Cheddar

Cheddar cheese, the most widely purchased and eaten cheese globally, is always made from cow's milk. It is a hard cheese with a slightly crumbly texture if properly cured, and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. It is shaped like a drum, and its color generally ranges from white to pale yellow. However, some cheddars are orange, if colorings such as annatto are added.

Olomoucké tvarůžky is a ripped soft, yellowish cheese made from skim cow's milk. Named after the city of Olomouc in Czech Republic, it has a very long history, which dates back to the 15th century. As an important and unavoidable part of Czech cuisine, this fetid cheese offers a distinctive, pungent taste with strong aroma. Famous as natural and soft cheese, it does not contain any chemical additives. This one is one of our more rare trading cards.

Bryndza

The texture, flavor and color of Bryndza depend on how it is made. Generally, the cheese is salty and crumbly if common salt is used, but some producers add saline solution to make it salty, changing the texture to soft and spreadable. The cheese is white to grey in color, tangy and slightly moist. The flavor graph starts from slightly mild to strong and then fades with a salty finish. Bryndza is the main ingredient in bryndzové halušky, the national favorite of Slovakia.

Anejo Wnchilado

Añejo Enchilado is a firm, aged Mexican cheese initially made from goat's milk but is now commonly made from cow's milk. It has a traditional brick red colorful exterior formed by rolling the cheese in paprika, adding an extra spicy flavor to the already salty sharp cheese, making it somewhat similar to Parmesan cheese or Romano cheese. However, it is as strong or robust flavored as its Hispanic cousin, Cotija.

Camembert

The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camembert cheese. It has a rich, buttery flavor. The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese.

Old Ford

Old Ford was a semi-hard, raw goat's milk cheese made by Mary Holbrook of Britain's Sleight Farm. During the summer, when the temperatures used to be warmer, Old Ford used to ripen quickly in three months while in the autumn it used to take eight months for the cheese to reveal its best characteristics. Cheeses made in the autumn, were often quite dense and intense by the time they were sold. Our rarest card to date.


Red Dragon Truckle

The moist yet firm Red Dragon is aged for 3 months and made from pasteurized cow's milk and vegetable rennet. The mustard seeds not only give it a unique texture but also an amazing buttery and spicy flavor. Along with the subtle sharpness of mustard seeds, the flavor of Red Dragon is also reminiscent of the mild, sharp taste of the Welsh ale and traditional cheddar. Some say the taste of the cheese is very similar to sharp cheddar.

Abbaye de Citeaux

The Abbaye de Citeaux cheese comes from the Citeaux Abbey, located in Burgundy, France. It is a classic, washed-rind cheese made from cow's milk. The milk is derived from red and white Montbéliarde cows graze on the abbey's flat meadow for at least six months.

Provolone

Provolone cheese is also classified into two forms: Provolone Dolce, aged 2-3 months, has a pale yellow to white color and sweet taste. The other, Provolone Piccante, is aged for more than four months and has a sharper taste. In South America, a similar cheese called Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavors of Provolone broadly vary depending on where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.

Tete de Moine

Tete de Moine AOP is a semi-hard, unpasteurized cow's milk cheese from Switzerland. It is classified as Alpine cheese or a Swiss-type cheese, and was initially produced more than eight centuries ago by the monks. It is believed that the monks staying at Moutier, the mountainous zone of the Bernese Jura in Canton of Bern, manufactured this cheese. And hence the cheese takes the name 'Tete de Moine', meaning 'Monk's Head'.


Adarahan

Ardrahan is a semi-soft cheese made from pasteurized cow's milk by Eugene and Mary Burns in Duhallow - a County Cork town located south of Ireland. All the milk used in the cheese production comes from pedigree Friesians that graze on their beautiful farm. The brine-washed rind glows with golden and earthy moulds. Its paste is deep yellow in color with a slightly chalky texture and earthy aroma. The cheese emits a flash of complex flavors emphasized by acidic, buttery and savory attributes. Tasting of Ardrahan is reminiscent of a young Gruyere. The cheese matures in four to eight weeks.

Sage Derby

Sage Derby is a variety of British Derby cheese infused with sage to produce a glorious green marbling effect and subtle herb flavor. Hard to find these days, it is England’s oldest and most famous cheeses originally made only for special occasions such as Harvest and Christmas.

And there's more!


There are still more Magic Cheese Trading Cards out there, and we will continue to add to the guide. Don't forget there's new cards coming out into the cycle every other week.


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