Maasdam KROON cheese name comes from the small Dutch town of Maasdam. It is semi hard, 45% fat, savory, rich, slightly sweet with fruit flavors, cheese.
Gouda Kroon is a semi-hard, 48% fatness, mild, creamy textured cheese. It is made from pasteurized cows milk and aged from a few weeks to several years. When the cheese is fully mature, the taste becomes more spicy and the color is amber.
Dutch, semi-hard cheese, made from 100 % pure, pasteurised goats milk. 50 % fat, typically white colour cheese has a delicious, mild taste, unique flavour and smooth texture. It’s taste is milder and sweeter than most traditional goat cheeses. This particular goat cheese won a gold at the „Great Taste“ awards in United Kingdom.
The name of the Dutch cheese Edam comes from the Dutch town of Edam, near Amsterdam. It is semi-hard, with a fatness of 40%, a very mild, slightly nutty flavor, with its almost perfect circle shape and a coat of red paraffin wax. The most commonly it is used fresh, until the consistency is soft, elastic, and the taste is mild.
Holland cheese Mimolette –one of the brightest cheeses in the world. This cheese looks like giant orange with rough, pitted skin. It is creamery, hard cheese made from pasteurized cow's milk, 40% fat. Its name comes from the French word “molle”, meaning "soft” and it was originally made by the request of Louis XIV.
Much loved for its sweet, nutty taste, this Dutch cheese has characteristic large holes due to the ripening process that makes it recognizable everywhere.
After the success of Tartufo truffle cheese, producer expanded the range with truffle goat cheese. This delicious creamy goat cheese is made from full-fat thermised goat milk. The cheese is made by hand on the farm. The addition of the best Italian truffles makes this product an absolute winner and very exclusive!
De powerfull and earthy truffel aroma is a true explosion of taste! The Italian truffle from regular supplier ensures perfect harmony and consistent quality. Every year, Italian truffle farmers with specially trained dogs search for this exclusive ‘black gold’.
The best from three countries: creamy Dutch farmhouse cheese, Spanish chorizo spices and a touch of Italian truffle. The chorizo spices consists of a mix of specially cultivated red peppers, which are traditionally dried and smoked straight after harvest. The Italian summer truffle makes this product very exclusive. A real aperitif cheese!
A delicious combination of creamy goat cheese and chorizo spices! This cheese is traditionally made on the farm and doesn’t consist any preservatives. The chorizo spices consists of a mix of specially cultivated red, which are traditionally dried and smoked straight after harvest.
Cheese with walnuts and hazelnuts is a popular combination that can be found in various forms, and it's often enjoyed for its delightful contrast of creamy, savory cheese and the crunchy, earthy flavors of nuts.
A delicious full fat creamy goat cheese, hand made on the farm. This cheese has a nutty flavour, due to walnuts, hazelnuts and fenugreek. No articifial flavours are used, so pure nature!
In addition to the green pesto cheese, there is the delicious red pesto cheese. This young matured cheese contains tasty red pesto herbs, including tomato, chili, garlic and fenugreek. The cheese contains no preservatives and has a beautiful red colour.
‘Pesto’, derived from the Italian word ‘pestare’, which means to pound, is a composition of various herbs ground in a mortar into an aromatic and flavorful blend. This delicious farmhouse cheese is enriched with the traditional green pesto herbs of basil, pine nuts and garlic.
Delicious farmhouse cheese with Mediterrean herbs thyme, rosemary and lavender. This cheese is free from artificial flavours and colouring and doens’t contain preservatives. So, it’s completely natural! And definitely delicious.
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Basiron Olive/Tomato is the kind of cheese that provides you with a bit of summer with every bite. Olives, tomatoes and a carefully chosen blend of herbs create this delicious illusion of summer. Perfectly suitable for sandwiches, with tapas, a sunny salad or pizza. This cheese brings out the best of every single one of your favourite dishes!
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One of our most unique cheeses, inspired by Japanese cuisine. Spicy and full of flavour, it is guaranteed to stimulate your senses.
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Basiron Hot chili is a cheese with a bite to it. First you will taste the creamy cheese and then… the chili kicks in. Prepare yourself and make sure you have something to extinguish the “fire”, like a cold beer or a glass of chilled white wine. Enjoy the ride that is called “Basiron Hot Chili".
Old Amsterdam cheese is a well-known Dutch cheese with a distinctive flavor and texture. It is a type of Gouda cheese, which is one of the most popular and traditional cheeses from the Netherlands. Old Amsterdam cheese, as the name suggests, is aged for an extended period, allowing it to develop a more intense flavor and unique characteristics.
