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MENU CHEESESTo Taste...
“Poncelet Cheese Bar has the vocation of becoming a centre of the expansion of cheese culture.
We want to pass on to our customers our passion for cheese, and to this end our team of professionals has developed an exquisite selection, taking care of the variety and quality.
Through the selection of the Poncelet Cheese Bar, we want to help you to discover the areas and regions which are most representative and the variety that are the most unknown and suggestive, not only of our country but of Europe.
Our main objective at Poncelet has always been to achieve and maintain the maximum quality in all of our products. This implies a constant evaluation of our cheese makers, and the permanent search for new talent and
unknown varieties, so that we may offer our customers the best, and most select choices on the market.
As the renowned House of Cheese which we want to become, we try to convey to our clients as much knowledge as possible concerning cheese, and to this end, throughout our menu, you can find practical help for
your choice, tasting and enjoyment.”
Quality and service are our tokens of identity.
MENU CHEESESTo Taste...
TASTING GUIDECheese is alive, and as time goes by, it keeps evolving, until it reaches its “optimal point”. This is the point precisely when it expresses its
flavour and characteristics in all its glory. At Poncelet we are aware of this “optimal point” and with the help of our Maitres Fromagers, we can show you how to appreciate
our cheese, using your senses.
Each piece of cheese has both rind and heart, and this helps us to appreciate how the maturity of the cheese evolves. We recommend that you start with the milder flavours, and later progressively move on to the more intense kinds. We can note the intensity of each type,
using its numeration from one to five, the higher the number the stronger the intensity.
Description
Cream, fresh milk
Butter fresh
Cooked milk, cereals dried fruit, vegetables
Meaty, savoury, washed rinds
Blues, spicy, excessively savoury
Instensity
Fresh - sweet
Mild flavour
Pronounced
Strong
Very Strong
Level
1
2
3
4
5
MENU CHEESESTo Taste...
How do we taste cheese?
Now we can appreciate the shape of form, the dimensions and the type of rind of the cheese. This could be natural, moulded, washed or be added to (always in the most natural way). We can also distinguish the kind of paste, and through this, the humidity, and if it has eyes (holes), or crystals, etc. Besides this we can identify the kind of milk used by its colour: if it is white, then it is goat’s milk, if it is
yellowish it is ewe’s milk and cow’s milk if the colour is straw white.Nevertheless, these colours become darker as the cheese matures.
- VISUALLY -
When we pick up a piece of the cheese, through our touch, we can perceive the roughness of the cheese, as well as the humidity and elasticity
- TOUCH -
Sensation
Visual
ReceptiveOrgan
Charasteristics
Form
Weight and dimensions
Rind: type and colour
PasteDescription and colour
Superficial characteristicsEyes
Touch
Roughness
Humidity
ElasticityFingers
SensationReceptiveOrgan
Charasteristics
MENU CHEESESTo Taste...
Through our sense of smell, we discover the intensity of the cheese, receiving our first impression. The next time we smell it, we can detect new aromas (dairy, vegetables, flowers, fruit, etc), and appreciate them more.
- SMELL -
Now is finally the time to taste, and then we have all our sensations together... Touch, aroma, flavour... this is when we discover the persistence, and even its own particular sounds.
- TASTE -
Here we use the nose, or nasal passage, to identify the aromas; we recover our impression that we had at first. Besides this, we learn to describe our sensations in more detail.
“Follow your instinct and let our Maîtres Fromagers guide and advice you... ”
- ENJOYMENT/PLEASURE -
Touch
Aromatic
Taste buds
Palatable
Residual taste
General persistence
Movement of plane muscles
OthersMouth
Internal hearingAuditory
SensationReceptiveOrgan
MENU CHEESESTo Taste...
When ordering the cheese, we can make a selection of all our cheese for you.
Or you can choose a cheeseboard of different nationalities....
Selection
These are accompanied by...Dried fuit, homemade jam or quince preserve
3 types of cheese 11.80 € PER PERSON
13.80 € PER PERSON
15.80 € PER PERSON
18.80 € PER PERSON
20.80 € PER PERSON
22.80 € PER PERSON
23.80 € PER PERSON
24.80 € PER PERSON
4 types of cheese
5 types of cheese
6 types of cheese
7 types of cheese
8 types of cheese
10 types of cheese
9 types of cheese
ASK ABOUT OUR CHEESEBOARD OF THE DAY This is a selection of six kinds of cheese, chosen everyday
by our Master fromagers
15.80 € PER PERSON
MENU CHEESESTo Taste...
SPANISH SELECTION OF CHEESECOUNTRY
COUNTRY
COUNTRY
P.D.O.
P.D.O.
P.D.O.
