

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