Danablu is a semi-soft blue cheese made from full-fat cow’s milk in Denmark. While the milk is hardening, the curds are pricked with needles to develop the blue-gray mold which spreads evenly throughout the cheese. The cheeses mature for 5 to 6 weeks and develop a creamy, crumbly texture and a white or light yellow color.Its flavor is intense, sharp, salty and slightly bitter, while the aromas are pure and piquant. Although it does not develop a rind, it has a tight and firm outer layer. Danablu can be enjoyed in many ways, served on cheeseboards, on bread, as an ingredient in sauces, dressings and salads, grilled or paired with roasted almonds, sliced pears, walnuts, honey, or stout beer.

The flavor has notes of flowers and a high level of glutamate, which is the foundation stone of umami.

Add Danablu to a classic cheese table or enjoy it with a sweet honey and a cracker.

TIP: Add Danablu in sauces and gratins and achieve the real umami flavour.

Origin: Denmark

Red Cow Parmigiano Reggiano
意大利巴馬臣芝士

What makes red cow Parmigiano different from traditional Parmesan cheese?

The cows are grass-fed and chemical free

Red cows eat high-quality grass and hay (certified non GMO) from the meadows of the Reggiano Apennines which donate to the parmesan’s typical straw-yellow colour. Grazing at a high altitude means less pollution, better soil and more fresh grass in their diet. The regulation that governs the production of Parmigiano Reggiano cheese also certifies the exclusion of contaminants such as antibiotics and pesticides.

It is lactose-free

Like traditional Parmigiano Reggiano, this cheese is ideal for those who suffer from lactose intolerance, as the lactose is transformed into lactic acid at the very beginning of the maturation process.

Red cow milk is more digestible

The milk contains high quantities of healthy animal butterfat and protein. The casein in particular allows for a longer ageing process than normal, creating delightfully crunchy white crystals which are free amino acids that benefit the digestion process. For this very reason, red cow parmesan must mature for at least 24 months; compared to the 12 months of traditional Parmigiano-Reggiano.

It is a healthy staple for all ages

Red cow parmesan exasperates all the beneficial qualities of traditional Parmigiano cheese. The high quantity of amino acids and lactose-free properties make it easily digestible by toddlers and people with allergies. High contents of calcium make it ideal for growing teenagers and the elderly suffering from osteoporosis. And for all you World Cup enthusiasts out there, there are always numerous wheels of Parmigiano Reggiano following Italian athletes from all walks of life, from the football player to the cyclist. Just think that a portion of 50-60g of red cow parmesan has the same amount of protein as 100g of fish or meat, with a significant lower level of cholesterol.

QUICK FACTS

Country of Origin: Italy
Milk Type/Treatment: Raw Sheep
Rennet Type: Animal

THE FLAVOR EXPERIENCE

The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won’t overwhelm with too much astringency and ensures an elegant play of the flavors you’re seeking: the title role of black truffle and its beloved chorus, butter, and salt.

It has a peppery taste that bursts across the palate. The flavor is dense, and the peppercorn sensation will bring new dynamics to your next meal. Pecorino is usually eaten as a table cheese but consider shaving it on top of fresh beans (perfect for summer salads) or lightly sautéed greens. Use it instead of Parmigiano, grating it over a plate of hot pasta dressed with olive oil and garlic. If you’re a big pepper lover, add a bit of coarsely ground pepper to the elegantly simple supper as well.

This is a hard to find cheese in Hong Kong. Grab your slice while there is availability.

It is a medium-hard cheese made from seasonal sheep milk. After being pasteurized, milk ferments and rennet are added: the curd is broken to the size of a walnut. Continuing with the process, the serum is separated and is given the form to cheese, then the form is shaped with a slight stewing until pH 5.2 is reached.
It is cured for 15 days in the appropriate cells until the skin appears: after that, the cheese is soaked in the wine Sangiovese for about 7 days. This process gives the cheese its characteristic color and an exclusive taste. It is aged in a suitable place at a constant temperature.

Spicy cheese

The unique taste of Auricchio Spicy Provolone is world famous and makes it instantly recognizable among all other cheeses.

Weight: 300 gr (Sliced)

Origin: Italy

Italian Cheese with chili

Weight: 180 gr.

Cheese with olives

Weight: 180 gr.

Weight per piece: 2.5 kg

Origin: Italy

意大利巴馬臣芝士

Excellent quality

Weight: around 300 gr.

Origin: Italy