INTENSITY
INTENSITY
INTENSITY
RIND
RIND
RIND
ANIMAL
ANIMAL
ANIMAL
MILK
MILK
MILK
REGION
REGION
REGION
NATURALRIND
MOULDRIND
NATURALRIND
NATURALRIND
WASHEDRIND
WASHEDRIND
MOULD RIND
MOULDRIND
MOULDRIND
NATURALRIND
ADDEDRIND
NATURALRIND
WITHOUTRIND
MOULDRIND
WITHOUTRIND
RAW
PASTEURISED
RAW
PASTEURISED
RAW
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
NATURALRIND
NATURALRIND
NATURALRIND
BALEARIEISLANDS
CATALONIA
CATALONIA
CANARYISLANDS
CASTILLALA MANCHA
CANARY ISLANDS
CASTILLAY LEON
ASTURIAS
·All Cheese Boards are priced per person ·
15.80PVP PER
PERSON
15.80PVP PER
PERSON
15.80PVP PER
PERSON
025# CUEVA DE LLONINMusty rind with mushroomy taste
017# Queso ARZUA ULLOAA classic from Galicia
011# AFUEGA’L PITU MADURADOLiterally translates as “the drowning of the cock”
040# RULO DE MADRIDThe quality of the milk is beyond comparison
019# Queso DE MADRID DE CABRA
014# CABRIOLAIntense flavour of goat’s milk
045# Queso BODEGANamed after a great winery
023# QUESUCO MONTES DE TOLEDO
026# MAJOREROTypical of the Canarian island of Fuerteventura
048# Queso MAHON-MENORCASavoury with a slightly spicy flavour and hint of sweetness
034# Queso UFFWashed with local beer. Heightened flavour of goat’s milk
033# Queso PUIGPEDRÓSThe soaking of the rind brings out the beefy flavour
056# TORTA EL CASARThe creamy texture and sharp flavour owing to vegetal curds
046# Queso GRAZALEMAThe rind is based with Iberian pork
052# Queso RONCAL DE PASTOR
059# Queso CABRALESMusty blue cheese developed in natural caves
061# Queso DE VALDEÓNBluecheese matured in banana leaves
058# LA PERAL AZULHandmade blue cheese from the parish of San Jorge
ASTURIAS
GALICIA
ASTURIAS
MADRID
MADRID
ARAGON
EXTREMADURA
ANDALUCIA
NAVARRA
ASTURIAS YES
YES
NO
YES
NO
YES
YES
NO
NO
NO
NO
YES
NO
NO
NO
NO
YES
YES
3PRONOUNCED
2MILD
1FRESH - SWEET
3PRONUNCED
2MILD
2MILD
4STRONG
2MILD
3PRONOUNCED
4STRONG
3PRONOUNCED
3PRONOUNCED
4STRONG
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
5VERY STRONG
Goat’s milk from a breed nativeof the Guadarrama Mountains
Classic cured cheese with hints of both sweet and spicy flavours
Nice clean aromas with an acidic tang, and a slight hint of salt
MIDI PYREENES
MENU CHEESESTo Taste...
FRENCH SELECTION OF CHEESE
AQUITANIA
NORMANDY
SAVOIE
AUVERGNE
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
062# BRILLAT SAVARINNamed in honour of the famous gourmet
078# LINGOT DES CAUSSESThe big brother of Roucanador
091# OSSAU IRATY (ESTIVES)Used as a mode of exchange in the Middle Ages
089# LIVAROTKnown as “The Coronal” surrounded by reeds
083# ABONDANCE One of the favourites of Louie XVI
095# FOURME D AMBERT FERMIERBlue cheese made from volcanic pastures
NO
NO
YES
YES
YES
YES
WASHEDRIND
MOULDRIND
MOULDRIND
1FRESH - SWEET
3PRONOUNCED
4STRONG
4STRONG
4STRONG
5VERY STRONG
RAW
RAW
RAW
RAW
RAW
RAW NATURALRIND
MOULDRIND
NATURALRIND
ILE DE FRANCE
·All Cheese Boards are priced per person ·
16.90PVP PER
PERSON
16.90PVP PER
PERSON
16.90PVP PER
PERSON
COUNTRY
COUNTRY
P.D.O.
P.D.O.
INTENSITY
INTENSITY
RIND
RIND
ANIMAL
ANIMAL
MILK
MILK
REGION
REGION
WASHEDRIND
MOULDRIND
NATURALRIND
NATURALRIND
NATURALRIND
MOULDRIND
WASHEDRIND
NATURALRIND
WITHOUTRIND
WITHOUTRIND
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RIND WITHASHES
NATURALRIND
SAVOIE
BERRYTOURAINE
BERRYTOURAINE
MIDIPYREENES
MIDIPYREENES
MIDIPYREENES
MIDIPYREENES
073# VALANCAYCovered with charcoal ashes to enhance flavour
068# LAGUIOLE AFFINAGEIn former times, well known on the pilgrimage to Santiago
075# MORBIERMade popular by its famous central black line of vegetal mildew
077# CAZELLE DE ST AFRIQUE“Cazelle” is the name of the shepherd’s stone construction y“Afrique” is the region where the cheese is produced
082# REBLOCHON FERMIERRenowned for its production from the second milking (reblocher)
079# CROTTIN DE CHAVIGNOLDates back to the Ottoman occupation
089# COMTE500 litres of milk are required to produce a single piece
092# MUNSTEROwes its name to the latin“Monasterium”
094# PONT L EVEQUEPossibly one of the oldest cheeses in France
095# ARDI GASNABasque name meaning “sheep cheese”
099# ROQUEFORT SELECTIONThe first French cheese to have a Protected Designation of Origin
097# BLEU DES CAUSSESRefined in natural caves, known as “Fluerines”
FRANCHECOMT
FRANCHECOMT
ALSACE
NORMANDY
AQUITANIA
YES
YES
YES
NO
YES
YES
YES
YES
YES
NO
YES
NO
2MILD
2MILD
3PRONUOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
4STRONG
4STRONG
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
MENU CHEESESToTaste...
