Cheese T ypes Glossary of Cheese Types and Cheese Terms Cheese T ypes Abondance Abondance, a name-controlled cheese from the Savoy region of France, is made with fresh partially-skimmed milk and formed into 20-pound wheels. Aged for three months on spruce planks, the cheese is repeatedly washed with a saltwater brine to develop the natural rind. This extraordinary cheese is similar to Gruyere de Comte, but more complex and buttery. It has a firm texture, nutty flavor, and a distinctive fruitiness. While the strong aroma of this cheese may be a bit off-putting, the flavor is divine. In addition to being a delicious table cheese, Abondance melts nicely and is often substituted for Raclette. Appenzeller This Swiss cheese is made mostly in the canton of Appenzell, which is near the Austrian border. It is made from raw cow’s milk and aged for approximately three months. Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size holes. It has a pleasing, smooth texture, but this cheese’s real charm is its fruity tang. Appenzeller makes a great snack with a piece of fruit, and it also melts well. Asiago This was originally a cheese made from ewe’s milk in the foothills of the Dolomites although now it is made almost entirely from cow’s milk in the provinces of Vicenza, Trento and parts of Padua and Treviso. Asiago is a pressed cooked cheese that produces a firm, strong table cheese after two to six months of aging. Cheeses ripened for longer are used purely for grating. Basket Cheese A quintessential fresh cheese, basket cheese is very similar to Ricotta, though it’s made from whole milk rather than whey. It’s a superb example of the simple goodness of fresh cheese; unlike those made from goat’s milk, with their lemony tang, the cow’s-milk versions are smooth, luscious, and milky. This is a perfect summertime dessert drizzled with a bit of honey and served with a flute of Sparkling Wine. 114 ~ Fresh Products 2013 - 2014 Annual Catalog