THE MAJOR CHEESE STYLES & HOW THEY ARE MADE
Fresh, Soft, Washed, Hard & Blue
Cheese comes in many types with well over 1,000 different varieties and of these each producer will have slight nuances that help their cheese stand apart from others. At The Cheese Artisans, we carry over 80 varieties of artisanal cheeses from across UK and Europe. There are 5 main styles of cheeses - Fresh, Soft, Washed Rind, Hard and Blue.
From the Burgundy region of France, Trou Du Cru is a pungent washed rind cheese, a distinctive category of gloriously stinky curd and a ripening technique first discovered by monks. It is a 60g miniaturised version of famous Epoisses, the smallest cheese in the world, produced since the early 1960s by Robert Berthaut. Washed in Marc de Bourgogne...
ONE OF A KIND CREATION BY THE CHEESE ARTISANS
YAN XUN WEI (Smokey Blue) - SINGAPORE
Yan Xun Wei is truly an exceptional and unique blue cheese developed in Singapore by The Cheese Artisans in 2017. The cheese was inspired by the rich and diverse Singapore culture, a modern hybrid affinage of the western and eastern.
Cheese is mouldy by nature and mould is very important during the ripening process. All cheese (apart from fresh cheese like feta) have some mould, whether it is on the surface or deep within the cheese. It can come in a variety of colours, from blue to green, white, brown, orange and yes, even pink!
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