Cheese Encyclopedia
Discover everything about artisanal cheese varieties from around the world. From soft brie to pungent aged Gouda.
Aged Black
This cheese is instantly recognizable by its robust black exterior. What makes it truly unique is the texture: where many aged cheeses turn hard and crumbly, this one stays remarkably creamy and slices beautifully. The flavor is full and tangy, with that characteristic depth you expect from an aged cheese. Perfect as cubes on a […]
Aged cumin slicing cheese
This aged cumin cheese from Lutjewinkel is made from Noord-Hollands cow’s milk and has had plenty of time to ripen. You can taste it: the cheese is firm and sliceable, with a sharp, somewhat spicy flavor that’s characteristic of an aged Goudse. On top of that comes the warm, aromatic note of cumin, giving the […]
Aged goat cheese
This goat cheese has had plenty of time to age, and you can taste it right away. The texture has become firm, with the occasional small crystalline crunch you can feel on your tongue. The flavor is bold and spicy, with the characteristic freshness of goat’s milk that has deepened through long aging into something […]
Aged Zwart (Goudse)
Oud Zwart is an aged Goudse cheese that has been given around a year to mature. You can taste it right away: a bold, spicy flavor with a creamy undertone and those characteristic ripening crystals that crunch softly between your teeth. With each bite, you’ll feel a gentle tingle on your tongue. The texture is […]
Baby Boer Truffle
Baby Boer Truffel is a compact Dutch farmhouse cheese enriched with real black truffle. The cheese has a semi-firm, supple texture with fine pieces of truffle scattered throughout the paste. The flavor is nutty and mild, with a distinct, earthy truffle note that grows more intense as the cheese comes to room temperature. Made in […]
Bellavitano Espresso
BellaVitano Espresso is a semi-hard American cheese from Wisconsin, made by Sartori. The cheese combines the nutty, lightly spiced notes of a young Parmesan with the creamy softness of a Cheddar. After aging, the rind is rubbed with freshly ground espresso coffee, creating a rich, aromatic crust that adds a bittersweet contrast to the full, […]
Black Pearl truffle cheese
Black Pearl truffle cheese is a semi-mature Goudse cheese made from cow’s milk, semi-firm in texture and creamy in flavor. Pieces of real black truffle are worked throughout the cheese, adding an earthy, full-bodied note to its gentle creaminess. You first taste the familiar, mild character of semi-mature Gouda, then the truffle slowly comes through […]
Blu’61
Blu’61 is an Italian blue-veined cheese from the Veneto region, made by the Carpenedo family from full-fat pasteurized cow’s milk. Antonio developed it together with his two sons as a tribute to the year he got married and to cheese in general. The family specialized in so-called formaggi Ubriaco, or “drunken cheeses,” and you can […]
Blue Shropshire
Blue Shropshire, also known as Shropshire Blue, is a blue-veined cheese inspired by Stilton, with a striking orange hue and blue veins. It’s creamy, with a gentle bite and rich umami notes.
Blue Stilton
Blue Stilton is known for its remarkable contrast in texture: when you cut into it, the cheese is firm and crumbly, but once in your mouth it melts away into a creamy, soft whole. The flavor is complex and bold. You’ll taste the sharp, peppery notes of the blue mold, balanced by earthy nuances and […]
Brebirousse
Brebirousse immediately catches the eye with its bright orange-red rind. Don’t let that bold color fool you: this is no pungent stinker, but rather a crowd-pleaser. The cheese is made from sheep’s milk, which gives it a rich, full flavor that’s a little sweeter and nuttier than cow’s milk. The texture is velvety soft and […]
Brie de Meaux
Brie de Meaux is no ordinary brie. This raw-milk cheese from the region around Meaux, east of Paris, has a rich history and rightfully carries AOC status. Beneath the thin, white rind with brown patches hides a creamy, almost runny center. The flavor is complex: butter, mushrooms and a subtle nutty note. It’s at its […]
Bufala di Lucrezia
Bufala di Lucrezia is a soft Italian cheese made from pasteurized buffalo milk, aged in wicker baskets with mallow flowers. It has a smooth, creamy texture and a distinctly mild buffalo milk flavor.
