Dairy
Feta
Rp.190,000Feta is undoubtedly one of the most famous Greek cheeses. On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in the brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts.
Labnah (strained Yoghurt-cheese)
Rp.245,000Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, labaneh or suzma yogurt, is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt’s distinctive sour taste.
Halloumi
Rp.275,000Halloumi challoumi is a semi–hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled.
Balzola
Rp.445,000Balzola (Gorgonzola-style blue cheese)is a feisty strong blue cheese with a moist, soft and creamy texture, made in the style of traditional Italian Gorgonzola.
Bali-Blue
Rp.340,000Cambozola is a cow’s milk cheese that is a combination in style of a French soft-
ripened triple cream cheese and Italian Gorgonzola Brie
Rp.400,000Brie is a soft cow’s-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.
Price: IDR 400,000/kg
Minimum order: 1 kg
Shelf life: 25 days
Packaging: Paper
Please order: 3 days in advance (weekdays)
Camembert
Rp.300,000Camembert is a moist, soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France
