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REBLOCHON CHEESE Pronunciation:  reh-bloh-SHOHN  Notes:   This rich and creamy French cheese is quite mild for a washed rind cheese, but it's complex enough to be popular with gourmets.  The rind is edible, but too pungent for many people.   Substitutes:  Pont-l'Evêque OR Brie OR Beaumont OR Esrom OR Beaufort OR tomme (nuttier taste) OR raclette OR Port Salut OR fontina

Gives synonyms, equivalents, and substitutions for various kinds of soft cheeses.

TELEME  Pronunciation:  TELL-uh-may  Notes:  This is a California cheese with a mild, nutty flavor.  The rind is edible.  Substitutes: Camembert OR jack

TELEME Pronunciation: TELL-uh-may Notes: This is a California cheese with a mild, nutty flavor. The rind is edible. Substitutes: Camembert OR jack

OKA   Pronunciation:  OH-kuh  Notes:  This Canadian semi-soft cheese has a mild, nutty flavor and melts nicely. Substitutes:  Raclette OR Emmenthal OR Port Salut

OKA Notes: This Canadian semi-soft cheese, traditionally made by monks, has a mild, nutty flavor and melts nicely. Substitutes: Raclette OR Emmenthal OR Port Salut

Cantal is made from pasteurized cow’s milk .Cantal is then left during 8 hours as lactid acids develop in the cheese. The cheese is salted and pressed again 3 or 4 times. Cantal is ready to rest for at least one month for a young cheese, up to 6 months for a medium cheese and 16 months ripened for this Cantal, to allow a taste stronger and a milky aroma with nutty flavor.

Cantal Ripened AOC 16 Month

CANTAL Pronunciation: kahn-TAHL Notes: This French cheese is sweet when young but earthy and grassy when aged. It's a reliable party-pleaser--mild but complex. Substitutes: Cheddar OR Gruyère OR Monterey jack OR Lancashire

CAMBOZOLA  Notes:  This German cheese combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.  It's one of the mildest blue cheeses.   Substitutes:  Blue Castello (also creamy and mild) OR Bleu de Bresse (also creamy and mild) OR Brie OR Camembert OR Saga blue (considered much better) OR Gorgonzola dolce

Gives synonyms, equivalents, and substitutions for different kinds of blue cheeses.

www.foodsubs.com/Chesoft.html

Gives synonyms, equivalents, and substitutions for various kinds of soft cheeses.

ABONDANCE = Tomme d'Abondance   Pronunciation:  ah-bone-DAHNS   Notes:   This French raw milk cheese has a subtle, nutty flavor.  It's a good melting cheese. Substitutes:  Gruyere OR Fontina OR Appenzell

ABONDANCE = Tomme d'Abondance Pronunciation: ah-bone-DAHNS Notes: This French raw milk cheese has a subtle, nutty flavor. It's a good melting cheese. Substitutes: Gruyere OR Fontina OR Appenzell

LIMBURGER  Pronunciation:  LIM-buhr-guhr  Notes:  This is a very stinky and salty German washed rind cheese.  It's too strong to serve with most wines, so it's often served with beer. Use within a few days after purchasing. For best flavor, serve at room temperature.  Substitutes:  Schloss (milder) OR Maroilles OR Livarot OR Harz OR Mainz OR Hand  Complements:  beer OR onions OR pumpernickel bread

Gives synonyms, equivalents, and substitutions for different varieties of semi-soft cheeses.

CAMEMBERT Pronunciation:  CAH-muhn-BARE  Notes:  This popular soft-ripened cheese is buttery rich and wonderful to spread on hot French bread.   The name's not protected, so there are lots of Camemberts of varying quality on the market.  Try to get a French raw milk Camembert--our pasteurized domestic versions are bland in comparison.   Use within a few days after purchasing. For best flavor, serve at room temperature.  Substitutes:  Brie  OR Explorateur OR Paglietta

Cook's Thesaurus: A Guide to Soft Cheeses

STILTON CHEESE- Pronunciation:   STILL-tuhn Notes:  This is perhaps the most highly regarded of all the blue cheeses.  Made in England, it's firmer and milder than Roquefort or Gorgonzola.  It's excellent with pears.  Don't eat the rind.   Substitutes: Roquefort (sharper, softer) OR Gorgonzola (sharper, creamier) OR Shropshire blue cheese (sharper)

Gives synonyms, equivalents, and substitutions for different kinds of blue cheeses.

JACK CHEESE Notes: This California semi-soft cheese resembles Muenster. It has a mild, nondescript flavor, but it's good cheese to slice into sandwiches or melt into casseroles. It also goes by California jack, Monterey jack, Sonoma jack, and Mexican jack, depending on where it was produced. Efforts to boost the flavor have produced Pepper Jack = Jalapeno Jack. Don't confuse this with aged jack, which is a grating cheese. Substitutes: Muenster OR Gouda OR Bel Paese OR Samsoe

Gives synonyms, equivalents, and substitutions for different varieties of semi-soft cheeses.

Taleggio - Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. - http://aussietaste.recipes/taleggio-cheese/ - #recipe

Taleggio

Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

Saint-Nectaire - A semi-soft, cow's milk, disc-shaped cheese from Auvergne. The leathery, natural rind is pinkish, a covering of pale gray mould. Cheese is cured on a bed of straw for eight weeks and seems to absorb some of its earthy, pastoral aroma. It has a smooth, reddish rind, ivory interior, soft and supple texture. Earthy cheese with a fruity flavor and a grassy aroma. Characteristic features of this cheese is its distinctive smell of of a dark and humid cellar of rye straw.

Saint-Nectaire [grapefruit marmalade / pinot noir] (House of Cheese book)

SAINT PAULIN CHEESE Pronunciation:  SAHN poh-LAHN   Notes:  This French semi-soft cheese  is creamy and mild.  Substitutes:  Esrom OR Havarti

Gives synonyms, equivalents, and substitutions for different varieties of semi-soft cheeses.

SAINT ANDRé CHEESE = St. Andre cheese  Substitutes: Boursault OR Brillat-Savarin OR Caprice des Dieux  Notes: Use within a few days after purchasing. For best flavor, serve at room temperature.

Andre cheese Substitutes: Boursault OR Brillat-Savarin OR Caprice des Dieux Notes: Use within a few days after purchasing. For best flavor, serve at room temperature.

MANOURI CHEESE   Notes:  This Greek sheep's and goat's milk cheese is similar to feta, only creamier and less salty.  Substitutes:  feta OR ricotta salata

MANOURI CHEESE Notes: This Greek sheep's and goat's milk cheese is similar to feta, only creamier and less salty. Substitutes: feta OR ricotta salata

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