Named after its town of origin, Leyden is one of the three most important cheeses of Holland. This flavorful cheese long ago inspired the saying, "Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese." Leyden's firm composition and texture and the addition of cumin seeds (which are responsible for its tangy flavor and spicy aroma) distinguish it from all other Dutch cheeses.
This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. Brillat Savarin is native to Normandy and is named after the man who is known today as, "The Father of Modern Cooking," Jean Anthelme Brillat-Savarin. He is the author of the book, The Physiology of Taste, which is required reading for any food lover. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread.
Fourmage is a cheese made from a blend of four milks: buffalo, sheep, cow and goat milk. It is an absolutely beautiful new creation and is a must try! This cheese creation is a one of a kind masterpiece developed in Holland. It is a uniquely delicious mixture that harnesses the layers of flavors introduced by the four different milk types. Fourmage is creamy velvet, partially in thanks to the rich buffalo milk. It reaches sweet notes from the sheep milk. Brings a fresh break through from the goat’s milk. The cow milk brings back the reassuring Gouda flavor. The unique Buffalo milk ads a deep flavor with that extra creamy smooth finish. It is made like a traditional Gouda, in Holland, where the wonderful animals that make the milk, roam free and munch on fresh, nutritious grass all summer long. It’s a young gouda style cheese keeping the flavor mellow, the texture creamy and wonderful for melting.
The Holzhofer name might not be one of the most familiar cheeses in our portfolio, but we absolutely think it is a gem: A relatively small wheel that is packed with flavor, a cheese with a real kick of flavor in the finish thanks to 8 months of aging in a former beer cellar. And it definitively comes from a very special place.
The Holzhof farm in Bissegg is a direct link from the past to the future. Having a reputation as a farm, beer brewery, restaurant and starch production, a dairy was built at the Holzhof in 1869, and from there on it was only agriculture and cheese making. The first Tilsit was produced there in 1893. Now Otto Wartmann is the fifth generation cheese maker. And few operations in the world are as environmental conscious as the Holzhof where the philosophy is to leave the least traces possible: from grass/hay to milk to cheese, the whey to feed the pigs, the manure is used as fertilizer and produces electricity. The Holzhof produces more electricity than it needs, the overproduction goes into the community's power net.
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