Caciotta

Unlike many cheese varieties made in Italy, Caciotta comes from either a cow, goat, sheep or water buffalo milk. Made in rural Italy, this cheese has a yellow rind with a yellowish body and a soft mild texture which you can enjoy with salads, vegetables or even pasta. 

Gorgonzola

Widely known worldwide for being the world’s oldest blue-veined cheese, Gorgonzola is made in the Northern region of Italy, just outside Milan. It is available in two varieties, the Gorgonzola Dolce is soft and creamy, and Gorgonzola Piccante is firmer and more crumbly. Made from pasteurised cow’s milk, you can enjoy it with beautiful red wine. 

Tomme de Savoie

Tomme de Savoie is a cheese made from pasteurised cow’s milk. Originally produced in the French Alps in France, this semi-soft cheese is made from leftover skimmed milk, making the fat content relatively low. Enjoy it with medium-bodied red wine for true appreciation! 

Danablu

Made from full fat cow’s milk, Danablu is created in Denmark with a creamy, crumbly texture. Aged for eight months to a year, this light yellow or white coloured cheese belongs to the blue cheese family. With a sharp and slightly salty taste, this cheese pairs well with Cabernet as well as with pears, honey or even stout beer! Incredibly versatile! 

Manouri

Made specially in the protected areas of Central and Western Macedonia in Greece, Manouri is well known for resembling a light cheesecake. It is creamy, with a citrusy, lemony flavour that is used as an ingredient in local pastries. You can enjoy by sprinkling the cheese with honey or using it as an alternative for Greek yoghurt.