Havarti is one of the most popular cheese in Denmark Before maturing they washed crust and the packaged the cheese in gold foil. The surface is smooth, slightly, shiny. The color can be between white and yellow, depending on the time of maturity. Its texture is simple, with numerous irregular holes. Taste of the cheese can be from sweet to very sweet with a slight acidic undertones More matured, is becoming increasingly saltier taste, like peanut.

A colorful combination of Stilton and Double Gloucester layers. The Double Gloucester blends perfectly with the Stilton, allowing the Stilton flavor to punch through, whilst softening the usual Stilton bite to a sumptuous and creamy, conclusion

For Strong taste of cheese lovers, as created a series of Gouda King, whose eight -month period of ripening cheese celebration bears the name of the cheese. These eight months in the cheese cellars give the cheese a delicate aroma and strong taste of exciting, thanks to which it is a heavenly delicious cheese snacks or side wine.

This Emmental is an aromatic and powerful cheese, which is matured for about 6 months. Because of the pleasant taste it’s suitable for cooking, including icings, sauces and savory baking. It can also be enjoyed on site or in the bread.

Brie de Meaux AOC is one of the most famous brie in France. It’s made by Cow’s milk in a round shape. The size is approx. 2, 5-3 kg. This is a raw, soft unpasteurized cow's milk cheese covered with a bloomy rind, a result of inoculation with Penicillium Candidum molds. The interior of the cheese is soft and creamy. The most delicious part is after maturing 8-10 week. It’s worth tasting it together with a glass of Pinot Noir or, Burgundy wine or champagne.

The ancient Manouri cheese is prepared by the sera of feta or kefalotiri. This cream and white manouri has a texture of cottage cheese pie up to a light. The cheese has fresh, milky, slightly lemon flavor and it melting in the mouth. The taste is slightly sour, like fresh yogurt. From Sheep and goat's milk also can be produced in various forms.

The Reypenaer V.S.O.P. is made in a traditional way by a small cheese factory. After this, the cheese is historically ripened for 2 years in the unique micro climate in Woerden (Holland) with natural differences in temperature and humidity. The cheese has an extraordinary intense taste with surprising mineral crystals and complex aromas: caramel, light chocolate and toffee.

This handcrafted cheese, produced using Guinness-brewer Porter is smooth in texture with a distinctive marbled pattern which is the most attractive part of the cheese. This cheese is perfect as an hors D’Oeuvre when sliced and served with a tossed salad. It is equally as good when served as a center piece on an after dinner cheese board.

The specialty of the Ranolder cheese is originating from the simplicity and tradition and craft-making techniques. According to the preparation of the cheese we use only locally produced fresh milk. The cheese has a special characteristic flavour and aroma, a slightly hard but crisp substance, which is about the first quality milk, the unique bacterium flora, and for the long, bark maturation happening on more monthly air. The taste of our best quality cheese is because we are maturing them in Merlot Wine, which makes it even more complex, harmonious. A special cheese taste, character and full, highly diverse, well; structured and long. The cheese flavors aromas is the most intense between of 15-20 oC. Next to the initial slightly sweet and salty flavor of the cheese appearing the cashew nuts, and from among the dried fruits onto the fig reminder flavour tickets.

The Bördespeck has been manufactured in Germany since 1879. Following the old traditions they using the same recipe to make the cheese. Because smoked on juniper berries and oak the taste of the cheese is salty and slightly smoky. Its taste the distinct flavors of hazelnut.

Probably the most popular pecorino is Romano, which is made in province Lazio. The cheese is produced between. It matures in 12 months, and develops a characteristic flavor: salty and fruity. The older is more spicier. It’s an aromatic hard cheese, which is excellent for grating.

Tetilla is a typical Galician cheese. Since 1992, it has been one of the four cheeses that received DOP recognition. The name Tetilla is Galician for “small breast”, which describes the shape of the cheese. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in color Tetilla has a creamy mouth feel with buttery, slightly bitter and tangy flavors surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.

Vacherin Fribourgeois is a Swiss semi-soft cheese made with raw cow's milk. The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavor.

Tolminc cheese with a protected designation of origin is today one of the most recognized Slovenian native cheese. Tolminc cheese was first mentioned in the thirteenth century: at the time tax was paid with cheese for the landlord. The cheese is matured for at least 60 days. The taste is sweet and slightly spicy.