Also known as blue vein cheese. The typical blue veins in these types of cheeses are the result of the addition of the mold penicillium roqueforti.
Goat and sheep
A range of softer cheeses made from goat’s and/or sheep’s milk. They often have a natural crust or ashes.
These cheeses ripe with the help of a white mold (penicillium candidum) that forms a fluffy white layer on top of the crust.
Half hard & hard
Cheeses that have a hard or half hard structure. Hard cheeses have a firmer consistency with a dry, hard crust. These cheeses can be saved for a longer period of time and are mostly suited for ageing.
Cheeses that have a washed crust. Some are washed with water, other with a mild salt solution. These cheeses have a strong and sometimes very pronounced perfume.