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Kaasserie selection:

Cheese history tasting


Milk: Cow's pasteurised

Country: Turkey

Çökelek is a fermented and acid/heat coagulated fresh cheese from Turkey and Azerbaijan. It can be produced from heating fermented buttermaking by-products such as buttermilk, though skimmed milk yogurt can also be used as a starting material.

It can also be obtained from yayık ayranı through heat exposure.

It is thought to be the most similar to the first cheeses made in Neolithic times.



Milk: Cow's pasteurised

Country: Italy

Ricotta (Italian: [riˈkɔtta]) is an Italian whey cheese made from sheepcowgoat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.


Pecorino Romano

Milk: Sheep's thermized

Country: Italy

Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'.

Pecorino romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. 


Milk: Cow's raw

Country: France

Camembert  is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in CamembertNormandy, in northwest  France

The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. 

Tete de Moine

Milk: Raw cow's

Country: Switzerland

Tête de Moine AOP  (French for "monk's head") is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the canons of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern as well as the Canton of Jura.

Welsh Cheddar

Milk: Cow's raw

Country: Wales

Collier's Welsh Cheddar is aged for up to 20 months, this cheese is crumbly, nutty, slightly sweet and toasty. It melts in your mouth and lingers for a long, satisfying finish. Perfect as a snack with sliced green apples or melted into a potato soup.

Shropshire blue

Milk: Cow's pasteurised

Country: England

The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.

Stallen kaas

Milk: Raw cow's

Country: Netherlands

Boerenkaas (lit. 'farmers cheese') is a Dutch cheese, most of which is handmade from raw milk. The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made. The cheese may also contain cumin or other seeds, herbs, and spices.

The name has been protected as a Traditional Speciality Guaranteed by the European Unionsince 2007.

Black lemon

Milk: Pasteurised cow

Country: The Netherlands

Amanti gouda is a double cream gouda with addition of cleansing charcoal and lemon. Texture is smooth and taste is refreshing due to citrusy notes. It is inspired by oriental cuisine and for sure can be a gem of your next charcuterie board.

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