THE RIGHT CHOICE FOR ANY TASTE
Gouda is one of the oldest cheeses still produced today. It hails from the Dutch town of the same name and is loved around the world. It is produced by mixing chilled and fresh milk. The whey is skimmed off at a later stage to achieve the desired consistency. Following a brine bath, this cheese matures for at least five weeks. Another variety of Gouda is left to mature in the ripening cellar for two years and is all the spicier for it.
Best served with the Gouda
The taste of Gouda varies with its the degree of maturity, ranging from mild to strong, to spicy and even slightly hot. While young Gouda is still creamy and soft in the mouth, the long-matured variety is hard to crystalline and firm to the bite. Gouda is served sliced on sandwiches, skewered in cubes or melted on a variety of gratins. A bagel covered in Gouda and served fresh from the oven will quickly become a favourite at the breakfast and brunch table. The cheese also perfectly rounds off spicy marinated salads for lunch or dinner.
Edam is a Dutch semi-hard sliced cheese, originally made of raw milk but now largely using pasteurised milk. It is a standard variety of sliced cheese and sold after six to eight weeks of ripening. It has a history dating back to the Middle Ages, when it was covered with a layer of wax for durability to be used as traveling food, and later for bartering.
Best served with Edam
Fresh Edam on bread is a popular breakfast cheese. It also is a snack that can be enjoyed by anyone and at any time. The variety of its flavours ranges from mild, to slightly sour, to a little salty and spicy, which also lets it complement fresh vegetable or fruit salads. It can be turned into a breaded delight served with fruity sauces and should never be missing from a cheese platter.
Maasdam cheese was launched on the market in the Netherlands in the 1980s as a counterpart to the Swiss Emmental cheese. It was named after the Dutch municipality of Maasdam. As a semi-hard cheese variety, it stands out with its mild nutty taste and fruity notes after ripening for six weeks. Made of pasteurised cow's milk, Maasdam cheese is produced industrially and has enjoyed great popularity beyond the Netherlands ever since it was first invented.
What goes well with Maasdam cheese
One of the most successful cheeses in the Netherlands, Maasdam cheese is mostly served on bread or in sandwiches. Cut into cubes, it also adds garnish to scrambled eggs or vegetable quiches and is often used as a stuffing in puff pastry rolls. The creamy cheese with holes also comes as a great snack on the cheese platter, on the spit or in salads.
The Emmental is a hard cheese. The Swiss original is produced in the traditional manner, using only fresh, untreated raw milk and careful manual processing. It is stored in dry cheese cellars or in rock cellars. The flavours depend on the degree of cheese ripening: Mild Emmental cheese ripens for at least 4 months, the mature version for at least 8 months and the fully matured Emmental cheese for at least 12 months. The longer the maturing period, the stronger the taste and the darker the rind of the Emmental cheese.
Best served with Emmental cheese
The variety of flavours ranges from nutty-mild to intense spice, which means that Emmental cheese harmonises perfectly with savoury and sweet snacks. It offers pure enjoyment straight from the loaf and is a pleasure on bread. It should never miss from salads or cheese platters. Hot dishes present an entirely different side of it, e.g. as a topping for leek soup, as stuffing in a vegetable wrap or as an addition to a tomato risotto.
Mountain cheese is a semi-hard or hard cheese, though the name can also be found on sliced and soft cheeses. Made of fresh cow milk, mountain cheese contains all the best ingredients from the wonderful mountain world, where cows graze on opulent alpine meadows, give the finest mountain milk and cheesemakers ply their trade. Mountain cheese has few holes at best and adds complete enjoyment to every meal. Its taste is determined by the herbs and mountain meadows where the cows graze in summer. The hay milk resulting from their winter feed changes the colour of mountain cheese, but does nothing to lessen its delicious flavour.
Best served with mountain cheese
Depending on variety and ripening time, mountain cheese is a spicily aromatic or creamy-mild cheese that can be enjoyed right off the loaf or on a sandwich. It can be used for gratinating and stuffing alike. Let your imagination run free when cooking with it. Mountain cheese fits in many dishes, from omelette, to pizza, salad, lasagne and meat rolls.
Cheddar is made of cow's milk and stands out from other cheeses with its golden yellow or even orange colour that it derives from the annatto vegetable dye. If no annatto is added, it has a light yellow to golden hue. Ripened for two or three months, the hard cheese has a mild taste and would be ready to be eaten. Traditionally, however, cheesemakers leave it to ripen for as long as two years. Setting out from its country of origin, Great Britain, it has conquered the entire world and enjoys great popularity today. Its name derives from the village of Cheddar in the county of Somerset in southwest England.
Best served with the cheddar
Traditionally, cheddar has a mild or slightly sour taste. A longer ripening process goes with a spicier taste. Wonderful aromas are achieved by adding various herbs such as sage or alcoholic drinks such as beer and port wine. Cheddar melts easily, making it ideal for gratinating hot dishes based on pasta or potatoes, or crispy snacks such as crackers. It can be found in many places: sliced on burgers, cold or hot sandwiches or freshly baked bread, grated in burritos and tacos and as an ingredient in soups and salads.