INTERNATIONAL SELECTION OF CHEESE
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
·All Cheese Boards are priced per person ·
16.90PVP PER
PERSON
16.90PVP PER
PERSON
16.90PVP PER
PERSON
COUNTRY
COUNTRY
COUNTRY
P.D.O.
P.D.O.
P.D.O.
INTENSITY
INTENSITY
INTENSITY
RIND
RIND
RIND
ANIMAL
ANIMAL
ANIMAL
MILK
MILK
MILK
REGION
REGION
REGION
WASHEDRIND
MOULDRIND
WASHEDRIND
ADDEDRIND
WASHEDRIND
ADDEDRIND
NATURALRIND
NATURALRIND
ADDEDRIND
MOULDRIND
NATURALRIND
NATURALRIND
MOULDRIND
NATURALSMOKEDRIND
NATURALRIND
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
UNCOOKED
RAW
RAW
RAW
WITHOUTRIND
WASHRIND
WASHEDRIND
BERRYTOURAINE
BERGAMOBRECIACOMO
CREMOSA
PIAMONTE
CENTRAL
CHAMPAGNEARDENNE
POITOUCHARENTES
BORGOÑA
CASTILLAY LEON
CANTABRIA
CATALONIA
002# POMODORORefined with tomato and basil
006# COCHON NEZWash rind enhances the beefy flavour
007# HERVE DU VIEUX MOULINOne of the most refined of Belgian cheese
018# Queso DE ARRIBES-ECOLÓGICOElaborated with organic milk
062# Queso PICÓN BEJES-TRESVISOSpicy flavours balanced with metallic hints
012# CREMA ACIDA - CUADRADORind treated with natural vegetal charcoal
069# LANGRESRind washed with liquor of Marc of Burgundy
066# CHABICHOUThe origin of the name is taken from the Arabic “goat”
090# EPOISSESBeefy taste combined with brandy (Marc)
072# STE MAURE DE TOURAINETo verify its authenticity, it is pierced with a straw
114# TALEGGIOThe essential ingredient is the micro flower in the rind
110# FRESCO CABRA FLORES - TRUFARind treated with flore, herbs and truffles
107# CASHEL BLUESmooth blue cheese with faint hints of vanilla
143# TILSITER DE LOS ALPESProduced in the area of Lake Constanza and requires 45 litres of milk to create its form
119# PECORINO DI PIENZA STAGIORind is rubbed with a mixture of olive oil, tomato and clay
111# ROBIOLA DI LANGA TRIS FOGLIACreamy balanced cheese with musty lactic hints
126# FIORE SARDO AHUMADOProduced over an open fire, giving smoky hues
149# THURBLAU DE THURGOVIESwiss blue cheese in the style of the English Stilton
HAINAUT
HAINAUT
HERVE
FETHARD
TILSITER
TOSCANAUBRÍALACIO
(CENTRAL)
PIAMONTE
SARDINIA
NO
NO
NO
NO
YES
NO
YES
YES
NO
YES
YES
YES
NO
YES
NO
NO
NO
YES
1FRESH - SWEET
4STRONG
4STRONG
2MILD
5VERY STRONG
1FRESH - SWEET
2MILD
2MILD
4STRONG
2MILD
3PRONOUNCED
1FRESH - SWEET
5VERY STRONG
3PRONOUNCED
3PRONOUNCED
2MILD
5VERY STRONG
5VERY STRONG
MENU CHEESESToTaste...
