Gouda with an added twist. Young and subtly sweet smooth Gouda meets crunchy charismatic cumin – and the rest is history! The origin of this glorious combination goes back to the 17th century, when it was already popular in England and many countries surrounding the Baltic sea. Cumin seeds – an Indian novelty in the country – were added to the tried and tested Gouda recipe and let to ripen for 6-8 weeks only.
What with? A case for beer really! A guaranteed eye catcher on the cheeseboard, but also makes for a smashing sandwich cheese.
Already known outside Switzerland in the 14th century, Gruyère is possibly the most popular Swiss cheese to date – loved for its distinctly nutty flavour and smooth and firm texture. The pine wood frames the cheeses are maturing on for up to 12 months contribute to its fine aroma and are indicative of an incredibly elaborate […]