{"id":36380,"date":"2019-02-25T15:52:39","date_gmt":"2019-02-25T20:52:39","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36380"},"modified":"2021-09-21T16:47:11","modified_gmt":"2021-09-21T20:47:11","slug":"best-cheeses-2018-europe-and-beyond","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/","title":{"rendered":"Best Cheeses 2018: Europe and Beyond!"},"content":{"rendered":"

T<\/span>his year, we’ve covered some of the best cheesemaking regions in the world. However, great cheeses can be found everywhere from Colorado to Croatia. Here are some more favorites.<\/p>\n

United States<\/h2>\n

Cella<\/strong><\/a>
\nMozzarella Company <\/span>
\nDallas, Texas  <\/span><\/p>\n

This fresh, spreadable cheese is aged for up to one month wrapped in lemongrass, imparting a slightly citrusy overtone. Cella starts out crumbly and herbal before aging into a smooth, creamy disk with notes of wildflowers, bitter pith, and smoke. <\/span><\/p>\n

\"\"<\/p>\n

Ch\u00e8vre<\/b> <\/span>
\nPure Luck Farm & Dairy <\/span>
\nDripping Springs, Texas <\/span><\/p>\n

If goat cheese and butter had a baby, it would probably resemble second-generation cheesemaker Amelia Sweethardt\u2019s ch\u00e8vre, which is sold in five-ounce disks. And yes, \u201cbuttery\u201d best describes the flavor and texture; clean and milky on the palate, it leaves no trace of goaty aroma or aftertaste.<\/p>\n

Clothbound Cheddar<\/b> <\/span>
\nFace Rock Creamery <\/span>
\nBandon, Ore. <\/span><\/p>\n

With a gorgeously flaky texture and a satisfying nutty, grassy, salty flavor, this cheese is hard to forget. Wheels are wrapped in cheesecloth, drenched in butter, and aged for a minimum of two years, which yields a texture similar to parmesan but allows the rounds to retain the snackability of cheddar. <\/span><\/p>\n

Cognac Fig <\/b>Ch\u00e8vre<\/b> <\/span>
\nMackenzie Creamery <\/span>
\nHiram, Ohio <\/span><\/p>\n

This Ohio creamery makes several flavored ch\u00e8vres, but Cognac Fig is its most popular, and it\u2019s easy to see why. \u201cThe balance of acidity in the cheese and the sweetness of the Divina figs pairs perfectly, as do the textures\u2014creamy ch\u00e8vre with a slight crunchiness from the fig preserves and a mild kick from the Courvoisier Cognac,\u201d says Rob DeMuch, president and cheesemaker at Mackenzie Creamery.  <\/span><\/p>\n

Gold Hill <\/b> <\/span>
\nHaystack Mountain Cheese  <\/span>
\nLongmont, Colo.  <\/span><\/p>\n

Named the Best American Cheese at the 2017 World Cheese Awards, Gold Hill boasts a firm, flaky texture and an earthy, sweet flavor with buttery caramel notes. Think: a cross between aged cheddar and parmesan, but with a goaty kick. <\/p>\n

Organic Whole Milk Ricotta<\/b> <\/span>
\nAmaltheia Organic Dairy <\/span>
\nBelgrade, Mont. <\/span><\/p>\n

This is not your typical lasagna-stuffer. The Brown family has been perfecting their recipe for this 100 percent goat\u2019s milk ricotta on their small farm in Montana for 18 years; the result is rich and creamy with a mellow finish. The Browns love to incorporate this one into sweet dishes, from cheesecakes to ricotta-and-honey-stuffed figs to brownies.  <\/span> <\/span><\/p>\n

Europe<\/h2>\n

Caprozzo<\/b> al <\/b>Prugnolo<\/b> <\/span>
\nRomagna Terre <\/span>
\nGambettola, Italy <\/span><\/p>\n

This unique goat\u2019s milk cheese from Italy\u2019s Emilia-Romagna region is aged 30 days, then covered with the powder of crushed blackthorn (sloe) flowers and matured for a minimum of five additional months. Its milky-white paste is elastic and compact, with small, irregular eyes and a strong, goaty flavor balanced by notes of toasted hazelnuts and a long, herbaceous finish.  <\/span><\/p>\n