italian selection of cheese
·All Cheese Boards are priced per person ·
15.80PVP PER
PERSON
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
NATURALRIND
NATURALRIND
WITHOUTRIND
SMOKEDNATURALRIND
NATURALRIND
PASTEURISED
PASTEURISED
RAW
RAW
RAW
RAW
WITHOUTRIND
TOSCANAUBRÍALACIO
(CENTRAL)
PARMAREGGIOEMILIA
NORTE ITALIA
108# BURRATA DI CORATOMadre from”Filata” paste, with added cream
115# TUMA DI LANGA AL TARTUFOFrom the cradle of the black truffle, el Cuneo-Piamonte
117# PARMIGIANO REGGIANOThis cheese holds a very special place in the culinary history of Italy
122# PECORINO TOSCANOThe rind is smeared with olive oil
126# FIORE SARDO AHUMADOSmoked over an open fire
127# GORGONZOLAProbably the first blue cheese, both sweet and spicy flavours
PUGLIA
CUNEO
SARDINIA
PIAMONTE YES
YES
YES
NO
NO
NO1
FRESH - SWEET
3PRONOUNCED
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
HAINAUT
HAINAUT
HAINAUT
HAINAUT
HAINAUT
HERVE
HAINAUT
HAINAUT
ASTURIAS
CATALONIA
ARAGÓN
CATALONIA
AUBERGEDE
POTEAUPR
CHEESES
001# DELICE D ETECream Cheese filled with raspberries
002# POMODOROThis Cheese has been refined with tomatoes and albahaca
003# BRILLAT TRUFFE
004# TARTUFETTEWonderfully refined with white truffle
005# CHIMAY BIERECreated by Cistercian monks
006# COCHON NEZ
007# HERVE DU VIEUX MOULINOne of the best known Belgian Cheeses
008# PETIT BONSECOURSSoaked in traditional Belgian beer
009# FOURME AU SAUTERNES
010# STILTON - AL OPORTOThe famous English Cheese wich is soaked in Port
011# AFUEGA’L PITU MADURADO
012# CREMA ACIDA - CUADRADOThe rind is prepared with charcoal
013# QUESO DELICIA JERSEY
014# ESTRELLIntense flavour of goatsmilk
015# CARREU CURCUMAThere is a slight presence of curry in the ingredients of this Cheese
NO
NO
NO
NO
NO
NO
YES
NO
NO
NO
YES
NO
NO
NO
NO
PASTEURISED
WITHOUTRIND
NATURALRIND
NATURALRIND
WASHEDRIND
WASHEDRIND
WASHEDRIND
WASHEDRIND
DERBYSHIRELEICESTERSHIRENOTTIGHAMSHIRE
WITHOUTRIND
WITHOUT RIND
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
RAW
PASTEURISED
PASTEURISED
1FRESH - SWEET
2MILD
3PRONOUNCED
3PRONOUNCED
4STRONG
4STRONG
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
1FRESH - SWEET
1FRESH - SWEET
2MILD
2MILD
2MILD
RAW
RAW
WASHEDRIND
NATURALRIND
NATURALRIND
ADDEDRIND
ADDEDRIND
MENU CHEESESToTaste...
CANARYISLANDS
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
Lactic Cheese of black truffle, made with a misture of 3 kinds of cream
The washed rind of this cheese enhances a beefy flavour
Cheese with a lasting taste of Sauternes wine, and with suggestions of vainilla
The literal translation means ‘the drowning of the cock’
Made from the milk of Jersey cows brought especially from the UK
WASHEDRIND
CHEESEs
016# QUEIXO SAN SIMON DACOSTAThis Cheese has been smoked with birchwood
017# Queso ARZUA ULLOAA classic Cheese from Galicia. Semi soft
018# Queso DE ARRIBES-ECOLÓGICOThis Cheese has been produced with organic milk
019# Queso DE MADRID DE CABRA
020# Queso DE MURCIA AL VINOThis Cheese has been soaked in red wine from Jumilla
021# Queso DIVIRIN
022# Queso PASIEGO
023# QUESUCO-MONTES DE TOLEDO
024# QUESUCOS DEL LIEBANASmoked with the wood of local juniper trees
025# MAJOREROThis Cheese is tipical of the Canarian island
of Fuerteventura
026# QUESO VULCANO
027# QUESO PAÑUELO DE UGA
028# Queso NABIZAA smooth flavoured Cheese with aromas of butter
029# Queso DE BENASQUEFrom the Benasque Valley. It has a savoury and yeaty texture
030# Queso FERMIÓAn environmentalist transforms a little cheese on cheese large format
GALICIA
GALICIA
MADRID
MURCIA
CANTABRIA
CANTABRIA
CANTABRIA
GALICIA
ARAGÓN
CATALONIA
YES
YES
NO
NO
YES
NO
NO
NO
YES
YES
NO
NO
YES
NO
NO
NATURALRIND
RIND WITH ASHES
WASHEDRIND
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
RAW
RAW
RAW
RAW
RAW
NATURALRIND
NATURALRIND
NATURALRIND
NATURALRIND
NATURALRIND
MENU CHEESEsTo Taste...
