Additional information
Packsize | 2/6 LB |
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Edam is one of the most famous Dutch cheeses, traditionally produced in a ball shaoem but now also produced in an easier to handle loaf. It is named after the small Dutch town of Edam where it was first produced. Now produced all over Holland, Edam is a young, mild cheese that is somewhat spicier than mild Gouda.
Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.
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.
Soft, spreadable goat and sheep cheese, marinated in blended Australian Extra Virgin Olive oil, Garlic and Herbs. This luxurious cheese is incredibly addictive and very versatile. This product is the most awarded of all Australian goat cheeses.
Serving tips: Serve with roasted vegetables, salads, on crusty bread or with antipasto accompanied with a crisp dry white wine.
Now we`re talkin`! Beemster Classic (aged 18-months) is considered the classic Dutch cheese throughout Holland. Its complex flavors develop slowly as it matures for a year and a half in our 100+ year-old traditional warehouse. A firm texture with some crystallization, a deep ochre interior, notes of toasted walnuts, and a brown-butter finish equal perfection!
Renowned Danish creamery St. Clemens may be best known for their blue cheese. Yearning to emulate the French favorite Roquefort, the cheese holds a rich history on the island of Bornholm, east of Denmark, famous for its rich green pastures and picturesque shorelines. Made with pure cow’s milk, this creamy blue is streaked with blueish-green veins within a pale ivory-colored paste. The slightly moist, edible rind has a certain pungency which plays off the earthy tones of the cheese, which is now packaged in a three-pack of this famous cheese. St. Clemens is the only producer in the world to be named two-time World Cheese Champion: in 1980 and 1998.