Dinner Menu

A creamy white mold cheese made from pasteurized cow's milk with an edible rind. Thanks to the addition of fresh cream, the cheese not only has a higher fat content of about 70%, but also a rich and creamy texture.

Italian goat cheese (10% cow’s milk) with an edible, sometimes fluffy natural rind. It has a particularly rich yet mild flavor. The addition of a small amount of cow’s milk gives the cheese a smooth, buttery texture.

Dutch cheese made from pasteurized goat's milk. The rind is not edible. This cheese is infused with garlic, black olives, and sun-dried tomatoes. You can see and taste the rich, creamy texture, with plenty of room for the flavors of the herbs to shine through.

Made from thermized cow's milk with a washed, edible red-bacteria rind. Creamy at the edges and slightly crumbly at the center. Full-bodied and tangy but not sharp. Traditionally, a little champagne is poured into the characteristic indentation at the top of the cheese.

The creamy version of Gorgonzola. Rich, full-bodied, tangy, and creamy. Made from pasteurized cow’s milk. The rind is not edible. A fitting finale to a special evening meal. We’d be happy to serve it with a glass of Cava.