Castello Blue
Hurry only 1 left at this price. Was $8.22 Sale Price:
$7.40
The Danish Castello Blue is a triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello.
The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines.
The taste of Castello Blue is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong.
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Creamy Light Havarti
Your Price:
$4.70
Havarti cheese is partly inspired by the Tilsit cheese, which was developed in the 1870's in Tilsit, a town in East Prussia. In year 1900 the Tilsit cheese was imported into Denmark;the Danes did not like the taste, but the product was a great export success.
The Havarti gourmet cheese has a supple and creamy paste with masses of tiny eyes. The flavor is usually exceedingly mild but it strengthens a little as it matures.
Denmark's Finest Havarti brand is a true authentic imported Danish Havarti. It is rich in tradition and has always had the best quality available. Havarti Light is a reduced fat variety of the traditional Creamy Havarti, containing approximately 40% less fat. The cheese is...
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Danish Blue
From:
$3.66
Danish Blue is also known as Danablu, the Danes invented this blue gourmet cheese in 1927 as an alternative to Roquefort. Though quite unlike Roquefort, Danish Blue cheese has been a huge commercial success and is sold worldwide.
Danish Blue cheese is factory made from pasteurized milk which has been homogenized to ensure a smooth curd and clear taste. It is rindless and comes in foil-wrapped shapes. Danish Blue paste is milk white with very blue veins and a few irregularly distributed holes. It is soft and a little crumbly but surprisingly easy to slice. The flavor is distinctively sharp and salty and without qualification, quite consistently enjoyable.
Danish Blue is a welcome addition t...
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Danish Fontina
Your Price:
$5.03
Danish Fontina is a red waxed cheese with a pale yellow interior and a semi-soft texture. The flavor of the cheese is mild and slightly sweet.
According to the name Danish Fontina is a derivative of the Italian Fontina d'Aosta, but it does not have the flavor complexity the original DOP cheese has. Danish Fontina makes a good sandwich and snack cheese....
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Denmark's Finest Havarti
From:
$3.25
Havarti cheese is partly inspired by the Tilsit cheese, which was developed in the 1870's in Tilsit, a town in East Prussia. In year 1900 the Tilsit cheese was imported into Denmark;the Danes did not like the taste, but the product was a great export success.
In 1952 the size of the cheese and the method of production were changed. The new cheese type was named Havarti. The name Havarti was chosen to commemorate Mrs. Hanne Nielsen and her husband for their great contribution in the area of cheese production, which they practiced at their farm in the previous century. The farm was called 'Havartigaard', which means The Havarti Farm.
The Havarti gourmet cheese has a supple and creamy paste w...
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Esrom
Your Price:
$7.12
Esrom is made in flat rectangular shapes and is usually wrapped in foil. The yellow paste has a supple texture with irregularly shaped holes. The flavor is quite rich and aromatic and seems to grow on the palate. It gains even more spicy flavors and a stronger aroma as it ages.
Invented in the 1930s, this cheese was said to resemble Port Salut and was, for a time, named Danish Port Salut. In fact, it is a much more interesting cheese than Port Salut. In the 1950s it was renamed for a long-forgotten cheese made by the monks of Esrom.
Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks....
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Samsoe
Not For Sale - for Informational Purposes Only
Samsoe started as a Danish version of Swiss Emmental but today it has developed a totally different character of its own. Once a farmhouse cheese, Samsoe and its many descendants are now factory produced, but can still be considered a gourmet cheese.
Made in round flat cartwheels and in large slabs, Samsoe has a golden-yellow dry rind which is usually coated in yellow cheese wax. Softer than Emmental, it has a texture which can be flabby but which at its best is more akin to Cheddar.
The paste is pale yellow in color with a few shiny holes about the size of cherries. The flavor is quite mild and nutty in the young cheese, but this strengthens and takes on a slightly more pungent quality as...
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