\"\"<\/p>\n

While it\u2019s a mini version of Ossau Iraty PDO, there\u2019s nothing minute about Esquirrou\u2019s flavor\u2014just ask the judges at the 2018 World Championship Cheese Contest, who named the wheel World Champion out of 3,402 entries from 26 countries. Aged at least six months, the firm, ivory paste boasts notes of roasted nuts and toasted wheat.  <\/span><\/p>\n

Gotthelf<\/b> <\/b>Emmentaler<\/b><\/a> AOP <\/b> <\/span>
\nK\u00e4serei H\u00fcpfenboden <\/b>\/ Gourmino <\/span>
\nEmmental, Switzerland <\/span><\/p>\n

\u201cIt is a cheese for connoisseurs,\u201d says master cheesemaker Bernhard Meier, of this Slow Food\u2013recognized Emmentaler. In other words, it\u2019s nothing like a grocery-store Swiss. \u201cThis is classic Emmentaler AOP that your grandparents would remember eating as a kid, before all the copies and knockoff Swiss cheeses flooded the market,\u201d says Joe Salonia, USA sales manager at affineur Gourmino. Expect a firm yet fudge-like texture studded with crunchy tyrosine crystals and a round flavor with grassy, peppery notes.<\/p>\n

\"\"<\/p>\n

Holland Master <\/b>Geit<\/b> PDO<\/b> <\/span>
\nFrieslandCampina  <\/span>
\nWolvega, Netherlands <\/span><\/p>\n

From the goats that feast on the famous verdant pastures of the Netherlands\u2014and some very talented cheesemakers\u2014comes this award-winning goat\u2019s milk gouda. A dense, semi-firm texture gives way to sweet yet tangy flavors. It\u2019s the perfect wedge for those wary of goat\u2019s milk cheese. <\/span><\/p>\n

Isigny<\/b> Brie<\/b><\/a> <\/span>
\nIsigny Sainte-M\u00e8re <\/span>
\nIsigny-sur-Mer, France <\/span><\/p>\n

Within the velvety rind of this popular import\u2014which is made in rounds or squares and packed in traditional wooden boxes\u2014lies a dense, slightly sticky, rich paste imbued with a pleasing level of saltiness and delectable hammy undertones. Think of this one as your picnic centerpiece\u2014or a glammed-up grilled cheese go-to. <\/span><\/p>\n

La <\/b>Retorta<\/b> Mini<\/b> <\/span>
\nQueseria Finca Pascualete <\/span>
\nTrujillo, Spain <\/span><\/p>\n

Made with raw sheep\u2019s milk and thistle rennet, this small, spoonable round\u2014named Best Spanish Cheese at the 2017 World Cheese Awards\u2014carries aromas of its terroir: forests filled with oaks, rockrose, juniper, thyme, blackberry bush leaves, and rosemary.  <\/span><\/p>\n

Lille <\/b>Aske<\/b> <\/span>
\nBo Jensen Dairy <\/span>
\nAurenes, Norway <\/span><\/p>\n

These adorable ash-coated cylinders are aged for three weeks in pastry-chef-turned-cheesemaker Bo Jensen\u2019s inland dairy in southwest Norway. A dusty, wrinkled rind surrounds a clean, well-balanced, bone-white paste with a whiff of barnyard; the texture of the raw-milk round ranges from mousse-like to almost crumbly, with a melting quality on the palate.  <\/span><\/p>\n

Lomo<\/b> del Palo <\/b>Oveja<\/b>  <\/span>
\nQuesos Bola\u00f1os  <\/span>
\nLas Palmas de Gran Canaria, Spain <\/span><\/p>\n

Clover, wild lettuce, and arugula\u2014this is the winter diet of the Quesos Bola\u00f1os sheep. In summer, the animals head up the mountains, looking for almond hulls, agave, and tagasaste (a member of the pea family indigenous to the volcanic slopes of the Canary Islands). Infused with this bouquet of wild flavors, the sheep\u2019s milk is transformed into semi-soft Lomo del Palo Oveja. Aged for eight months in natural rock caves, smeared with extra-virgin olive oil, and flipped daily, the cheese has notes of spice and roasted nuts and a buttery, supple texture. <\/span><\/p>\n

