Classifications
Understanding cheese starts with its families.
Unaged, high-moisture cheeses with mild, milky flavours.
Bloomy rinds and creamy interiors that ripen from the outside in.
Supple textures — versatile melters and board cheeses.
Firm yet sliceable, with developed complex flavours.
Granular textures and intense concentrated flavours.
Veined with moulds for bold, piquant flavours.
Orange rinds and pungent aromas from brine washing.
Tangy, earthy cheeses from goat's milk.