NATURALRIND
CASTILLAY LEÓN
CASTILLALA MANCHA
CANARYISLANDS
CANARYISLANDS
CANARYISLANDS
MOULDRIND
MOULD RIND
A Cheese with light herbal overtures, but also a slight beefy taste and leaves a lasting mushroomy flavour
Its black rind and its name evoke the volcanic regions of the islands
Its flavour reminds us of butter, with a certain fruty aroma of cooked vegetables
WITHOUT RIND
PASTEURISED
RAW
NATURALRIND
NATURALRIND
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
Produced with the milk of a breed of goat native to the mountains of Guadarrama
A Cheese made with “bifidus” yogurt, and butter and cream flavours
Nice clean aromas with an acidic tang, and a touch of salt in the flavour
RAW WASHEDRIND
CHEESEs
031# Queso ROS D’EROLESOriginal formatge de escorça rentada fet per Salvador Maura
032# Queso PLABrie style with an intense touch of goat
033# Queso PETITOTMusty rind combined with the intense taste of goatmilk
034# Queso PUIGPEDROS
035# Queso UFF
036# TORRECGoat’s milk with a sweet, creamy taste
037# GARROTXAIn Catalonia, known also as Pell Florida (flower skin) because of its appearance
038# TORTA DE BARROSCheese makers with blue blood
039# PATA DE MULOPopularly known as “mule’s leg”, because of its particular shape
040# Queso MADURADO DE MADRIDThe livestock which produces the milk of this Cheese is nationally acclaimed
041# RULO DE MADRIDThe quality of the milk of this Cheese is almost beyond comparison
042# GEOThe milk quality is almost unmatched
043# Queso ALTEJOOne of the first Spanish Cheeses with “pastas cocidas”
044# Queso CASINA handmade Cheese developed using the “rabilar” method
045# Queso BODEGAThis Cheese has been named after a great winery
ARAGÓN
CATALONIA
CATALONIA
CATALONIA
CATALONIA
CATALONIA
CATALONIA
CATALONIA
EXTREMADURA
CASTILLA Y LEÓN
MADRID
ANDALUCÍA
CATALONIA
ASTURIAS
CANARY ISLANDS
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
MOULDRIND
NATURALRIND
NATURALRIND
NATURALRIND
NATURALRIND
WASHEDRIND
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONUONCED
3PRONOUNCED
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
NATURALRIND
NATURALRIND
MENU CHEESESTo Taste...
NATURALRIND
MOULDRIND
WASHEDRIND
PASTEURISED
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
The soaking of the rind brings out a beefy flavour in the Cheese
Soaked in the local beer of the region. It has a heightened flavour of goatsmilk
MOULDRIND
RAW MOULDRIND
MOULDRIND
WASHEDRIND
CHEESES
046# Queso GRAZALEMA The rind of the Cheese is basted with iberican pork
047# Queso IBORESA Cheese produced with wonderfully aromatic milk
048# Queso MAHÓN-MENORCAA savory Cheese with a slighty spicey flavour, and a sugestion of sweetness
049# Queso MANCHEGOA Cheese which conjures sweet memories of toffee and hazelnuts
050# Queso PASTOR IDIAZABAL AHUMADOA pastoral Cheese, smoked with beechwood, alder or blackthorn
051# Queso ALEGRANZA
052# Queso RONCAL DE PASTORClassic cured cheese with sugestions of both sweet and spicey flavours
053# Queso TRONCHONThe first reference of this Cheese was in the book “Don Quijote” full of flavour even then!
054# Queso ZAMORANO
055# SERRAT CURADO OVEJAThe Cheese takes its name “Serrat” from the word “cerrada” meaning “closed”, because of its cured texture
056# Queso MONTES DE ALCALÁEcological from the Sierra Cadiz
057# TORTA EL CASARThe creamy texture and sharp flavour are thanks to the vegetal curds of the Cheese
058# TUPI
059# LA PERAL AZULHandmade bluecheese from the parish of San Jorge
060# Queso CABRALESMusty bluecheese developed in natural caves
ANDALUCÍA
EXTREMADURA
NAVARRA
CATALONIA
ANDALUCIA
EXTREMADURA
CATALONIA
ASTURIAS
ASTURIAS
NO
YES
YES
YES
YES
NO
YES
NO
YES
NO
YES
NO
NO
YES
YES
NATURALRIND
ADDED RIND
NATURALRIND
NATURALRIND
NATURALRIND
NATURALRIND
NATURALRIND
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
5VERY STRONG
RAW
RAW
RAW
RAW
RAW
PASTEURISED
RAW
RAW
RAW
RAW
PASTEURISED
RAW
RAW
NATURALRIND
NATURALRIND
WITHOUTRIND
WITHOUTRIND
MENU CHEESEsTo Taste...
