Kanterkaas (also known as Friesian) is a PDO awarded Dutch cheese traditionally made only in the province of Friesland and Westerkwartier. Dutch cheeses similar to Kanterkaas but without the PDO label are known as Friese nagelkaas or simply nagelkaas. Kanter is Dutch for 'edge' referring to the angular shape of the cheese, with a sharp transition from the side to the bottom of the cheese.
Kanterkaas is available in two varieties Kanterkomijnekaas, which is flavoured with cumin and Kanternagelkaas laced with cumin and cloves. It is hard cheese made in two types of fat, respectively: 20+ (20-25%) and 40+ (40-44%). The colour of the rind is natural or may be treated with a colourless or yellow-coloured or red coloured cheese rind coating agent.
The flavour of Kanterkaas changes immensely as it ages. Plain Kanterkaas is nice and spicy to tangy, depending on age. Kanterkomijnekaas tastes fragrant, spicy, pleasant and mild to strong.
Kanternagelkaas flavour varies from fragrant, spicy, warm and spicy to tangy. The pate of the cheese is firm to hard and over time very suitable for grating. The colour of Kanter cheese is evenly ivory or yellow to yellow-green. It has a closed body, but some holes may exist. The cloves and cumin are evenly spread throughout the pate.

Kanterkaas

Golvertind

Cure Nantais cheese is also known as 'Nantais'. Its history dates back to French revolution. It is said that a priest from Vendee named 'Cure', who was trying to escape from persecution by the French made this cheese for the first and hence the cheese is named after him.
Though Nantais cheese was produced in local farms for many years, it is now produced in number of modern dairies and traditional process of making Nantais is still followed.
Nantais is served along with fish dishes, or over pears and apples. It can also be used as an ingredient for various dishes such as gratins or tarts. Moreover, it can be made a part of a cheese platter. If paired with white wine, Gros Plant or Muscadet, Nantais cheese tastes the best.

Cure Nantais

Rød Ku

Rød ku Thorbjørnrud

Rond du val

Fresh goat cheese blended with olives and garlic.

Olives and Garlic Chevre

Fresh goat cheese blended with garden veggies and herbs.

Garden Chevre

Fresh goat cheese blended with wasabi and sesame oil.

Wasabi Sesame Chevre

MacKenzie Creamery

Fresh goat cheese topped with sour cherries and bourbon.

Sour Cherry Bourbon Chevre

Fresh goat cheese topped with cocoa and raspberries.

Chocolate Raspberry

Crumbled Gorgonzola (Italian Blue Cheese)

BelGioioso

Baffalo Blu is a soft blue cheese made from Italian buffalo milk.

Characterized by a compact texture with a light cream colour and blue veins. The long ageing process gives to this cheese an unmistakable, intense and distinct flavour, strongly aromatic. A cheese speciality with a unique taste.

Cheese Punk

Activities

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