Camembert
Camembert is a classic French white-rind cheese from Normandy, made from cow’s milk. It has a soft, ripe interior and an edible, velvety rind that develops from Penicillium camemberti. As Camembert matures, the inside transforms from firm and crumbly to creamy and almost runny. The flavor is full-bodied, lightly nutty and earthy, with a distinctive […]
Camembert Gaslonde
This Camembert Gaslonde is a soft white-rind cheese made from raw cow’s milk in France. Beneath the thin, velvety white rind lies a creamy core that slowly turns luscious as it melts in the mouth. Because it has been aged to a mature stage, it has had time to develop real character: where a young […]
Camembert Normand
This Camembert Normand is a classic French white-mold cheese made from cow’s milk in the Norman style. Beneath the soft, fluffy white-mold rind lies a creamy, supple interior. The flavor is mild and gentle, with the characteristic notes of a young white-mold cheese. Let it come to room temperature first, and the center becomes even […]
Chaumes
Chaumes is a French semi-soft washed-rind cheese from the Nouvelle-Aquitaine region, made from pasteurized cow’s milk. The golden-orange rind is washed during aging, giving it its subtle, savory aroma. The flavor is mild, lightly nutty and buttery, with a soft, creamy texture. The edible rind adds a gentle kick without being overpowering. Origin: France (Nouvelle-Aquitaine) […]
Cheddar
This Cheddar has the recognizable orange color that comes from annatto. It’s a hard cow’s milk cheese from the United Kingdom, semi-mature, with a 50+ fat content. Under the knife it looks slightly crumbly, but in the mouth it turns out surprisingly creamy. The flavor is rich and earthy, exactly what you’d expect from a […]
Chèvre Affiné
Chèvre Affiné is a fresh French goat cheese with a natural rind. On the inside it’s soft and creamy, with the bright, lightly herbal note that makes goat’s milk so distinctive. The rind adds just a touch of extra character without overpowering the mild flavor. Let it come to room temperature first, and the center […]
Chèvre Cuberdon
This cheese brings together two opposites: fresh, soft goat’s cheese and sweet candy. It’s enriched with syrup made from Cuberdons, the iconic purple cone-shaped sweets from Ghent (also known as neuzekes). The flavor is a striking contrast between the tangy dairy of the goat and the sweet aroma of raspberry. The addition of the syrup […]
Chèvre Long
Chèvre Long is a soft, young goat cheese from France with an elongated shape. The texture is creamy and smooth, with the fresh, lightly tangy note you’d expect from young goat cheese. The flavor is mild and approachable, without any sharp edges, making it a great option even if you usually find goat cheese a […]
Chèvre Naturel
Chèvre Naturel is a fresh, rindless French goat cheese, young and unripened. On the palate you get that classic bright, clean flavor with a delicate tang that’s characteristic of young goat cheese. The texture is soft and creamy, almost spreadable, so the cheese glides smoothly onto your bread. The best way to enjoy it is […]
Chèvre Speciale
The base of this little cheese is a fresh chèvre: bright white, soft in texture, with that characteristic tangy freshness. You’re holding a special variety. If it’s coated in speculoos, you’ll taste a warm, spiced “cookie-meets-cheese” combination that’s perfect for cold days. Have the version with rose petals? They add a subtle, floral aroma and […]
Chimay Poteaupré
Chimay Poteaupré is a Belgian abbey cheese made under the supervision of the Trappist monks of the Abbey of Scourmont in Chimay. The cheese ripens in the cellars of the cheese dairy, where it develops its bloomy rind and distinctive flavor. The paste is soft and creamy, with a rich, lightly nutty taste. The name […]
Classic Five Cheddar
Classic Five Cheddar is a striking English cheese that combines five traditional cheeses in one block: Cheddar, Cheshire, Derby, Double Gloucester, and Red Leicester. These cheeses are layered on top of each other, creating a visually appealing presentation and a varied tasting experience.
Clove cheese mature
This mature Frisian clove cheese has a pronounced, spiced character. Warm, lightly sweet notes of clove run through a firm, characterful cheese base that has gained a bit more edge from aging. The texture is semi-hard: you get a cheese with real bite, where the spicing is beautifully anchored. It’s a 40+ cheese made from […]
Comté Marcel Petite Réservé
Comté Marcel Petite Réserve is a refined French mountain cheese from the Jura region, made from raw cow’s milk. This special selection is aged by Marcel Petite in Fort Saint-Antoine, a former military fort from the nineteenth century that has served as a ripening cellar since 1966. The Réserve ages for 12 to 18 months, […]
Comté Reservé
Comté Reservé is a French mountain cheese made from raw cow’s milk, aged for at least 18 months in natural caves. That long aging comes through in every bite: a refined, intensely rich flavor that’s nutty and pleasantly herbaceous at the same time, with a creamy character that lingers. The texture is firm but not […]
Conscious Crumble Farmhouse Cheese
This is proof that “mindful eating” doesn’t have to be boring. This cheese has been aged extra long, developing that beloved hard, crumbly texture and satisfying crystalline crunch. The flavor is intense and tangy, exactly what you’d expect from an aged cheese. The big difference? It’s made from 35+ milk, meaning it contains significantly less […]
Cumin 30+
Komijn 30+ is a Dutch cumin cheese that gets its character from its spices. The whole cumin seeds give it a herby, lightly anise-like flavor, spicy-sweet with a hint of nuttiness. The texture is semi-hard: firm but supple, with a satisfying bite from the seeds themselves. As a semi-mature cheese, the flavor is friendly and […]
Cumin semi-mature
This semi-mature cumin cheese from Lutjewinkel is made with North Holland pasture milk and belongs to the Goudse family. The texture is semi-hard and supple, with a creamy bite that melts away easily. The cumin seeds give the cheese a mild, warm spiciness that stays gently in the background without overpowering anything. It’s the most […]
Délice de Bourgogne
Délice de Bourgogne is a French triple crème cheese from Burgundy. With a fat content of 75%, it ranks among the creamiest cheeses you can find. The white rind is soft and velvety, and the interior almost melts on your tongue. The flavor is mild, buttery and slightly tangy with a hint of mushroom. Originally […]
Emmentaler
Emmentaler is perhaps the world’s most famous holey cheese. This Swiss hard cheese made from raw cow’s milk owes its character to the large, round holes running through the paste. On the palate, you’ll find a mild, lightly sweet flavor with a distinct nutty note. The texture is firm yet supple, and it doesn’t crumble […]
Époisses
Époisses is a legendary French washed-rind cheese from Burgundy, widely regarded as one of the most characterful cheeses in the world. During the aging process, the cheese is washed several times with Marc de Bourgogne, a grape-based spirit from the region. This gives the cheese its distinctive sticky, orange-red rind and an unforgettable aroma. At […]
Extra mature Goudse cheese
This extra mature Goudse hits right in the sweet spot: aged around seven to eight months, long enough to develop an intense, spicy flavor while keeping just enough creaminess to stay balanced. It bridges the gap between mature and aged, with a full, pronounced flavor profile that serious cheese lovers will appreciate. The texture is […]
Extra mature Stolwijk aged cheese
Extra mature Stolwijkse oplegkaas is a raw-milk farmhouse cheese with real character. Every bite is a rollercoaster of creaminess, nuttiness, tang and crystals, firm and full of layers.
