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A Tale of Twenty-Four Cheeses

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Trying new cheeses, two weeks at a time.

  • The Cheeses
    • Crémeux de Bourgogne
    • Gouda
    • Montasio
    • Stichelton
    • Zimbro
    • Bonaparte
    • Parmigiano-Reggiano
    • Gruyère
    • Halloumi
    • Winnimere
    • Époisses
    • Manchego
    • Monte Enebro
    • Gjetost
    • Mimolette
    • Cheddar
    • Tomme de Savoie
    • Taleggio
    • Roquefort
    • Emmental
    • Cabricharme
    • Saint Nectaire
    • Pecorino Siciliano
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Monte Enebro

Not your mother’s goat cheese.

bloomyrind, goatsmilk, spanishcheese

Manchego

An every man’s (& woman’s) cheese.

naturalrind, sheepsmilk, spanishcheese

Époisses

Embrace the stink.

AJfave, cowsmilk, frenchcheese, washedrind

Winnimere

Cheddars are sharp
Bries are creamy
But nothing beats Winnimere
Supple, flavorful and dreamy

AJfave, americancheese, cowsmilk, washedrind

Halloumi

This one’s even older than that baggie of cheese in the back of your fridge.

cypriotcheese, goatsmilk, sheepsmilk

Gruyère

It’s Swiss, despite what the French may tell you.

AJfave, alpinecheese, cowsmilk, naturalrind, swisscheese

Parmigiano-Reggiano

All hail!

cowsmilk, italiancheese, naturalrind

Bonaparte

The cheese that triggered Napoleon.

americancheese, bloomyrind, goatsmilk

Zimbro

Cheese for vegetarians.

portuguesecheese, semisoft, sheepsmilk, washedrind
A wedge of blue cheese

Stichelton

What’s piquant and creamy and blue all over?

bluecheese, britishcheese, cowsmilk, naturalrind

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