Grozette B.V.
Ohmweg 13 - P.O.Box 59
3440AB Woerden (Holland)
Tel: +31 (0)348 - 41 02 64
Fax: +31 (0)348 - 42 36 86
Email: info@grozette.nl
Ohmweg 13 - P.O.Box 59
3440AB Woerden (Holland)
Tel: +31 (0)348 - 41 02 64
Fax: +31 (0)348 - 42 36 86
Email: info@grozette.nl
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Gouda Edam Mozzarella Emmentaler |
Cheddar Mimolette Geitenkaas Gran Padano |
Parmigiano Reggiano Maasdam Gruyere Manchego |
Pecorino (Romano) Provolone Appenzeller Show all |
Gouda  back to top
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| Milk: | pasteurized cows' milk |
| Fat: | 48% on dry substance |
| Structure: | semi-hard |
| Colour: | light yellow |
| Special characteristics: | Gouda cheese undergoes a ripening process varying from 6 weeks to 2 years. Also less fatty varieties such as 20+ and 30+ cheese. |
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Edam back to top
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| Milk: | pasteurized cows'milk |
| Fat: | 48% on dry substance |
| Structure: | semi-hard |
| Colour: | yellow |
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Mozzarella back to top
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| Milk: | pasteurized cows'milk |
| Fat: | 48% on dry substance |
| Structure: | semi-hard |
| Colour: | creamy white |
| Special characteristics: | Very good melting characteristics, forms beautiful threads on, for instance, pizzas, neutral flavour. |
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Emmentaler back to top
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| Milk: | pasteurized cows' milk |
| Fat: | 45% on dry substance |
| Structure: | large uniform holes, semi-hard |
| Colour: | light yellow |
| Special characteristics: | Good for classic cheese fondue and for grating. Nutty flavour. |
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Cheddar back to top
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| Milk: | pasteurized cows' milk |
| Fat: | 48% on dry substance |
| Structure: | semi-hard |
| Colour: | orange of white |
| Special characteristics: | Strong flavour. |
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Mimolette back to top
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| Milk: | pasteurized cows' milk |
| Fat: | 40% on dry substance |
| Structure: | semi-hard |
| Colour: | orange |
| Special characteristics: | Mild smell and flavour, often used in salads. |
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Geitenkaas back to top
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| Milk: | pasteurized goats' milk |
| Fat: | 48% on dry substance |
| Structure: | semi-hard or soft |
| Colour: | white |
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Grana Padano back to top
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| Milk: | thermized cows' milk |
| Fat: | 32% on dry substance |
| Structure: | hard, crumbly |
| Colour: | light yellow |
| Special characteristics: | Protected type of cheese, Grana Padano has a high protein and mineral salt content. |
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Parmigiano Reggiano back to top
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| Milk: | Thermized cows' milk |
| Fat: | 32% on dry substance |
| Structure: | hard, crumbly |
| Colour: | very light yellow |
| Special characteristics: | Protected type of cheese, cheese is easy to digest. |
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Maasdam back to top
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| Milk: | pasteurized cows' milk |
| Fat: | 45% on dry substance |
| Structure: | semi-hard with small holes |
| Colour: | light yellow |
| Special characteristics: | Nutty flavour. |
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Gruyere back to top
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| Milk: | Raw cows' milk |
| Fat: | 45% on dry substance |
| Structure: | semi-hard with small holes |
| Colour: | light yellow |
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Manchego back to top
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| Milk: | pasteurized sheeps' milk |
| Fat: | 45-50% on dry substance |
| Structure: | semi-hard |
| Colour: | ivorey white |
| Special characteristics: | Protected type of cheese. |
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Pecorino (Romano) back to top
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| Milk: | pasteurized sheeps' milk |
| Fat: | 30% on dry substance |
| Structure: | crumbly |
| Colour: | light yellow or white |
| Special characteristics: | Pecorino Romano is the protected variety, strong flavour. |
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Provolone back to top
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| Milk: | pasteurized cows' milk |
| Fat: | 45% on dry substance |
| Structure: | semi-hard |
| Colour: | light yellow or white |
| Special characteristics: | Melts beautyfully |
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Appenzeller back to top
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| Milk: | raw full-cream cows' milk |
| Fat: | 45% on dry substance |
| Structure: | hard mountain cheese |
| Colour: | buttery yellow |
| Special characteristics: | Spicy flavour. |