Here is the cheese platter with the complete selection. Unfortunately, since the ripening times of the cheeses vary, we cannot always guarantee a full stock. The selection you have received from the kitchen is currently available in the ripening rooms.
Below the image, you will find details about each cheese. Clicking on the names of the cheeses in the details will take you to a link with a detailed explanation of each cheese.
Enjoy!
It is recommended to start tasting with cheeses that have shorter maturation times and proceed from there. Cheeses that appear less solid and have stronger aromas can also be left until the end of the tasting (the character of the cheese changes as it matures, even after it leaves the maturation room).
Softness:
feta– Salty cheese, matured for at least a month in brine.
stain– Lactate cheese, matured for at least 10 days.
Hagar And Hagar in vine leaves– Camembert production technology, ripening for at least 14 days.
container– Berry production technology, fermented for at least 6 weeks.
Difficult:
Edna– Semi-cooked cheese, ripened for at least two months.
Tom– Uncooked cheese, matured for at least 4 months.
Adi– Cooked cheese, aged for at least one year.
Tamar– Uncooked curd, ripens for at least two months with soft cheeses.