A firm smooth yellow cheese, originally made in Cheddar in southwestern England.
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d’origine contrôlée cheeses, at around 66,500 tonnes annually. Wikipedia
Crottin de Chavignol is a goat cheese produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants Wikipedia
Beaufort is a firm, raw cow’s milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. Wikipedia
Brillat-Savarin is a soft-ripened triple cream cow’s milk cheese with at least 72% fat in dry matter (roughly 40% overall).Wikipedia
Tomme d’Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel-shaped cheese, is made using traditional methods only in the geographical area specified by the AOC/PDO label. It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with the balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the grey layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized. Cheese
Mont d’Or is a cheese typical from France, also known as Vacherin de Joux and Vacherin du Haute-Doub, is available for only a few months of the year, produced between 15th August and 15th March, to be exact. It’s made when Montbeliarde or French Simmental cows are brought down from their high summertime pastures in the Mont d’Or massif in the Haut Doubs area of the Jura mountains on the borders of Switzerland. Paxtonandwhitfield
Brie de Melun and the more famous Brie de Meaux, are both produced in the region of northern France known as Ile de France. However, whereas Brie de Meaux posseses refined flavors and a soft texture, Brie de Melun is smaller in size and tends to be a more robust cheese, often quite salty and with a firmer texture. – Culture Cheese Mag
A Greek brined curd white cheese made from sheep’s milk.