Extra-aged Goudse cheese
This extra-aged Goudse has been aged for more than a year, and you can taste it immediately. The flavor is deep and intense, sharp and lightly spicy, with a rich, salty umami that lingers long after each bite. The long aging process has evaporated much of the moisture, leaving the cheese hard, dry and slightly […]
Eyssen cumin block cheese
De Eyssen Blokkaas Komijn is a semi-mature Goudse cheese made from cow’s milk, semi-firm in texture and packed with whole cumin seeds. Those seeds give the cheese its recognizable spiced, lightly anise-like note, with a creamy, lightly salted flavor underneath. The texture is firm yet supple, with a satisfying bite every time you hit a […]
Farmhouse fenugreek
Boeren Fenegriek is a handcrafted farmhouse cheese made from raw cow’s milk, where fenugreek brings a warm, nutty spiciness. Think of a flavor reminiscent of nuts and a hint of sweetness, woven into the full, creamy base of a semi-mature Goudse farmhouse cheese. The texture is semi-firm: supple enough to slice effortlessly, with just enough […]
Flinketaler
Flinketaler is a Dutch holey cheese with a nod to Switzerland. The supple, semi-hard cheese has the large holes you’d expect from this style, and the flavor is gently nutty. As a semi-mature cheese, it has just enough aging to develop some body without turning sharp. The texture slices smoothly and cleanly. This Tynjetaler cheese […]
Fontina
Fontina is a semi-hard cheese from the Italian Alps that melts like a dream and has a deep, nutty flavor. Originally from the Valle d’Aosta, it’s a favorite in both traditional and modern kitchens.
Fromage Blue
Bleu d’Auvergne is a French blue cheese from the Auvergne region, made from pasteurized cow’s milk. It has a soft, creamy texture and a well-distributed marbling of blue veins. Compared to sharper blue cheeses like Roquefort, Bleu d’Auvergne is more approachable, with a salty, lightly spiced flavor that balances beautifully with the creaminess of the […]
Fromage D’Affinois
Fromager d’Affinois is a French double-cream brie-style cheese from the Rhône-Alpes, made from pasteurized cow’s milk. It’s known for its exceptionally creamy, almost melt-in-your-mouth texture, thanks to a special ultrafiltration process that makes the milk extra rich in cream and nutrients. The flavor is mild, buttery and lightly sweet, with a subtle earthy note from […]
Garden herbs 30+
This garden herbs 30+ is a light Dutch herb cheese made from cow’s milk. As a semi-mature Goudse cheese, it has a supple, semi-hard texture that cuts easily. The garden herbs give every bite a fresh, herby note that’s surprisingly pronounced for a cheese with just 30% fat in the dry matter. The flavor is […]
Goat cheese 30+
This semi-mature goat cheese is a semi-hard cheese made from Dutch goat’s milk with 30% fat in dry matter. Despite that lower fat content, it slices easily and delivers a full, slightly fresh flavor that’s typical of goat’s milk. The texture is firm enough to cut into neat slices or cubes, yet stays creamy in […]
Goat cheese 35+
This semi-mature Dutch goat cheese sits right at the crossroads between young and mature. Its semi-firm texture makes it easy to slice or cube. In the mouth, it’s mild and fresh, with the characteristically soft, clean note that goat’s milk is known for, and yet surprisingly creamy for a cheese with 35% fat in dry […]
Goat cheese blue vein
This organic blue-veined cheese is made from goat’s milk and has a soft, creamy body beautifully laced with noble blue mold. On the palate, you first pick up the gentle, slightly fresh note of goat’s milk, followed by the tangy, lightly salty kick of Penicillium roqueforti. The texture is smooth and supple, exactly what you’d […]
Goat cheese fenugreek
This mature goat cheese is enriched with fenugreek, and you can taste it straight away. The goat’s milk provides a fresh, lightly nutty base, while the fenugreek adds a warm, subtly sweet note that hints at liquorice and nuts. The cheese is semi-firm in texture, with enough maturity to give it body while still feeling […]
Goat cheese truffle
This Dutch goat cheese is maturely aged into a semi-hard cheese with a fine, creamy texture. The fresh, lightly briny note you know from goat’s milk is joined by real black truffle, giving the cheese an earthy aroma and a deep, savory flavor with a subtle umami quality. Where the goat’s milk brings brightness, the […]
Goat cheese with Italian herbs
Goat cheese with Italian herbs is a flavorful combination of creamy goat cheese and a Mediterranean herb blend. This cheese is aged for a minimum of 12 weeks, giving the flavors plenty of time to develop.