NATURALRIND
NATURALRIND
CANARYISLANDS
COMUNIDADVALENCIANA
BALEARICISLANDS
BASQUECOUNTRY
CASTILLALA MANCHA
CASTILLAY LEÓN
Taking its name from the clay vessels of Catalunya, this Cheese is washed with anis
RAW
RAW
WITHOUTRIND
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
Contains fruity hints of dried nuts, a light acerbic flavour. Not savoury
There is a phrase from Zamora in reference to this Cheese from Zamora: “Grapes and Cheese together taste like kisses”
NATURALRIND
CHEESEs
061# GAMONEOSmoked with wood from ash, beech and heather, and also other kinds of firewood
062# Queso DE VALDEÓNThis bluecheese has been matured in banana leaves
063# Queso PICÓN BEJES-TRESVISOSpicey flavours balanced with metalic hints
064# BRILLAT SAVARINNamed in honour of the famous gourmet
065# ST. FELICIEN AFFINE LYONNThis Cheese first appeared in the 20th century, from a farmer from Leon
066# CAMEMBERT NORMANDIAThis Cheese is formed and moulded by hand with a big spoon
067# CHABICHOUThe origin of the name is taken from the Arabic “Chebli” (goat)
068# FROMAGE CATHARE A Cheese powdered with charcoal ashes to enhance its flavour
069# LAGUIOLE AFFINAGEIn former times this Cheese was well known on the pilgramage to Santiago
070# LANGRESRind washed with liquor of Marc of Burgundy
071# POULIGNY ST PIERRE
072# ST MARCELLIN AFFINÉ LYONESSEA smooth fresh lemony flavour with an aroma of dried fruit
073# STE MAURE DE TOURAINEIn order to verify its authenticity, this Cheese is pierced with a straw
074# VALANCAYThis Cheese is covered with charcoal ashes to inhance its flavour
075# BRIE DE MEAUXA Cheese which has been appreciated since the middle ages. An excellent, creamy texture
CANTABRIA
NORMANDIA
YES
YES
YES
NO
NO
YES
YES
NO
NO
YES
YES
YES
YES
YES
YES
RIND WITH ASHES
5VERY STRONG
5VERY STRONG
5VERY STRONG
1FRESH - SWEET
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
2MILD
3PRONOUNCED
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
PASTEURISED
RAW
RAW
NATURALRIND
MOULDRIND
WASHEDRIND
ADDED RIND
RIND WITH ASHES
MOULDRIND
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WITHOUTRIND
NATURALRIND
POITOUCHARENTES
RHONEALPES
RHONEALPES
ILE DE FRANCE
CASTILLAY LEÓN
LANGUEDOCROUSSILLON
MIDI PYREENES
CHAMPAGNE ARDENNE
BERRYTOURAINE
BERRYTOURAINE
BERRYTOURAINE
ILE DE FRANCE
MOULDRIND
MOULDRIND
WITHOUTRIND
MOULDRIND
MOULDRIND
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
Also known as “the Eifel Tower” because of its piramid shape
ASTURIAS RAW NATURALRIND
CHEESEs
076# MORBIER
077# TOMME DE SAVOIEIts roots can be found in the history of the Dutchy of Saboya
078# CAZELLE DE ST AFRIQUE
079# LINGOT DES CAUSSESThe older brother of Rocamadour
080# CROTTIN DE CHAVIGNOLThis Cheese dates back to the Ottoman occupation
081# LAVORTThis Cheese resembles a volcanic crater
082# MIMOLETTE AFFINAGEThe Cheese makers and anatto to give it its original orange colour
083# REBLOCHON FERMIERFamous for its production of Cheese from the second milking (Reblocher)
084# ST NECTAIRE FERMIER A fruity flavour, with milk from excellent pastures...
085# FROMAGE DU MAQUIS The rind is prepared with aromatic herbs, of rosemary and juniper, together with husks of cayenne peppers
086# ABONDANCE One of the favourite Cheeses of the King Louis XIV of France
087# BANON CHEVRE FEUILLESubmerged in “Aguardiente”(“burning water”) and wrapped in chesnut leaves
088# BEAUFORT ALPAGEThe pastures of the mountains give this Cheese its delicious flavour
089# BREBIS FOUGEREThe rind of the Cheese has been treated and decorated with bracken
090# COMTE 500 litres of milk are required to produced a single piece of this Cheese
SAVOIE
AUVERGNE
NORMANDY
SAVOIE
AUVERGNE
CORCEGA
SAVOIE
PROVENZA
CORSICA
IGP
NO
NO
YES
NO
NO
YES
YES
NO
YES
YES
YES
NO
YES
MOULDRIND
MOULDRIND
MOULDRIND
NATURALRIND
NATURALRIND
WASHEDRIND
ADDEDRIND
NATURALRIND
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
NATURALRIND
NATURALRIND
NATURALRIND
WASHEDRIND
MENU CHEESEsTo Taste...
NATURALRIND
MIDI PYREENES
MIDI PYREENES
BERRYTOURAINE
RHONEALPES
FRANCHECOMT
NATURALRIND
COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
“Cazelle” is the name of the shepards’ stone construction and “Afrique” is the region where the Cheese is produced
Made popular by its famous central black line of vegetal mildew
RAW NATURALRIND
FRANCHE-COMT YES
092# LIVAROTCheese also known as “The Colonel” surrounded by reeds
093# MUNSTEROwes its name to the Latin “Monasterium”
094# OSSAU IRATY (ESTIVES)This Cheese was used as currency to barter with in the Middle Ages
095# PONT L EVEQUE
096# ARDI GASNAThe name of this Cheese means “Sheep Cheese” in Basque
097# MAROILLES FERMIER
098# BLEU DES CAUSSESThis Cheese is refined in natural caves, known as “Fluerines”
099# FOURME D AMBERT FERMIERA bluecheese made from the volcanic pastures
100# ROQUEFORT SELECTION
101# EDAM Very versatile. Can be eaten in any number of ways...
