Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. –
Harbison
small dumplings of a type made in southern Germany and Alsace, consisting of seasoned dough poached in boiling water.
Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella ‘e vufera) is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
The term mozzarella derives from the procedure called mozzare which means “cutting by hand”, separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls.[citation needed] It is appreciated for its versatility and elastic texture and often called “the queen of the Mediterranean cuisine”, “white gold” or “the pearl of the table”
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Fondue bourguinonne is a kind of fondue, where pieces of meat are dipped and cooked in hot oil. Usually it is served with a number of dips, which are based on mayonnaise. It was created and first served in Lausanne, Switzerland, in 1948. Usually, beef is used as meat, but recipes that use horse meat, duck, or game also exist.
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Cambozola is a cow’s milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
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Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country.
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A firm smooth yellow cheese, originally made in Cheddar in southwestern England.
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
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Brillat-Savarin is a soft-ripened triple cream cow’s milk cheese with at least 72% fat in dry matter (roughly 40% overall).
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A soft blue cheese made from ewes’ milk. It is ripened in limestone caves and has a strong flavor.
