16 March, 2015

Grand’Or

Posted on : March 16, 2015 by : adminsarkulindo

Embrace the Dutch way of enjoying cheese through Grand’Or. Standing true to Dutch cheese making legacy that dates back to ancient times, Grand’Or offers a wide selection of high-quality cheese. Today, Grand’Or stands as one of the highest quality manufacturers of cheese in Europe.

Saranakulina is proud to partner with Grand’Or to deliver finest Dutch cheese and dairy products.

 

EDAM (SEMI HARD CHEESE)

Edam is semi-hard cheese. Most “young” Edam cheese sold in stores has a very mild flavor, slightly salty or nutty, and almost no smell when compared to other cheeses. As the cheese ages, its flavor sharpens, and it becomes firmer. Edam has a lower fat content of approximately 42% of the gouda and higher protein compared with other traditional cheeses.

 

 

 

 

 

 

 

 

 

MAASDAM (HARD CHEESE)

Maasdam cheese is a Dutch cheese in a Swiss-style. Made from cow‘s milk, it is aged for at least 4 weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth yellow rind. Sometimes it is waxed like Gouda. The cheese was created to compete with the popular Swiss Emmental by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental due to a higher moisture content.

 

 

 

 

 

GOUDA (SEMI HARD CHEESE)

Gouda, or “How-da” as the locals say, is typically made from pasteurized cow’s milk. Gouda has textured semi-hard cheese with mild and unique flavor. Gouda has higher fat content than Edam. It also has a variety of flavors with the addition of other spices like cumin seeds, mustard and black pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHEDDAR (HARD CHEESE) Cheddar cheese originated from England, the most widely purchased and eaten cheese in the world is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. The color is pale yellow to ivory white, and has a strong flavor, relatively salty and mild. Often served with sandwiches and fruits.

 

 

 

 

 

DANABLUE (BLUE CHEESE) Danablu (Danish Blue) is a semi-soft blue veined cheese, made from cow’s milk. It has creamy and crumbly texture. The cheese belongs to blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.