cheese
directory
Here you will find a list of all the cheeses available at Laurent Bonjour’s Cheese Corner and others.
Explore and discover the cheese by country or by milk and also which wine will pair well with your cheese and some recipes using the cheese...
Once you've unwrapped a cheese, the wrapping should be discarded and the cheese should be put in a new wrapping, as reused materials won't reseal properly.
The main thing is to keep the cheese covered and moist, still able to breath, but without breathing so much that it dries out and cracks.
To accomplish this wrap the cheese tightly in aluminum foil, waxed paper or better plastic wrap.
Typically a hard cheese should be consumed within 10 - 15 days of purchase
and
softer varieties within 5 - 7 days (if properly stored at home)
Sweden 
cow's goat's sheep's
Greece
cow's goat's sheep's
Australia
cow's goat's sheep's
Ireland
cow's goat's sheep's
Canada
cow's goat's sheep's
Norway
cow's goat's sheep's
A worldwide census of cheese
There are more than 4000 types of cheeses, divided into 9 families, produced in the world.
France produces the largest variety with over 1.000 cheeses - a count that could be higher if we include the cheese made by locals that we don’t know about.
Italy produces around 450 varieties of cheese. England, more than 200.
France, Italy, England, Spain and the USA are the largest farm cheese makers in the world.
The USA is the largest producer of processed cheese, imitation cheese and reduced-fat and fat-free cheese.
home - the cheese master - market's locations
contact us - news and health - events and cheese tasting - press reviews
