[Roquefort - French] Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron. A genuine Roquefort has a red sheep on the label -- www.
Montcabrer -Catalonia, Spain Usually, goat's milk makes relatively tart cheese. Montcabrer eschews traditional flavor and starts to taste almost like a sturdier cow's milk cheese. The cheese still has a lactic bite, but is also rather sumptuous and
When it comes to making a great grilled cheese, the key is obtaining the perfect melty, texture of the cheese. This Cheese Melting 101 guide will help you get it right.
FROMAGE REBLOCHON~ is a French cheese from the Alps produced in the region of Savoy (departments of Savoie and Haute-Savoie) . Used to serve this when I was a chef and of course eat it on every ski trip to the Alps!