Additional information
Packsize | 9 LB AVG |
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With its distinctive red wax rind, Gouda is the most famous Dutch cheese. It is made from pasteurized cow milk cheese and has a characteristic light orange texture dotted with tiny holes. Red wax Gouda has a mild, nutty flavor that is quite similar to edam but with a slightly creamier paste.
Parrano is made as a modified Gouda recipe that has been changed to incorporate elements of Italian style cheesemaking. The resulting flavor and texture forms a mid ground between gouda and parmesan. Parrano has enough flavor to be appealing to a connoisseur, yet simple enough for a beginner; a real crowd pleaser.
Cambozola is a triple cream, brie-style blue cheese made from pasteurised cow’s milk in the German region of Allgäu. The cheese is still made in Germany by Kaserei Champignon since 1970s. In English speaking countries, it is often symbolized as blue brie.The cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. However, it is neither pungent like Stilton, nor crumbly like Roquefort. The cheese, a cross between Camembert and Gorgonzola, is creamy, moist and rich like a Camembert with the sharpness of Gorgonzola.
It is a stretched curd cheese produced from sheeps’s, cow’s or goat’s milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it’s shape after grilling or frying. It is very similar to Mozzarella.
Smoked Maasdam features a mild, nutty flavor and a subtle smokiness. With a delicious, edible rind, the cheese is smoked over smoldering hickory chips, creating and earthy flavor profile with hints of dark Belgian beer. The pale yellow paste and smooth texture complete this cheese, which will lend a touch of warmth to any dish or cheese platter.
A staple of all gourmet cheese boards, and an ideal cheese for culinary & everyday occassions, Gruyère AOP takes on extremely noble notes when aged to full maturity. Le Gruyère AOP 11 months from the Cavern range is a deliciously full-bodied cheese distinguished from its milder version by a distinctive crystalline crunch, a hard crumbly and grainy texture.