The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is one of the popular cheeses from Spain, made from sheep's milk. The traditional use of grass molds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurized and unpasteurized milk. The farmhouse version is produced from unpasteurized milk while the industrial version is produced from pasteurized milk.
Double Cream Gouda
Double Cream Gouda is the Gouda equivalent of double cream Brie. A creamier, silkier, richer version of the traditional mild Dutch cheese, it has a mellow profile and a smooth, buttery flavor that makes it enjoyable for snacking, in recipes and especially for entertaining. Pair Double Cream Gouda with fresh fruit, slice it onto sandwiches, melt it into casseroles, make a very rich mac & cheese, or a gratin with our Cauliflower Florets.
Midnight Moon is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove label. Made from pasteurized goat's milk, the cheese is aged for six or more months to produce a dense and smooth ivory-colored paste that develops a slightly granular mouth feel as it matures off to the 12 month stage. Flavors are of lovely brown butter with intense caramel undertones. Serve the cheese with Belgian Dark, Stout or Trippel or wines such as Syrah, Zinfandel or Sweet Sherry.
Saint Agur is a unique combination of smooth, creamy texture with salty and tangy taste, though not as salty as traditional blue cheese. It is more rich and buttery with a subtle spicy taste. Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables, or in gourmet sauce recipes. If you love the flavour, simply snack on the portions whenever you feel hungry.
This new creation from Holland is unlike any other sheep milk cheese you have ever tasted before. The milk comes from a small farm where the sheep are treated like family. Even though this cheese has been aged for one year, it has developed a sweet and nutty flavor. This cheese tastes like candy! Experience it for dessert with red or green grapes.
Beemster Extra Aged (X-O) is a rich Dutch cheese made from pasteurized cow's milk. It is an extremely old cheese, matured for no less than 26 months in Beemster's historic warehouses. The matured cheese develops deep, long-lasting flavors of butterscotch, whiskey and pecan. Its pate is deep golden with a crumbly and granular texture. Moreover, it has 20% less salt than other Dutch cheeses. This extra hard cheese goes well with Dry reds, Dry whites and most dessert wines.
This French innovation may look like pudgy brie, but it's actually much creamier. The mild, buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromage d'Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by ''ultra filtration,'' which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness. It's one of Our Top 10 sellers, every year, without fail.
Delice de Bourgogne
Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located. The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavor and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers.
Vintage Canadian Cheddar
Although, Cheddar is originally a product of England, but now, Canada produces some of the best cheddar in the world. The climate, soil, pasture, cattle stock, and milk quality separate out superior Canadian Cheddar from the regulars. Unlike other cheddars, Canadian cheddars have a smoother, creamier texture as well proffer the right balance of flavor and sharpness. Depending on their age, the flavor, texture and aroma of a cheddar cheese can vary.
Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law. With its rich, nutty taste and distinctive aroma, it is used by the finest chefs in food preparation. But it is equally delicious to eat with fruit, crackers and wine or sprinkled on pasta, rice or soup.