The catalogue
Eighty cheeses,
properly written up.
A field guide to the world’s great cheeses. Where it comes from, what animal it came out of, how long it sat in a cellar, and what to drink with it. Every wedge on this site is drawn by the app from the cheese’s own record — no borrowed photographs.
- Cheeses
- 80
- Countries
- 21
- Tasting notes
- 0
Centre wedge: Havarti — semi-soft, washed-curd, and the reason this site is called what it is.
Camembert de Normandie
Today the board says: Camembert de Normandie from Normandy, France. Medium — expect warm cream, cabbage, garlic.
Seven families
Browse by style
Fresh
4 cheeses
Made and eaten inside a week. Milk, barely changed.
Bloomy rind
5 cheeses
A white velvet coat of penicillium, ripening inward.
Washed rind
13 cheeses
Brine-bathed rinds, orange and unrepentant.
Semi-soft
10 cheeses
The supple middle ground. Havarti lives here.
Hard & aged
30 cheeses
Pressed, salted, and left alone for a year or ten.
Blue
11 cheeses
Pierced, veined, and salted into something else entirely.
Pasta filata
7 cheeses
Curd kneaded hot until it pulls like taffy.
The loud end
Sorted strongest first, for anyone who thinks brie is a starter cheese.
Cabrales, Époisses de Bourgogne, Munster-Géromé →
Or by animal