Cow Milk Products
Halloumi
Halloumi (Cyrian origin, a cross between feta and mozzarella) Best sliced or cubed and fried in olive oil with herbs (fresh rosemary or other, also garlic). Cheese does not melt when fried but goes nice and crispy. A great addition to vegetables, salads, fried beakfast or just to eat with olives and antipasta.
Traditional Brie
This cheese ripens from the outside in. It is a living cheese with a natural mushroomy creamy taste. Wedges are cut from the one kilogram round and served at room temperature. Ideal with french bread and a tangy fruit chutney, especially blackberries, figs and apricots
Fresh Mozzarella Logs
Whole milk mozzarella is cooked at a high temperature, then kneaded and shaped into logs. Ideal for slicing or grating
Coromandel Blue
An individually wrapped baby or 125gm Camembert with the full mushroomy flavour and smooth voluptuous texture. This is due to the slow ripening and careful monitoring of specific temperatures and humidity within its environment of growth.
Traditional Camembert
An individually wrapped baby or 125gm Camembert with the full mushroomy flavour and smooth voluptuous texture. This is due to the slow ripening and careful monitoring of specific temperatures and humidity within its environment of growth.
Romata
A light feta style cheese, with herbs and garlic, which is great for salads. It also comes rolled in cracked pepper, which is excellent for pasta.
Feta With Rosemary
A low salt mountain style Feta, with a more creamy open texture and a delicate taste of rosemary. Packed with a sprig of rosemary on top, this cheese is visually appealing as well as popular due to its taste.
Traditional Dutch Gouda
Golden Gouda- A soft creamy Gouda made either early or late in the season. This cheese still has a subtle bite as it melts in your mouth. The slight sourness of the cheese is caused by the higher fat content and also the use of vegetable rennet. Fantastic served with hard bread and your favourite mustard.
Cumin Seed - A medium gouda with cumin seed, ideal served with chutneys, traditionally served with a hard bread such as pumpernickel.
Garlic and Chive - A medium cheese for the garlic lover. It leaves you wanting more. Ideal for cheese boards and when toasted or grilled slightly brings out the flavour of the garlic and herb.
Old Gouda - Well aged on wooden shelving, like a bottle of fine wine, this cheese has a rich taste and a bite that just hits the back of your throat. A Dutch style cheese processed by hand and cut from the big 12 kilogram round.
Vintage Gouda - Two-years old, with a real good bite.
Cumin Seed - A medium gouda with cumin seed, ideal served with chutneys, traditionally served with a hard bread such as pumpernickel.
Garlic and Chive - A medium cheese for the garlic lover. It leaves you wanting more. Ideal for cheese boards and when toasted or grilled slightly brings out the flavour of the garlic and herb.
Old Gouda - Well aged on wooden shelving, like a bottle of fine wine, this cheese has a rich taste and a bite that just hits the back of your throat. A Dutch style cheese processed by hand and cut from the big 12 kilogram round.
Vintage Gouda - Two-years old, with a real good bite.
Organic Yoghurt
Liquid Yoghurt. Available as sweetened or unsweetened
The best yoghurt you've tasted, a hint of organic sugar gives a unique taste to this healthy Acidophilus and Bifidis youghurt.
Greek Yoghurt
Acidophilus and Bifidis, thick and creamy, excellent for instant desert of breakfast with fresh fruit or topping. Great for dips/spreads.
Sheep Milk Products (Non-Organic/Seasonal)
Gouda Style
A delicate cheese, made from whole milk, milk culture and vegetarian rennet. Melts very well and becomes sweeter in taste when cooked. Mild when young, but does get very strong with age.
Sheep Feta
Firm, more traditional slightly higher salt.
Pecorino
Pecorino is made from sheep's milk. It is straw-white in color and has a sharper flavor than the other cheeses.