Wasabi cheese – for those who fancy something completely different. The spicy hot Japanese wasabi makes this cheese one for the lovers of daringly seasoned food. Its striking green colour makes this cheese not only a feast for the taste buds, but also for the eyes. The wasabi is added to a traditional semi-matured Gouda cheese which has a maturation period of 8 to 10 weeks.
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Boer'n Trots Mushroom & Chestnut is Estate Kaamps' latest acquisition washed in caramel or honey. The addition of coarse pieces of mushroom, cep, Slippery Jack, chestnuts and chives gives this cheese a unique taste. The International Cheese Awards in Nantwich (UK) is one of the largest cheese shows in the world, with more than 5,000 cheeses. The Boer'n Trots Mushroom & Chestnut was rewarded in the gold category.
Boer'n Trots 4-seasonal peppers cheese is adorned with pepper in three colours. The cheese has a pleasant tangy taste with a hint of sweetness thanks to the caramel treatment and the special starter culture. Best for spicy cheese lovers.
Goat cheese with fenugreek is a delightful combination that brings together the creamy and tangy qualities of goat cheese with the earthy, nutty, and slightly sweet flavors of fenugreek seeds.
Swiss made, with a fat content of 48%, semi-hard, made from unpasteurized and pasteurized cows’ milk cheese. It also has a soft and melting texture in the mouth, with small holes in the cuts. The taste of the cheese is spicy, with the aftertastes of nuts and fruits and with strong aroma.
This cheese is made from pasteurized cows milk , 45 % fat , semi-hard cheese. Maturation period is 3-4 months. The inside of cheese is full of tiny holes. The bark is solid brown, the inside is highly soluble , from pale ivory, beige to brown lightly colours. Cheese‘s flavour is neither very spicy or salty, or sour. It is a little bit, but very subtlely spicy.
Semi-hard, white cheese, which comes from Bellelay Abbey, located in the Swiss region. The unique flavour of the cheese with a unique presentation style. To serve and to cut it a special function tool is used. Then thin, twisted strips are melting in mouth. Tête de Moine cheese is aged more than 4 months in special from spruce boards produced boxes.
One of the oldest cheeses in France, made from pasteurized cows milk, semi-hard, 45% fat cheese. It originates from the Auvergne region. Cantal Jeune is young cheese, cylindrical shape, made from Saler's cows milk, aged from 30 to 60 days. It is covered with a thin gray-ivory coloured crust, the texture is soft, granular, pale yellow. It is a fresh, sweet milk flavoured cheese with a light peanut and vanilla flavour.
It is a product, prepared from Swiss cheeses Gruyère and Emmentaler, for the use of a traditional Swiss dish - fondue. The fondue is a delicious dish, especially on a cold winter evening, when people gathered at the company enjoy crisp bread or vegetables with a hot cheese fondue.
English, semi-hard cheese with sweet cranberries. It is 44% fat, crisp, moist texture, cow milk cheese, impressively balanced with rich red cranberries.
Traditional English semi-hard, 50% fat cheese made from pasteurized cow's milk. It is crispy, damp texture, impressively matched with sweet spicy ginger and delicate mango. It is an innovator in English cheeses, one of the most popular types of cheeses with fruits.
Traditional English cheese which comes from the Somerset shire, Ilchester village in England. This is a semi-hard, 42% fat cheese made from pasteurized cow’s milk. This cheese uses an unusual mix of ingredients: bitter orange and gently sweet mango pieces. This compound is a great contrast for creamy texture, a mild flavored cheese.
Semi-hard, 41% fat English cheese, made from pasteurized cow’s milk. The innovative combination of chocolate and orange is a popular flavour in England.
The base cheese is smooth creamy, semi- hard. The flavour is impressive, there are a lot pieces of orange, lemon and dark whole raisins, and a hint of nice cinnamon and brandy spice too. The warmth from the brandy made this the perfect winter cheese. The fruit and brandy added a lovely contrast and worked well with the flavour.
Truffle Cheddar features the flavours of British cheddar blended with black summer truffle and infused with white truffle extra virgin olive oil.
A smooth creamy, semi-hard cheddar. A versatile and uniquely flavored British cheddar, carefully blended for a well-rounded deliciously sweet Apple flavor, with scrumptious savory notes from the onion and aromatic sage.
Mexicana - a special flavour, spicy, semi-hard, slightly crispy, cheddar type cheese. In order to capture the amazing taste of the Mexican lands, it has been mixed with various types of peppers, which makes the cheese very often resemble Mexican dishes. Because of its versatility, this cheese is suitable for cooking as an ingredient or as a decorating detail on the table.
