Butterkase is a semi-soft cheese with a golden natural rind, very popular in Germany and Austria for its creamy texture, buttery like taste. Its name, when literally translated means "butter cheese," but the cheese is butter free. However, the appealing flavour and appearance makes it a great hit on a cheeseboard. Produced in Landhaus with original cultures and traditional German production methods, it is aged for a very brief period resulting in a mild taste and flavour.
This cheese ripens in one month and has a fat content of 50 per cent. Since Butterkase can be sliced, spread or melted it is a perfect table cheese. It is very good with a glass of beer.

Butterkase

Havarti

Fair Oaks

This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.

Mimolette

Isigny Ste Mère

Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk.

Produced by the Caseificio dell'Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy.

Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk. 

Robiola Bosina

Caseificio dell'Alta Langa

Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows.

The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted.

The flavour can vary from nutty, slightly acidic to milky. While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also the name of a Swiss dish where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates.

It is then served with small potatoes, gherkins, pickled onions and air dried meat called Viande des Grisons. Raclette comes in round and square shapes and can be served with Vin de Savoie.

Raclette

Raclette du Valais AOP

The Alisios is a trade wind that blows through the Canary Island of Fuerteventura, and it’s a fitting name for this cheese, because enjoying it is a breeze. It’s made from the mixed milk of Canary Island cows and goats and coated in sweet pimentón, the pepper from which paprika is derived. What results is a highly, highly snackable cheese with toasted notes in the paste and a spicy-sweet pop from the outer coat. It’s fully and creamy from the cow’s milk and zingy and zippy from the goat’s. No wonder it took home the Super Gold at the 2016 World Cheese Awards. The Alisios will blow you over with flavor.

Vadim

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