This Gruyere style cheese is made with unpasteurized goat milk. The aromatic rind covers a firm cheese with a natural sweet flavour. Serve with fruits and nuts and pair with white wine.
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.
Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
Asiago is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Northern Italy. The cheese-making tradition in this area dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurized cow's milk.
This "Mezzano” cheese is aged for four to six months and has a compact but yeilding texture and a fragrant, fruity taste that is fresh lactic and mild. Serve with Proscuitto, honey and almonds.
Orginally from the region Veneto, Northern Italy, this cheese made from cow’s milk is generally used as a table cheese in Italy. Asiago Fresco DOP is a young suple cheese that has been aged for less than 3 months. Appreciated by many due to its soft inner paste, large airy holes and sweet and light taste.
This savory cheese delivers the taste of autumn! A limited edition available only once a year!
A limited edition seasonal gouda featuring the signature buttery and nutty flavour of a gouda, packed full with the aromatic flavours of Fall - clove, nutmeg, cinnamon.
Best served room temperature - and even better warm, melted & gooey - Beemster Pumpkin Spice is great with sweet-tart and smokey pairings.
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.
Veldhuyzen Black Label is the flagship cheese of the Veldhuyzen range. It has been aged for a minimum of 2 years and has beautiful crystals throughout, a firm texture and very full flavour.
This farmstead cheese lives up to her name: Farmers’ Pride. In Holland ‘boer’ means Farmer and ‘trots’ stands for Pride.
Boer 'n Trots with black truffles, garlic, sun-dried tomatoes, oregano and black olives, all velvety smoothed out with honey. Gouda from Landgoed Kaamps, in the province of Overijssel, with honey-washed curd and honey crust. Unusual and delicious cheese with a touch of Italy.
This farmstead cheese lives up to her name: Farmers’ Pride. In Holland ‘boer’ means Farmer and ‘trots’ stands for Pride.
This Aged Gouda style cheese is ripened for at least 80 weeks and thus forms beautiful protein crystals. The taste is particularly rich and crumbly yet has a creamy mouthfeel.
Bois de Grandmont is a bark-wrapped bloomy rind cheese with woodsy, sweet, herbal, and bright flavours. The bark holds the delicate cheese together, provides flavour to the creamy paste, and allows for an ideal presentation as a stunning centerpiece of a cheese plate.
Pair with sparkling wine, apple cider, or a fresh IPA.
