Montasio is a creamery, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy.
Awarded (PDO) protected designation of origin in 1986, this cheese is sold fresh, middle and aged depending on the aging time of 60 days up to 10 months. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods.
Montasio Vecchio aged over 12 months is dry and granular with bold, sharp taste. The paste is much crumblier and the characteristically “small” eyes are likely to disappear. Its straw yellow pate colour pate turns yellowish while the pale brown rind becomes hard with aging. The flavour is now pleasantly sharp, working excellently on pasta or rustic soups. It also complements corn polenta or classy meat dishes.

Montasio Vecchio

Toniolo Casearia s.p.a.

Sakura is a soft cheese created in Hokkaido, Japan. It is the first widely acclaimed Japanese cheese, as the vast majority of cheeses in general were a European/Mediterranean phenomenon.

It has the rare distinction of winning a gold medal at the Mountain Cheese Olympics in Appenzell, Switzerland, which normally favors Swiss, Italian, or French cheeses almost exclusively for awards.

Sakura

Prima Donna combines the traditional way of Dutch cheese making with the intricate flavours of Parmesan. The cheese is eaten only when it reaches the pinnacle of maturity and flavour. Throughout the aging periods, Prima Donna is identified into four varieties - fino, mature and forte, each with a unique Italian flavour. The fourth is leggero, which contains only 17.5% fat content, making it ideal for diet conscious cheese lovers.Prima Donna is characterized by "little white dots" or crystals that can be seen more prominently in the extra aged varieties maturo and forte. The cheese brings out its innate sensation with red wines such as a Cabernet Sauvignon, Pinot Noir, Syrah or Zinfandel.Prima Donna mature is ripened for an extra period of time to reveal a distinctive piquant flavour and solid consistency. The cheese shows its true character when grated in Mediterranean dishes. It is delicious on a cheeseboard, good for grating, ideal for grilled cheese toppings and a good base for soups & sauces. Prima Donna mature is lactose and gluten free.

Prima Donna maturo

Vandersterre Groep International B.V.

Mini washed rind cheese made with pasteurized cows milk from the Vosges Mountains. 

Chaumes Le Cremier

Emborg Camembert

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996.
As per DOP standards, the cheese is made with milk sourced from a single flock of local Sardinian breed. Nowadays, there are industrial versions where a blend of cow's and sheep's milk or even pasteurised milk is used to prepare Fiore Sardo.
The cheese, after a total aging of six months, has a natural, golden-yellow to dark brown rind and a sour, damp smell. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. It is wonderfully rich in flavour, with caramel sweetness, salty tang and a hint of fruit. The spicy flavour of the cheese intensifies depending on the length of maturation.
Less aged Fiore Sardo pairs well with young red wines such as Cannonau di Sardegna DOC while matured version could be served with Malvasia di Bosa or Moscato di Sorso Sennori.

Fiore Sardo

From Italy, comes Quartirolo Lombardo, a PDO (Protected Designation of Origin) cheese associated with the Stracchino family of cheeses. The PDO designation requires the production area of the cheese be limited to specific part of Lombardy, sandwiched between the Po plain and the pre-Alpine valleys between Bergamo and Lecco.This old cheese belonging to the 9th century is produced with cow's milk and shaped in square or rectangular bricks. It is soft, white, chalky with a slight lumpy texture that softens as the cheese ripens.

The colour of the pate is white to pale straw, which will darken upon ripening. The thin and soft rind is pinkish white when young, turning a reddish gray-green on the aged ones. Quartirolo Lombardo is ripened between 5 to 30 days for soft PDO Quartirolo Lombardo and more than 30 days for Ripe PDO Quartirolo Lombardo. The taste is distinctive, slightly sour and aromatic in the fresh cheeses, which intensifies as the cheese ages. The delicate and fragrant flavour of the younger days becomes stronger and typically aromatic upon ripening.Quartirolo Lombardo is a typical table cheese that goes well with salads, cold dishes, fruits, walnuts and honey. It goes well with many local wines including Barbera d'Alba, Dolcetto delle Langhe, Nebbiolo d'Alba, and Pinot Bianco del Collio.

Quartirolo Lombardo

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

Montasio is a creamy, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy.Awarded (PDO) protected designation of origin in 1986, this cheese is sold fresh, middle and aged depending on the aging time of 60 days up to 1 year. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods.Fresh Montasio or Montasio Fresco, aged between 60 and 120 days is soft, smooth and elastic with a mild creamy flavour. It has the characteristic “eyes” but not too many of them spread evenly throughout the cheese. The fresco variety reveals a harmonious, mild flavour heightened by the pleasant aroma.

Montasio

Old Amsterdam is an aged Gouda style cheese made from pasteurized cows milk. It is a Dutch cheese named after the capital city and the cheese is produced in the province of North Country in the west of the country.

It is aged for approximately two years and regularly checked during the ripening process. It is a quality controlled cheese and can only be sold when the cheeses meet the criteria and therefore is labeled with with "Premier Grand Cru Classé". It has tiny salt crystals which form naturally and give added flavor and texture to the dense body.

Old Amsterdam has an ivory colored pate with rich, nutty, robust flavor with hints of caramel and butterscotch and firm texture.

Old Amsterdam

This soft cheese is distinguished by its shape, similar to that of pebbles bordering the banks of the Loire.

Like the Tuffeau stone, which forms the facades of the chateaux of the Loire, the crust of the Loire Valley is ivory and can become straw yellow when refining is pushed. Its paste is creamy and reveals a typical taste as well as an important diversity of aromas, sometimes mushroom, sometimes stable.

Yuri

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