Description
Origin : Netherland
Milk : Raw
Texture : Hard uncooked cheese
Fat : (%) : 29
Animal : Cow
Intensity : Medium
Appearance : Firm
Pregnant woman: No
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Gouda mi vieux old – 200g
$88
This Gouda is named “Boerenkaas” from the Dutch “boeren”: farm and “kaas”: cheese.
The special thing about farmers cheese is the taste. You can, in a way of speaking, taste the true tradition of it. The secret of the taste is found on the farm where the real farmers cheese is made traditionally of the full cream milk that comes straight from the cow. The farmers use very often old family recipes. This gives a character of its own to the cheeses of every individual farm. Nicely creamy full taste with a character
Origin: Netherland
Slice of 200g
Best before: 1 week after the delivery
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Valencay – 220g
$129Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
Piece of 220g
Best before: 1 week after the delivery