Mont <\/b>Vully<\/b> Bio<\/b> <\/span>
\nFromagerie Schafer <\/span>
\nCressier, Switzerland <\/span><\/p>\n

This semi-firm, raw-milk cheese is washed with organic wine from local vineyards. While it gives off a pungent smell, its complex taste will win you over\u2014subtle hints of grass, nuts, and fruit all make an appearance. <\/span><\/p>\n

Organic <\/b>Anevato<\/b> PDO<\/b>  <\/span>
\nKourellas S.A.  <\/span>
\nGrevena, Greece <\/span><\/p>\n

Since 1960, the Kourellas family in Greece has been making traditional cheeses, achieving PDO status for its organic Anevato in 1996. A soft, creamy, mild cheese with a slightly gritty texture and subtle tang, it\u2019s produced in small batches using milk from goats grazing at altitudes of approximately 2600 feet. In Greek, anevato<\/i> means \u201crisen,\u201d and in this context it has a double meaning: curds \u201crising\u201d from the whey after the addition of rennet, and shepherds returning to their mountain homes after selling cheese at the market.<\/p>\n

\"\"<\/p>\n

Parmigiano<\/b> <\/b>Reggiano<\/b><\/a> <\/span>
\nLatteria Sociale San Pietro <\/span>
\nValestra, Italy <\/span><\/p>\n

Latteria San Pietro is situated in the mountains of Italy\u2019s Reggio Emilia region, where the dairy cooperative sources milk from local farmers who practice traditional breeding methods and ensure the well being of the cows. This 37-month-old Parmigiano Reggiano has a deeply straw-colored paste with tyrosine crystals speckled throughout. The aroma is an elegant mix of mature fruits and nuts, while flavor is rich and decisive\u2014but not bitter or spicy, despite its age. <\/span><\/p>\n

Queso<\/b> <\/b>Curado<\/b> en Romero<\/b> <\/span>
\nAgroalimentaria Valle de los Molinos S.L. Pago Valle de los Molinos <\/span>
\nLos Y\u00e9benes, Spain <\/span><\/p>\n

Only milk from a select herd of Lacaune<\/a> sheep grazed on walnut prairies go into cheeses made by Spain\u2019s Pago Valle de los Molinos. This distinctive, earthy wheel\u2014whose name literally means \u201ccheese cured in rosemary\u201d\u2014matures for six months, spending the final two wrapped in its namesake herb. <\/p>\n

S\u2019W\u00fcrzige<\/b> <\/b>Schaf<\/b> <\/span>
\nWeizer Schafbauern eGen. M.b.H. <\/span>
\nWeiz, Austria <\/span><\/p>\n

This washed rind doesn\u2019t pack too much of a punch; with just 10 to 14 days of aging, it\u2019s ideal for stinky cheese newbies. Each rust-colored round is made with milk sourced from a sustainable Austrian sheep farmers\u2019 cooperative. The animals feed on summer grass and herbs, which gives the rich ivory paste, marked by small eyes, a subtle piquancy.  <\/span><\/p>\n

\u017digljen<\/b> <\/b>Iz<\/b> <\/b>Vinskog<\/b> <\/b>D<\/b>ropa<\/b> <\/b> <\/span>
\nSirana Gligora <\/span>
\nKolan, Croatia <\/span><\/p>\n

A hard, flaky cheese made with a blend of cow\u2019s and sheep\u2019s milks, Sirana Gligora\u2019s Zigljen tastes of roasted, caramelized pecans. Made in Kolan, a village on the island of Pag, the cheese is aged for at least six months in grape pomace.  <\/span><\/p>\n

Oceania <\/h2>\n

<\/b>Riverine Blue<\/b><\/a>  
\nBerrys Creek Gourmet Cheese 
\nFish Creek, Australia <\/span><\/p>\n

When Barry Charlton began Berrys Creek Gourmet Cheese in 2007, he\u2019d been a cheesemaker for more than three decades\u2014but he\u2019d never made blue cheese. So it was a leap of faith to say the least when he launched an artisan cheese business making only blues. Luckily, the gamble paid off and Charlton\u2019s wheels are now considered some of the best blues in Australia, especially award-winning Riverine Blue. Boasting a firm texture and subtly sweet flavor, the mild but complex cheese has a delicate floral finish.  <\/span><\/p>\n