Goat cheese with nettle
This Dutch goat cheese is enriched with dried stinging nettle, which you can spot as green flecks throughout the creamy, semi-hard cheese. On the palate, you first notice the fresh, lightly salty character of goat’s milk, with an earthy, herbal note from the nettle underneath. As a semi-mature cheese, it has already developed some character […]
Gorgonzola Dolce
Gorgonzola Dolce is the soft, mild variety among Italian blue-veined cheeses. This cow’s milk cheese from Lombardy and Piedmont carries the DOP designation and is creamy all the way to the rind. You barely slice it; you spoon it: the texture is silky smooth and slowly spreads across the board. In terms of flavor, you’ll […]
Gorgonzola Piccante
Gorgonzola Piccante (also known as Gorgonzola Naturale or Mountain Gorgonzola) is the bold variety of the well-known Gorgonzola, originating from the Lombardy and Piedmont regions of northern Italy. Milk type: Cow’s milk Texture: Firm, crumbly and grainy Flavor: Intense, spicy, salty and sharp, with pronounced blue-mold notes Aging: At least 80 days (longer than the […]
Grass-fed cheese
Graskaas is a seasonal cheese from the Netherlands, known for its fresh and creamy flavor. The name literally means “grass cheese” and refers to the fact that this cheese is made from the first milk of the year, coming from cows that are let out to pasture again after winter. The fresh, tender grass gives […]
Green Pesto
Pesto Verde is a young, creamy Gouda cheese infused with green pesto. Every soft bite brings refined notes of basil, garlic and pine nuts.
Gudbrandsdalen Gjetost (Brunost)
Gudbrandsdalen Gjetost, known in Norway as brunost, is a remarkable addition to any cheese selection. It’s made from a blend of cow’s milk and goat’s milk, giving it a warm, caramel-brown color and a distinctly soft, almost fudgy texture. You slice it into thin slivers with a cheese plane, and it melts slowly on your […]
Hertog Jan Beer Cheese
Hertog Jan Bierkaas is a semi-hard Dutch cheese that is washed with Hertog Jan beer during aging. Hertog Jan is a robust craft beer from Arcen, Limburg. The washing process draws the beer’s aroma into the rind, creating a savory, malty flavor with hints of caramel. The cheese has a firm yet creamy texture and […]
Heublume
Heublume is a remarkable cheese ripened with hay flowers on the rind, which brings out a fresh, herbaceous note.
Jersey cheese mature
This mature cheese is made from the rich, protein-packed milk of Jersey cows, and you can taste it. The flavor is creamy and full, with a rich, lightly nutty note and a hint of sweetness. After about four months of natural aging, the cheese develops a firm, semi-hard texture: easy to slice, with a satisfying […]
Jersey creamy mature
This mature Goudse is made from Jersey cow’s milk, and you can taste it in the creaminess. The texture is semi-hard and slices beautifully, but on the tongue the cheese melts away almost like butter. The flavor is full and rounded, with a light nutty note and a hint of sweetness. Aged just long enough […]
Jersey full-bodied spicy
This Jersey Vol Pikant is a Goudse cheese of the extra mature type, made from the creamy milk of Jersey cows. That milk is naturally a little fuller and richer, and you can taste it: the cheese has a bold, spicy flavor with depth, built up over a long aging process. The texture is semi-hard, […]
Kaltbach Old
Kaltbach Old is a Swiss cave-aged masterpiece, slowly ripened in the natural sandstone caves of Kaltbach. It combines a firm texture with real depth: nutty, lightly caramelized, with a hint of umami.
La Bouyguette
La Bouyguette is a fresh French goat cheese made from raw milk, crafted by hand from pure goat’s milk. The texture is soft and creamy, practically melting on your tongue. In terms of flavor, you get that bright, lightly tangy character that makes goat cheese so recognizable, yet it stays surprisingly approachable and refined. No […]
La Tentazione with truffle
La Tentazione met truffel is a Dutch cow’s milk cheese, semi-mature and silky smooth on the palate. The semi-hard texture slices easily and almost melts in the mouth, while the creamy cheese base gives the fresh black truffle plenty of room to shine. That truffle delivers an intense, earthy flavor you can smell the moment […]
La Tur
La Tur is a velvety-soft Italian cheese from Piedmont, made from a blend of cow’s, goat’s and sheep’s milk. This small, round cheese with its wrinkled white rind comes from the Alta Langa, the hilly landscape south of the wine town of Alba, and is produced by Caseificio dell’Alta Langa. La Tur belongs to the […]
Langres
Langres is a cheese with real character. The distinctive crater on top forms because the cheese isn’t turned during ripening. That hollow is traditionally filled with a splash of Marc de Bourgogne or Champagne. The washed rind delivers a firm, earthy flavor, while the interior is wonderfully creamy. A true classic from the Champagne region, […]
Le Cabrissac
This striking cheese is instantly recognizable by its gray exterior, coated in a fine layer of vegetable ash. The texture is wonderfully soft and melting. In terms of flavor, it’s an approachable goat cheese: fresh, mild and creamy, without being too strong or “goaty.” The gray rind may look a little adventurous, but it’s perfectly […]
Le Campagnier
Le Campagnier is a French soft cheese with a velvety, creamy interior that’s mild and lusciously smooth. Its orange rind is fully edible and adds a subtle spicy note, giving you two flavors in every bite: soft, buttery dairy and a hint of kick from the rind. The overall profile is reminiscent of classic washed-rind […]
Le Cendré de Scourmont
