Meat & Sausage & Cheese

International specialty cheeses in the Heinemann Shop

A cheese sandwich is a staple food in many households – but cheese is much more than just a quick snack between meals. In countries such as France, Italy and the Netherlands, cheese is a cultural heritage, accompanying just about every meal, and even enjoyed with wine in the evening. Many regions cherish and nurture their traditional cheese varieties – Parmigiano Reggiano, for example, or Camembert de Normandie, or Holsteiner Tilsiter, each of which has a protected designation of origin. The type of milk, the way it is processed and the length of time it matures – all these factors vary from cheese to cheese and result in endless variety. Discover international cheese specialties for gourmets in the Heinemann Shop.

The manufacturing process makes all the difference: How is cheese made?

Cheese is made from milk protein. The milk can come from cows, sheep, goats or even buffalo. Depending on the manufacturing process, there are three basic types of cheese:

• Hard cheese is made from unpasteurized raw milk. After the curdling process, the curds are cut finely, heated to a high temperature and pressed for 24 hours to remove as much of the whey as possible. After the cheese floats in salt water, it is then allowed to mature for anywhere between 6–36 months. Well-known hard cheeses include Parmesan, Gruyère and Emmental.
• Semi-soft cheese is suitable for slicing. Common varieties include Gouda, Appenzeller or popular raclette cheese. The curds are made from raw milk or pasteurized milk, and cut into medium-sized blocks before being pressed. The rounds of cheese then float in salt water and are allowed to mature for some time.
• Soft cheese is made from coarse curds which are heated only slightly and pressed very gently so that the cheese remains soft and moist. Soft cheese is only left to mature for a few weeks. During this time, it either develops a mold rind – like Brie or Camembert – or a so-called red smear, caused by the salt water, as in the case of Romadur or Reblochon.

There are also a wide range of cottage and cream cheese varieties available, which contain only minimal quantities of rennet. Cream cheese is drained and does not mature, so has to be eaten quickly. On a side note – virtually all cheese varieties go very well with fruit, mustard and fruity preserves, which you can also order from the Heinemann Shop. 

What is Reypenaer? A legendary Dutch cheese with a long maturation period:

Holland has a reputation for being a cheese-loving nation – but besides well-known mild varieties such as Gouda and Maasdamer, the Netherlands also has some exceptional cheeses with intense flavors. Reypenaer is one of the best examples of this – as reflected in its name, which translates as “matured”. This hard cheese is manufactured using traditional methods and in limited quantities, and matures naturally for up to two years in a century-old storehouse, under the watchful eyes of experienced cheese masters.

The different maturity levels of Reypenaer cheese stocked in the Heinemann Shop will remind gourmets of exquisite cognac – Reypenaer which has matured for at least one year, for example, is designated “V.S.O.P” (Very Superior Old Product), while Reypenaer which has matured for two and a half years is classed as “X.O.” (Extraordinary Old). However, the Heinemann Shop also stocks younger and milder tasting cheeses – that are perfect in combination with dry sherry or port.