Pepper cheese

This pepper cheese combines the soft creaminess of a young Dutch cheese with the pleasant warmth of green and black peppercorns. The pepper is subtly balanced: you feel the heat build with every bite, but it never overpowers the mild cheese base. The result is a well-rounded, lightly spiced cheese that works in all kinds of ways.

The semi-soft texture and visible peppercorns also make this cheese a visually appealing addition to the cheese board. Melted in a toastie or omelet, the pepper flavor really comes into its own. A great choice if you enjoy a little kick without diving in at the deep end.

Pairs well with: a glass of Syrah, an amber ale, or a gin and tonic. Delicious on bread, in a toastie with ham, or melted over a steak. On the cheese board, combine it with the spicier Chili Kaas, or pair it with the milder Notenmelange for a great contrast.