Cambozola is a cow’s milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola

Balzola (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.

Feta 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.

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.

Crottin 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

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”.

Sour 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.

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