Arzberger Ursteirer
50% FDM, hard cheese made of cow’s milk. The “Arzberger Ursteirer” is made in the dairy Leitner from cow’s milk exclusively of pasture grazing and
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the
Maytag
Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University developed a new process for making
Mozzarella
An Italian fresh or unripened cheese traditionally made from water buffalo’s milk (Mozzarella di Bufala) around the Naples area. It’s a firm but creamy cheese
Goat Mature Cheese with Rosemary
The rosemary matured goat’s cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. Its unique method of
Mascarpone
A thick, creamy, soft Italian cheese with a high fat content (40%). Mascarpone is an essential ingredient in the Italian coffee trifle tiramisù and is
Cheese of the Day
Parmesan
Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics. Mama Mia! The king of cheese and Klein River Cheese’ newest invention. Using the
Halloumi
A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is