Viking Danish Blue Cheese is a semi-soft blue veined cheese, made from cow's milk. Produced in Denmark, it has a creamy and crumbly texture with a sharp and salty taste.

Viking Blue

Gentenaar

In this fast-paced, ever-changing global economy of food production, Beillevaire Fromager brings into focus the importance of slowing down, being mindful and in the seasonal moment. The family’s attention to detail in sourcing, the highest standards of quality, a sense of place and tradition, their passionate affair with cheese, all speak to a new tradition in the making.

Beillevaire

Chimay Rouge

Chimay Blue

Montagnolo Affine is a surface-ripened, triple cream cheese made by Käserei Champignon, Lauben / Allgäu, Germany. Aged at low temperature, and cold-maturation process, it slowly develops aromatic, consistent and spicy flavour. The creamy paste with blue veins has a distinctive, sweet aroma. Montagnolo is available in two different varieties such as; one with a grey rind or a white mould. This rich, buttery and little piquant cheese has won the Supreme Champion award at the 2013 International Cheese Awards.

Montagnolo

Käserei Champignon

A cheese made from pasteurised cow's milk. Having straw-colour inside and closed textured. After the period of six months this cheese develops light brown rind and closed consistency. The name is derived from Alta Badia Valley of Dolomite Mountains. It tastes great with red and fruity wines. It is also served in local dishes by melting it or as a table cheese.

Boudewijn

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