Raw Milk Cheeses | Page 2 of 3 | Artisanal cheeses archive

Emmentaler: The Real Swiss Cheese

Emmentaler is a famous semi-hard Swiss cheese that is instantly recognisable due to its large size and spattering of eyes (holes).

A Welsh cheese made in Somerset

Camembert de Normandie is a soft cow’s milk cheese that originates from Normandie, in the North of France. It dates back to the late 1700’s.

Melting cheese wheel

Baron Bigod is the only traditional raw milk Brie de Meaux style cheese produced in the UK. It is made at Fen Farm in Suffolk.

Montgomery Cheddar is a clothbound Cheddar from North Cadbury in Somerset, England. Three generations of Montgomery’s have been making cheese.

Worthy of the Royal Crown

G.Cravero Parmigiano Reggiano is made at San Pietro Dairy and are carefully selected by Giorgio Cravero for ripening in Bra, Piemonte.

Monforte is a semi-hard cheese made with raw cow’s milk by Section 28 Cheeses. It is inspired by the recipes for Gruyère and Beaufort.

Tête de Moine is a semi-hard cheese made in the Bernese Jura Mountains of Switzerland. It is served shaved into curly rosettes.

In my books, the young Comté Bleu is grossly underrated. Read on to learn more about this cheese.

Le Gruyère is a traditional semi-hard cheese made in Switzerland. The AOP dictates that only raw cow’s milk can be used to make the cheese.