Contents Spanish Cold Cuts Spanish Cheeses Dutch Cheeses French Cheeses Wine Collection French Wines Spanish WInes Chilean Wines Italian Wines
Spanish Cold Cuts Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. It is at least 75% black Iberian pig, also called pata negra (literally, black leg). According to Spain’s Denominación de Origen rules on food products, the jamón ibérico may be made from cross-bred pigs as long as they are at least 75% ibérico. The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months. The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
Made with finely minced Iberian pork seasoned with a touch of pepper, stuffed into natural gut casings. Perfect served as an appetiser or snack.
Cured sausage made with pork seasoned with smoked paprika and spices. A key ingredient in Spanish cuisine, with a distinctive, mild flavour. Stuffed into natural gut casings.
A mildly-spiced and very tender cured sausage.
This product takes its name from the natural gut casing in which it is stuffed, the pig’s caecum, or the first section of the large intestine, known in Spanish as the morcón.
A traditional sausage from the Valle de Los Pedroches, with a unique texture and colour. Unlike other Iberian sausages, it contains very few streaks of fat, but boasts an unbeatable flavour.
Jamon Iberico Bellota
These hams are from non-purebred Iberian pigs. During the fattening stage, they feed exclusively on acorns and grasses in our pastureland.
Jamon Iberico Recebo
These hams are from non-purebred Iberian pigs. They feed on acorns and grasses in our pastureland, and their diet is supplemented with feed towards the end of the fattening stage.
Jamon Iberico Puro Bellota
These hams come from pigs whose parent animals are both Iberian pigs. During the fattening stage, they feed exclusively on acorns and grasses in our pastureland.
Sliced Jamon and Embutidos in Vacuum Pack
Spanish Cheeses Many cheeses are made in Spain, some of them are internationally renowned. Throughout the entire country there is a wide variety of cheeses made from the milk of cows, goats and sheep. Some regions are better known for their cheeses than others, for example the Manchego cheese of La Mancha However, there are 23 cheeses which have a denomination of origin in Spain and countless others which do not. Many of the cheeses are manufactured from single types of milk of sheep, goat or cow and a few are mixtures of different milks.
Manchego Semicurado Description: Manchego cheese DOP aged 2-3 months Presentation: Olive green colored rind Elaboration: Mould cheese cloth
Manchego Curado Description: Manchego cheese DOP aged 5-6 months Presentation: Olive green colored rind Elaboration: Mould cheese cloth
Manchego Anejo Description: Manchego cheese DOP aged 10-12 months Presentation: Olive green colored rind Elaboration: Mould cheese cloth
Tierno Description: Young sheep cheese aged 2-4 days. Presentation: White colored rind Elaboration: Mould cheese cloth
Romero Description: Sheep cheese aged 8-10 months covered with lard and rosemary leaves. Presentation: Kraft Paper Elaboration: Mould with traditional cheese cloth and covered manually with lard and rosemary leaves.
Gran Reserva Description: Sheep cheese covered with lard aged 10-12 months. Presentation: Wax Paper Elaboration: Mould with traditional cheese cloth and covered manually with lard.
Tetilla This is the most characteristic cheese from Galicia, easily recognized by its shape and smooth, fine, yellow strawcolored rind. The soft paste, thick and smooth with few air pockets, is very creamy on the palate. The flavor is clean and smooth.
Cabrales Cabrales is one of the great blue cheeses of the world. It is especially good with salami and a full bodied red wine. As a dessert, it is delicious with a sweet sherry, achieving a perfec sweet-sour-salty taste combination.
Mahon Curado/ SemiCurado Its fine creamy texture make it ideal for grating over pasta, as well as over potato, rice or vegetable dishes. Mah贸n is traditionally served as an appetizer, drizzled with olive oil and served with a sprig of fresh Rosemary
Larrun Gatza Unique sheep cheese, aged 8-10 months acquiring its distinct flavor and aroma.
Zamorano Zamorano is an aged cheese, ranging from cured to very cured, made with eweâ€™s milk. The coagulation of the milk is enzymatic, and the paste is pressed and uncooked. Zamorano is delicious with grilled or roasted meats, burgers and salads.
Murcia Al Vino The high milk quota from the Murciano Granadina goat breed famous in this area enables many styles of cheese to be made and this traditional style cheese has had a washing in wine to give it an added fruity taste, to an otherwise quite light cheese. Serve as part of a Spanish cheeseboard selection.
San Simon Da Costa This lightly smoked cheese has a smooth buttery texture and a pleasant lightly earthy taste. The conical shaped cheese is immersed in hot whey to seal the outside and prevent moulds growing. Then it is smoked before ripening further for 1-2 months. A simple style cheese for lunch or combining with hams and salamis.
Cana de Cabra Cana de Cabra is creamy and mild but has a full and happily satisfying flavor. Tangy citrus notes balance the rich creaminess of the cheese and thereâ€™s a fleeting hint of deep woodsâ€™ mushrooms that grow in shady spots.
