Gjirofarm Sheep Cheese

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.

Gouda cheese is famous here and abroad. The cheese, that thanks its name to the fact it has been sold in Gouda for centuries is our bestseller. Gouda cheese is sometimes called Stolwijker cheese after one of the neighbouring local places where the farmer’s cheese is made.

Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie arrived at the Manor of Beaumoncel, in the village of Camembert, and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert cheese. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word spread and Marie’s cheese became famous all over the world._x005F_x000D_ Camembert Cheese Le Chatelain is an excellent example of this cheese, with a recipe that is true to the original. It is succulent, ripe, rich, and creamy. Only gently pasteurized at moderate temperatures, Camembert Cheese Le Chatelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France. Excellent served with light reds from the Loire Valley or champagne, in Normandy this cheese is paired with an apple liqueur called Calvados. Apples, Camembert and Normandy are inextricably linked. Norman dairy farms are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a hint of apple beneath the creamy suppleness of fresh Camembert.

Elevate your culinary experience with Black Bull Kajmak Cheese Spread. This versatile spread adds a creamy, rich dimension to your sandwiches, dips, and sauces. A true delight for cheese lovers.

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

100% Greek Pasteurized Sheep’s & Goat’s Milk, Bacterial Culture, Rennet, Salt. Arahova Farms produces the most delicious barrel-aged feta cheese in brine! Arahova Farms feta is aged over 90 days in beechwood barrels for a distinctive taste! Mix it in your salads, add it your favorite dishes or enjoy it on its own! Feta goes great with everything!