Категория - Semi-hard cheese

«Иевас Брокасту сьерс» — это полутвердый сыр с высоким содержанием жира, выдержанный от 2 до 4 месяцев, изготовленный из непастеризованного коровьего молока. Этот светло-желтый сыр обладает мягким, сливочным и слегка сладковатым вкусом, а также богатой текстурой, которая легко тает во рту, что делает его превосходным дополнением к горячим блюдам.

Toskāna (Tuscany) cheese with tomatoes and basil is matured for 2–4 months, allowing a natural rind to develop. Although it is not a long-matured cheese, it has a distinctive, full-bodied flavour. Delicious served on its own as a snack or enjoyed alongside a variety of dishes.

Taleggio with tomatoes, garlic and oregano is a rich, semi-hard cow’s milk cheese, matured for 2–4 months. It develops a natural, edible rind and a full, rounded flavour, with distinctive notes of ripe tomatoes, garlic and aromatic oregano.

Taleggio cheese, matured for 2–4 months. During the first week of maturation, it is coated with a specialist cheese coating, which is not edible. Mild and versatile, this cheese is delicious served on its own or used in a variety of dishes.

Taleggio cheese matured for 2–4 months. During the first week of maturation, it is coated several times with balsamic vinegar, making the naturally formed rind edible. The balsamic coating gives the cheese a slightly spicy character and a gentle acidity.

Gouda with a blend of peppers is matured for 2–4 months and coated with a special cheese coating, which is not edible. The cheese has a pleasantly spicy flavour, making it an excellent snack for both special occasions and everyday enjoyment.

Gouda with black cumin is matured for 2–4 months and coated with linseed oil, which forms a natural rind. The black cumin seeds give the cheese a distinctive flavour 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.