Produced in the south of France, Roquefort is a blue cheese made from sheep's milk. It has a strong, tangy flavor and is aged in natural limestone caves.
Originating from the La Mancha region of Spain, Manchego is a sheep's milk cheese with a distinctive crisscross pattern on its rind. It has a firm texture and a nutty, buttery taste.
While Gouda is a popular cheese, artisanal varieties from the Netherlands showcase a range of flavors and textures. Gouda can be young and mild or aged, developing a nutty and caramelized taste.
Often referred to as the "King of Cheeses," Parmigiano-Reggiano is an Italian cheese produced in a specific region. It has a hard, granular texture and a rich, savory flavor, making it ideal for grating.
Artisanal cheddar cheeses from the United Kingdom come in various styles and flavors. They can range from crumbly and sharp to creamy and mild, with nuances influenced by the aging process.
Produced in the Normandy region of France, Camembert is a soft, creamy cheese with a bloomy rind. It has a rich, earthy flavor that becomes more robust as it matures.
Gruyère is a Swiss cheese known for its sweet and nutty flavor. Artisanal versions may vary in intensity and texture, but they all maintain the classic Gruyère taste.
Stilton is a classic blue cheese with a crumbly texture and complex, tangy flavor. It is often produced in artisanal dairies, with variations that may include additional ingredients like fruits or spices.