CHEESE TYPES
DOLCELATTE to FORMAGGIO GRANDUCA
DOLCELATTE: Also known as Sweet Gorgonzola. Aged only slightly and meant
to be eaten when young. The flavor is mild, delicate and sweet. But left to age,
it takes on a more potent flavor, similar to regular Gorgonzola.
DOUBLE-CRÈME: All soft, ripened cheese containing 60% butterfat.
DOUBLE GLOUCESTER: English. Firm, ripened cheese. Mellow. Pale in color. Higher
in butterfat than regular Gloucester. Sharp taste that goes well with apples.
DUNLOP: Scottish.
Firm, sharp and flaky. Pale, almost white. Pronounced flavor, similar to Cheddar.
A good eating cheese.
EDAM: Mild,
delicate taste; firm with a red wax coating. Almost completely round. One of Holland’s
premiere cheeses. Used for desserts, appetizers and cheese trays. Goes with fresh
fruit.
EDELPILZKASE: Austrian. Blue-veined cheese and high in butterfat content.
Soft when young, firmer and more crumbly when aged.
EDIRNE: Turkish.
Sheep’s milk, semi-firm, white. Good in salads.
ELBING (ELBINGER): German. Hard, crumbly and sharp.
EMMENTHALER (EMMENTHALER OR EMMENTALER): Delicate, aromatic flavor. Nutty, sweet flavor. Hard, smooth
golden-brown rind. One of the most famous Swiss cheeses.
EPOISSES: French.
Usually soft but when aged, may be semi-firm. Sometimes flavored with pepper, cloves
or fennel seeds then soaked in white wine. Washed with brandy, giving it a delicate
flavor.
ERBO: Italian.
Sometimes compared to Gorgonzola.
ESROM: Danish.
Semi-soft, smooth, sweet and buttery. Fashioned after Port Salut. The rind may be
eaten.
EVORA: A
noted cheese from Portugal. Made of sheep’s milk. When young, it is creamy and as
it ages becomes firm and develops a slight bite.
EXPLORATEUR: A triple-crème French cheese. Rich and buttery flavor. Lovely
served with a bottle of wine.
FARMER CHEESE: The fresh curd of whole or skimmed milk, sieved. In some
parts of the United States, the name is given to a cured cheese of mild flavor that
is firm enough to slice.
FARMER'S GOUDA: A lovely Dutch, semi-soft cheese and one of their best. Made
of cow’s milk. Mild taste when young, becoming stronger and harder with age.
FETA: Salty,
creamy, crumbly, but sliceable. It becomes drier and saltier with age. Made of sheep’s
milk. The most widely eaten of all the Greek cheeses. A table cheese used for appetizers
and as an ingredient in cooking. Great in green salads. May be flavored with basil.
FIOR di LATTE ABRUZZESE: Made with cow’s milk, this is described as the poor relation
of buffalo milk Mozzarella; it is similar in appearance, produced in oval shapes
and braids. It is used as a table cheese and a cooking cheese, especially in regional
dishes, in much the same way as Mozzarella.
FONTAL: Also
known as Italian Fontina. A lovely copy of Fontina Val d’Aosta. Mild, buttery flavor.
FONTINA VAL d'AOSTA: An Italian semi-soft, raw milk cheese. Buttery. As it ages,
it becomes more flavorful. Lovely in dishes and eaten alone.
FONTINELLA: The family of Fontina but firm enough to grate and with a
sharper flavor.
FORMAGGIO GRANDUCA: Delicate and creamy. Soft cheese, similar to Brie but not
as moist.
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