Hook’s Wisconsin 15 year old Cheddar Cheese. The oldest cheddar on the market. Smooth, not bitter. No acidic bite. Very flavorful

Manchego cheese, officially Queso Manchego, has grown steadily in popularity over the last several years. Produced in the La Mancha region of Spain and made from the milk of Manchego sheep, this cheese, with it’s firm yet buttery texture and flavor, is a perfect partner to fresh fruit, breads and crackers, and a huge array of wines and beers

Choosing the right blue cheese from the many available can be bewildering at best. Ages vary from 30 to 60 days and up to 1 year. Milk choices include traditional cow’s milk, sheep’s milk (Hook’s Little Boy Blue) and goat’s milk (Carr Valley Billy Goat Blue). We are going to start a 3 part survey of Wisconsin blue cheeses with these two cheese makers: Hook’s in Mineral Point and Roth Kase in Monroe.

Here are four Italian and Italian style cheeses that you may not be familiar with or may be under-utilizing in your kitchen. The first two are Italian soft-rind smear-ripened cheeses and the third and fourth are American versions of two incredibly good melting and table cheeses.

Classic imported Swiss cheeses are worth getting to know if you are unfamiliar with their great flavors and their variety of culinary uses. The following cheeses are made from partially skimmed unpasteurized cow’s milk and aged, like Gruyere, 3 to 18 months.

Creating a perfect cheese tray is both easy and fun. Here are a few simple guidelines to get you started

Our featured Irish cheeses at Jim’s Cheese Block this weekend (March 12 & 13, 2011) will include Kerrygold Blarney Castle, Dubliner Aged Irish Cheddar, Kerrygold Irish Swiss, and Irish Mature Cheddar

This weekend we are featuring a trio of domestic and imported soft-ripened cheeses – Liederkranz, Robiola, and Crave Brothers Petit Frere. All 3 can be considerd “aromatic” which is a nice way of saying stinky, and all 3 provide incredible texture and flavor.

Today, Wisconsin hard cheeses are some of the most flavorful you’ll find. Most are variations on cheesemaking traditions that originated in Italy, resulting in varieties such as Asiago, Aged Parmesan, and Roman

If you’re from Wisconsin, you no doubt tasted or at least heard of cheese curds. They are a regional favorite. Wisconsin cheese curds are most commonly white or yellow Cheddars. They are about the size and shape of shell peanuts with a mild, milky, salty flavor with the same firmness as mild Cheddar cheese, but with a more springy texture. Find out more about Wisconsin cheese curds here