Hohlenkase (or Hoehlenkaese) is a nine-pound, cave-aged cheese along the lines of an aromatic Tilsit or especially robust Danbo. Also called Bauernhof, this cheese is aged in limestone caves over 100 feet below the surface of the earth, in the small Danish town called Monsted. This cheese enjoys the stable, year-round temperature of the cave and high humidity as it ages over several weeks. This strong and zesty-cheese is perfect for cubing for snacks, slicing for sandwiches, or melted over…
Esrom IGP The Danish Cheese Institute rediscovered this old recipe in 1951. Previously known as Danish Port Salut, it is now named Esrom, after the monks who made this forgotten cheese in Esrom Monastery. Made from partially skimmed cow's milk, it is slow-ripened with starter cultures for 10-12 weeks. Elbodal Esrom IGP has an orange, semi-hard rind that has been rubbed with brine during the aging process. Its interior is semi-soft with a supple texture and irregularly shaped holes. It is…
German Sunflower Seed Rye Bread by Prunte Germans love hearty, dark, nutritious bread thats high in protein. In fact, in Germany there are more than 300 varieties of bread. German breads are made from top-quality whole grain rye flour and are baked slowly in steam-heated ovens; a long process that brings out the breads distinctive darker color, nutty taste, and moist, firm texture.
Landsberg Hazelnut Chocolate Spread Landsberg's hazelnut chocolate spread is made with rich, sumptuous German chocolate. This creamy spread is wonderful on pancakes, waffles, croissants, bagels, and muffins. Hazelnut chocolate spread makes a tasty treat for chocolate-craving family members. Also try this spread in your baking. It works great as a filling between cake layers, as an icing for cookies, or swirled into brownie batter.
Berggenuss is a smear-rinded cheese that's mild on the nose but surprisingly aromatic, even spicy, with age. Another example of the skills of Swiss cheese maker Franz Renggli at the Oberberg mountain dairy. Berggenuss, literally translated the "enjoyment" or "treat" of the mountains, was one of the highlights the U.S. importers tasted during a trip to Switzerland during the summer of 2013
Mangberg Limburger is made from 100% cow's milk and bacteria cultures, nothing else. Produced in the Allgau region of Germany's Swabia, it is available with 40% fat in dry matter, making for a luxurious and creamy flavor. Pungent and creamy, this cheese is a must-try for lovers of real Limburger. Produced by the Kaserei Stich, this spicy-tasting Limburger browns nicely under the broiler with brown bread, or slice it thin and top with onions, oil, and vinegar.
Queso Ibores is made in Extremadura, which is the most rugged, least developed, and most economically distressed region in Spain. This raw goat's milk cheese reflects its homeland with its full, simple flavor.
Gruyere AOC This extra-special delicacy from the Gruyere district of Switzerland is well-known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese.
Schluckwerder Chocolate Marzipan Schluckwerder is one of the largest specialty factories for marzipan products, chocolates and chocolate specialties based in Adendorf, Germany. They use Edalmarzipan, the finest, which consists of 70% paste to 30% sugar. Choose between Marzipan with: Kirsche (morello cherry paste) Orange Plum in Madeira
Sainte-Maure de Touraine - Fromage au lait de chèvre entier, à pâte molle, à moisissures superficielles grises. La pâte est blanche ou ivoire, de texture homogène et fine, d'au moins 45% de matière grasse, est traversée par une paille de Seigle gravée au nom de l'appellation et attestant l'origine de la fabrication. Il se présente sous la forme d'une bûche allongée de 250 g. C'est un fromage produit dans la région de Touraine, mais seul le "Sainte-Maure de Touraine" bénéficie de l'AOC.
Original German Pumpernickel Bread Pumpernickel is a coarse, close-textured dark bread made with rye, without the added mixture of wheat flour. Our German Pumpernickel Bread has no chemical additives or coloring - just rye, water, and salt! It can be served instead of crackers with cheese, or topped with vegetable spreads, cheese spreads, patés, cured meats and smoked fish. The dense, slightly sour taste makes it a perfect foil to smoked salmon with a dollop of crème fraiche or clotted…