Your favorite imported cheeses are more than just delicious; think of them as edible works of art and a piece of history, shaped by centuries of tradition. When it comes to Imported Cheeses, generations of cheesemakers have perfected time-honored methods using milk from local herds and specific techniques that give each cheese its unique character. Let’s explore how these cheesemaking traditions shape the flavor, texture, and quality of imported cheeses.
Cheddars & Firm Aged Cheeses
In England’s rolling countryside, cheesemakers have been “cheddaring” curds since the 12th century. After cow’s milk is curdled and cut, the curds are stacked, turned, and pressed repeatedly in a step that expels whey and builds that dense, crumbly texture. Wheels like English Cheddar, Red Leicester, and Double Gloucester are then aged for months in cool stone cellars until sharp, nutty flavors emerge. Across the English Channel and beyond, Norwegian Jarlsberg and French Comté rely on copper vats and long Alpine aging to develop sweetness and flavor. Similar techniques are used for cow’s milk Parmigiano Reggiano from Italy and sheep’s milk imported Spanish Manchego.
Bloomy Rinds: Soft & Velvety
Bloomy rind cheeses like imported French Brie and Camembert de Normandie begin with rich cow’s milk gently warmed and set with rennet. Once molded, the rounds are dusted with Penicillium candidum, a natural mold that forms a thin white “bloom.” As they ripen, enzymes work inward, transforming a chalky center into a luscious creamline. Italian Robiola, often made from a blend of cow, sheep, and goat milk, gains its supple texture and tangy flavor by aging in humid rooms that encourage a delicate rind.
Washed-Rind Cheeses: Bold & Earthy
Washed-rind cheeses start mild but become bolder through repeated baths of brine, beer, or wine during aging. This nurturing environment awakens bacteria that tint the rind orange and build savory, almost meaty aromas. Imported French Époisses, Italian Taleggio cheese and Swiss Appenzeller are brushed by hand as they mature in cellars, developing soft interiors and complex, lingering flavor. They’re proof that patience, washing, and humidity create imported cheese magic.
Blue Cheeses: Veined & Complex
To create the signature marbling in Italian Gorgonzola, French Roquefort, Danish Blue, and English Stilton, cheesemakers pierce each wheel with long needles, allowing oxygen and good bacteria to reach the interior. This activates Penicillium roqueforti, the blue mold responsible for their striking veins. Sheep’s milk lends Roquefort its creamy sharpness, while cow’s milk gives Gorgonzola and Danish Blue a buttery richness. Aging in natural caves or temperature-controlled rooms keeps humidity perfect for the mold to thrive.
Craft and Care in Every Bite
Every imported cheese tells the story of its landscape from the milk and the terroir to the hands that shape it. Centuries of tradition have turned these cheesemaking methods into regional art forms, protected by European DOP and PDO designations. When you savor a bite of imported Cheddar, Brie, or Gorgonzola, you’re tasting generations of tradition. More than just cheese, they’re a true celebration of craftsmanship, culture, and history!
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