Our cheeses

GRIJZE LIES

Matured goat cheese scooped by hand, sprinkled with charcoal and then aged for several weeks. A fresh and spicy taste for the cheese lovers.

Moerduiveltje

Moerduiveltje is a soft white mould cheese from De Moerenaar cheese factory, located in De Moeren near Veurne. It is made with pasteurised milk from the factory's own cows and has a fluffy white appearance with an edible rind.

Le goustal la Bergère

Le Goustal La Bergère is a double cream sheep's cheese. The cheese is produced in Lozère, France, in an area where Lacaune sheep's milk is collected. The name ‘Goustal’ is derived from the Occitan word “Gotosa”, which means ‘tasty’, and refers to the delicate flavour of the cheese. The cheese is matured for at least 11 days. This gives the cheese its distinctive flavour and creamy, melting texture.

kornblomst

Kornblomst is produced by the Danish cheese factory Thise Mejeri in the small village of Thise in northwestern Denmark. The cheese factory dates back to 1887.
The cheese is very creamy and has a fresh aroma. It is quite accessible for a blue cheese and is made from pasteurized organic cow's milk. Beautifully balanced, not sharp or salty. Interesting for both cheese connoisseurs and those who are cautious about trying blue cheese.

Testun al foglie di Castagna

This cheese is made by Beppino Occelli who is also known as one of Italy's best cheesemakers. The cheese is of the “Testun” type, meaning it is a hard cheese made from mixed milk from sheep, goats and cows from artisanal farms in the Alta Langa. During maturation, the wheels are aged in chestnut leaves, which gives the cheese an exceptional flavour.