Cheese PalaceEvery cheese in the world, and the ones it tastes like.
Browse every cheese on the shelf, with what to pair it with and how to keep it.
Brie
France · Raw cow's milk · 4–6 weeks
Brie is a soft, creamy French cheese made from cow’s milk, known for its edible white bloomy rind and buttery texture. Its flavour is mild and earthy, with notes of mushrooms, cream, and nuts that become richer and more pronounced as it matures.
Cambozola
Germany · Pasteurized cow's milk · 2–6 weeks
Cambozola is a German soft-ripened blue cheese that combines the creamy, buttery texture of Camembert with the distinctive blue veining and mild tang of Gorgonzola. Made from cow’s milk, it has a rich, velvety consistency and a mild, slightly sweet flavour with gentle earthy notes, making it an approachable choice for those new to blue cheese.
Camembert
France · Raw cow's milk · 2+ weeks
Camembert is a soft, surface-ripened French cheese made from cow’s milk, featuring an edible white bloomy rind and a creamy, supple interior that becomes softer as it matures. Its flavour is earthy and savoury, with notes of mushrooms, butter, and cabbage-like aromas that intensify with aging, giving it a more robust character than Brie.
Comté
France · Raw cow's milk · 4–48 months
Comté is a French, unpasteurized cow’s milk cheese from the Jura Mountains, known for its firm texture and rich, nutty flavour with notes of butter, toasted hazelnuts, and caramel. Aged for several months or longer, it develops increasing depth and complexity, making it excellent for cheese boards, melting, or pairing with white wine.
Edam
Netherlands · Pasteurized cow's milk · 4 weeks – 12 months
Edam is a semi-hard cow’s milk cheese originating in the Netherlands, traditionally recognized by its smooth, pale yellow interior and distinctive red or yellow wax coating. Mild, nutty, and slightly salty when young, it develops a firmer texture and richer, more pronounced savoury flavours as it ages.
Gorgonzola
Italy · Pasteurized cow's milk · 2–5 months
Gorgonzola is a traditional Italian blue cheese made from cow’s milk, originating in the Lombardy and Piedmont regions of northern Italy. It has a creamy to crumbly texture with distinctive blue-green veining and a rich, tangy flavour that ranges from mild and buttery in younger varieties to sharp, spicy, and robust in more aged versions.
Gruyère
Switzerland · Raw cow's milk · 6–12 months
Gruyère is a firm, traditionally unpasteurized cow’s milk cheese originating in the Fribourg region of Switzerland, known for its natural, golden-brown rind and dense, smooth texture with occasional small holes. Its flavour is rich and complex, combining nutty, earthy, and savoury notes with hints of sweetness, becoming more intense and slightly crystalline as it ages.
Manchego
Pasteurized sheep's milk · 4 weeks – 24 months
Manchego is a traditional Spanish cheese made exclusively from Manchega-breed sheep's milk. It has a firm, compact texture, a distinctive patterned rind and a buttery, nutty flavour that becomes sharper and more complex with age.
Oka
Canada · Pasteurized cow's milk · 4–8 weeks
Oka is a Canadian semi-soft, washed-rind cheese originating in Quebec, made from cow’s milk and known for its smooth, creamy texture and distinctive copper-orange rind. Its flavour is mild, buttery and nutty, becoming richer and more pronounced with aging.
Parmigiano Reggiano
Italy · Raw cow's milk · 10+ months
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese made from cow's milk and aged for at least 12 months. It is celebrated for its rich, savory umami flavor and sharp aroma, making it a popular grated topping for pastas, soups, and salads.
Roquefort
France · Raw sheep's milk · 3–8 months
Roquefort is a famous French blue cheese made from sheep’s milk and aged in the natural limestone caves of Roquefort-sur-Soulzon, where it develops its distinctive blue-green veining. It has a creamy, crumbly texture and an intense, tangy, salty flavour with sharp, earthy notes and a lingering finish.
Stilton
United Kingdom · Pasteurized cow's milk · 3–8 months
Stilton is a traditional English blue cheese made from cow’s milk, originating in the counties of Derbyshire, Leicestershire, and Nottinghamshire, with its production protected by a PDO designation. It has a firm yet crumbly texture, blue-green veining, and a rich, complex flavour featuring creamy, savoury, and tangy notes that become more pronounced with age.
Valdeón
Spain · Raw cow's milk
Valdeón is a Spanish blue-veined cheese from the mountainous region of León, made from cow's milk or a blend of cow's, goat's and sheep's milk, with a creamy, crumbly texture and a natural rind traditionally wrapped in leaves. Its bold, salty and spicy flavour features pungent mould aromas and a lingering, slightly fiery finish that intensifies with aging