Dinner menu

Italy

An authentic red-rind cheese from Lombardy with a distinctive appearance and a strong aroma. Don’t let that fool you: beneath the rind, you’ll find a surprisingly soft and creamy cheese with a slightly sweet flavor and subtle notes of almond and truffle. A true Italian classic that also melts beautifully.

Switzerland

A robust Swiss mountain cheese, made from pure Alpine milk and aged for no less than 12 months. This aging process gives the cheese its full-bodied, robust, and slightly tangy character. The small aging crystals provide a pleasant crunch and make every bite special. A cheese with character and depth.

France

A refined French white-mold cheese made from pasteurized cow's milk. The cheese ripens from the rind toward the center, becoming increasingly soft and creamy as it matures. Creamy and full-flavored, with a tangy character and rich, full-bodied notes. Did you know that Camembert is traditionally served at room temperature? That’s how its creamy texture and full-bodied flavor come into their own.

France

A centuries-old blue cheese from the Auvergne, recognizable by its tall, distinctive shape. The soft, creamy texture and refined blue veins give it a mild, slightly fruity flavor. It’s not a sharply pungent blue cheese, but rather beautifully well-rounded and approachable.

Netherlands

A wonderful Dutch aged cheese, matured for 10 to 12 months to develop a rich and tangy flavor. Despite its age, the cheese remains deliciously creamy and easy to slice. The black rind gives the cheese its distinctive appearance.