Le Cendré de Scourmont is a semi-hard Trappist cheese from the Belgian Ardennes, made at the Chimay cheese dairy under the supervision of the monks of the Abbey of Scourmont. This cheese has a natural rind with a hand-applied layer of ash and a thin white layer and a firm yet melting texture. The flavor […]
Le Petit Doruvael
Don’t let the fancy name fool you: this is a true Dutch regional product from Montfoort. It’s a washed-rind cheese, recognizable by its orange-red, slightly moist exterior. The texture is wonderfully soft and creamy. The aroma is distinctive and aromatic, but the flavor is surprisingly mild and smooth, far more approachable than many of its […]
Le Petit Tourtain
This little cheese is the star of your board, thanks to its beautiful flower shape. It’s a soft mixed-rind cheese: it has the downy white mold you’d expect from a Brie-style rind, but with the orange glow of a washed rind from regular brine washing. The flavor is just as lovely a combination: creamy and […]
Lutjewinkel1916 spicy & creamy
This mature Noord-Hollands Gouda from NH Lutjewinkel strikes a nice balance between tangy and creamy. First you taste the full, buttery creaminess typical of a semi-hard cheese, then just enough bite follows to keep things interesting. The texture is firm yet supple, with a flavor that deepens without turning sharp or overpowering. That makes this […]
Manchego
Manchego is Spain’s most famous cheese, made from the milk of the Manchega sheep from the La Mancha region. This extra mature version speaks for itself: the ivory-yellow paste is firm and compact, with the occasional small hole, and breaks with a short, grainy bite. The flavor is full and nutty, with that characteristic sweet, […]
Manchego Romero
The base is a firm sheep’s milk cheese (Oveja) from the Spanish interior. The texture is compact, yet feels rich and supple in the mouth. The flavor is full and lightly nutty, typical of sheep’s milk. What makes this variety unique is its rind: it’s generously rubbed with dried rosemary. As the cheese ages, the […]
Mature cumin
This mature cumin cheese is a true Goudse made from cow’s milk, specifically Noord-Hollands pasture milk. The mature aging process gives it a full, savory flavor, with the warm and lightly sweet spiciness of cumin seeds woven throughout. The texture is semi-hard: firm enough to slice cleanly, but still smooth on the tongue. You taste […]
Mature goat cheese
Mature goat’s cheese is a semi-hard cheese with a lightly piquant, nutty flavor. It melts smoothly on your palate but has more character than a young variety.
Mature Goudse cheese
Mature Goudse is the trusted all-rounder in any cheese drawer. The flavor is round and full, with a gentle sweetness and the first hints of umami. You’ll taste notes reminiscent of butter, hay and a touch of nuttiness. The slightly longer aging adds a refined, lightly spicy edge, while keeping the mild creaminess of a […]
Mild goat cheese
This young Dutch goat cheese is a great introduction to goat cheese. It’s semi-hard and slices easily, with a creamy, soft texture that melts pleasantly on the tongue. The flavor is mild and clean, with that light, fresh goat character that never gets overpowering. Just right if you love goat cheese but prefer it without […]
Mild sheep cheese
This sheep cheese is semi-mature, and you can taste it in the soft, rounded flavor. The rich sheep’s milk produces a creamy, mild cheese with a full, lightly sweet note and no sharp edges. The texture is semi-hard and supple, so the cheese slices easily and melts pleasantly on the tongue. In our own words, […]
Monastery cheese with holes
Kloosterkaas met oogje is an artisanal, often handmade Dutch cheese that owes its name to its shape and appearance. It’s a small, round, semi-soft cheese with a characteristic “oogje” (little eye) in the center, a gentle dimple or indentation. The cheese has an edible, lightly washed or natural rind, and a creamy, sometimes mildly piquant […]
Mont d’Or
Mont d’Or, also known as Vacherin Mont d’Or, is a soft, creamy cheese from the Jura region, made from raw cow’s milk and only available in autumn and winter. The cheese is packaged in a round wooden box and wrapped in a band of spruce bark, which gives it a subtle, resinous note. After aging, […]
Morbier
You recognize Morbier instantly by the dark layer of ash running straight through the middle. That layer traces back to two separate milkings, morning and evening, divided by a thin coating of ash. Originally, the ash protected the cheese from insects between milkings. Today, it gives Morbier its unmistakable look. The result is a semi-hard […]
Morbier
You’ll recognize Morbier straight away by the dark line running through its center. That layer of ash traces back to a tradition among farmers in the Jura, who would protect the evening curd with a layer of ash until the morning milk was ready. Today the ash layer is purely decorative, but the cheese is […]
Munster
Munster is a French washed-rind cheese from the Vosges mountains in Alsace. Despite its pungent aroma, the flavor is surprisingly mild and complex: creamy, lightly spicy with earthy undertones. During aging, the cheese is regularly washed with brine, which gives it its characteristic orange rind and penetrating smell. Munster has held AOP protection since 1969 […]
Mustard cheese
Mustard cheese is a semi-mature Goudse made from cow’s milk, with mustard seeds worked throughout. The cheese itself is semi-firm and creamy, with the mild, slightly sweet flavor you’d expect from a semi-mature Goudse. The mustard seeds add small, crunchy accents and a warm, subtly spicy bite that sneaks up on you a few seconds […]
Nettle cheese
