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Holland
Our Old Amsterdam is a gouda which has been matured for 18 months. It comes coated in black wax. The paste is a deep yellow colour with a waxy texture, punctuated with a few holes. It is a pressed, uncooked cheese made from pasteurized milk. The fat content is 48%.
Although it can be used in cooking, Old Amsterdam is best enjoyed on its own. The full flavour also complements salads to give an added dimension.
Dutch Apple Panini
- 4 slices whole wheat, marbled rye or multi grain-bread
- 4 slices Old Amsterdam Dutch style cheese
- 1 Macintosh, Fuji or Granny Smith apple cored and thinly sliced
- 2 slices cooked lean ham, prosciutto or thin sliced applewood smoked bacon or sausage
- 2 Tbsp butter
- Compose two sandwiches with first 4 ingredients. Spread butter on top of each sandwich.
Heat a grill pan and place sandwiches butter side down. Place a heavy skillet on top to secure and cook until golden brown and crispy on bottom (about 2 minutes). Remove heavy skillet and spread remaining butter on top of sandwiches before turning over. Top with heavy skillet again and cook until brown and crispy, about 1 minute. Serves 2.
Roomano Pradera – A Dutch masterpiece that has aged for 36 months. It’s caramelly in color, and intense and sweet in flavor. Good as a grater, chunked for an appetizer or served as a dessert cheese.
Prima Donna is a relatively mild style of a Dutch Gouda cow's milk cheese that is aged for one year. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer texture and a more subtle flavor. It has an ivory rind with a slight rose blush, a crystalline texture, and a sweet, nutty flavor with a caramel aftertaste. Prima Donna is a versatile cheese for pairing with wines yet it pairs especially well with bigger reds such as Cabernet Sauvignon or Zinfandel.
Double Cream Gouda is known as one of the creamiest and mellowest cheeses made in Holland. In the controlled conditions of a small cheese making factory, every cheese is painstakingly prepared, treated and aged. Double Cream Gouda is made in Staphorst, in the eastern part of Holland in the Province of Overijsel, where men, women and even children walk around in their traditional costumes. The houses are painted green or light blue. The tradition and craftsmanship couples with the finest ingredients and creamiest milk results in this truly glorious cheese. In Holland the cheese is sold under the name of Room Kaas.
Germany
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..if you like Cambozola or Saga give Montagnolo Blue a try! |
Bring tradition to today's table with Montagnolo, a blue cheese with a buttery, rich texture and a robust taste. It differs from Cambozola because it ripens at a cooler temperature and the ripening process lasts longer, lending Montagnolo a unique, slightly sweet flavor. But what makes this top-of-the-line triple-cream soft-ripened blue cheese truly upscale is its slightly piquant taste, with a white to gray rind and distinct blue veining. Montagnolo is inspired by Renaissance cheese delicacies made centuries ago in the Bavarian mountain region.
This cheese is commonly used as a dessert cheese, in sauces, in salad dressings and to top off main courses. Try it with a little warm honey for a succulent taste your friends and family will adore!
Connoisseurs and those new to cheese-tasting will admire the rich taste and consistency of this opulent cheese.
Best with a dessert wine or medium- to full-bodied wines.
The real Swiss Cheese
...Emmental & Le Gruyère
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheese makers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces.
KALTBACH Le Gruyère ...This cheese comes to us from Emmi, master cheese makers since 1782. They buy full 200 pound of Gruyere from the farming regions in the Canton of Fribourg, then age them in underground sandstone caves in their facility near Lucerne. Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least one year, compared with the average four to six months. A rustic, somewhat oily rind gives way to firm, smooth textured cheese which is slightly aromatic with a robust, assertive flavor. Wonderful served unadorned with some dark bread and figs, this is also a great melting cheese, and one that lends itself well to gratins, fondues and soups.
From Switzerland to you!
Easy recipes from around the Globe!
Pork Desert Pasta