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savoury flavour collection

Serious Cheese Flavours

Lets get serious for a moment about cheese - imagine a world without cheese - we did, which is how we came to replicate true tasting cheese flavours from every region. We hope you enjoy this review of some of the worlds most notable and characteristic cheeses that we try to copy most accurately with our Natural and Nature Identical cheese flavours.

We make every attempt to simulate these wonderful cheeses into cost effective flavour top notes suitable for bake stable, heat resistant applications including biscuits, sauce mixes, cream filings and perfect flavours to enhance processed cheese.

Of course we are constantly using our technical expertise to develop and engineer new flavours, flavour combinations and products modeled exclusively to meet our clients expectations and specific production applications.

As with all our cheese flavours both liquid or powder, we sincerely hope they bring you the very cheesiest of grins ... because we are very serious about cheese.

Please contact us now with your cheese flavour requirements.

Cheddar Cheese

From the hills and pastures of Cheddar. Thought to originate from recipes going back to Roman times Cheddar cheese is relatively hard, yellow to off white in colour, a usually sharp - tasting cheese with wide ranging culinary uses including especially bakery and sauces. Ranging in intensity from mild to seriously strong mature cheddar. Combines well with apple, grape and draught ale.

Danish Blue Cheese

invented in 20th century by a Danish cheesemaker named Marius Boel who was trying to emulate Roquefort style cheese but using cows milk - this semi - soft creamery cheese has a salty , strong flavour suited to bakery and desert biscuit applications that combine perfectly with figs, dates and ginger, Riesling or Medoc wines.

Stilton Cheese

So named because it was formerly sold to travelers at a coaching inn in Stilton, Cambridgeshire, England. As far back as 1722 the author of Robinson Crusoe, Daniel Defoe, ate some cheese in the village and mentioned that the place was already famous for its cheese. This cheese is now exclusively manufactured in Derbyshire, Leicestershire and Nottinghamshire. Stilton is a mature blue cheese clean through to its sweet rind - think of Stilton and you imagine candlelit conversation accompanied with mature Reds, silky Ports, Lexia raisons oatmeal biscuits and wet walnuts.

Gruyere Cheese

Go to the many Alpine ski resorts that surround Gruyere in Switzerland and you will likely be served this delicious cheese made from unpasteurized milk from cows grazing the lush jeweled meadows - its firm, tangy, clean nutty taste with floral overtones make it the mountain wayfarers staple - a perfect accompaniment to pepper, Rye bread, caraway, strawberry, pears and mint.

Roquefort Cheese

A soft moist blue cheese, made from ewes' milk. Originating from the village of Roquefort in southern France - it is ripened in limestone caves and delivers a strong, sharp tang and has a characteristic odor with a notable taste of butyric acid - the overall flavor sensation begins slightly mild, then waxes sweet, then smoky and fades to a salty finish.

Trust the French to invent such a wonderful, complex and romantic cheese that was thought to be the result of a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance and ran to meet her. When he returned a few months later (!) , the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort . In fact the mold is found in the soil of the local caves and traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold.

Used sparingly this cheese spreads over oatmeal and combines well with black grapes and chilled Sauterne.

Tylzycki Cheese

A Polish yellow cheese made from cow's milk which is a Tilsiter type of cheese - a unique cheese flavour caused by different molds, yeasts and bacteria cultured in a humid environment and resulting in an intense full flavoured cheese loved in particular by its native folk but gaining popularity everywhere. Perfect with Polish lager, green olives, pickles and chutney on crisp breads.

Goats cheese

The most recent genetic analysis confirms the archaeological evidence that the Anatolian Zagros are the likely origin of almost all domestic goats today. Goat cheese or chevre (French for goat) goat cheese comes in a variety of forms, although the most common is a soft, easily spread cheese.

Goat cheese can also be made in hard varieties and although cow's milk and goats milk have similar overall fat contents, the higher proportion of medium chain fatty acids such as caproic, caprylic and capric acid in goats milk contributes to the characteristic tart flavour of goat's milk cheese. When chevre is served hot it is known as chevre chaud. It has a range of flavours from mild, creamy, nutty, salty to mature, strong, feta, hairy he - goaty. The hard varieties that combine subtle overtones of clean creaminess combine well with olives, pepper, quince or pineapple on hot buttered toast topped with a leaf of eau de cologne.

Cream cheese

A soft, rich cheese made from unskimmed milk and cream - this versatile cheese is a key ingredient to spreads, sauces, and often flavoured with mixed spices, herbs and garlic. It makes the most delicious spread when combined with avocado , garlic and lemon juice topped at serving with fresh ground pepper.


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