Mozzarella is of Italian origin. This cheese is made of cow's or buffalo's milk, for a mild or stronger taste respectively. Mozzarella owes its iconic spherical shape to manual production, in which the curd is removed from the whey and blanched with hot water before it is stirred, kneaded and drawn into long threads. Balls are shaped from the resulting soft mass, and finally stored in whey or brine.
Best served with Mozzarella
With its sweet taste, fresh mozzarella, is a treat in any salad, and most of all in a Caprese salad with aromatic tomatoes, basil and extra virgin olive oil. It also has an excellent taste on pizza and pasta and tempts gourmets on fried fillets with herb butter or served with Parma ham. In the form of breaded mozzarella sticks with spicy tomato sauce or made into small balls on a vegetable skewer, mozzarella is a delicious snack between meals. Mozzarella can also add some moisture to bread or panini.
Feta is a low-whey cheese matured in brine, made of sheep's and/or goat's milk according to the Greek method. It has a slightly acidic and very salty taste. The Greeks are said to have produced sheep's milk cheese even in the ancient days. Traditionally, the curdled milk is filled into containers in which the whey can drip off. The solidified curd is salted and placed in a 7 % brine. Feta takes at least 2.5 months before it is ready to eat.
Best served with Feta
Feta is particularly great to give crispy fresh salads a slightly salty note. Served with rocket salad, tomatoes, olives, herbs and cold-pressed oils, feta wonderfully balances the aromas of all other ingredients. It is also very popular in hot meals, as a side dish with grilled vegetables or in the stuffing of casseroles and puff pastry. Processed into a dip, it makes for a perfect spread on bread or to complement a snack of vegetable sticks. Breaded, fried or deep-fried Feta adds delicious highlights to your plate.
Camembert / BrieMore
Camembert / Brie
Brie and Camembert are soft cheeses with mould ripening. According to the French tradition, they are based on fresh raw milk and ready for consumption after about three weeks. After a short drying period, they are sprinkled with salt and treated with white mould to grow the typical soft mould flora on surface of the cheese. Brie and Camembert retain a lot of whey in production, making them soft and spreadable.
Best served with Brie and Camembert
Brie and Camembert aromas can range from nutty and mild, to fruity and spicy, to slightly hot. Both varieties are excellent additions to a traditional cheese platter, as well as great additions to sauces and soups since they melt very well. Brie and Camembert are popular as creamy spreads as well. They can be breaded and served as a delicious fitness dish with fresh or braised vegetables. As baked cheese, they become a classical warm snack with crispy highlights. Refined with butter, onions, peppers and herbs as well as other regional ingredients, overripe Brie or Camembert is presented quite differently, for example as the "Obazda" cheese in Bavaria, which is best served with a pretzel or some bread and freshly tapped beer.
Traditional raclette cheese is a semi-hard cheese made of cow's milk. Originally from the Swiss canton of Valais, it has been served as early as the 13th century to keep up the strength of alpine herdspeople at work. Raclette cheese is also found in the French region of Savoy. Valais raclette cheese is made of raw milk exclusively, while French raclette cheese may also be a soft cheese made of pasteurised or heat-treated milk. It best matures for at least 3 months.
Best served with raclette cheese
Raclette cheese melts easily and therefore is used for raclette. The cheese loaf is halved Swiss-style and the cut surface is placed close to a heat source (embers or heating spiral in table ovens) until the cheese starts to melt. A Raclette knife is used to scrape off a layer of the slightly browned cheese to be served on the plate. This is traditionally served with jacket potatoes, pickled cucumbers, pearl onions, pepper and bread. Raclette is not only a delicious dish, but also a social event, and meals can take hours.
Spiced cheeses are refined with spices or herbs for a variety of flavours. Frequently found ingredients include dill, oregano, cumin, sage, chives, cress, pepper, chilli, paprika and wild garlic. The spices and herbs can be added in the course of cheese production or at a later stage.
Best served with spiced cheese
The spices and herbs in spiced cheese perfectly complement the flavour of sandwiches and baguettes with its exciting additions. As a semi-hard cheese, it is the perfect stuffing for plucked breads baked crispy in the oven. Grated, it adds a special touch to pasta or cheese fondue.
Blue-vein cheese is a semi-hard sliced or soft cheese with blue mould. Since only few types of mould can be used as ripening organisms, this cheese is one of the most valuable varieties available. The mould used to be grown on dry bread, then pulverised and added to the curd in the past. Today, it is usually added the cheese in liquid form, either in the curd whey mixture or to the still-unripe cheese at a later time. The cheese is pricked with needles repeatedly while ripening to permit an air can flow and accelerate growth of the mould that adds special aromas and a typical marbled appearance to the cheese.
Best served with blue-vein cheese
Blue-vein cheese has an intense flavour that can be slightly sweet, spicy or mild, among other things depending on the ripening period and the mould variety used. Gorgonzola, a northern Italian blue-vein cheese, finds a multitude of uses in cooking. Pasta with gorgonzola sauce is particularly popular. Gorgonzola or Roquefort also add some well-received spice to potato dishes, soups or risotto. Bread and wine form a perfect traditional trio with blue-vein cheese. Used as a dip for raw vegetable strips or chicken wings, it offers an interesting alternative to fruity or yoghurt-based sauces.