This stinging nettle cheese is a Dutch Goudse made from cow’s milk, semi-mature and therefore supple in texture. The creamy, semi-hard cheese is made with dried stinging nettles, which give it small green flecks and an earthy, herby note. You first taste the soft, full-bodied base of the cheese, then the nettles add a subtly […]
Neufchâtel
Neufchâtel is one of the oldest cheeses in France, with a history stretching back to the 6th century. Its most recognizable shape is the heart, though it’s also made in other forms. The soft white rind covers a firm yet creamy interior with a lightly salty, mushroomy flavor. Neufchâtel comes from the Pays de Bray […]
Noord-Hollands 35+ aged black
This aged Noord-Hollands cheese has a distinctive black coating and all the boldness you’d expect from a long ripening period. On the palate, you’ll find a spicy, full-bodied character with the slightly dry, crumbly bite that aged cheese is known for. Yet it’s lighter than a regular aged cheese, because at 35+ it contains less […]
Noord-Hollands 35+ mature
This Noord-Hollands 35+ mature is a semi-hard cow’s milk cheese that earns its reputation through balance. Because it contains a little less fat than a classic 48+, what comes through is a full, savory flavor with a subtle sharpness built up during aging. The texture is pleasantly creamy and easy to slice, with the occasional […]
Noord-Hollands 35+ mild
This Noord-Hollands 35+ is a mild, semi-mature cheese made from 100% pasture-raised milk from Dutch cows. The 35+ refers to a lower fat content in the dry matter compared to a regular full-fat cheese, and you can taste the difference: the flavor is soft and approachable, with no sharp edges. The texture is semi-hard, smooth […]
Noord-Hollands 35+ spicy
This Noord-Hollands cheese has been given the time to fully mature. As an extra mature 35+, it’s firm and semi-hard, with the occasional fine crystals you find in longer-aged cheeses. The spicy side comes through right away on the palate: a bold, savory bite that lingers. The texture cuts cleanly and crumbles slightly at the […]
Noord-Hollands aged black
This Noord-Hollands Oud Zwart is a real powerhouse. Beneath the black coating lies a semi-hard, aged cheese from Noord-Holland, made from cow’s milk. The flavor is full and bold, with that characteristic deep complexity you’d expect from a well-aged cheese. When you cut into it, you’ll notice how it crumbles slightly, and with a bit […]
Noord-Hollands extra mature
This Noord-Hollands extra mature cheese is firm and full-flavored, with a creamy undertone that catches you off guard at the finish. The longer aging gives it that characteristic depth, and here and there you’ll notice the first small flavor crystals, delivering a satisfying crunch between your teeth. The texture is semi-hard: easy to slice, yet […]
Noord-Hollands mature
Noord-Hollands mature is a semi-hard cow’s milk cheese with a fine balance between creaminess and character. Not too mild, not too sharp: just that calm, full flavor that lingers pleasantly in the mouth. The texture is firm yet supple, with a taste that reveals slightly fuller, lightly spiced notes the longer you savor it. This […]
Noord-Hollands semi-mature
This Noord-Hollands cheese is semi-mature: just a little more depth than a young cheese, but still smooth and approachable. The texture is semi-hard, so a slice holds its shape nicely while still feeling creamy on the tongue. In flavor, you’ll taste the full, lightly sweet notes of cow’s milk, with a gentle ripening that rounds […]
Noord-Hollands young
Noord-Hollands Jong is a semi-hard cow’s milk cheese from the Netherlands, made with pasture milk. It tastes mild and creamy, with that soft, approachable character that makes a young cheese so crowd-pleasing. The texture is smooth and supple, easy to slice and great to snack on straight from your hand. With no sharp edges, it […]
Nut medley
The Notenmelange is a creamy Goudse cheese made from cow’s milk, enriched with a mix of walnuts, hazelnuts and pecans. The cheese itself is semi-mature and semi-hard, which makes it smooth on the palate and mild in flavor. In every bite you’ll find pieces of nut that add a light crunch and a warm, nutty […]
Organic aged
This organic aged cheese from the Netherlands has had all the time it needs to come into its own. A minimum of ten months of aging makes it firm and hard, with a flavor that’s deep and full of character. You’ll taste warm caramel notes and come across crunchy flavor crystals here and there, that […]
Organic extra mature
This organic Goudse has been aged for around seven to eight months, landing squarely in flavor and texture between mature and aged. Expect a full, bold taste that’s noticeably sharper than regular mature cheese, with complex aromas that have concentrated beautifully during aging. When you slice into it, you’ll notice the first ripening crystals: small, […]
Organic goat cheese
This organic goat cheese comes from De Mekkerstee in Ouddorp, where it’s made by hand using certified organic goat’s milk. It’s a semi-mature cheese with a semi-firm texture: firm enough to slice cleanly, but with a smooth, yielding bite that feels immediately satisfying. In terms of flavor, you’ll notice the fresh, lightly briny note that […]
Organic semi-mature
This organic semi-mature cheese is a true Dutch Goudse: cow’s milk, 48+ fat content, aged for around 8 to 10 weeks. During that time it develops a mild, full flavor that stays creamy and feels fresh. The texture is semi-firm but still pleasantly moist, so the cheese melts smoothly on the tongue and leaves a […]
Oude Meije
Oude Meije is a Dutch hard cheese that ages for around 100 weeks, making it firm and full of flavor. It breaks apart easily, offers a satisfying crunch of crystals, and finishes with a bold, distinctive character.
