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Here are all cheeses in the database that begin with the letter V.

A 25-lb. Swiss cheese with a soft, smooth consistency. Pasteurized milk is inoculated with bacteria, and rennet is added at 100 degrees F. Curd is cut into large pieces and heated to 110 degrees F. The curd is then molded and salted in brine. The cheese is cured in very damp conditions in order to promote the growth of mold on the surface.

A slow-maturing cheese which ripens for 18 months, resulting in a pungent, bitter taste. Vaesterbottenost's paste has a firm consistency, and features tiny holes.