Authentic Boeren Goudse Oplegkaas (Aged Artisan Gouda) is peerless in taste, with a sweet mild flavor that blooms in the mouth, a well-structured aftertaste with a light acidity and the warm caramel taste that characterizes most Gouda. Its dense curd remains creamy and full even after it has been stored three or four years on wooden shelves. Boeren Goudse Oplegkaas, as Aged Artisan Gouda is called in Dutch, is made from raw milk only during the summer season, when cows are grazed on the open pastures of the peat meadows or polders of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht. Boeren Goudse Oplegkaas cheeses must age for at least one year but can age up to four years (opleg means ‘aged’ in Dutch).

Boeren Goudse Oplegkaas

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

Burrata

Gouda, or "How-da" as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. There are several types of Gouda, classified by age. From all of these, hard-core Gouda fans prefer to taste the aged Gouda, as they feel it takes years of maturing to bring out the complex flavours of the cheese.
Aged Gouda is prepared similar to other Gouda cheeses by separating curds and whey through a heating process. It is shaped into a wheel that can be effectively sliced into wedged for consumption. As with all other cheeses, aged Gouda gets its colour by adding colouring agent called annatto. With aging, Gouda develops calcium lactate crystals formed by the lactic acid in the cheese. It proffers an enjoyable crunch that is unique to waxed cheeses. However, the rind of a five-year aged Gouda is unfit for human consumption.
Gouda affinage
The longer a cheese is kept in maturation cellars, the more aromatic and full-flavoured it becomes. Similarly, Aged Gouda such as a five-year aged cheese develops such strong flavour that cheese aficionados prefer to eat it alone. Accompaniments seem pale in comparison to its caramel and robust flavour.
Gouda cheese as a hard cheese goes well with beer and red wines. The taste of Vintage or Aged Gouda gets a new definition when it is paired with some white wines and any fruity wine.

Aged Gouda

Old Amsterdam

Campagnier is the latest cheese from Fromager d'Affinois.

This producer uses an ultrafiltration technique which boosts protein and calcium levels in the cheese while making them feel and taste like a rich triple creme.

Named for the golden wheat fields in the countryside (Campagnier), this newest addition has a washed rind with a deep amber color.

The inside is gooey and runny, much like Reblochon or Badoz du Jura.


Campagnier

Fromager d'Affinois

Rogue River Blue is an organic cheese made annually with the best cow's milk available, sourced from Rogue Creamery's organic dairy here in Southern Oregon's Rogue Valley. Each wheel has been cave-aged for 9 to 11 months and hand-wrapped in organic Syrah grape leaves that have soaked in pear liqueur.

Named the "Best Cheese in the World" during the 2019 World Cheese Awards in Bergamo, Italy.

Rogue River Blue

Rogue Creamery

Erie

Creamy Gorgonzola

Meaning "sweet" in Italian, Gorgonzola "Dolce" DOP is a soft, blue, buttery cheese made with uncooked cow's whole milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics.  The cheese pairs well with a Tuscan Vin Santo and Champagne.
Gorgonzola Dolce DOP from Arrigoni Battista Spa recently won Super Gold at the 2014 World Cheese Awards and was also judged as one of the world’s 62 best cheeses.

Gorgonzola Dolce DOP

Arrigoni

Wegmans

Beecher's Flagship is an American award winning cheese handmade at the Pike Place market in Seattle. The semi-hard cow's milk cheese is left to cave age for at least 15 months to develop a uniquely robust, nutty flavour and distinctive crumble.Flagship Reserve is a special version, which uses only last curds of the milk when its composition is just right. It is richer in taste & texture with a clean and creamy finish. In addition, the wheels are bandaged in cheesecloth and open-aged for over a year to allow optimum moisture loss during aging, focusing on the rich flavour with a long finish.Beecher's Flagship is an artisanal cheese that is served best on a cheese plate. Crumble into an omelette or frittata or add to make your favourite Mac & Cheese.
Yule Käse is a unique version of Flagship Reserve cheese. The cheese is clothbound and aged for 13 months in open-air. In addtion, it is further aged in red wine and blackberry honey that gives nutty and caramel flavour with hints of honey and berries.

Beecher’s Flagship

Beecher's

Castelbelbo

Charloe

Bonne Bouche is the flagship of US based Vermont Creamery's signature geotrichum-rinded aged goat cheeses. French for "tasty bite", Bonne Bouche is made with pasteurised goat's milk and microbial rennet. Inspired by the cheeses from the Loire River Valley in France, Bonne Bouche is a mould-ripened goat disc lightly sprinkled with tree ash and ripened for ten days until it develops a wrinkly rind. It is then sent to the markets where it continues to age up to eighty days.  As a soft cheese, the rind has a pleasant yeast flavour while the creamy interior is light and fluffy with notes of citrus. The flavour becomes more robust and piquant with age.Because of the striking appearance, Bonne Bouche looks excellent on a cheeseboard or roasted with fruit. Sauvignon Blanc pair best with the cheese.

Bonne Bouche

Vermont Creamery

Celebrity Goat Brie

Époisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France.

Commonly called as Époisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully.

Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.

Époisses de Bourgogne

Fromagerie Berthaut

Le Crémeux de Bourgogne Bio

Point Reyes Gouda is creamy in texture but slightly crystalized, delivering pops of complex flavor.  You'll enjoy deep flavors of toasted hazelnuts, caramel, butterscotch and cooked cream.

superZONic

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