Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like. It has a savoury, but not very sharp taste. Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as ‘eyes’ while some do not. Swiss cheese without eyes is known as ‘blind’. But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavour. The process of Swiss cheese making is designed in a way that no rind forms on the cheese. It can be eaten with fruits such as apples, pears, grapes and thinly-sliced prosciutto ham and salami. Fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.

Telemea is a traditional Romanian cheese made by the Vlach or Wallachian people of Europe. Since 2005, the name Telemea is a protected designation of origin product of Romania. There are various types of Telemea official recognized under the PDO label such as Telemea de Arges, Telemea de Brasov, Telemea de Carei, Telemea de Harghita, Telemea de Huedin, Telemea de Oas, Telemea de Sibia. Telemea is a soft, white sheep`s milk cheese with a creamy texture and tangy aftertaste. In some cases, cow`s milk is also used. The cheese was originally produced only in Romania but when the Vlach population started spreading beyond their native country, the recipe became popular in European nations like Greece, Macedonia, Bulgaria and Poland. Sharing similarities to Feta, Telemea is used in salads and in pairings with snacks. There are a few variations with cumin seeds in it that assign the cheese a spicy aftertaste. As Telemea is stored in a brine solution, it gets saltier with age.

Valbreso feta is a cheese that defies convention. Most people know this crumbly, white, sheep’s milk feta, as a traditionally Greek cheese. However, it can be found all across the mediterranean region – much like olives and olive oils – with different nuances. This particular cheese comes from the South of France, and is made from the milk left over from Roquefort production, that smooth and delicious blue cheese. Valbreso is moist and creamy, with a rich flavor that is well-balanced in salt (unlike most commercial varieties, that are dry and salty), and is milder than most Greek fetas. This is definitely one of those cheese that will make you rethink good old feta! This cheese is great on its own, as a snacking cheese, but can also be used in salads, especially with tomatoes and olive oil. Bring to room temperature before serving. Pair with your favorite white wine blend.