Parmigiano Reggiano
Parmigiano Reggiano DOP is a hard, crumbly cheese from northern Italy, made from raw cow’s milk sourced in the provinces of Parma, Reggio Emilia and Modena and in parts of Bologna and Mantova. The partially skimmed evening milk is blended with whole morning milk, then curdled, slowly reheated, pressed and brined. A long aging process […]
Passendale
Passendale is a Flemish semi-hard cheese you’ll recognize instantly by its shape: a traditional farmhouse loaf with a rounded top. Beneath the natural white rind lies a golden-yellow interior with small, characteristic holes. The flavor is mild and fruity, the texture light and supple, making it an easy, effortless eat. An approachable Belgian classic that […]
Passendale
Passendale is a mild, semi-hard cheese from Belgium, named after the small village of Passendale in West Flanders. It combines the creaminess of an abbey cheese with a subtly nutty flavor and a lightly smooth texture. The paste is dotted with small holes, and the rind is edible, light brown, and dry. Passendale is often […]
Pecorino
This Pecorino is an aged Italian sheep cheese with a firm, hard character. The flavor makes its purpose clear right away: a bold, salty taste that lingers long on the palate. The texture is grainy and crumbles beautifully, with the full, slightly spicy note you’d expect from a well-aged sheep cheese. The aroma is pronounced […]
Pepper cheese
Pepper cheese is a spiced Dutch cheese, typically made from young to semi-aged cow’s milk cheese with various types of peppercorns mixed in, often black, white or green. The base is usually creamy and approachable, while the pepper adds a spicy, aromatic kick. Some varieties contain whole peppercorns; others use finely ground pepper for a […]
Port Wines Derby
Port Wine Derby is a creamy Derby cheese from England with port wine blended in during production, resulting in a marbled pattern of deep-pink veins running through the ivory-colored cheese.
Provolone
Provolone is a semi-hard Italian cheese, traditionally made from cow’s milk. It belongs to the pasta filata family of cheeses, just like mozzarella, meaning the curd is stretched and kneaded to create a smooth, elastic texture. Provolone comes in two main varieties: the young, mildly creamy Provolone Dolce and the sharper, longer-aged Provolone Piccante. The […]
Rabel Contrastes
Rabel Contrastes is a Spanish cheese line that combines sheep’s and goat’s milk cheese with surprising flavors like black truffle and wild berries. These cheeses are produced by Quesos Rocinante in Malagón, Spain, and offer a unique tasting experience through the interplay of rich, creamy textures and unexpected ingredients.
Rambol
Rambol is a soft, creamy processed cheese from France, often enriched with flavoring such as walnuts, garlic or herbs. It has a mild, buttery flavor and a light, almost mousse-like texture, perfect for spreading on bread or toast. Thanks to its added ingredients, Rambol is not a traditional natural cheese but rather a luscious treat […]
Rambol Nootmix
Rambol Nootmix is a French spreadable cheese made from cow’s milk, young in ripening and wonderfully soft in texture. You’ll recognize it right away by the layer of nuts on the outside: walnuts, hazelnuts and cashews that add a satisfying crunch to the creamy interior. The flavor is mild and the texture smooth, letting the […]
Red Blue
This cheese is a real showstopper on the board. The paste is a bright orange color, creating a spectacular contrast with the deep blue veins. Flavor-wise, it’s a true crowd-pleaser: creamy and full-bodied, with the characteristic sharpness of blue mold. Because it comes from Dutch soil, it tends to be a little more supple and […]
Red Fox
Red Fox is a remarkable, aged Red Leicester cheese from England with a crunchy, crystalline texture and a rich, nutty flavor. The cheese has a deep orange color and a subtle caramel-like sweetness. Similar cheeses in our range Are you a fan of Red Fox? Then you’ll love these cheeses from Cheese In A Box […]
Roombrie
Roombrie is a white-mold cheese made from French cow’s milk, enriched with cream for an extra soft, velvety texture. Beneath the thin white rind lies a creamy interior that develops beautifully after a short aging period. The flavor is mild and buttery, delicate and smooth, and melts almost effortlessly on the tongue. Take the cheese […]
Roquefort
Roquefort is a blue-veined sheep cheese made from raw sheep’s milk in France, with AOP certification. The texture is soft and creamy, laced with blue-green veins that give it that characteristic spicy, salty flavor. On the palate it’s rich and complex, with a mild sharpness that lingers. The sheep’s milk adds a lush, buttery roundness […]
Roquefort
Roquefort is the oldest protected cheese in the world, already receiving its first royal protection back in 1411. This blue-veined cheese is made exclusively from raw sheep’s milk from the Lacaune breed and aged in the natural caves of Roquefort-sur-Soulzon. The unique microclimate inside these limestone caves creates the perfect conditions for the Penicillium roqueforti […]
Rosso di Langa
This square cheese comes from the Piedmont region in northern Italy. It’s made from a blend of pasteurized cow’s milk and sheep’s milk. The rind is orange-red and slightly moist. The flavor is rich and buttery, yet surprisingly mild for a washed-rind cheese. The addition of sheep’s milk gives it a fuller taste than a […]
Rotterdamsche Oude
De Rotterdamsche Oude is a Dutch Goudse cheese with a bold character, created around 2010 at the initiative of Rotterdam entrepreneurs. The cheese is produced in Bodegraven by cheese specialist Zijerveld of FrieslandCampina and is inspired by the Rotterdam mentality: robust and no-nonsense.