English, semi-hard, 54% fat cheddar cheese. A real English treasure. It is not actually smoked, but given an artificial smoky flavouring with a dusting of paprika for a golden-amber appearance.
English, fermented, semi-hard, 52% fat, cows milk cheese, uniquely combining the five best-known England's counties cheeses: Cheddar, Double Gloucester, Cheshire, Red Leicester and Derby.
One of the most famous Spanish semi-hard cheeses, produced in the Lamansha region and only from the Manchego breed sheep's milk. The 50% fat, intense flavour and rigid, yet coarse, consistency cheese is a long-lasting expressive scent, with a delicately spicy taste, with an aftertaste of sheep's milk and from white to pale yellow ivory.
Spanish semi-hard cheese, 50 % fat, made from pasteurized goats milk. This cheese is with a smooth texture, white colour, large and abundant “eyes”, has a strong smell with aromas of fresh goats milk. It’s creamy on the palate. The cheese is covered with a not eatable rind.
Iberico Quesle - is a semi-hard Spanish cheese produced in Central Spain. Iberico Quesle is made from a blend of cows and sheep’s milk. One of the most popular cheeses in Spain, this firm, oily cheese has mild, slightly tart flavor and buttery consistency.
An 8-month-aged sheep's milk cheese would typically have a rich, complex flavor profile. It may feature nutty, caramelized, or even slightly fruity notes. The aging process allows for the development of deeper and more intense flavors.
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Manchego cheese is a famous Spanish cheese made from sheep's milk. The "DOP" designation stands for "Denominación de Origen Protegida," which is a quality assurance label similar to the French AOC system. It means that the cheese is produced in a specific region of Spain and adheres to certain traditional production methods.
It's a Spanish cheese, 50 % fat, made from unpasteurised sheeps milk in the Spanish regions of Castilla and Leon. The distinctive character of this cheese is the aroma of smoke, which is obtained by the natural smoking of cheese from beechwood. The aroma of beechwood gives the cheese exceptional savory. The yellow marble coloured cheese is characterized by a strong smell, exceptional flavour and a smooth texture.
Gourmet goat's milk cheese has a fabulous balance of butter, cream and nuts aftertastes, durable, firm skin texture and unique flavour.
Truffle-matured sheep cheese has unique and exquisite characteristics. Aromas and flavors of sheep cheese enhanced with the flavor of truffle.
Semi-hard Spanish cheese, produced in Central Spain. Iberico is made from a blend of cows, sheeps, and goats milk. One of the most popular cheeses in Spain, this firm, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to obtain the grassy, herbaceous flavors of the goats and sheeps milk, while maintaining the smoothness of cows milk. The cheese also is covered with a great tasting, aromatic rosemary rind.
Soft cheese, white, with large eyes and abundant. Strong odor and lactic flavours with aromas of fresh goats milk. Creamy on the palate. With a delicate flavour of red wine.
Semi-hard Spanish blended cheese, made from pasteurised milk from cows (min. 60%), sheeps (min. 17 %) and goats (min. 12 %). Cheese has ivory interior colour, very mild odour, soft palate with the aroma of fresh milk, creamy texture on the palate, eyes small and irregular. It‘s taste is mild and buttery, with a distinctive wild garlic flavour, which harmonizes perfectly with the aromatic cheese taste.
Semi-hard Spanish blended cheese, made from pasteurised cows (min. 60%), sheeps (min. 17 %) and goats (min. 12 %) milk. This cheese has ivory interior colour, very mild odour, soft palate with the aroma of fresh milk, creamy texture on the palate, eyes small and irregular. Outside is naturally covered with pieces of chile, so the cheese has a little bit of spiciness.
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Tomme Noire Cantorel is a rustic cheese made from pasteurized milk from cows grazing in the Pyrenees. This cheese was first mentioned in the 12th century. It was served to the kings of France.
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Baskeriu Capitoul is one of the types of Capitoul cheeses produced in the Basque region of the Pyrenees, France, excellent taste, elastic texture, 50% fat, made exclusively from pasteurized sheep's milk and matured for at least two months. Its taste is mild, slightly salty, with a nutty spice, easy to melt, gently melts in the mouth. In order to acquire such a unique taste, the cheese is kept and matured for about two months.
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Etchola cow & sheep Capitoul is a cheese prepared from a mixture of pasteurized milk: cow's, goat's and sheep's milk.
This is a semi-hard, with exceptional walnut size holes, pasteurized cows milk cheese. After forming and keeping the cream in a salt bath, it is hold in the cold basement for the first two or three weeks, and then transferred to a much warmer maturation room, where the famous holes of this cheese appear in 6-8 weeks. The rind of this cheese is solid and dry, it's colour can be from golden to light brown.
