Mild and aromatic and spicy, with a creamy, light texture. A pleasantly fresh cheese with a subtle herbal note that goes well with the fine cheese taste. 

Beemster Jalapeño

Beemster Cheese

Merlot BellaVitano is a unique Cheddar-Parmesan inspired Italian farmstead cow's cheese immersed in fine Merlot wine to give it extra tang and a delicious merlot flavour. The liquor marination adds hints of berry and plum to the nutty, fruity flavours of the rich, creamy BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated silver medal winner at the 2014 World Cheese Awards.
This artisan cheese tastes delicious with dried nuts, dried fruits, crusty Italian bread and crusty French bread. Try pairing the cheese with wines such as Shiraz, Merlot and Pinot Noir. You can also pair India pale ale, hoppy pilsners or wheat beers with the cheese for a great combination.

Sartori Reserve Merlot Bellavitano

Sartori

Circassian cheese is found across the North Caucasus, the Levant and other areas with a Circassian diaspora. Circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled. There is an annual festival for Circassian cheese in Maykop, the capital of the Rapublic of Adyghea, held during the Circassian cultural festival with participants from different regions in the North Caucasus, competing in producing the best types of Circassian cheese. 

Circassian

Cabrales, also known as Quesu Cabrales, Queso de Cabrales or Cabraliego, is a PDO (Protected Designation of Origin) awarded, Spanish semi-hard, fatty blue cheese, prepared within the administrative region of Cabrales Council and some towns in the Upper Peñamerella region. Both these areas are located at the foot of the Picos de Europa Mountains in Asturias.
Creative Commons/Nop95The cheese is a mixture of raw cows, goats and sheep's milk aged for between two and four months in natural formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward.
A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit.
Earlier, a traditional Cabrales was sold wrapped in moist leaves of Acer pseudoplatanus. But today regulation requires the cheese be sold in a dark-green-coloured aluminum foil with the stamp of the PDO Queso de Cabrales.

Cabrales

Consejo Regulador D.O.P. Cabrales

Mascarpone is an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid. It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%. The resulting rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes.

The texture of Mascarpone ranges from smooth, creamy to buttery, depending on how it is processed during cheesemaking. The concise portrayal of Mascarpone really is just thickened cream that is on its way to becoming butter. Making the cheese is so simple that many people easily make their own Mascarpone at home.

Mascarpone is used in both sweet and savory dishes. It is added to enhance the flavour of the dish without overwhelming the original taste. The cheese tastes best with anchovies, mustard and spices, or mixed with cocoa or coffee. Tiramisu, a layered dish with espresso, brandy, chocolate and Mascarpone has brought the cheese to the forefront of Italian cooking. Another possible use of Mascarpone is to thicken puddings and dessert creams. It is also popular as a standalone dessert served with fruit or syrup.

Whether you buy Mascarpone or make it at home, it needs to be consumed within a few days or it can go bad.

Mascarpone

La vache qui rit, French for ‘The Laughing Cow’, is a brand of processed cheese products made by Fromageries Bel, a multinational cheese marketer based in France. In particular, it refers to the company’s most popular creation; a spreadable cheese wedge wrapped in silver foil and packed in round boxes.
La vache qui rit cheese, identified by a picture of red and cheerful cow wearing hoops, is available in its original flavour, a light version and flavoured versions such as ham, garlic, paprika, pizza and onion. Other than the popular wedge, the cheese is produced in cubes, slices, sticks and spreads.
Made from a combination of mild Cheddar and Swiss cheeses, La vache qui rit is designed to be eaten as a snack on the go. The mild, smooth and fresh taste goes ideally with crackers, bagel or apple slices. Spread it on a toast or just pop it for that melt-in-the-mouth feeling.

Ntana

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