All Cheese Profiles Archives
Browse Cheese Atlas’s extensive range of artisanal cheese profiles from around the world. You can also find our archives organised by cheese type here: Fresh, Soft White Mould, Soft Washed Rind, Pressed Cooked, Pressed Uncooked, Blue, Whey & Pasta Filata.
Persillé de Rambouillet is a semi-soft goat's milk blue cheese made at Ferme de la Tremblaye. Its rind is coated in a layer of ash...
Perl Wen is a soft cheese made by Caws Cenarth Cheese in Wales using a recipe loosely inspired by brie and their original cheese, Caerphilly...
Beppino Occelli has been making artisanal cheeses in the Langhe hills of Piemonte, since 1976. His signature cheese is the Occelli al Barolo...
Nufenen is a semi-hard cheese made in Switzerland during the summer months when the cows roam freely on the mountain pastures...
Nectar is a semi-hard cheese made by Holy Goat Cheese in Central Victoria. It is inspired by the traditional French cheese, Saint Nectaire...
Mountain Man is a washed rind cheese made in Victoria. It was the first cheese L’Artisan Cheese Organic started making in Timboon...
