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featured-pic Photo credit: Florian Kerzel The collective trademark that exists now guarantees authenticity of geography and the cheesemaking process; for example the cheese must age in the caves at Cotija and the salting of curd can use only local salt from the state of Colima. raclette-cheese-750x368 Wheel of Marieke Gouda cut in half Willi Lehner's Blue Mont Dairy Clothbound Cheddar Clockwise, from top left: Valencay, Crottin de Chavignol, Sainte Maure, Chabichou du Poitou, Selles-sur-Cher, Pouligny Old Chatham Sheepherding Company intropic-1 Robinson-farm-owners-750x368

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