Our range of cheese is produced from pasteurized milk which not only gives better quality but also enhances the shelf life as compared to cheese made from raw milk. We use imported culture and enzymes to maintain consistent quality of cheese.
Cheese & Dairy Products
Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamy, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax, which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.
Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized cow milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty.
Often called the "King of Cheeses", Parmesan (Parmigiano-Reggiano) is a hard, granular cheese from the Parma-Reggiano area of Italy. Parmesan is one of the world's most popular and widely enjoyed cheeses. It is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads since it is extremely rich in umami flavors.
Edam is a pressed, semi-hard to hard cheese, made from cow's milk that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. It comes in a shape of ball covered with distinctive red wax. Edam is produced from skimmed or semi-skimmed milk. It is usually consumed young, when the texture is elastic and supple and the flavor is smooth, sweet and nutty. Black-wax coating means that Edam has been matured for at least 17 weeks.
Originating in the village of Emmental, Switzerland, Emmental is a traditional, hard cheese made from cow's milk. It's hard, thin rind is covered by paper. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental is distinctive for its walnut-sized holes and is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example Jura Blanc, and works excellent in fondue recipes along with Gruyere.
The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar is to consider the age of the cheese.
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed. Mozzarella is a staple of Italian cuisine and one of the main ingredients in pizzas & lasagnas.
Bocconcini cheese is a fresh, cooked and stretched curd cheese, and is similar to Mozzarella. The name refers in Italian to a mouthful. It is traditionally made, just like mozzarella, from buffalo milk. They are small milky balls, packed in either water or brine; snow white in color. This Italian cheese is lightly salted and has a smooth luscious texture that can be used in may gourmet dishes, such as salads, pastas, sauces etc. It usually comes in egg-sized balls packaged in water or brine.
Traditional, creamey, whey cheese made from cow's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild and is primarily used as an ingredient in lasagna.
A soft, white, fresh, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan. It is, however, described as a curd cheese, although it is made in much the same way as yogurt. This whitish to straw yellow, creamy, mild fresh cheese is compact, but supple and spread able and it is added to famous Italian desserts, such as cheesecakes and tiramisu. Frequently it is used for the preparation of certain dishes and sauces. It takes only a few days to ripen.
Monterey Jack is an American semi-hard cheese, customarily white, made using cow's milk. Pepper Jack cheese is a derivative of Monterey Jack that is flavored with spicy chili peppers, as well as various peppers and herbs. Pepper Jack is often used as an alternative to regular Jack cheese in dishes such as quesadillas, but can be eaten with bread or crackers as a snack or as part of an hors deuvre.
Sour cream is a dairy product obtained by fermenting regular dairy cream. It is highly popular as a condiment used in European, North American and Mexican cuisine. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking. In Tex-Mex cuisine, it is often used in nachos, tacos, burritos, taquitos & guacamole.