102# GOUDA FERMIER CON TRUFASThe classic Dutch Cheese with marked hints of truffle
103# MAASDAMVery flexible with very large holes
104# GOUDA FERMIER 5 AÑOS This has a firm texture with thyoxine cristalines. It has a toffe flavour
105# ARDRAHANViscose rinds. Combination of sweet and savory flavours. Meaty taste
NORMANDY
ALSACE
AQUITANIA
NORMANDY
AQUITANIA
AUVERGNE
EDAM
GOUDA
GOUDA
GOUDA
KANTURK
YES
YES
YES
YES
YES
NO
YES
YES
YES
YES
YES
YES
YES
YES
NO
WASHEDRIND
NATURALRIND
NATURALRIND
MOULDRIND
WITHOUTRIND
RIND WITH WAX
RINDWITH WAX
NATURALRIND
WASHEDRIND
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
5VERY STRONG
3PRONOUNCED
3PRONOUNCED
4STRONG
5VERY STRONG
4STRONG
RAW
RAW
RAW
RAW
PASTEURISED
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
NATURALRIND
RINDWITH WAX
WASHEDRIND
RAW
MIDI PYREENES
NORD PASDE CALAIS
MIDI PYREENES
WASHEDRIND
WASHEDRIND
CHEESEs
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COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
Possibly one of the oldest Cheese in France
In the year 962, The monks of the Abby of Maroilles, a village near the Belgium border, created this marvel
The first Cheese in France to have a denomination of origin
091# EPOISSESCombines a beefy flavour with a touch of Brandy
BURGUNDY RAW WASHEDRIND
4STRONG
107# GUBBEENA farm Cheese, smooth and creamy texture with small holes
108# CASHEL BLUEBluecheese with delicate hints of vainilla
109# BURRATA DI CORATOMade from “fillata” paste, with added cream
110# MOZZARELLA DI BUFFALASpecially renowned for the technique of threading the paste of the Cheese
111# FRESCO CABRA FLORES - TRUFAThe rind has been treated with flowers, truffles and herbs
112# ROBIOLA DI LANGA TRIS FOGLIACreamy balanced cheese with musty, lactic touches
113# VERA PAGLIETTINAMusty rind, with milk and mushroom flavours
114# PIACENTINU DI ENNA Seasoned with saphron and black pepper
115# TALEGGIO
116# TUMA DI LANGA AL TARTUFO
117# QUADER DI BUFALACreamy and washed with brine
118# FONTINACooked paste, produced twice a day
119# PARMIGIANO REGGIANOThis Cheese holds a very special place in the culinary history of Italy
120# PARMIGIANO REGGIANO VACHE ROSE
NO
NO
NO
NO
YES
NO
NO
NO
YES
YES
NO
YES
YES
YES
NO
WITHOUTRIND
WITHOUTRIND
ADDEDRIND
WASHEDRIND
WITHOUTRIND
ADDEDRIND
MOULDRIND
NATURALRIND
4STRONG
4STRONG
5VERY STRONG
1FRESH - SWEET
1FRESH - SWEET
1FRESH - SWEET
2MILD
2MILD
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
4STRONG
4STRONG
4STRONG
RAW
RAW
RAW
RAW
RAW
RAW
UNCOOKED
RAW
NATURALRIND
NATURALRIND
CASERTA SALERNO
CUNEOTURIN
PASTEURISED
PASTEURISED
PASTEURISED
PASTEURISED
BERGAMOBRECIACOMO
CREMOSA
PARMAREGGIOEMILIA
NORTE ITALIA
PARMAREGGIOEMILIA
NORTE ITALIA
PUGLIA
WASHEDRIND
MOULDRIND
SKULL
FETHARD
PIAMONTE
PIAMONTE
SICILY
CUNEO
LOMBARDIA
CHEESEs
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COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
An essential ingredient of this Cheese in the microfower in the rind
From the cradle of the black truffle, in the Cuneo -Piamonte
Made from raw milk produced by the breed of cattle “Rosca”, which is historically linked to the region of Parmigiano
NATURALRIND106# COOLEA
Smooth fruity flavoured Cheese. A mature and spicey taste os caramel
RAWMACROOM
TOSCANAUBRÍALACIO
(CENTRO)
RAW NATURALRIND
PASTEURISEDWASHEDRIND
124# PECORINO SICILIANO PEPATOThe texture is firm and dry. A savory flavour with added black pepper
125# PECORINO TOSCANOThe rind is rubbed with olive oil, vegetal rennet
126# RAGUSANO
127# TRIFULINMatured in cave, with black truffle
128# ERBORINATO DI CAPRAAn exceptional blue Cheese from Italian Cuneo
129# FIORE SARDO AHUMADOProduced over an open fire, giving it a wonderful smokey hint
130# GORGONZOLAProbably the first bluecheese. Sweet and spicey flavours
131# SERRA DA ESTRELACreamy Cheese with vegetal rennet
132# QUEIJO “VELHO”
133# BERKSWELL
134# LANCASHIRE-KIRKHAM’S
135# SPENWOOD
SICILY
RASUGA
PIAMONTE
CUNEO
SARDINIA
PIAMONTE
COVENTRY
GOOSNARGH
NO
NO
SI
YES
YES
YES
NO
NO
NO
YES
NO
NO
NO
NO
NO
NATURAL RIND
NATURAL RIND
NATURAL RIND
NATURAL RIND