Selection de France is a collection of five French cheeses, perfect for gourmets. This collection includes five cheeses of unique flavour: Fourme d'Ambert, St-Nectaire, Tomme Noire, Cantal Jeune, Pur Brebis.
It is one of the most famous cheeses in France, which is most commonly used for melting. Pasteurized cows milk cheese has got a thin, brownish-orange coloured rind and a pale yellow pate, not too bitter, not too salty taste. It has a very distinctive pleasant, aromatic smell with a creamy texture, which does not separate even when melted. Fromages Ermitage offers not only the classic Raclette flavour, but also the Smoked Raclette for gourmet, who desires even more excitements and tastes in his cuisine.
It is one of the most famous cheeses in France, which is most commonly used for melting. Pasteurized cows milk cheese has got a thin, brownish-orange coloured rind and a pale yellow pate, not too bitter, not too salty taste. It has a very distinctive pleasant, aromatic smell with a creamy texture, which does not separate even when melted.
It is one of the most famous cheeses in France, which is most commonly used for melting. Pasteurized cows milk cheese has got a thin, brownish-orange coloured rind and a pale yellow pate, not too bitter, not too salty taste. It has a very distinctive pleasant, aromatic smell with a creamy texture, which does not separate even when melted. Fromages Ermitage offers not only the classic Raclette flavour, but also Raclette with curry, for gourmet, who desires more excitements and tastes in his cuisine.
Semi-hard cheese made from pasteurized sheep milk in the Aveyron region of southern France. The cheese has a fat content of 57% and ages about 90 days. Rondin Papillon is covered with rust with a firm rind, and inside the cheese colour ranges from white to ivory during maturation. The flavour is of balanced, tender, butter-based, milk-based sheep's cheeses with a distinct fruit flavour. Texture is firm and easy to melt.
A smooth cheese boasting a creamy flavour made from milk from Irish, grass-fed cows. This Truly Irish product, 48 % fat, semi-hard, is aged for 4 months to develop the flavour yet preserve the sweetness of the milk used. Made with milk from grass fed cows. Free from artificial colours, flavours and additives. In aim to get the red colour cheddar, the Annatto (orange-red condiment and food coloring derived from the seeds of the Annato tree) is added.
A smooth cheese boasting a creamy flavour made from milk from Irish, grass-fed cows. This Truly Irish product, 48 % fat, semi-hard, is aged for 4 months to develop the flavour yet preserve the sweetness of the milk used. Made with milk from grass fed cows. Free from artificial colours, flavours and additives.
The true classic of the cheese is the wonderful cheddar. Traditional cheddar is yellow, with a hard, brittle structure and a spicy nut taste. Starting with a classic flavor, now cheddar is produced in a variety of flavours. All Old Irish Creamery cheese flavors: Natural Irish Oak smoked; with garlic and herbs; with chilli; with blueberries; with walnuts; with chives; with Red Wine; with Irish Porter (Guinness); with Irish whiskey (Jameson); with Cranberries; with Curry; with Murphy's Irish Stout; Luck O‘ Irish.
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Synnøve Fløtemys is a soft brown, light-colored cheese with a light caramel flavor. The cheese is made from cow's milk, so it is milder than traditional goat cheese. Fløtemys plays a part in Norwegian traditions and there is a lot of Norwegian food.
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Classic Norwegian breakfast cheese made from mixed cows and goats milk, which gives a special taste. It is a tan-coloured whey cheese with a distinctive caramel flavour. Suitable for preparing sauces, sandwiches and other meals.
This cheese is 50% fat, the smell is a little bit helminent, with a hint of musk, and the taste is a bit nutty, sweet and spicy at once. Cheddar's "sharpness" is associated with the amount of acid peptides in the cheese. Texture is strong, a little bit fragile.
It is 50 % fat coloured cheddar cheese made from pasteurized cows milk. This cheese is semi-hard, with a mild taste, strong consistency, without "eyes", with a light nutty spicy aftertaste. The colour of this cheddar is a soft orange, extracted by processing the seeds of the anatto plant.
Italian cheese, 48% fat, produced from non-pasteurized cows milk in the province of Lombardy. This cheese is matured in dark caverns and is often covered with pink rind, all with white, butter texture, with a slightly sweet taste and aroma.
A soft cheese made with calf's rennet. It is aged for maximum 90 days and generally it is processed by a wax covering treatment. Its delicate taste and soft texture are widely appreciated both in traditional and modern gastronomy throughout the world
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