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Kadchgall
A product of Afghanistan, Kadchgall is a hard cheese with a cylindrical shape that is made from sheep's milk. Sometimes Kadchgall is also made from camel's milk clotted with yoghurt.

Kashkaval
Although our smooth, mild Kashkaval comes from Romania, Kashkaval is a typical cheese from the Balkans and is also produced in Bulgaria, Hungary, Turkey, Greece, Slovenia and Croatia. Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil.

 

Kaseri
Kaseri is used in Greece instead of mozzarella and appears in local dishes. Pale yellow in color with a mild, buttery flavor and a springy kneaded texture. Kasseri is a versatile, multi-purpose cheese made from 80 per cent sheep's milk with the reminder goat's milk. There is no rind but the white crust is smooth, creamy and springy. Quite salty and pungent, with a dry feel in the mouth, it has an underlying sweetness due to the sheep's milk.

Kefaloturi
In the Byzantine era, Kefalotyri was already well known and respected. This hard cheese has a tangy flavor and a sharp aroma. Kefalotyri takes only two to three months to ripen, and is harder and saltier than Kasseri.The color varies from white to yellow, depending on the mixture of milk, but the milk is always full cream. It's usually served grated.

King River Gold
King River Gold is an Australian semi-soft cheese produced by David and Anne Brown at their farm in Milawa, Australia. The washed, natural rind is pinkish-orange, with a dusting of gray mould. The cheese has a slightly sharp taste. It is used as a table cheese and is delicious when melted over vegetables. Milawa Gold is quite similar, but stronger version of King River Gold. It has a rind of red-gold color and a supple, smooth texture.

 

Koopsen Kass Double Cream
Gouda, Holland's best-selling cheese, is made from whole milk, giving the cheese a butterfat content of 48%. To make a cheese that is even creamier, Gouda producers add extra cream to the milk, producing a cheese called Roomkaas with butterfat content of 60%. Our Gouda producer's Roomkaas is named Koopsen Kaas Double Cream. Each wheel of Koopsen Kaas is stamped with the designation Grand Cru, indicating that it is one of their top cheeses. Smooth, buttery and delightful, this cheese pairs well with fresh grapes, pears, and dried Turkish apricots.

 

Kugelkase
Kugelkase , an Austrian favorite, and is made from cow's milk. It's a round, creamy cheese with pepper, caraway seeds and paprika added so that the curd becomes infused with their aroma. The maturation lasts for 2 to 3months.

 

Limburger
Almost universally known today as a stinky German cheese, Limburger was originally created by Belgian Trappist monks. The Germans, noted in the dairy world for their mimickry, latched on to the Belgian recipe and made it their own. Strangely enough, in the 1880's a New Yorker named Emil Frey copied the recipe for Limburger and created Liederkrantz - in effect, creating a copy of a copy! This pasteurized cow’s milk cheese has a tangy, creamy, Brie-like flavor with an incredibly pungent aroma. This perfume, which is caused by bacteria living in the rind, indicates a strong tasting cheese. However, Limburger is actually fairly tame, especially when you trim the rind. It is best when served with plenty of cold beer. Other good accompaniments are tinned fish, onions, crackers, fruits and vegetables.

Manouri
One of the Greeks' favorite cheeses, Manouri is an exceptional traditional Greek whey cheese, and is exclusively manufactured in Central and Western Macedonia and in Thessalia (from whence our particulare Manouri by Mt Vikos derives). It is produced from whey of the milk of ewes or goats, or mixture of them, with the addition of milk and cream. The result is a soft rindless cheese with unique taste and flavor, a creamy white color, and a texture like a light cheesecake. It is very smooth and has a fresh, milky, slightly citrus flavor. This cheese is also known as Manoypi.

 

Maredsous
This cheese is made by the monks from Maredsous Abbey in Belgium. Maredsous is a loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma.

 

 

Mesost
With only 10 to 20 percent fat, this cheese should be very popular in the 21st Century. Messiest looks like fudge and has a caramel flavor with bitter aftertaste. It's a Swedish whey cheese, usually block shaped. The whey is heated, causing the proteins and fat to separate out, and when the liquid evaporates, it leaves a sticky mass of caramelized milk sugars. Once this is set in a mould, the cheese can be cut into blocks and it is wrapped in foil.

 

Moliterno
An aged sheep's milk cheese from Sardinia, this wonderful cheese has a sharp full finish.

 

 

Mondseer
Mondseer, also known as Schachtelkase, is made in Salzburg, Austria. It is a pressed, semi-hard, washed-rind cheese with a slightly spicy aroma and sweet-sour taste. The maturation lasts from two to three months.

 

Monte Veronese
Skilled artisans hand craft Monte Veronese Latte Interno in Lessinia, the picturesque mountain area above Verona. Lessinia uniquely represents almost all the climactic zones existing in Italy. Monte Veronese is a typical Italian table cheese produced only with full-cream cow’s milk. It is a semi-hard, semi-cooked, white or slightly straw-coloured cheese with a scattering of tiny, diffused holes. Monte Veronese is aged approximately 60 days to create a sweet yet delicate and pleasant flavor.

 

Mt. Elephant - Select Cut
Mt. Emu is a collective of enterprising sheep farmers in Western Victoria, Australia. Milk is collected daily from the farms and delivered to the Camperdown dairy where it is all hand made into traditional yogurts and cheese. Great emphasis is placed on quality and only pure ewe's milk is used. No other milks or milk solids are added to enable the full benefit of ewe's milk to be obtained.

 

Myzithra
Also known as Mitzithra, this is a ewe’s milk cheese made from whey of Feta and Kefalotyri. Ours is an aged Myzithra by Mt. Vikos, shaped like an ostrich egg, and is firm and pungent. Myzithra has a nutty flavor and a cottony

 

 

Ogle Shield
This latest cheese from James Montomery starts life as Jersey Shield. The fresh cheeses are turned daily and washed with a very weak brine solution so that mould and a hard rind can not be formed. The cheese matures quickly and the result after about three months is a creamy, soft, moist cheese with a pungent aroma and a mellow long depth of flavour. The cheese melts well and can be used instead of Raclette or in a fondue. The name Ogle came from Neils Yard Dairy who could not think of a name so they named it after the man who had the original idea to rind wash it!

Orkney Extra Mature Cheddar
This Scottish cheese won the golden medal at the British Cheese Awards in 1996. It is a block-shaped cheese without rind made from cow's milk. When aged, the cheese has the tiny crystals of calcium lactate and is nutty and creamy with a hint of burnt onion. The period of maturation takes at least one year.

Oschtjepka
Oschtjepka,a Slovakian cheese, has been made for centuries in the Carpathian Mountains. A mixture of cow's and sheep's milk is pressed into balls and hung to dry from the ceilings of mountain chalets. It's a hard round cheese with natural rind and a sweet flavor. The ripening period is two to three months.