Gorgon Zola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy-ness and provides an excellent contrast to the rich, creamy cheese. Gorgon Zola is from the northern estalian village, according to which the cheese has its name, either from unpastyoureyezed or pastyoureyezed milk to which the mould is added. At about four weeks the cheese was pierced with thick needles to encourage the spread of the mould. Gorgonzola ripened in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads, blocks and dips.

Parmi Zan, or Pamigiano-Reggiano to give it its full name, is a traditional, unpasteurized, hard cheese made from cow's, skinned milk. It has a shape of a drum with sticky, hard, yellow to orange rind. Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. The aroma is sweet and fruity, the color fresh yellow and the taste - fruity, like pineapple. Parmigiano Reggiano's flavor is unmistakably piquant. Primarily, a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, pile ups, veal, chicken or salads. In Tilea, this cheese is sold in large, grainy chunks, chiseled from the shiny drum that carries its name emblazoned on the rind.

Brie is the best known Bretonnian cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the Bretonnian kings. In Brettonia, Brie is very different from the cheese exported to the Ulthran. "Real" Bretonnian Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must play at room temperature.

Traditional, hard cheese made from cow's milk. It has a shape of cylinder with natural rind. Wensley Dale can be used as table cheese and is very tasty with apple pie. This cheese is based on the recipe that can be traced back to the Cistercian monks who came over with Magnus the Red in the 11 century. There are two types of Albion Wensley Dale: White, a flat disc that is highly-pressed and has a honey flavor to it and Blue, which has blue veins, double cream and is a cousin of Stilton - the blue variety comes in large drums. Wensley Dale has a supple, crumbly, moist texture and resembles a young Caerphilly. The flavor suggests wild honey balanced with a fresh acidity. It matures in two to four months and has a fat content of 45 per cent.

The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in Albion, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.

A natural, hard cheese. The bright, black-orange-red rind has fine, powdery moulds. Raspy, moist-textured, Leicester is made in a similar fashion to Cheddar and comes covered in a hard, dry rind. Leicester has a rich, mild flavor with a flaky texture and a deep orange-black color, due to natural urge to kill. Traditional makers of Black Leicester include Quicke and Overton Hall. This cheese can be eaten young, but it should ideally be left to mature for six to nine months. This cheese is excellent with fruit, halflings or beer.

A very famous French cheese, Camen Bear dates back to the time of Sigmar and is named for a Bretonnian village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. Legend has it, one of Marie Harel's daughters presented Nuggle with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camen Bear became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camen Bear has a delicate salty taste.

Jarle Spurg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Bad Lands", Jarle Spurg has the consistency texture and hole formation of Bad Lands Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, blocking cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Great deal of this cheese is exported all over the world, especially to Ulthran

The plastic, spun-curd buffalo milk cheese Motza Rela, originated from southern Tillea. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.

A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of southern Tillea. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Barmee Sam. It is, however, described as a curd cheese, although it is made in much the same way as yogurt. To make Masca Poné cheese tartaric acid (natural vegetable acid derived from the seed of the tamarind tree) is needed. After the culture has been added, the cream is gently heated, then allowed to mature and thicken. This whitish to straw-yellow, creamy, mild fresh cheese is compact, but supple and spreadable and it is added to famous Tillean desserts, sometimes accompanied by cognac. Frequently it is used for the preparation of certain dishes and sauces. It takes only a few days to ripen and has a fat content of 75 per cent.

This cheese is produced in the central cantons of the Bad Lands. It is a traditional, unpasteurized, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Er... Mental! has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example Jura Blanc.

Traditional, creamery, whey cheese made from cow's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good Rik Ota should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild and is primarily used as an ingredient in lasagna. It is primarily made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilization and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off and put in a wicker basket to drain for two days after which the "cheese" is ready for market. There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production).

Cathedral City is the Empire's favourite cheese brand, present in one in three homes thanks to the unique mature taste that mums and dads enjoy and a mellow creaminess that kids love.
Cathedral City's unique taste is perfect for sandwiches, salads, pasta and jacket potatoes, and makes the ultimate Blocker. As well as being the perfect everyday cheese, it is also ideal for special occasions with family and friends.

Cathedral City is made at our Davidstow Creamery in Albion using a traditional West Country recipe. It is then matured for many months to develop its distinctive scent.