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Category: Aged Cheese

Aged and mature cheeses

  • Parmigiano-Reggiano 24 Months

    Our 24-month aged Parmigiano-Reggiano comes from the hills of Emilia-Romagna, where master cheese makers have perfected this “King of Cheeses” for over 900 years. Each wheel is carefully aged in traditional caves, developing its characteristic granular texture and intense flavor.

    The Aging Process

    During its 24-month maturation, this cheese develops protein crystals that create a delightful crunch. The flavor becomes increasingly complex, with notes of brown butter, roasted nuts, and a pleasant saltiness that lingers on the palate.

    Culinary Uses

    Perfect for grating over pasta, risotto, or salads. Also exceptional when served in chunks with aged balsamic vinegar and fresh pears. Pairs wonderfully with Barolo or Chianti Classico wines.

  • Aged Gouda 18 Months

    This exceptional aged Gouda from Holland represents 18 months of careful aging, resulting in a firm, amber-colored cheese with complex caramel notes and protein crystals that add textural interest.

    Dutch Tradition

    Made using traditional Dutch methods, this Gouda is aged on wooden shelves in climate-controlled caves. The extended aging process concentrates the flavors and develops the characteristic crunchy texture.

    Flavor Development

    The aging process transforms the mild, sweet flavor of young Gouda into something much more complex. Expect notes of butterscotch, toasted nuts, and a pleasant saltiness with hints of caramel.

  • Swiss Gruyère AOP 12 Months

    Our cave-aged Gruyère from Switzerland is a testament to Alpine cheese-making tradition. Aged for 12 months in traditional caves, it develops a complex flavor profile that balances nuttiness with subtle fruity notes.

    Swiss Alpine Heritage

    Made in the Gruyère region using milk from cows that graze on Alpine meadows. The cheese is aged in humid caves where it develops its natural rind and complex interior flavors.

    Versatile Excellence

    Perfect for melting in fondues and gratins, but also exceptional when enjoyed on its own. The firm texture and rich flavor make it ideal for both cooking and cheese boards.