Kategorie - Semi-hard cheese

„Ievas Brokastu siers“ ist ein vollfetter, halbfester Käse aus Rohmilch, der zwei bis vier Monate reift. Dieser hellgelbe Käse hat einen milden, cremigen und leicht süßlichen Geschmack und eine reichhaltige Textur, die leicht im Mund zergeht. Dadurch eignet er sich hervorragend für warme Gerichte.

Toscana cheese with tomatoes and basil is aged for 2-4 months with a naturally formed rind. Although this is not a long-aged cheese, it has a rather pronounced flavor. It will be great both as a snack and as an accompaniment to various dishes.

Tallegio cheese with tomatoes, garlic and oregano is a full-fat, semi-hard cow's milk cheese that is aged for 2 to 4 months. It has a natural, rind and rich flavor, which is expressively felt by the combination of tomatoes, garlic and aromatic oregano.

Tallegio cheese, matured for 2-4 months. During the first week of ripening, it is covered with a special cheese coating (inedible). A cheese with a mild flavor that can be used to prepare various meals or eaten as is.

Tallegio cheese, aged for 2-4 months. During the first week of ripening, it is covered several times with balsamic vinegar, so this naturally formed crust is edible. The balsamic vinegar rind gives the cheese a bit of spiciness and a light acidity.

Gouda cheese with a pepper mixture is cooked for 2-4 months and covered with a special cheese coating (inedible). The cheese has a spicy taste, which is a great snack for any holiday and everyday use.

Gouda cheese with black cumin is matured for 2-4 months and coated with a linseed oil coating, which forms a natural cheese crust. The black cumin in the composition gives the cheese a specific taste and aroma.

Fresh cheese is an elastic and dense semi-hard cheese that has a mild, distinctly milky flavor, and its natural yellowish rind is completely edible.

The semi-hard cheese is made according to the Dutch Gouda cheese method, the so-called washed cheese. During the formation of whey and curd, some of the whey is replaced with water, thus the reduced amount of lactose makes the cheese sweeter, softer and more elastic.