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Goat Cheese “Crottin de Chavignol”
Rp.425,000Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants
Ibores goat cheese
Rp.425,000The Ibores cheese is a Spanish cheese made from unpasteurized goats‘ milk in Extremadura. It has Denomination of Origin protection and is made specifically
Romadur
Rp.320,000Remoudou, or in wallon r’moûdou, is a Belgian cheese from the Land of Herve. It derives its name from the use of milk from a second milking performed 15 minutes after the usual milking. Hence the Wallon verb rimoûd meaning “to re-milk”.
Raclette Cheese
Rp.320,000Raclette is a semi-hard cow’s milk cheese that is usually fashioned into a wheel of about 6 kg. It is most commonly used for melting. It is also a Swiss dish based on heating the cheese and scraping off the melted part.
Smoked Raclette
Rp.325,000Raclette is a semi-soft cheese made on both sides of the French and Swiss Alps. Made from pasteurized cow’s milk, the unique characteristic of this cheese is its exposure to a wood fire for 30 hours after 6 to 8 weeks of refining. This moist and smoky atmosphere gives its unctuosity and infuses it with a special flavour.
This uncooked pressed cheese has an ivory white paste, a brown-orange rind and a curved shape that sets it apart from other cheeses of the same type. Delicious eaten as is, or use to take your raclette night to a new level!
Chillie Cheese
Rp.325,000A mature, hard cows milk cheese with fresh chillies and cracked black pepper.
Saurerrahm (Sour cream 10% fat)
Rp.57,000Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
Creme Fraiche (25% fat)
Rp.87,000Crème fraîche (pronounced krem fresh), is an often used ingredient in cooking and baking. Think thick cream with a gentle tang with 25% fat
Natur Yoghurt
Rp.54,000Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
100% natural with no colorants, flavoring, preservatives, or thickeners.1. Natur Yogurt Premium (5.8% fat. No stabilizers or chemicals added)
2. Natur Yogurt Business (4.2% fat. Contains gelatin)
3. Natur Yogurt Ekonomi (4.2% fat. Contains sugar, gelatin, similar to “biokul”)Please order 2 days in advance
