Collection: Cheese

A yellow Dutch cheese made from cow's milk and flavoured with black peppercorns.
It is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.

Gouda is a perfect pairing with fruits, crackers, bread and mustard. An aged Gouda can be eaten on its own, if you enjoy its complex nutty flavour.

Ingredients - Milk, Vegetable Rennet, Salt

A semi-hard cheese made from cow's milk. This aged cheese has its origins in Italy and is very flavourful to taste. As a fresh cheese, Montasio is pale yellow in colour, and semi-firm creamy texture with small holes throughout. The flavour is somewhat fruity. When aged, the cheese becomes quite brittle and granular in texture with a stronger fruity flavour. This cheese is a good snacking cheese or when aged becomes a good grating cheese for pasta and other foods. This cheese is very similar to Piave cheese, another Italian cheese made from two milkings of cow's milk.

Ingredients - Milk, Vegetable Rennet, Salt

This aged cheese may display a few crystals that are whitish, slightly crunchy to gritty as a mouth feel. This is a characteristic of many long-aged hard cheese. These crystals form as the cheese dries out during aging. These are 100% SAFE to consume and are actually appreciated by the Cheese Gourmands across the world.

A semi-hard cheese with its origins in the Netherlands and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil.
Mild Edam goes well with fruit such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional "cheese fruits" like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread,

Ingredients - Milk, Vegetable Rennet, Salt

This aged cheese may display a few crystals that are whitish, slightly crunchy to gritty as a mouth feel. This is a characteristic of many long-aged hard cheese. These crystals form as the cheese dries out during aging. These are 100% SAFE to consume and are actually appreciated by the Cheese Gourmands across the world.

A relatively hard cheese with its origins in Sommerset, UK. This cheese has a sharp taste. The most common use for Cheddar is in cheeseburger, but there are a lot of things to make with Cheddar cheese. In the UK, for example, Cheddar is often served at the end of the meal, with fresh fruit, bread and butter. In USA the common uses of Cheddar cheese are: Macaroni Cheese, Cheese Straws and Baked potatoes.
Cheddar is also used in Mexican recipes, like Tacos and spicy Tortillas with beef and beans. In Cheese Pie Italian recipe Cheddar can substitute Fontina.

Ingredients - Milk, Vegetable Rennet, Salt

This aged cheese may display a few crystals that are whitish, slightly crunchy to gritty as a mouth feel. This is a characteristic of many long-aged hard cheese. These crystals form as the cheese dries out during aging. These are 100% SAFE to consume and are actually appreciated by the Cheese Gourmands across the world.

A hard and flavourful cheese with its origins in Italy, this cheese is made from cow's milk and aged for a year.
Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be roasted and eaten as a snack. This cheese can also be smoked.

Ingredients - Milk, Vegetable Rennet, Salt

This aged cheese may display a few crystals that are whitish, slightly crunchy to gritty as a mouth feel. This is a characteristic of many long-aged hard cheese. These crystals form as the cheese dries out during aging. These are 100% SAFE to consume and are actually appreciated by the Cheese Gourmands across the world.

A soft and crumbly 'whey' cheese made from buffalo's milk, while this cheese is mostly consumed cooked as in dishes like lasagna and baked goodies, it can also be consumed raw in salads or on some crackers. Use the crumbled ricotta to add flavour to a pizza, salad, a stuffing for pasta like ravioli and baked savoury dishes too.

Ingredients - Buffalo Milk, Milk Whey, Lactic Ferments

A smooth creamy cheese with a mild but rich taste made from buffalo's milk. The richness of the cheese is complemented by the flavors of onion and parsley.

Ingredients - Pasteurized buffalo milk and cream, culture, microbial rennet, salt, stabilizer (INS 410, INS 415), dried onion, parsley

A smooth creamy cheese with a mild but rich taste made from buffalo's milk. The richness of the cheese is complemented by the sweetness from cinnamon and maple syrup.

Ingredients - Pasteurized buffalo milk and cream, culture, microbial rennet, salt, stabilizer (INS 410, INS 415), cinnamon, maple syrup

This soft cheese, wrapped around a creamy center, this buttery & creamy cheese is made with buffalo milk sourced directly from the farms. When cut open, the creamy interior seeps from the cheese center giving it a mild, smooth & fresh flavor. Sprinkle some salt & olive oil and pair it with salads, breads or can be eaten plain.

Ingredients : Buffalo Milk, Lactic Ferment, Enzyme, Salt,Lactic Acid

A creamy cheese soured and flavoured with parsley.
This creamed sour cheese can be used to make a dipping sauce, to make a ranch dressing along with using it to add flavour to a sandwich.

Ingredients - Milk, Salt, Culture, Parsley, Citric acid

A semi-hard cheese with its origins in Cyprus, Halloumi is often used in cooking, and can be fried until brown without melting due to its higher-than-typical melting point. This makes it an excellent cheese for frying or grilling (as in saganaki) or fried and served with vegetables, or as an ingredient in salads. There are many recipes that use halloumi beyond simple grilling.

Ingredients - Milk, Salt, Veg Rennet, Culture

Mascarpone known for its distinct aroma and irresistible creaminess is used in tiramisu and other Italian desserts, pasta sauces or as a soup topping. The ultimate dessert cheese, it compliments chocolates, coffee, fruits and liqueurs, It is excellent with pasta or as a delicious spread (as it has just half the calories of butter). Mascarpone can be used in recipes where a creamy cheese is used or is simply delicious on its own or as an alternative to cream with desserts.

Ingredients: Buffalo Milk, Milk Cream, Lactic Ferments

A perfect ingredient for typical Mediterranean delicacies like pizza, hot or cold pastas or casserole dishes. It is also excellent when eaten fresh with vegetables or stirred into saucy dips with herbs. Also ideal for wide range of recipes like fried bocconcini, wonton wraps, stuffed meat or sandwich fillings. Its smooth creamy texture and milky flavor makes any recipe a great meal.

Ingredients - Buffalo Milk, Lactic Ferment, Enzyme, Salt, Lactic Acid

A smooth creamy cheese with a mild but rich taste made from buffalo's milk. The richness of the cheese is complemented by the flavor of jalapeno.

Ingredients - Pasteurized buffalo milk and cream, culture, microbial rennet, salt, stabilizer (INS 410, INS 415), Siracha, Jalapenos

A perfect ingredient for typical Mediterranean delicacies like pizza, hot or cold pastas or casserole dishes. It is also excellent when eaten fresh with vegetables or stirred into saucy dips with herbs. Also ideal for wide range of recipes like fried bocconcini, wonton wraps, stuffed meat or sandwich fillings. Its smooth creamy texture and milky flavour makes any recipe a great meal.

Ingredients - Buffalo Milk, Lactic Ferment, Salt, Culture