Blå Kornblomst Chili takes the flavors to a new level, something magical happens in the meeting with the blue cheese and chili.  Almost like a marriage!   The cheese has a wonderfully creamy texture and the mild blue mold taste in combination with the medium strong chili provides exciting taste experiences.   The cheese has a natural rind and is slightly yellowish in color with decorative red chili.

Blå Kornblomst Chili

The Manchego cheese is produced in the La Mancha region of Spain, which is also where Don Quixote belongs.  It is made from raw sheep's milk.  It is one of the most popular cheeses from Spain.  It also comes under the PDO (D.O.P. in Spanish) guidelines.   The traditional use of grass molds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese fever, which is brushed and not dyed.  Authentic Manchego is made only from the milk of the Manchego sheep.   Curado – Manchego cheese is aged for at least 6 months with rosemary.  Dry in balance, the taste is full, grassy and slightly spicy, and the aging in rosemary gives it a slightly spicy taste.  With the characteristic seal of real manchego.   This cheese is made with vegetarian rennet, and the thyme is attached to the cheese with pork lard.

Manchego Al Romero

Lotenhulle Rouge is a soft to semi-hard cheese with a slightly moist rind of natural red flora.  Just below that, the dairy is light yellow, with a creamy, soft texture.  In the middle, the dairy is compact, with a few eyes.  Eaten young, this cheese tastes citrusy fresh, with notes of hay and a pleasant sweetness.  As the cheese ripens longer, the structure becomes smoother and creamier and the taste more pronounced.

Lotenhulle Rouge

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese "Camembert de Normandie" under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today.

Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called Penicillium candidum.The rind is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe, or traditionally a glass of Normandy cider.

Camembert

Pule or Pule cheese is a Serbian cheese made from the milk of Balkan donkey's. A characteristic feature of Serbian cuisine, Pule is not only extremely rare but also the most expensive cheese in the world.
Zasavica donkey reserve, a donkey farm inside Zasavica, about 80 kilometers from Belgrade produces the donkey cheese by hand-milking a herd of about 100 endangered Balkan donkeys. By selling the donkey cheese at 1,000 pounds per kilogram (app. $576 a pound), the Zasavica donkey reserve plans to sponsor their conservation work.
It takes 25 liters of donkey milk to produce just one kilogram of white & crumbly smoked cheese. Currently the cheese is made only on advanced order basis but farm exports are expected soon in the United Kingdom, Germany and the rest of the world.

Pule

Authentic Trappist cheese made with fresh, creamy milk from the Chimay region. A truly outstanding product, thanks to its mild taste and smooth texture.

Grand Chimay

Chimay

Raw, organic goat's milk is used for the Witte van Rotselaer.  The cheese is made on the farm and in small quantities, making it a real artisan product, prepared with care and patience.  This translates into a very tasty, creamy and fresh farm cheese.

De Witte van Rotselaer

Translating from Danish to "blue cornflower", this cheese transports you to blooming summer fields. Easy and rich, the velvety paste dissolves on the palate into notes of sweet cream, butter slathered corn, and fresh hay. This is the kind of cheese you should be crumbling over a burger at your summer BBQ for a tangy bite.

Blå Kornblomst

Semi-solid, smooth red bacteria cheese from organic, raw cow's milk - red, slightly floured crust, rubbed with a spice mixture based on pink pepper.

Toine

Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. This cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is also mostly used in salads and dressings.

Jonathan Vdp

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