Sheep Milk Camembert<\/b>  
\nThorvald Cheese 
\nUpper Moutere, New Zealand <\/span><\/p>\n

There may be 30 times as many sheep than people in New Zealand, but most Kiwis think of them in terms of woolly sweaters or a Sunday roast rather than cheese. David Barrett, owner of Thorvald Cheese, is doing his part to change that with his farmstead sheep\u2019s milk cheeses, including this camembert style. The soft bloomy rind ages from the outside in, developing complex mushroomy, truffle-like flavors.  <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A round-up of 2018’s best wedges and wheels. <\/p>\n","protected":false},"author":11,"featured_media":36385,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[27800],"tags":[3735,10010,10020,923,10011,855,1116,10007,7157,1416,10008,10012,10009,10013,10014,10015,10016,10022,10017,10021,10006,10018,10019],"coauthors":[842],"class_list":["post-36380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-3735","tag-amaltheia-dairy","tag-anevato","tag-best-cheeses","tag-caprozzo-al-prugnolo","tag-chevre","tag-clothbound-cheddar","tag-cognac-fig","tag-esquirrou","tag-face-rock-creamery","tag-gold-hill","tag-gotthelf-emmentaler-aop","tag-haystack-mountain-cheese","tag-holland-master-geit-pdo","tag-isigny-brie","tag-la-retorta-mini","tag-lille-aske","tag-lomo-de-palo","tag-lomo-del-palo-oveja","tag-mont-vully-bio","tag-pure-luck-farm","tag-riverine-blue","tag-sheep-milk-camembert"],"acf":[],"yoast_head":"\nBest Cheeses 2018: Europe and Beyond! - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Cheeses 2018: Europe and Beyond!\" \/>\n<meta property=\"og:description\" content=\"A round-up of 2018's best wedges and wheels.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2019-02-25T20:52:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-21T20:47:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"culture: the word on cheese\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"culture: the word on cheese\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/\",\"name\":\"Best Cheeses 2018: Europe and Beyond! - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg\",\"datePublished\":\"2019-02-25T20:52:39+00:00\",\"dateModified\":\"2021-09-21T20:47:11+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg\",\"width\":1600,\"height\":1067,\"caption\":\"Parmigiano Reggiano\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Awards\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/awards\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Best Cheeses 2018: Europe and Beyond!\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e\",\"name\":\"Culture Cheese\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/3fea15c4ecee1b5cac8da6ff490ab258\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg\",\"caption\":\"Culture Cheese\"},\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/culture-cheese\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Best Cheeses 2018: Europe and Beyond! - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/","og_locale":"en_US","og_type":"article","og_title":"Best Cheeses 2018: Europe and Beyond!","og_description":"A round-up of 2018's best wedges and wheels.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/","og_site_name":"culture: the word on cheese","article_published_time":"2019-02-25T20:52:39+00:00","article_modified_time":"2021-09-21T20:47:11+00:00","og_image":[{"width":1600,"height":1067,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg","type":"image\/jpeg"}],"author":"culture: the word on cheese","twitter_card":"summary_large_image","twitter_misc":{"Written by":"culture: the word on cheese","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/","name":"Best Cheeses 2018: Europe and Beyond! - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg","datePublished":"2019-02-25T20:52:39+00:00","dateModified":"2021-09-21T20:47:11+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/02\/ParmigianoReggiano-2-e1551127013966.jpg","width":1600,"height":1067,"caption":"Parmigiano Reggiano"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2018-europe-and-beyond\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Awards","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/awards\/"},{"@type":"ListItem","position":3,"name":"Best Cheeses 2018: Europe and Beyond!"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e","name":"Culture Cheese","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/3fea15c4ecee1b5cac8da6ff490ab258","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg","caption":"Culture Cheese"},"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/culture-cheese\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/36380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=36380"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/36380\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/36385"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=36380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=36380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=36380"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=36380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Esquirrou<\/b><\/a> <\/span>
\nFromagerie de Maul\u00e9on <\/span>
\nMaul\u00e9on-Licharre, France <\/span><\/p>\n