Our offer is expanded almost every week
Nothing wrong with a slice of Dutch cheese! Sometimes it is nice to offer your guests something different than usual. A nice Raclette, Roquefort, Gorgonzola or brie for example. One cheese is even more beautiful than the other. The flavors, smells and combinations are endless!
A small selection from our wide and unique range of fresh cheeses. Please contact us if you have specific wishes or questions, we are happy to think along with you.
Polenghi Mozzarella di Bufala
Polenghi Mozzarella di Bufala is characterized by its soft and fresh taste. There’s a big difference between Mozzarella di Bufala and Mozzarella made from cow’s milk. On the outside, it looks like the cheese is in a thin fleece.
Queso Manchego con Diaz-Miguel
Manchego is a Spanish cheese from the La Mancha region and is made of Manchego’s sheep’s milk. Manchego is squeezed and has a slightly spicy, salty flavor. The cheese is often processed as a tapa in dishes.
Parmigiano Reggiano DOP Millesimato
Parmigiano Reggiano belongs to the category cheeses with less fat. Parmigiano Reggiano DOP Millesimato 24 mesi has been ripened for 24 months and can be stored for years.
Plattelandkaas Goudse Jong Belegen slices
Delicious Goudse Jong Belegen kaas in slices. Our Goudse Jong Belegen kaas is 100 percent made of meadow milk. This means that the milk comes from cows who are at least 120 days a year, at least 6 hours a day outside.
Plattelandkaas Goudse Jong Belegen block
Parmigiano Reggiano Millesimato 30 mesi
Parmigiano Reggiano belongs to the category cheeses with less fat. Parmigiano Reggiano Millesimato 30 mesi has been ripened for 30 months and can be stored for years. Parmigiano Reggiano has a crumbly structure.
Claxstone Acid red
The Claxstone Acid Red is a mild cheese. The Claxstone Acid Red is produced in Vale of Belvoir in English Leicestershire. The cheese is delicious in a salad or melted on bacon or other meat.
ALA Mozzarella 1kg
Mozzarella from the ALA brand in a 1000g package.
Queso Record de Oveja
Queso Record de Oveja is cheese made from pasteurized sheep’s milk. The amount of fat in sheep’s cheese is about twice as much as in cow’s cheese.
Bocconcino originates from the area around Naples in the Campania region. The Bocconcino is a small cheese, in the size of a cherry tomato, which must be eaten freshly. The cheese is supplied in moisture with whey or salted water.
Polenghi Lombardo latte
Polenghi’s milk is produced by certified farms in Lombardy, northern Italy. The milk is immediately pasteurized after arrival at the production site to preserve freshness.
Le Pave Val de SaIône
Delicous Brie from Haute-Saône, Northern France. Hard exterior with a delicious creamy interior. The taste reminds of camembert, but has a sweet undertone.
Pecorino Toscano is labeled with the European ‘Protected Denomination of Origin label’. The cheese is hundreds of years old. Pecorino is made of sheep’s milk. After 20 days of ripening, the cheese is ready to be eaten. However, Pecorino is also often grated. In order to obtain a hard structure, the cheese has to ripe for 4 months.
The Percorino Romano is a hard Italian cheese made from sheep’s milk. Thanks to the sheep’s milk, the cheese has a sweet, spicy taste. The cheese is produced in the Italian regions of Sardinia, Lazio and Grosseto and is ideal to process (grated) in dishes.
Taleggio Dop Dolcearoma
Taleggio Dop Dolcearoma is produced in ‘Val Taleggio’, an Italian mountain valley in the Lombardy region (northern Italy). Taleggio Dop Dolcearoma is a soft-washed cheese.
The cheese is recognizable by the stripes in the orange-pink crust. In the crust you can see blue-gray fungus spots. Older crusts are less tasty, due to the light sandy structure.
The taste is sugary, slightly sweet and best described as a combination of white truffle and almond. The older the cheese, the stronger the taste.
The Gorgonzola Monteverde has been produced for centuries in Gorgonzola, Milan. The Gorgonzola Monteverde is made of cow’s milk. The cheese is delicious in a risotto, as pizza topping or in a fresh pasta.
Grana Padano belongs to the category cheeses with a slightly lower fat percentage. The cheese is comparable to Parmigiano Reggiano, though the Grana Padano is younger, milder of taste and less crumbly of texture. The Grana Padano is available in various packages.
Cream cheese with fresh chives
This cream cheese is produced in an authentic way with fresh ingredients. The Dutch chive gives the cheese a characteristic taste.
Ghidetti Mascarpone Italiano
Ghidetti Mascarpone Italiano is produced by the Ghidetti family. Since 1937, this family has been active in the dairy industry. The taste of the Ghidetti Mascarpone Italiano is similar to cream. Mascarpone is characterized by its thick structure.
Ghidetti Mozzarella Fiordilatte
Ghidetti Mascarpone Italiano is produced by the Ghidetti family. Since 1937, this family has been active in the industry. Mozzarella Fiordilatte is a combination of fresh pasteurized cow’s milk and non-pasteurized cow’s milk.
L'Oro di Battipaglia Mozzarella
This mozzarella is from Battipaglia, a municipality in the Italian province of Salerno. This cheese is called ‘l’oro’ and goes perfect with fresh vegetables or as a topping on a pizza.