The whole truth about cheeses with Paulius Ruškys

The whole truth about cheeses with Paulius Ruškys

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Cheese Grana Padano Albiero

Italy / cow milk

Grana Padano is a hard, 44% fat, grainy, made from unpasteurized cows milk cheese, white or straw yellow in colour, enclosed in a hard, dark yellow rind that is smooth and thick. His birthplace is Northern Italy, where this cheese has been produced for about 1,000 years. Its taste and production method is close to the Parmigiano Reggiano cheese, only less fragile and milder.

Cheese Gruyere

Switzerland / cow milk

Le Gruyère AOC is sweet, but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy. When fully aged (from five months to a year) it tends to have small cracks which impart a slightly grainy texture.

Swiss cheese Emmentaler

Switzerland / cow milk

Emmentaler A.O.C is a traditional Swiss, 45% fat, semi-hard cheese made from unpasteurised cows milk. This is the largest Swiss cheese with a head weighing more than 100 kilograms. Emmentaler has a peanut butter taste. An exceptional and striking feature of this cheese from other cheeses is the cherry or nut size holes throughout the entire area of the cut.

Sheep milk cheese Pecorino Romano Albiero

Italy / sheep milk

A hard cooked cheese, coming from Sardinia and Lazio, where it was already made 2,000 years ago in the times of Ancient Rome. It is made out of sheep's milk, has a fine skin of a natural ivory or straw yellow colour, sometimes capped with black. The texture is compact or delicately marbled white. The table cheese has an aromatic, sapid and slightly piquant flavour, while the grating cheese has a very strong piquant flavor.

Cheese Parmigiano Reggiano

Italy / cow milk

This is a solid, heavy, 32% fat cheese, hand made from unpasteurized cow's milk. As with the most cheeses, it’s taste depends on the maturation period. The older it is, the more expressive and zesty taste, more grainy. The inside is very hard, granular. Parmigiano Reggiano Mezzano is one of the oldest and most famous Italian cheeses in the world, with a special, a little bit acidic flavour that spells many Italian cuisine dishes - pasta and salad plate can become special dishes.

Sheep milk cheese Castellano

Spain / sheep milk

A cheese for lovers of real cheese, strong cheese, cheese whose aftertaste invites you to try a little more. Made with unpasteurised sheep’s milk, 50 % fats, it is the product of traditional cheesemaking combined with modern technology. Accompanied by a good wine, it’s an unbeatable appetiser.

Sheep’s milk cheese Tomme de Brebis Pappilon

Switzerland / sheep milk

This delicious sheep's milk is a traditional farmstead cheese from world renowned Roquefort producer Papillon (Aveyron region in South of France), has an ivory-colored paste with an orange to dark brown rind. The Tomme de Brebis has a smooth, delicately melting consistency with the distinctive taste of sheep's milk spice.

Comte Ermitage cheese

France / cow milk

This cheese is matured to meet the tastes of the most demanding consumers: fruity, softer or old and massive, everyone will find what he’s looking for. To savor at any time of the day, it brings more taste and fun to cheese meals.

Graeff Van Bleckens Gouda cheese

Netherlands / cow milk

Graeff Van Blesckens is a premium brand of the high-quality classic Dutch Gouda line from De Graafstroom Dairy, which is sold only in specialized stores. Cheese Graeff van Blesckens Gold label is made from pasteurized milk from cows of the Groene Hart region of South Holland, and is aged for 80 weeks! The taste of cheese is intense salty-sweet with bitter taste, with a caramel aftertaste.

Cheese Rembrandt

Netherlands / cow milk

Rembrandt - unique tasting Dutch pride, made from pasteurized cow's milk, matured for more than a year, 48% fat, hard, mature taste cheese.

De Rotterdamsche Oude 100 weeks

Netherlands / cow milk

De Rotterdamsche Oude 100 weeks is no less than 100 weeks old. It is a crumbled cheese with intense aromas and a long-lasting spicy taste. The cheese owes this intense, spicy taste to the long ripening process. Moreover, the cheese contains many tasteful crystals thanks to this intensive ripening process. These crystals provide an extra taste experience.

De Rotterdamsche Oude 36 weeks

Netherlands / cow milk

De Rotterdamsche Oude 36 weeks has matured for 36 weeks on wooden shelves. The cheese is full and creamy and has a light crystal formation that causes a crunch in the mouth. The 36 weeks cheese has a subtle nutty aroma and a little sweetness.

De Rotterdamsche Oude goat cheese 28 weeks

Netherlands / goat milk

De Rotterdamsche Oude Goat 28 weeks is a delicious goat cheese with a rich but mild taste. A full, creamy cheese with a nice cream-white dairy.

In 1896 Boska Holland started making professional cheese tools. They are made in a way that makes it much easier to work with cheese for both treatment and packaging.

View the range of tools