Abondance
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Sold out, expected delivery date unknown
Abondance A.O.C. is an excellent example of a great French artisanal cheese that dates back almost 700 years.
This superb gourmet cheese has a smooth surface smeared rind, showing the marks of the cloth with an amber color. Abondance crust should be removed before eating.
Abondance or Tomme Abondance is a French mountain gourmet cheese from Haute Savoie in the Rhone-Alpes and is made exclusively from the whole raw milk from cows of Abondance, Montbeliard and Tarine. The maturation period is a minimum of 90 days. The cheese has been a member of the A.O.C. (Appellation d'Origine Contrôlée) family since 1990.
Abondance cheese is medium hard, has a strong smell and a distinct and comp...
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Appenzeller
Your price:
€ 11,49
Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyere but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate.
Originally from the mountain canton of Appenzeller, Switzerland, close to Austria, it is also manufactured in the Swiss cantons of Saint Gallen and Thurgau. Small brown Swiss cows graze on the rich pasture of the alpine forelands and the milk they produce is made into a delicious and full flavored Swiss gourmet cheese, of which the recipe is still kept a secret.
Appenzeller's maturation time is 7 to 12 months and usually peaks at around 9 months. Appenzeller has a characteris...
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Beaufort
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Sold out, more expected soon
Beaufort is France’s answer to the Swiss Gruyère. Beauforts darkly rich flavor is the result of ripening in the cool and humid caves and cellars of the Haute-Savoie Mountains for at least 6 months and sometimes up to 18 months. The village of Beaufort is situated in a remote part of the Savoie region. Here Tarentaise cattle graze the lush Alpine meadows to give milk which is full in flavor.
Beaufort cheese has a smeared rind, which is rubbed, clean and robust with a uniform yellow to brown color. The paste is smooth and very firm but supple with few holes or cracks called 'oeil de perdrix' or 'partridge eyes' with an ivory to pale yellow color.
The Beaufort paste smells of nuts and tof...
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Bocconcini
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For Reference Only
Bocconcini cheese is a fresh, cooked and stretched curd cheese, and is similar to Mozzarella. The name refers in Italian to a mouthful.
It is traditionally made, just like mozzarella, from buffalo milk. These days however, most versions for sale with have cow's milk as the base ingredient.
They are small milky balls, packed in either water or brine; snow white in color.
This Italian cheese is lightly salted and has a smooth luscious texture that can be used in may gourmet dishes, such as salads, pastas, sauces etc....
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Brigand
Your Price:
€ 7,50
Brigand is an artisanal gourmet cheese from the Western part of Belgium, matured for 6 weeks and has a spicy flavor.
The rind is orange-red and the paste is soft. The Brigand can be used as an alternative to raclette cheese as well.
In 1798 Ingelmunster was occupied by the French. The Flemish farmers, the Brigands, who fought against the French, lived on Brigand beer and potatoes. The story goes that the Brigand cheese was developed during that time.
As many Belgian cheeses, a glass of beer will go well with the Brigand....
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Campagnola
Your price:
€ 10,98
Campagnola is a soft gourmet cheese with a washed rind, made from pasteurized cow's milk.
The cheese has a milk aroma, an ivory creamy interior and a sticky orange rind that can be eaten.
In its use, Campagnola is a versatile gourmet cheese and is often found in recipes for salads, pasta, omelets, quiches and many other recipe that require a tasty cheese.
It can serve as an alternative to our Italian Taleggio....
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Canenstrato Pugliese
Your price:
€ 11,83
Canestrato Pugliese D.O.P. is a cylindrical uncooked hard gourmet cheese made from full cream sheep's milk and ripened over a period of 2 to 12 months.
The name of this gourmet cheese derives from the wicker baskets, canestri, in which the cheese reaches maturation. The wicker baskets are a traditional product of the Puglia area.
During the aging process the rind of the Canestrato Pugliese is treated with olive oil and sometimes with wine vinegar, resulting in a dark yellow colored rind. The paste is firm with very small eyes.
The cheese is excellent for grating over a variety of pasta dishes. The Pecorino Romano is similar, but sharper and saltier flavor....
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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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Cheese fondue
Your price:
€ 12,61
Cheese fondue may be a traditional winter meal that you share with friends and family, but why not eat this great dish outside during the summer period.
With this ready-to-warm product you will be ready in no time, and still offer an evening meal that is special. Serve it with vegetables, rustic bread and nice red or white wine.
Alternatively you could make your own cheese fondue with Emmental cheese and Gruyère cheese. Please click here when you are intested in the recipe....
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