Saint Agur
Saint Agur is a French blue cheese from the Auvergne, made from pasteurized cow’s milk. What sets Saint Agur apart from other blue cheeses is its exceptionally creamy texture, almost spreadable, combined with a bold yet approachable flavor. The cheese gets its character from the Penicillium roqueforti mold culture and a minimum of 60 days […]
Saint Flour Cremeux
Saint Flour Cremeux is a French blue-veined cheese made from cow’s milk, and the name says it all: cremeux, meaning creamy. The texture is soft and supple, with blue veins that give it a herby, spicy character. What stands out is the balance: the kick of the blue mold never gets out of hand, but […]
Saint Marcellin
This little cheese is so soft it’s almost liquid. That’s why it comes in a ceramic dish, otherwise it would run right off the board. The flavor is creamy with a light fruity note. The rind is very thin, so you eat the whole thing. Discover all our cheeses and order online at Cheese In […]
Saint Thibaud
The Saint Thibaud is a French white-rind cheese made from cow’s milk, with a soft, creamy texture. Beneath the white bloomy rind lies a supple interior that tastes mild and approachable. The flavor is subtle and elegant, with no sharp edges, and a light creaminess that lingers pleasantly on the palate. A lovely cheese for […]
Sambal cheese
Sambal cheese is a creamy Goudse cheese with sambal spices blended throughout the entire paste. Beneath a semi-firm, supple texture hides a pleasant heat that builds slowly. The base is a friendly, lightly sweet semi-mature Goudse, with the sambal adding a warm, spiced glow. You taste the creaminess of the cheese first, then the spicy […]
Semi-mature goat cheese 50+
This semi-mature goat cheese is a semi-hard Dutch cheese with a mild, approachable flavor. The texture is creamy and smooth, melting almost instantly on the tongue. The characteristic goat flavor is subtly present, lightly spicy to slightly sweet, with occasional nutty undertones. Just enough character to be recognizable, without ever overwhelming. A versatile cheese for […]
Semi-mature Goudse cheese
This semi-mature Goudse sits right between young and mature. Aged eight to ten weeks, you can taste the difference: the soft, creamy notes of a younger cheese are still there, but a refined, slightly spicy edge comes through. The texture is semi-firm and supple, creamy enough to slice cleanly off the cheese board without breaking. […]
Simmentaler Mountain Cheese
Simmentaler Bergkaas is a Swiss alpine-style mountain cheese made from cow’s milk sourced from mountain regions such as the Simmental valley in the canton of Bern. This cheese is firm and full-flavored, with a pronounced nutty undertone and a lightly herbaceous finish that is characteristic of alpine milk. It typically ages for several months, developing […]
Skylger spicy
Skylger Pikant comes from the Wadden Island of Terschelling, and you can taste it. It’s a long-aged farmhouse cheese with a full, herby flavor that really holds its ground. The salty sea air and island grasses give this cheese its own distinct character. On the palate, it’s creamy with a spicy, robust finish that lingers. […]
Spicy goat cheese
This goat cheese has had plenty of time to develop. After a long aging of at least sixteen weeks, the flavor has become full and punchy, with the herby note you know from goat’s milk but deeper and more intense. The texture is semi-hard: you can cut firm slices that melt on the tongue and […]
Strafste van ‘t Stad
This cheese is the pride of Antwerp (the ‘City’). It’s a creamy cow’s milk cheese with a distinctly bold character. That comes entirely from the dark-red rind, which is rubbed with a blend of tomato, onion, garlic and sea salt. The interior is surprisingly soft and supple, creating a beautiful contrast with the savory, herb-spiced […]
Taleggio
Taleggio is an Italian semi-soft cow’s milk cheese from Lombardy with DOP protection, a washed pink-orange rind and a mild, creamy center. Discover its flavor, origin, production and serving tips.
Temptation
De Verleiding is a Dutch semi-hard cheese with real character: black olives, sun-dried tomatoes, Italian herbs, and even a hint of truffle give it a bold, distinctive flavor. It practically begs to be tasted right away, not a subtle cheese by any means, but one with genuine kick.
Tête de Moine 800g AOP
Tête de Moine is a semi-hard, raw-milk cow’s milk cheese from the Swiss Jura mountains, with AOP certification. You don’t slice this cheese, you shave it into paper-thin, delicate curls known as rosettes. To do this, you use a girolle, a rotating cheese shaver, or a thin knife drawn vertically across the cheese the way […]
Tetilla
Tetilla (pronounced te-TEE-ya) is a traditional Galician cheese that gets its name from its cone-shaped appearance. “Tetilla” literally means “small breast” in Spanish. Prestes is a renowned producer that makes this cheese artisanally, typically using cow’s milk from local breeds. Origin: Galicia, Spain Producer: Prestes, known for high-quality, artisanal cheeses Milk type: Pasteurized cow’s milk […]
Tomme de Savoie
Tomme de Savoie is a French semi-hard mountain cheese from the Savoie region, made from raw cow’s milk and protected by IGP certification. Beneath its quiet grey rind lies a supple, slightly springy interior that’s been beautifully matured. The flavor is mild and approachable, with a fruity note and a nutty finish that invites you […]
Ubriaco
Ubriaco is a semi-hard Italian cheese from Veneto, made from cow’s milk. The name literally means “drunk” in Italian, because during aging the cheese is submerged multiple times in red or white wine, often together with grape skins and seeds. This gives the rind a deep purple or reddish-brown color and infuses the cheese with […]
Vache Basque
Vache Basque is a fairly rare French cheese from the Basque Country, a region in the southwest of France along the border with Spain. Unlike many Basque cheeses made from sheep’s milk (such as Ossau-Iraty), Vache Basque is made from cow’s milk, which is exactly what the name tells you: “vache” means cow in French. […]
White Vintage Cheddar
Cheddar White Vintage is the natural, uncolored version of English cheddar, made without the orange dye (annatto) you find in most cheddars. This vintage variety has aged for at least 15 months, resulting in a firm, crumbly texture with occasional crystals throughout. The flavor is full, nutty and slightly sharp, with a long, complex finish. […]
Young Goudse cheese
Young Goudse cheese is a semi-hard cheese with a soft, creamy flavor. After about four weeks of aging, it’s still fresh and mild, with a light sweetness and a buttery character. The texture is smooth and supple, making it easy to slice cleanly. It’s a true everyday cheese that works great on bread and holds […]