Queso de Murcia (Protected Designation of Origin (PDO)) Made from the milk of the Murciano-granadina goat, the uncooked, pressed curds yield a cheese with a smooth rind, firm texture, mild aroma and delicious taste.
Roncal Type of milk: Navarre and Latxa sheep. Aging period: Minimum 4 months. From cured to very old. Usually with dark gray or straw-colored rind. Flavor: Well-developed and structured, buttery with an aroma of straw, dried fruit and mushrooms.
Don Heliodoro Raw sheep milk cheese cured for 12-14 months.
Olive Pomace Oil From Turkey: Olive Pomace Oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including Canola, Groundnut, Sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not be simply called “Olive Oil”. This is because the International Olive Oil Council defines Olive Oil as “the oil obtained solely from the fruit of the olive tree, to the exclusion of oils obtained using solvents or re-esterification processes”.
There are five cheese markets operating in the Netherlands. Woerden is a modern working commercial cheese market. Four, Alkmaar, Gouda, Edam and Hoorn, are like traditional merchant cheese markets as operated in the post-medieval period, re-enacted during the summer months for tourists. The shows are today surrounded by stalls selling all things traditional to the Dutch culture, including cheese. Dutch cheese farmers traditionally brought their cheeses to the market square in town to sell. Teams (vemen) of official guild cheese-porters (kaasdragers), identified by differently coloured straw hats associated with their forwarding company, carried the farmersâ€™ cheese on stretchers, which typically weighed about 160 kilograms. Buyers then sampled the cheeses and negotiated a price using a ritual system called handjeklap in which buyers and sellers clap each othersâ€™ hands and shout prices. Once a price is agreed, the porters carry the cheese to the weighing house (Waag), and scale of their company.
Hommage Mild The Hommage Goat’s cheese assortment is one of the first special cheese assortment started by Veldhuyzen Kaas bv. Hommage Mild is a goat’s cheese is produced like Gouda cheese but the cow milk is replaced by goat’s milk. After a 6 weeks maturation period it has a creamy and mild goat’s cheese. Comes in a 5 kg. model, packed in cryvac and carton.
Tradition Chevre This cheese is produced according to the traditional family recipe. The Veldhuyzen Tradition Chevre has a strong, slightly soapy, authentic goat’s cheese taste. A cheese for real cheese lovers.
Dolaner Piquant The Dolaner Piquant is a cheese which we mature on wooden shelves for at least 9 months. This gives the cheese its own character. Dolaner Piquant has a very good full and salty taste. It is easy to cut and delicious on a sandwich.
Premium Edam Cheese Edam is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland, where the cheese is coated for export sale and for the tourist high season.
Premium Quality Gouda The Veldhuyzen family has more than 125 years of experience in cheese business. We have selected the very best Gouda cheese for you with a rich and creamy taste. Our Premium Quality Gouda cheese is produced according to the traditional recipe and matured in a natural way. Veldhuyzen Premium Quality Gouda is available in 12 kg wheel as a 4,5 kg wheel and as prepacked wedge.
Mook Smoked Cheese Mook is a very special smoked cheese. Unlike regular smoked cheese Mook is not a processed cheese. Mook is a natural cheese with a very creamy and characteristic smoke flavour. It has very good melting qualities so perfect for use in hot dishes!
French cheese are very famous for the quality and with 500 different flavors available ranging from mild to quite powerful ones thereâ€™s no end for the variety to choose from. French cheeses are the best and ideally suited to a busy life style. French cheeses are the best for quick and healthy snack and the delicious taste is an added advantage. Also they are high in nutrients and big on flavour.They can be extensively used in a variety of dishes ranging from sandwiches, tossed in a salad to pastas or as a topping on a vegetable bake. Also these cheeses are not as fattening as milk is.
Bleu de Gex Is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. It is flavorful for a French blue cheese. Each wheel is stamped with the word “Gex”.
Brie Prince La Fontaine Is a soft cows’ cheese named after Brie, the French region from which it originated. It is pale in color with a slight greyish tinge under a rind of white mold; very soft and savoury with a hint of ammonia. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication environment.
Raclette Livradois Raclette is a cow’s milk cheese that has a light-brown rind and a firm texture. It has a round or square shape with smooth, pink to deep orange, slightly sticky, natural rind. Although the cheese has a pleasant enough flavor, it is not special until it is heated in front of a fire or under a hot grill.
Camembert Gillot Fin Normand A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy.
Buchette Chevre These cheeses are made from goatâ€™s milk. They come in many sizes and shapes, such as round patties, logshapes, drum-shapes, pyramids, round loaves, long loaves etc.; their textures vary from soft, but firm like cream cheese to extremely hard. Chevres are excellent dessert cheeses, often served as snacks or before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes.
Morbier Ermitage A semi-soft, unpasteurized, creamery, cowâ€™s milk cheese from FrancheComte. The yellow-brown or pale gray rind is thick, moist and leathery. It has a creamy brown crust, the interior is two layers of glossy, yellowish-ivory paste, separated by a thin flavorless layer of ash.
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