• Parmesan Reggiano
• Grana Padano
• Pecorino
• Other Hard Cheese
• Camembert
• Brie
• Chevre
• Other Soft Cheese

An inimitable cheese in the typical Italian tradition produced in modern facilities exclusively from first quality milk with artigianal and traditional way of process. Its unforgettable taste, high protein content and the fact it's easy to digest make it one of the world's best cheese.

Parmigiano-Reggiano is considered by the gourmet and connoisseur to be the only cheese worthy of ordaining all kinds of pasta dishes, which once tasted is never forgotten. Its rich and historical background makes it one of the worlds most highly prized cheeses, for many, second to none. Whether eaten at a kings court or peasants cottage, this cheese will remain one of lifes simple pleasures. Parmigiano-Reggiano is the name given to this cheese which has its origins in Northern Italy, more precisely in the areas around Parma and Reggio Emilia.

A semi - hard cheese, traditional Belgian Gouda such as ours has the unique characteristic of drawing the best qualities of Gouda from its French and Dutch cousins. Essentially an excellent stand-alone table cheese. Also available are Herbal Gouda and Smoked Gouda.

Fresh mozzarella in brine solution used in salads. Bocconcini, tomatoes topped with olive oil, seasoned with herbs make a delectable salad.

A spun curd cheese with a very unique shape. It is excellent as a condiment in timbales, baked pasta, calzoni and pizzas. Also widely consumed uncooked in pasta and rice salads. In addition the smoked variety has a rich subtle character enhanced by traditional European smoking methods. It is excellent alone or as an accompaniment to well seasoned meals.

The most widely purchased and eaten cheese in the world. Cheddar is shaped like a drum, 15 inches in diameter. Milk is heated to 86 degrees F, and innoculated with a lactic starter culture. After an hour, rennet is added. When the curd is firm, it is ground down to marble-sized bits, which are heated to 100 degrees F. The whey is discarded, and it is sliced into slabs. The curd is pressed overnight, and stands for 4 days in a cool atmosphere. In factories, the blocks are vacuum packed and age for 2 months, while farmhouse varieties are wrapped in cloths.

Wine Partners: Zinfandel

A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village, in which there is a statue of the creator of this particular variety (Marie Harel). At the beginning of its ripening, Camembert is crumbly and soft, and gets creamier over time (usually 2-3 weeks). A certain legend says that Napoleon liked Camembert so much when he first tried it that he gave the waitress who served it to him a long, passionate kiss.

Wine Partners: Merlot

Considered the Queen of Cheeses, Brie is famous for its smooth yet tangy, slightly acid taste and its woodsy smell. The cheese ripens quickly, and must be eaten before the flavor and aroma become offensive.

Wine Partners: Cabernet Sauvignon, Medoc

Created over 600 years ago in the town of Edam, Holland. It is second only to Gouda as Holland's most exported cheese. A good alternative to Gouda, Edam is a mild but tangy table cheese with a pale yellow interior and a red wax rind.

Characteristics : Cow's milk, semi-hard cheese, pale yellow color, mild and sometime salty flavor, red wax rind in a loaf or ball shape.

Serving Suggestions : Serve with peaches, melons, cherries and apricots, or serve on your favorite cracker.

Beverage Suggestions : Beer, American Rieslings

Everyone loves dishes made with mild Mozzarella. Whether you pile it on a pizza, slice it for a deli sandwich, or shred it over your favorite Italian casserole, nothing beats Mozzarella’s smooth melting quality and creamy, fresh taste.

Characteristics :A creamy, semi-firm, white cheese with a smooth texture and a mild flavor. Serving Suggestions : Enjoy Mozzarella on pizza, and in lasagna, baked ziti, and other Italian dishes. Try it melted on bruschetta (thin slices of Italian bread), on a grilled eggplant slice, served with prosciutto and olives on foccaccia, and with tomatoes and basil in a salad.

Beverage Suggestions : Light red wine, beer, juices.

A flavoursome springy cheese, Lemnos Haloumi is not just a cheese but more of a cuisine in itself. Acclaimed as the world's most fascinating cheese with almost an endless variety of applications..... you can grill it, grate it, fry it, or do absolutely nothing to it and eat it as it comes.

Made from high quality pasteurised goats milk, Lemnos Goat Milk Fetta is a unique cheese with that special Mediterranean taste.