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BeaverCheese.org
On November 30, 1972 a certain wacky British comedy group aired the Cheese Shop sketch. In the sketch 43 different cheeses are mentioned, including Venezuelan Beaver Cheese. The goal of BeaverCheese.org will be to explore those 43 cheeses in depth. Whether we actually get to the Venezuelan Beaver Cheese has yet to be determined. If anyone knows of a producer for that odd queijo, please contact us.
BeaverCheese Blog
Main Review Site
Cheeses reviewed so far - Japanese Sage Derby, Tilsit, Port Salut, Roquefort, Stilton, Mozzarella, Emmental, Norwegian Jarlsberger, Boursin, Brie, Cheddar, Venezuelan Beaver Cheese, Gouda, Parmesan, Edam, Greek Feta, Gorgonzola, Camembert, Wensleydale, White Stilton, Danish Blue, Gruyère, Red Leicester, Red Windsor, Double Gloucester, Cheshire, Pont l'Evêque, Limberger,
Caerphilly,
Lancashire,
Bel Paese,
Dorset Blue Vinny,
Savoyard,
Bresse-Bleu,
Smoked Austrian,
Saint-Paulin,
Liptauer,
Danish Fimboe
Cheese reviews, with links.
Red Leicester - 1, 2, 3, 4 A hard orange cheese with a mild flavor.
Tilsit - 1, 2, 3, 4 A semi-soft, semi-stinky cheese with irregular holes.
Caerphilly - 1, 2 A pale, mild, crumbly cheese.
Bel Paese - 1, 2 A semi soft cheese with a light, milky aroma.
Red Windsor - 1, 2 A cheddar cheese marbled with red wine.
Stilton - 1, 2, 3 An English blue cheese
Emmental - 1, 2, 3 A yellow, medium-hard swiss cheese, with characteristic large holes.
Gruyère - 1, 2, 3 A hard swiss cheese with a nutty, full flavor.
Norwegian Jarlsberger (Jarlsberg) - 1, 2 A rich, mild and slightly sweet cheese with irregular holes.
Liptauer - 1, 2, 3 A sheep's milk cheese with a mild flavor, usually combined with other flavorings.
Lancashire - 1, 2 A white, buttery cheese which varies from soft to crumbly.
White Stilton - 1, 2 A young stilton without the blue viens.
Danish Blue - 1, 2, 3 A sharp, salty cheese with blue viens.
Double Gloucester - 1, 2, 3 A semi-hard, zesty, buttery cheese.
Cheshire - 1, 2, 3 A dense, sharp, crumbly cheese. 3 main varieties.
Dorset Blue Vinny (vinney) - 1, 2 A hard, crumbly blue cheese.
Brie - 1, 2, 3, 4 A soft, sweet, buttery cheese.
Roquefort - 1, 2, 3, 4 A white, crumbly, tangy blue cheese.
Pont l'Evêque - 1, 2, 3 A soft cheese with a fresh, sweet-tart flavor.
Port Salut - 1, 2, 3 A tangy, savory, semi-soft cheese.
Savoyard (Beaufort) - 1, 2 Savoyard is savoyarde, a type of fondue? Beaufort is an example cheese. Or perhaps Comte.
Saint-Paulin - 1, 2 A brand of Port Salut cheese
Carre de l'Est - 1, 2 Not available in the US.
Bresse-Bleu (Bleu de Bresse) - 1, 2, 3 A soft blue cheese.
Boursin - 1, 2, 3 A soft flavored cheese brand.
Camembert - 1, 2 A soft cheese which gets stronger with age.
Gouda - 1, 2 A semi-hard nutty cheese.
Edam - 1, 2 A semi-hard nutty cheese.
Caithness - 1, 2 A region in Scotland.
Smoked Austrian - 1 No specific examples found.
Japanese Sage Derby - 1, 2, 3, 4 A semi-hard derby style cheese with added sage.
Wensleydale - 1, 2, 3 A crumbly, sweet, mild cheese.
Greek Feta - 1, 2, 3 A tangy, salty cheese which varies widely.
Gorgonzola - 1, 2, 3 A strong blue cheese.
Parmesan - 1, 2, 3 A hard sharp cheese.
Mozzarella - 1, 2 A mild rubbery or stingy cheese.
Pippo Crème (Pipo Crem) - A brand of Bleu de Bresse.
Danish Fimboe (Fynbo) - 1 ?
Czechoslovakian sheep's milk - 1 Abertam is one example.
Venezuelan Beaver Cheese - Still looking for the real thing.
Cheddar - 1, 2, 3 A hard, crumbly, sharp cheese.
Ilchester - 1, 2 Ilchester is a cheese producer. Their "original" is a cheese made with beer.
Limberger - 1, 2 A soft stinky cheese.
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