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Gorgonzola
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. Gorgonzola may be consumed in many ways. It may be melted into a risotto in the final stage of cooking, for instance. Another fairly traditional dish sees Gorgonzola served alongside polenta. Because of its distinctive flavor, it is occasionally offered as a topping on pizza .Ingredients: cheese produced from milk, salt, mould, rennet.
English Blue Stilton
An English blue cheese, which is made from the whole milk of cows. Stilton is rich and creamy but a little crumbly, with a light tangy nutty flavour that becomes stronger and more flavourful with age. It is a highly valued cheese for its superior flavour that goes well with Port wines. Stilton cheese is also available as a white cheese that is a younger version of Stilton blue without the blue mould veining. It is used as an ingredient for salads or as a good table cheese.
Bulgarian Sheeps Feta
A traditional Greek cheese made from sheep's milk, but it can also be made from goat or cow's milk. It is white in colour, has a sharp, salty taste, and it usually has a crumbly texture. It is excellent in salads or dipped in olive oil as an appetizer. Feta is salted and cured in a brine solution (which can be either water or whey) for several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavour that can range from mild to sharp.
Danish Feta
A traditional Greek cheese made from sheep's milk, but it can also be made from goat or cow's milk. It is white in colour, has a sharp, salty taste, and it usually has a crumbly texture. It is excellent in salads or dipped in olive oil as an appetizer.
Grana Padano
Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly (for up to 18 months). It is produced by curdling the milk of grass-fed cows. This is a fragrant, delicate cheese that is grainy, fine textured and slivers easily. Milk, salt, rennet, preservative: Lysozyme (natural protein).
Provolone
This delicately flavoured Provolone is made with calf’s rennet and aged no longer than two to three months. Dolce has a creamy, milky taste and a smooth, semi-soft texture. Forms of dolce Provolone are relatively small, weighing in at 1kg rolls.
Parmigiano-Reggiano
Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste and a slightly gritty texture. Inferior versions can impart a bitter taste.
Massdam Emmental
Ingredients: A cheese prepared from pasteurised Dutch Cows milk, salt, starter culture CaC12 (509), animal rennet, NaNO3 (E251) Moisture content 39.8% + or - 1.5%
Pecorino Romano
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces. Ingredients: A hard cheese produced from pasteurised sheep’s milk, salt, rennet Moisture content 32%
Smoked Log
This cheese has been specially treated by smoke-curing. It typically has a yellowish-brown outer "skin," which is a result of this curing process. Ingredients: cheese (with colour E160b), water, butter. Emulsifying salts (E339 E452) Fat in dry matter 45% Fresh taste of cheese, smoky, sliceable, not sticky
Manchego
Ingredients: A cheese prepared from pasteurised sheeps (ewe’s) milk, rennet cultures, salt. This cheese not cut into cryovac portions.
Gruyere
Gruyère is a hard yellow cheese made from cow's milk. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. Ingredients: milk, bacterial culture, rennet, salt
Vegeta Stock Powders
Vegeta is a universal food seasoning. It contains several types of dried vegetables in a unique and original combination of natural vegetables and spices. Vegeta adds flavour to dishes and gives them a delicious taste. It accentuates the flavour of the main ingredients in all dishes. It enriches the aroma of dishes and can be used in a variety of ways. Vegeta is added to dishes while cooking, roasting or marinating. It is used to enhance the flavour of meat, vegetables and other types of dishes.