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Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...