Vlaskaas was historically made only once a year, during the flax harvest festival, but as festival traditions fell away, the recipe was buried. Thankfully, in 2004, a review of Beemster’s past cheeses led to its rediscovery. Vlaskaas was obviously too good to make just once a year and is now available year-round. It’s buttery and semi-soft with unique sweet-milk flavor, notes of almond, and a touch of sharpness that adds depth.

Vlaskaas

Beemster Cheese

Den lille Hvide

Tothaven

Diktes Konsulentvirksomhed

Tomme de Chevre or Tomme de Chèvre de Savoie is an artisanal goat’s milk cheese made in Savoie and Haute-Savoie regions of France, in the valleys of Abondance, Maurienne and Tarentaise in particular.
First developed in the 17th century, Tomme de Chèvre de Savoie is a moist, white uncooked pressed cheese with a bluish grey bloomy rind. Made from full-fat raw milk, the cheese casts out a strong goaty smell with flavours reminiscent of fruits and hazelnut. The cheese is matured for seven weeks before being sold in the form of a Tometta or toma cylinder.
The cheese is best eaten with potatoes, bread or simply melted like a raclette. White wines from Savoie, Apremont, Abymes or Roussettes perfectly complement this mountain cheese.

Tomme de Chevre

St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese. Depending whether the processes are artisanal (raw milk) or industrial (pasteurised milk), the texture attributes in St. Nectaire are vastly different.
AOC awarded, St. Nectaire fremier takes six to eight weeks to mature on rye straw mats, imparting a peculiar pungent smell to the cheese. When properly aged, it has a grayish-purple washed rind, dotted with white, yellow and red molds. The creamy, supple, silky textured paste melts in the mouth to reveal flavours of nuts, hay, cellars and mushroom.
St. Nectaire fremier is easily recognizable by the oval label while the industrial version is stamped with a square label. A glass of Bordeaux, Shiraz, Côtes d'Auvergne or Beaujolais and St. Nectaire will go hand-in-hand.

Saint-Nectaire

Association of Cheese Auvergne PDO

Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an A.O.C. cheese in 1958 and therefore is subject follow to strict rules and regulations.

It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Thirteenth century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows in order to reduce their ‘taxable’ production of milk. After the rent was paid to the landowners, they went back to ‘remilk' (reblocher) the cows. The second milking of cows yielded a milk rich in fat and was used to make Reblochon.

Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. 

Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon also features as a classic ingredient in one of the Alps' best-loved dishes, the Tartiflette.

This celebrated cheese recently won Bronze medal at 2014 World Cheese Awards.

Reblochon

Pochat et Fils

Tetilla is a typical Galician cheese made from the herd of Friesians, Alpine Browns and Rubia Gallega cows. Since 1992, it has been one of the four kinds of cheese that received DOP recognition. The name Tetilla is Galician for “small breast”, which describes the shape of the cheese – a pear-shaped cone topped by a nipple.

This cheese has a pale yellow, thin, natural rind or sometimes no rind can be seen at all. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in colour Tetilla has a creamy mouthfeel with a buttery, slightly bitter and tangy flavours surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.

Try Tetilla with dry full-bodied wine, sherry, young whites, manzanilla and especially the Galician whites - Albariño or Ribeiro. Spanish love their cheese with quince paste, fruit, crackers, baked dishes and bread.

John Post

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