Yogurt, 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

A mature, hard cows milk cheese with fresh chillies and cracked black pepper.

Remoudou, 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”.

The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating.

Fresh Cheese, is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States.

Strained 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.