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Mondseer - The taste of the cheese is close to Munster or Limburger despite its relative hardness. Each round of rich, buttery and creamy Mondseer weighs around twenty to thirty pounds. It is a very popular cheese in Austrian cuisine specially used in cheese salads, Brett´ljausen, heavy cheese platters and au gratin dishes.

Mondseer - The taste of the cheese is close to Munster or Limburger despite its relative hardness. Each round of rich, buttery and creamy Mondseer weighs around twenty to thirty pounds. It is a very popular cheese in Austrian cuisine specially used in cheese salads, Brett´ljausen, heavy cheese platters and au gratin dishes.

wisconsin cheese, gouda, recipe, cheese of the month, artisan cheese, wisconsin grilled cheese

wisconsin cheese, gouda, recipe, cheese of the month, artisan cheese, wisconsin grilled cheese

Corleggy - Corleggy is an Irish raw goat’s milk cheese, produced by Corleggy Cheeses at the County Cavan, Ireland.     It is a hard handmade cheese with natural rind. The maturation period varies from 8 weeks to 4 months depending on the season, weather.      Corleggy cheese has a distinct nutty and mild flavor. With 40% fat, it is suitable for vegetarians.     It is a rarely found hard goat's milk cheese which is served with Pinot Noir.

Corleggy - Corleggy is an Irish raw goat’s milk cheese, produced by Corleggy Cheeses at the County Cavan, Ireland. It is a hard handmade cheese with natural rind. The maturation period varies from 8 weeks to 4 months depending on the season, weather. Corleggy cheese has a distinct nutty and mild flavor. With 40% fat, it is suitable for vegetarians. It is a rarely found hard goat's milk cheese which is served with Pinot Noir.

Cheese.com: Cashel Blue  This is currently my FAVOURITE BLUE it is so earthy and dreamy and I'm totally in love with it!!!

Cheese.com: Cashel Blue This is currently my FAVOURITE BLUE it is so earthy and dreamy and I'm totally in love with it!!!

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