CHEESES FROM AROUND THE WORLD

This is a best British cheese made from locally produced pasteurised cow milk. It is made in a cylindrical shape and allowed to form its own coat or crust. The distinctive feature of this cheese is magical blue veins radiating from the centre of the cheese.

 Moliterno Al Tartufo is a pasteurised hard Italian cheese is made with sheep's milk.  Maliterno Al Tartufo has wide, deep veins, rather like a truffle created by injecting with truffle paste.

Castagno has a brown sugar finish and is extremely sharp; sweet and satisfying, dense and fudgey Aged in fresh chestnut leaves. The milk used to make this cheese is a mixture of sheep's and cow's milk.

Bebris Napoleon Vieux is a common cheese from the Pyrenees that combines richness and finesse on the tongue. The typical aromas of sheep's milk evolve into flavors of nuts such as walnuts or hazelnuts. 

The texture is also modified after 15 months of maturing. 

Manchego curado is a pasteurized, hard cheese produced in Spain from the milk of Manchega sheep. The Curado has distinct buttery flavors and a full, fruity flavor. It is intense and mature but not overpowering.

One of the most well-known French cheese made from raw cow's milk from the Montbéliard or Pie Rouge de l'Est type of cattle. The crust of the young forms bears a texture imprint from the linen fabric in which they are dried. 

Brie de meaux is made in France. This raw milk cheese is molded with a specific hovel named "pelle à brie" in traditional iron moulds on a natural matting to further curd's spontaneous draining, 4 more weeks are necessary to obtain a full ripened cheese. Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds.

Roquefort Cheese, one of the finest blue cheeses in the world, is a fresh sheep's milk cheese produced in the south of France and distinguished by its pronounced green-blue veins. The king of cheese -Roquefort  was found when a shepherd who was enjoying a meal of bread and sheep's milk cheese in Roquefort-sur-Combalou Soulzon's caves. 

Dutch-made Goudse kaas, or "cheese from Gouda," is a mild-flavored, golden cow's milk cheese. It is among the most consumed cheeses in the globe. The word is still used today to refer to a variety of cheeses that are made in the same way traditionally in the Netherlands.

Beaufort is a hard cheese produced in the alpine valleys of Savoie (Tarentaise, Maurienne and Beaufortain). 

This cooked and pressed cheese is made with full-cream raw cow’s milk. 

The fat content is at least 45%.

A delightful culinary creation that brings together an assortment of cheeses, each with its own distinct character and flavor. The cheeses themselves range from creamy and buttery to sharp and crumbly. Accompaniments such as juicy grapes, sweet figs, crunchy nuts, and tangy condiments harmonize with the cheeses.

A delightful assortment of cured meats, cheeses, fruits, nuts, and other accompaniments. It offers a variety of flavors and textures, from savory and salty meats to creamy cheeses and sweet fruits. Dominated with a variety of cured meats, such as prosciutto, salami, chorizo, coppa, or bresaola.