BeemsterKaas aged 6 to 7 months
Your price:
€ 9,43
BeemsterKaas is made according to a traditional recipe and the maturation takes place on wooden shelves without any additives. The cheesemakers that produce Beemster cheeses use less salt, which means you taste more cheese.
This gourmet BeemsterKaas has aged for 6 to 7 months and medium matured with an extra sharp flavor, would surprise many of your guests. A well-chosen combination of maturity, creaminess and sharpness.
BeemsterKaas (Beemster Cheese) is the Dutch name for a type of Gouda cheese from the Beemster area, which is located in the northwestern part of The Netherlands. In Beemster, the cows graze far away from any industrial area, in the meadows between the salty North Sea...
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Blue Stilton
Your price:
€ 12,47
Blue Stilton or just Stilton cheese is named for the little village of Stilton, but it has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire and Nottinghamshire.
The paste of the Blue Stilton is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well-spread blue veining growing from the center outward. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Blue Stilton cheeses are drum shaped with a thick, hard, uncracked crust which is usually grayish-brown and slightly wrinkled with whitish pow...
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Brin d'amour
Your Price:
€ 14,06
Brin d'Amour is French for "bit of love"; this Corsican cheese also goes by the name Fleur du Maquis, meaning "Flower of the Maquis," the wild, brambly groundcover for which Corsica is famous. Brin also means "sprig" and refers to the gray, ashy dried herbs that cover this elegant gourmet cheese.
Made from raw sheep's milk, the cheese is sweet and gentle with an herbaceousness, lent from the coating of rosemary, thyme, savory, coriander, and juniper berries.
The young cheese offers a snow-white paste which is creamy, soft, and moist. As the cheese matures, the paste takes on a darker color and starts to run. Eventually the paste will harden again.
The pure taste of the young gourm...
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Buchette de Banon
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For Reference Only
Bûchette de Banon is a fresh white French cheese that is decorated with a sprig of summer savory. This herb gives the cheese the typical Provence flavor and aroma.
Bûchette de Banon is an unpressed unpasteurized rindless cheese made from goat milk; the flavor is slightly acidic. The freshness of the cheese would make the cheese a better appetizer than dessert cheese.
Due to US FDA regulations on cheese made from raw milk, with a very short maturation time. This cheese is NOT available for shipment to the United States. We apologize for any inconvenience this may cause, but it is beyond our control....
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Cantenaar
Your Price:
€ 11,02
The Dutch Cantenaar cheese is a delicious cheese that contains 40% less fat and 25% less salt.
The flavor can be described as delicately sharp, sweet with hints of nuts. The maturation time is 4 months.
The specific production process of the Cantenaar results in a cheese with fine white spots in the paste of the cheese. These spots are protein crystals which are characteristic of this cheese.
When you give this cheese a try, you will find out that lower fat and salt content can be tasty!
Did you know that Cantenaare as a winner of the Gold Award in the World Cheese Awards 2007 in the UK in the Reduced Fat Hard Pressed-Category....
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Casutin
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For Reference Only
This Italian gourmet cheese, Casutin, was originally produced from the herds grazing on the pasture lands of Valcasotto.
It is excellent with an aperitif or cut up through mixed salads.
We would like to suggest trying this gourmet cheese warm from the grill or the oven on polenta or toasted bread. A young red wine is recommended....
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Cheddar, mild
Your price:
€ 7,95
This is a fine Cheddar cheese in a red wax 'rind', sufficiently aged to provide a mild and predictable sharpness without being overbearing - the right ingredient for cheddar in almost any meal.
Of course, Cheddar is one of the most famous of all cheeses and it takes its name from the village of Cheddar in Somerset where the cheese was first made.
The color and the taste are great, mild but distinct; certainly an appropriate cheese for your lunches, salads or just as a snack.
Would you prefer a more gourmet cheddar, please check out our Farmhouse Cheddar....
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Double Gloucester
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For Reference Only
Double Gloucester is a semi-hard cheese and made from whole milk. Double Gloucester was originally colored with carrot juice or saffron. These days, cheese makers use a vegetable dye called annatto, to give it a warm orange color.
Traditionally Double Gloucester was an unpasteurized, semi-hard cheese which has been made in Gloucestershire since the 16th century. It was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies; when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. Double Gloucester is made using a mixture of morning and evening milk, hence the name, Double Gloucester.
Gloucester cheese has su...
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Dutch Farmhouse Cheese, small
Your price:
€ 18,97
Dutch Farmhouse cheese is an artisanal cheese. There are currently 400 Dutch cheese farms that make Dutch Farmhouse cheese (Boerenkaas).
Daily fresh milk is used in order to preserve the true flavors of the milk.
There is a large variety in the flavor of the cheese, because each farmhouse has its own recipe. Farmhouse cheese is not a mass-production product, but farmhouse cheese is as unique as the next.
Dutch Farmhouse cheese (Boerenkaas) is one of the Dutch most known and oldest specialty cheeses. A type of cheese that has national and international fame....
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Emmental Grand Cru
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Sold out, expected delivery date unknown
Emmental is made from cow’s milk and belongs to the cooked, pressed cheese category. Ripening takes minimally 10 weeks.
Emmental is part of the Gruyère cheese family. It has been known since the Roman times.
Emmental is made with very fresh milk. Resting in cellars with strictly prescribed temperature and humidity conditions, the cheese is regularly salted and turned. A few weeks after being made, the cheese is taken to specially designed cellars, which reproduce optimal maturing conditions: the air is warm and damp, full of carbon, ammonia and salt. At this stage, natural bacteria in the mass of cheese transform oxygen into carbon dioxide which in turn produces bubbles of gas.
If ...
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