SMOKEDNATURAL RIND
ADDEDRIND
NATURAL RIND
NATURAL RIND
NATURAL RIND
WASHEDRIND
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
5VERY STRONG
5VERY STRONG
5VERY STRONG
4STRONG
5VERY STRONG
3PRONOUNCED
3PRONOUNCED
3PRONOUNCED
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
NATURAL RIND
PASTEURISED
SERRA DA ESTRELA
RISELEY, BERKSHIRE
SERRA DA ESTRELA
RAW
TOSCANAUBRÍALACIO
(CENTRAL)
RAW NATURAL RIND
CHEESEs
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COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
A very developed nutty flavour. When ripened, it is more spicy
Produced from the curds of three days. Buttery touches
Its uneven rind reminds us of the mould which is used to produce the “Florero”
Intense flavour of ewe’s milk and slight vegetable taste, thanks to the curdling
A Cheese with subtle vegetal and meaty hints, tangy
121# PECORINO DI PIENZA STAGIO
122# OSSOLANO DI CRODO RISERVADates back to the first century
123# BLUE DI BUFALLAIntense, sweet, and buffalo milk flavor
The rind is rubbed with a mixture of olive oil, tomato and clay
TOSCANAUBRÍALACIO
(CENTRAL)
BERGAMO
RAW
RAW
NATURALRIND
NATURALRIND
AOSTAºVALLEY
PASTEURISED MOULDRIND
136# HAWES WENSLEYDALE Traditionally eaten with fruit cake or apple cake
137# CHEDDAR DE GRANJADeveloped according to the traditional “cheddering” process
138# STINKING BISHOPVery pungent. Washed with Perry sider
139# CHESHIRE - APPLEBY
140# HARBOURNE BLUE
141# STILTON
142# THURGAUER WEINKÄSEIntense fragances which leave a smooth lactic aftertaste
143# BERGFICHTE KASE-FÖRSTE
144# STANSER RÖTELI REBLO
145# TILSITER DE LOS ALPES
146# APPENZELLER EXTRA-TOGGENBURGWashed in spices used in white wine, this Cheese has an elastic texture
147# EMMENTAL GROTTEThe traditional Swiss Cheese. Fruity tastes and big holes
148# GREYERZER ALP L.ETIVAZ Made with milk from the high mountain pastures. Ideal for Foundes
149# STANSER CHUEFLADE-KUHFLADEN
150# TETE DE MOINEDating from the thirteenth century. Known as “the monk’s head”
LUZERN
TILSITER
BERN
STANS
NO
YES
NO
NO
NO
YES
NO
NO
NO
YES
YES
YES
YES
NO
YES
ADDEDRIND
NATURAL RIND
NATURAL RIND
NATURAL RIND
WASHEDRIND
WASHEDRIND
NATURAL RIND
NATURAL RIND
WASHEDRIND
WASHED RIND
WASHEDRIND
3PRONOUNCED
4STRONG
4STRONG
4STRONG
5MUY FUERTE
2MILD
3PRONOUNCED
3PRONOUNCED
4STRONG
3PRONOUNCED
4STRONG
4STRONG
4STRONG
4STRONG
4STRONG
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
The star of English bluecheese.Smooth and surprising!
Soft texture of blue veins. Hints of dried fruit
CANTON GRAUBÜNDEN
WHITCHURCHSHROPSHIRE
JURAMOUNTAINS
DERBYSHIRE LEICESTERSHIRE NOTTIGHAMSHIRE
CANTON DE LUCERNESCHWYZ
UNTERWALDZOUG- CENTRO
CANTONES APPENZELLINERRHODENAUSERRHODEN
“CANTON DE LOS GRAUBÜNDEN”
PASTEURISED
PASTEURISED
From the county of Cheshire, in the north west of England, it is the oldest known cheese in the country
WHITCHURCHSHROPSHIRE
RAW NATURAL RIND
CHEESEs
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COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
A balanced combination of meaty and fruity flavours
Creamy texture with a natural musty rind. Buttery flavours
Produced in the area of Lake Constanza, it requires 45 litres of milk to create its form
Musty rinds and meaty overtures. This Cheese oozes with flavour
NORTH CADBURY SOMERSET
HAWES-NORTH
YORKSHIRE
DYMOCKGLOUCESTERSHIRE
PASTEURISED
PASTEURISED
RAW
NATURAL RIND
WASHEDRIND
NATURAL RIND
151# THURBLAU DE THURGOVIE Swiss blue Cheese in the style of the English Cheese Stilton
152# SBRINZA flowery aroma, against a spicy, savoury background
CENTRAL NO
YES
5VERY STRONG
5VERY STRONG
RAW
RAW
NATURAL RIND
NATURAL RIND
CANTON DE LUCERNESCHWYZ
UNTERWALDZOUG- CENTRO
CHEESEs
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COUNTRY P.D.O. INTENSITYRIND ANIMALMILKREGION
![Transcript –– Episode 20: Cheese, Cheese, and More Cheese ... · than if you just say cheese lover. [Music ends.] Tara: How does cheese happen? I mean, we know that there’s](https://img.pdfslide.us/doc/110x75/5ecee7dfe3d25d0d837a37cc/transcript-aa-episode-20-cheese-cheese-and-more-cheese-than-if-you-just.jpg)
