Horeca Cheese

• Made from cow's milk with a creamy, mild, slightly sweet flavour

• Texture: semi-hard, smooth, and elastic; melts evenly - perfect for sandwiches, pizzas, baked dishes, and hot kitchen use

• Crustless, pre-sliced raclette: 100% edible slices - no rind trimming, ready to use

• Practical pack sizes for service

• Pairings: crusty bread; dry whites, crémant or crisp cider.

• Paste: supple, ivory-to-straw yellow; rind whitish-orange; aromas of cream, hay/barnyard with gently nuttiness

• Uses: cheese boards, warm on toast/potatoes, melts gently for gratins; classic with Normandy cider

• Texture & flavour: creamy, smooth paste; flavour described as buttery with nutty and mushroom overtones. As it matures, the rind may develop orange spots and the interior may soften considerably

• Culinary uses: A fine cheese for boards, bread or baked preparations; akin to Brie but with its own character

• Flavor profile: clean, milky-goaty, lightly nutty, soft texture. As the cheese ages the rind darkens and flavour intensifies

• Ideal for cheese boards, salads, light appetizers; easy to portion in professional kitchens seeking authentic French goat cheese with AOP seal

Key Features:

• Excellent melt characteristics: strong stretch, minimal water release 

• Ideal for Neapolitan-style pizzas, focaccia, baked pasta, and other high-heat oven applications

• Suitable for hotel, restaurant and catering (HORECA) operations requiring authentic Italian fresh mozzarella in efficient and reliable

Key Features:

• Texture & flavour: Soft, slightly elastic paste; flavour is fresh, milky and subtly tangy - ideal for light appetizers or melted applications 

• Usage: Perfect for cheese boards, melting in hot dishes, serving with herbs, olive oil and fresh bread, or as part of gourmet pintxos

• Suitable for hotel,

Key Features:

• Rindless or very thin-skin presentation, bright white interior, extremely soft and buttery texture 

• Flavor: very mild, milky-fresh, slightly tangy; ideal for spreading or melting gently

• Excellent for sandwiches, focaccia, pizzas, salad toppings, or simple cheese boards; ideal for HORECA kitchens seeking

Key Features:

• Classification: Semi-soft to semi-firm, washed-rind style - excellent melting properties 

• Flavor profile: Milky with sweet notes, buttery and aromatic; with aging, develops nutty, grassy, mushroomy complexity

• Ideal for use in risottos, polenta concia, gratins, melted cheese platters, or as a versatile

Key Features:

• Flavor profile: delicate milky sweetness with a creamy vanilla cream texture and clean finishing

• Best served fresh - a high moisture fresh cheese; keep chilled and use within a few days of opening for optimal texture and taste

• Perfect for gourmet retail, hotels, restaurants, and catering (HORECA) that want a

Key Features:

• Ultra-fresh product: minimal ageing, high moisture content, ivory white interior, often stored in whey or lightly salted brine to maintain hydration 

• Flavor: milky and delicate, with subtle sweetness and spring freshness - ideal for salads, antipasti, or simple drizzled with good olive oil and

Key Features:

• Soft, creamy paste, ivory-white inside with a brownish or amber smoked exterior 

• Flavor: rich milky and buttery base, layered with delicate wood-smoke aroma; subtle sweetness and smooth texture

• Ideal for shaving over fresh pasta, gnocchi, salads; also excellent on cheese boards or as a sophisticated

Key Features:

• Semi-cooked, pressed cheese with elastic, compact paste and fine, sparse eyes

• Flavor: begins sweet, milky, and delicate, then intensifies with aging into notes of dried fruit, hay, and aromatic grasses

• Versatile: excellent as a table cheese, or grated over pizzoccheri, polenta, soups, or included in Alpine

• Hard cheese with a compact texture and small to medium eyes

• Naturally aged in mountain cellars, developing a robust, herbal, and slightly spicy flavor

• Perfect for slicing, grating, or pairing with rye bread, honey, and Merlot red wine