Holland

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Beemster Vlaskaas

In stock in last couple of weeks?: 
Yes
Producer: 
Beemster Vlaskaas Holland

Historically, Vlaskaas was made only once a year to celebrate the Flax Harvest. In 2004 the Vlaskaas recipe was discovered and recreated by Beemster. Since then Vlaskaas has won golden medals around the world and is now made year-round.

Sweet and creamy. Pairs nicely with beers and white wines.

Lactose & gluten free.

Black Lemon

In stock in last couple of weeks?: 
Yes
Producer: 
Black Lemon Gouda Holland

Refreshingly Different, Surprisingly Tasty

Basiron’s Black Lemon’s dark color, smooth dairy and refreshing taste of lemon and lime will stand out on any cheese plate! A gouda style cheese with notes of fresh lemon, verbena leaf and liquorice root; enriched with vitamin D and a finishing touch of charcoal.

 

Cantenaar

In stock in last couple of weeks?: 
Yes
Producer: 

Delicious full flavored Cantenaar contains 40% less fat and 25% salt than ordinary cheese and is the perfect compliment to a health lifestyle.

19%M.F. 6 grams of fat per 30 gram serving

Edam Baby

In stock in last couple of weeks?: 
Yes
Producer: 
Baby Edam Balls Holland

A semi-firm cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries.

Edam is a mild, delicately flavoured cheese, with a smooth and creamy texture.

Whole balls, 850 grams available.

Gjetost "Ski Queen"

In stock in last couple of weeks?: 
Yes
Gjetost Ski Queen

Pronounced "Yay-toast." It's Norwegian, and although the name translates directly to "goat cheese," chances are that this cheese tastes just about as far from any you've had before. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge.

Gjetost is a variety of Scandinavian brown cheese (brunost), often refered to as Ski cheese or Ski Queen.

Gouda - Tomato Olive

In stock in last couple of weeks?: 
Yes
Producer: 
Landana Tomato & Olive Gouda - Lactose Free

A Gouda style cheese with a delicious sun dried tomato and olive flavour.  Great for snacking, in a grilled cheese sandwich, cubed in salads, or to top a burger.

Lactose and gluten free!

Gouda Coconut

In stock in last couple of weeks?: 
Yes
Coconut Gouda

Made with fresh, pasteurized cow’s milk and a healthy dash of coconut cream, added for extra flavor and creaminess. It's a delightfully unique cheese with a nutty taste and a touch of refreshing sweetness. Enjoy it with fruit or thinly sliced with crisp crackers and chilled white wine or your favorite beverage.

Pairs well with chocolate and port or a juicy Merlot.  Very nice with sparkling wine or a chilled white wine as well.

Guacamole Gouda

In stock in last couple of weeks?: 
Yes
Producer: 
Amanti Guacamole Gouda Holland

This cheese caters for modern tastes, but stays true to traditional recipes and ingredients. A blend of avocado and lime juice with touches of chili, tomato, onion and a hint of garlic are blended with an authentic Gouda recipe creating this Mexican styled Dutch Gouda. This young traditional Gouda has a smooth texture and rich creamy guacamole taste.

 

Kaamps Maple Whiskey

In stock in last couple of weeks?: 
Yes
Producer: 
Kaamps Maple Whiskey

A unique speciality from Kaamps, one of the few remaining Dutch farmstead creameries.

During preparation, the cheese curd is washed in Maple Syrup Whiskey; whiskey that contains maple syrup. Washing the cheese in this whiskey gives it a somewhat woody character with a sweet undertone.

Midnight Moon

In stock in last couple of weeks?: 
Yes
Midnight Moon

Aged Goat milk cheese made exclusively for Cypress Grove in Holland

Aged six months or more, Midnight Moon is an ivory-coloured goat cheese with a nutty and brown butter flavour and a long caramel finish. Similar to a Gouda, as Midnight Moon ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese.

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