This site demonstrates one possible use of this domain. Contact us.

    View on ZootDomains

    GourmetShopping
    Ingredient Guide

    Specialty Cheeses

    'Specialty cheese' covers a wide world — from a farmstead chèvre to a 36-month-aged Comté. Here are the categories that define the upper tier.

    Last updated: April 2026 · 5 min read

    Categories Worth Knowing

    • ▪Farmstead: made on the farm where the milk is produced (highest traceability)
    • ▪Raw-milk: not pasteurized, allowing native bacteria to develop more complex flavors
    • ▪Cave-aged: aged in natural or constructed caves with controlled humidity and temperature
    • ▪Protected designation (DOP, AOP, PDO): legally guaranteed origin and method
    • ▪Single-affinage: aged by a specialist 'affineur' rather than the cheesemaker

    Iconic Examples

    Comté (France, AOP, raw cow's milk, cave-aged 12-36 months); Parmigiano Reggiano (Italy, DOP, raw cow's milk, aged 12-36+ months); Roquefort (France, AOP, raw sheep's milk, cave-aged); Manchego (Spain, DOP, sheep's milk); Mozzarella di Bufala Campana (Italy, DOP, fresh buffalo milk).

    Frequently Asked Questions

    Is raw-milk cheese safe?

    Properly made and aged raw-milk cheese is safe and legal in most countries. In the US, raw-milk cheeses must be aged at least 60 days. Soft fresh raw-milk cheeses are restricted in some markets.

    How should I store specialty cheese?

    Wrap in cheese paper or parchment, then loosely in plastic. Refrigerate in the warmest part of the fridge (vegetable drawer). Hard cheeses keep 3-4 weeks; soft cheeses 1-2 weeks.