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Natural Hard Cheese

Gouda

Gouda is a Dutch cow milk cheese. It is named after the city Gouda in the Netherlands. It is a semi hard cheese aged normally for a minimum of 45 days. The old and smoked Gouda is ripened longer.

Uses

It is used as a table cheese. It is a versatile cheese and can be melted and used in recipes. Aged Gouda is best eaten as is or grated into salads.

Edam Ball Cheese

This is another popular Dutch cow milk semi hard natural cheese. It is named after the town of Edam in the province of North Holland. This cheese is also typically aged for 45 days. The Old variant is aged longer than 45 days.

Uses

Popular as a breakfast cheese and table cheese. It has a mild light flavour and as it gets older it gets sharper and stronger.

Cheddar

Cheddar is a popular natural hard English cheese made from cow's milk. It is a pleasant mild cheese when young and gets sharper with age. The Smoked Cheddar gets an outer dark brown rind, through smoking, which can be eaten, and is one of our most popular natural cheeses.

Uses

Popular as a breakfast cheese and table cheese as well as used in a host of recipes.

Colby

This is an American style Cheddar which is a natural hard cheese made from cow's milk. It has a bright orange colour.

Uses

Colby goes well as a sandwich cheese or table cheese.

Marble Cheese

A natural hard cheese which is made from cow's milk and is a very pretty looking cheese. Marble cheese is a combination of the English style Cheddar and American style Colby.

Uses

It goes very well on a cheese board.

Raclette

Raclette is a natural cow milk cheese used in the Swiss dish which is called Raclette where the cheese is melted and scraped off onto boiled potatoes and other condiments.

Uses

To make the dish Raclette.

Blue Cheese

Blue Cheese is made by adding cultures of the mold Penicillium which allows it to grow its blue veins and gives it a distinct Blue Cheese taste. We make a hard version with cow milk which is our Stilton, the Roquefort has goat's milk and the Gorgonzola style Blue cheese we make is a very creamy cheese made from cow's milk.

Uses

It is a sharp cheese, not for the faint at heart. It goes well on a cheese board or as a breakfast cheese or even to make a Blue cheese sauce.

French Morbier

A French natural cow milk cheese, the French Morbier has a line running through it splitting the wheel in two. This line can be either Ash or Charcoal or even a vein of Blue. It is a sharp aged cheese with a slightly bitter aftertaste.

Uses

The Morbier is a table Cheese or even meant for a cheese board.

Yak Milk Cheese

The Yak Milk Cheese as the name implies is made fromyak's milk in a dairy in Nepal. We have consulted with them and taught them how to make the cheese. It has a great nutty flavor.

Uses

Popular as a breakfast cheese and table cheese.

Emmental

Emmental or Emmentaler is a Swiss, cow milk cheese which is aged for a minimum of 4 months and when older aged for 6 to 8 months. During the ripening stage, this cheese gives out carbon dioxide which gets trapped in the cheese forming the famous cheese holes. It has a nutty flavour and typically is not very sharp.

Uses

It is used in many different dishes like the Fondue and also as a breakfast cheese.

Gruyere (Young/Old)

Gruyere is a hard cow milk cheese named after the town Gruyeres in Switzerland. It is typically aged between 3 months to 10 months. The older it is the sharper it gets and when young has a sweet mild taste.

Uses

It is most popularly used in Fondue and for baking.

Parmesan (Young/Old)

An Italian cheese made from cow's milk with a pleasant savory taste and crumbly texture. It is usually aged for a minimum of 12 months.

Uses

It is usually grated and used as a condiment in many dishes.

Baking Cheese Powder

Baking cheese powder is made from Parmesan and is a Parmesan Cheese powder with a very high melting point to allow for a good flavor of the cheese while baking and not letting it melt in completely.

Uses

It is used in baking.

Aisy Cendre

A French cheese made from cow's milk and then ripened in wood ash. The flavor can be aggressive as it gets older.

Uses

It is a type of French after dinner cheese.

Buchette D'anjou

A French cheese made from cow's milk and then ripened in a coat of charcoal. The flavour can be aggressive as it gets older.

Uses

It is a type of French after dinner cheese.

Banon a la Feulle

A French cheese made from cow's milk and then matured in wine and wrapped in a Mulberry Leaf. This cheese has elements of flavor from either red wine or white wine as well as mulberry leaf

Uses

It is a type of French after dinner cheese.

Fromage Forte (Red Wine/White Wine/Blue Cheese)

A French cheese spread literally meaning strong cheese! It can be flavoured with either red or white wine or even a blue cheese. It is sold in an earthen pot and the top is sealed with butter.

Uses

This cheese has to be kept out at room temperature for at least half an hour before using it till the butter gets soft and is to be scooped out along with the soft butter. It goes well as a dip with crackers.

Three Milk Cheese - Buffalo, Cow and Goat

The three milk cheese is a cheese made from three different milk types - buffalo milk, cow milk and goat milk, all layered into one mould.

Uses

It is a table and cheese board cheese.