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It is fresh and creamy with a slightly sharp and lightly acidic flavour. A flavourful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.
This mozzarella is made with local buffalo milk that is picked up daily. More delicate in flavour and texture than cow's milk mozzarella, buffalo mozzarella is sweet and tangy with notes of clover and earth.
The moist, rich, white cheese has characteristic olive green mold veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.
Creamy and rich, as a goat cheese should be, Capra Goat is aged for but a few weeks, so it is firm enough to slice but creamy enough to spread. This chevre comes from the mountainous Walloon speaking region in the South, a place where goats graze on herbs
The light, delicate consistency and clean flavors make it a perfect accompaniment to a variety of recipes and dishes., , Ricotta is a popular ingredient in many Italian dishes like lasagna, manicotti, cassata, cheesecake, calzone, pizza, and ravioli and dips. It is also suitable as a sauce thickener. Fresh Ricotta pairs great with Sauvignon Blanc.
Cranberry Chèvre - this Chèvre is fresh and creamy with a slightly sharp and lightly acidic flavour. The cranberries add a pleasant tang to this creamy chevre. This cheese has proven to be a favorite during the holiday season, as well as year-round.
Known as a triple-cream, the cheese maker enhances its richness with crème fraiche. Try it spread on walnut bread, or served with fruit and nuts. This elegant cheese is a must addition to any cheese board.
Feta is one of the most famous in Greece. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewes milk or a mixture of ewe and goat milk, but today most feta is made with pasteurized milk. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. Made from pasteurized sheep's milk.