Gjirofarm Kackavall Dele Argjiro 1.0lb

Valbreso feta is a cheese that defies convention. Most people know this crumbly, white, sheep’s milk feta, as a traditionally Greek cheese. However, it can be found all across the mediterranean region – much like olives and olive oils – with different nuances. This particular cheese comes from the South of France, and is made from the milk left over from Roquefort production, that smooth and delicious blue cheese. Valbreso is moist and creamy, with a rich flavor that is well-balanced in salt (unlike most commercial varieties, that are dry and salty), and is milder than most Greek fetas. This is definitely one of those cheese that will make you rethink good old feta! This cheese is great on its own, as a snacking cheese, but can also be used in salads, especially with tomatoes and olive oil. Bring to room temperature before serving. Pair with your favorite white wine blend.

This piquant, salty and semi-hard cheese from the Dobrogea region of Romania is made from sheep’s milk, and is sharp and aromatic.

Danablu (Danish Blue) is a semi-soft blue-veined cheese, made from cow’s milk. Produced by Rosenborg at Denmark, it has a creamy and crumbly texture. The cheese belongs to the blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.

Don’t compromise on flavor with Malincho Bulgarian Cow Kashkaval. This 915g pack ensures you have enough to go around, be it for cooking, grilling, or enjoying as is. A staple in every kitchen.

Produced in the northern region of Epirus, Krinos Greek Feta Cheese is well known for the high quality milk and local traditional cheese making methods used in its creation. Aged for a minimum of 60 days, this cheese has a distinct and rich taste that is appreciated by the true feta cheese connoisseurs and is celebrated for its versatility. High protein content. Great source of calcium. Gluten free. No Sulphites.

Soft Albanian White Cheese made with pasteurised sheeps’ milk. Fresh and slightly salty. Crumble over salads or toss through hot pasta. Add to an omelette or scrambled eggs. Use as a filling in savoury dishes and pastries.