Cumin Gouda
WAKKER’S CREAMY CUMIN GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, this Gouda has open and creamy texture. Flavored with the best selected cumin seeds, this cheese has rich, unique flavor and taste. Great for eating and cooking. SUGGESTED WINE PAIRING: White: Chardonnay, Viognier, Sauvignon Blanc […]
Black Pepper Gouda
CREAMY BLACK PEPPER GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, this cheese has open and creamy texture. Flavored with the best selected black pepper, this cheese has rich, unique flavor and spicy taste. Great for eating and cooking. SUGGESTED WINE PAIRING: White: Chardonnay, Viognier, Sauvignon […]
Queso pasta blanda
Con corteza enmohecida natural. Resulta cremoso en boca y destaca por ligero sabor amargo con matices de champiñón. El periodo de maduración es de 45 días. Este tipo de quesos no han sido ni cocidos ni prensados. El aspecto blanquecino y aterciopelado de la corteza se debe a un hongo penicilio. Se pulveriza la superficie y se […]
Asiago Fresca
Asiago Fresca shares a mild, pleasing taste. It is a young cheese with delicate, smooth open texture, presenting a fresh, creamy milk flavor with a slight citrusy tang. With a creamy, smooth texture, Asiago Fresca is a perfect melting cheese. Place chunks on pizza, stir into pasta dishes, or serve it as an appetizer – […]
Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 90 […]
Pecorino Canapa
Made with sheep’s milk pasteurised at 72° C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 60 days […]
Pecorino Camomilla
Made with sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. Then the cheese is brined and dried in a cold room at 6-8°C. It is aged for over 60 days […]
Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and most secret cheese production techniques, passed on form generation to generation. It’s dry-salted and rubbed with raw flaxseed oil every day in order to maintain soft rind and to allow a […]
Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd and pouring in special moulds, drying and salting, then cold storage at 8°C. After 30 days it is washed by hand and dried before being left to refine with crushed […]
Il Pecorino Toscano DOP Aged
The DOP Aged Tuscan Pecorino Cheese is produced with only Consortium-of-Tuscan-DOP-Pecorino-Cheeseselected milk. Its quality is endorsed by Mi.P.A.A.F. Authorized Control Body. Its peculiar producing, in addition to the aging period this cheese spends in Busti’s cave, give this product an unique structure and a flavor complex that will take you right to the tuscan dairy […]