A monk appaerently invented Maroilles in 960 at the Abbey of Maroilles. It celebrated its 1000th birthday in 1961 with a mass performed in its honor. The texture is spreadable though quite thick and densely creamy. The aroma is strong, pungent and smelly however the flavor should not convey those same characteristics unless it's too old or overripe. The flavor should be a blend of strong cheesey flavor, some fruitiness and finish with a pleasant saltiness.
An ancient cheese from those industrious monks, whose name, Munster, is a derivative of "monastery".Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome form Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, thou its concentrated rich, spicy and earthy flavor tends to make fans out of the skeptical.
Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to the tenth or eleventh century, with the first documents mentioning the cheese, along with grana, in the year 1200. However, until the early 1900's it was simply called 'stracchino': a name which is still used, especially in Lombardy, and Which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region? The Rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a Wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities And a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind. And has a very pungent aroma.
This is an aged cheese from the Abbey of Chimay made in a domed shape. It is a semi-firm textured cheese with mild, medium-aged gouda-style flavor. The coloring of the interior is a nice rosy-orange that provides good color and shape to a display and cheeseboard.
The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC Cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese Expressing the bounty of rich pastures. The cheese is pressed, brine-soaked and ages, during which time it is rubbed with salt And wiped with a cloth soaked in a morge (made by mixing the sticky, brown rinds of old cheese with saltwater.). This cheese May replace or combine with a gruyere-style or mountain cheese for melting purposes to add extra dimensions of flavor. The Texture is firm with a tight paste and the flavor full, nutty with a nice sharp tang.
An ancient cheese of Normandy, created by monks, it takes its name from the town of Livarot. Historically, it is nicknamed "The Colonel" because it is banded with five stripes like a French Colonel. These were originally pieces of a sedge grass to help the cheese keep its shape but are now pieces of orange-colored paper. Typical of washed rind cheeses, Livarot is not for the meek. The aroma can be strong and smelly with bold, spicy flavors on the palate.
Epoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The Texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good Prelude to an outstanding flavor. Epoisses de Bourgogne is a favorite to most "washed rind" aficionados.
This cheese has been the victim of becoming known by it's imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality fo the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
Sometimes called "Double Gloucester with Chives", our Clawson Cotswold is a delicious blend of Double Gloucester cheese with chopped chives and onions. This cheese is called after the picturesque Cotswold shire of Britain. It is wonderfully cheddary and smooth, powerfully flavored. Cotswold is also well known in Britain as "Pub Cheese." Do not worry about small amounts of white mold it is natural.
