OUR PRODUCTS

EXTRA VIRGIN OLIVE OIL

 Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. Spain is the world's largest producer, manufacturing almost half of the world's olive oil. Other large producers are Italy,  and Greece.

SUNFLOWER OIL 

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The oil contains a large amount of vitamin E 

CORN OIL 

Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils. 

CANOLA OIL 

Canola oil is a food-grade version developed in Canada (hence the name, see below) derived from rapeseed cultivars specifically bred for low erucic acid content. 

SESAME OIL 

Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. 

GRAPSEED OIL 

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor. 

CLOVE CHEESE

Nagelkaas

A Dutch cheese developed in the Frisian Islands of the Netherlands. It is a firm-textured gouda-style cheese made from skim pasteurized cow's milk. Its 23% butterfat content results in a mild flavor, which is augmented with the addition of cloves and cumin for a pronounced spicy taste. 

GOAT CHEESE

The standard Dutch-made goat cheese comes in a semi-hard Gouda-like form, creamy and easily melting on the tongue. It has a pale color and somewhat piquant taste. Unlike cheeses made from cow milk, goat cheeses require a considerably shorter maturing period. When in Holland, try and get yourself some aged Bettine Grand Cru. In 2006, it was declared Best Cheese of the World at the annual Nantwich International Cheese Show in Britain. 

DUTCH BLUE CHEESE

Delfts Blauw

It's just the Dutch making Blue Cheese out of their traditional Gouda! The blue-on-white exterior of this cheese is a tribute to the famous Dutch Delft pottery, in keeping with which the commercially sold brand is called Delfts Blauw (also known as Bleu de Graven). 

LEYDEN CHEESE

Leidse kaas 

It's the most common type of cheese in the Netherlands. including cumin as an ingredient, The cheese is round and flat like Gouda however it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between 3 kg (6.6 lb) and 9 kg (20 lb). 

MAASDAM CHEESE

It's s an Emmental-style Dutch cheese. Made from cow's milk, it is aged for at least four weeks. The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, although it is now made by other Dutch companies under the name Maasdammer. That name was selected to honor the village of Maasdam in the province of South Holland. 

GOUDA CHEESE 

The king of Dutch cheese

For many years, cheese makers throughout the world have tried copying its recipe, not often successfully. Gouda accounts for nearly half of Holland's cheese manufacturing, and owes its name (Gaudi) to the place of origin, a small town near Amsterdam. Produced in distinct yellow (rather close to Dutch orange) wax-coated wheels (each weighing 9 to 24 pounds), this semi-soft cheese is made of 48% butterfat cow milk and aged roughly for about 3 months to 5+ years. Past the age of 18 months, it acquires strong and peculiar flavor. If handmade on a farm, they call it Boerenkaas. Gouda goes well with fruit and wine, and is ideal as both, table and dessert cheese. 

AGED EDAM CHEESE

It's a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. 

BOEREN CHEESE 

Boerenkaas is a Dutch cheese, most of which is handmade from raw milk. The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made. The cheese may also contain cumin or other seeds, herbs, and spices. 

GEITEN CHEESE 

De Geitenstee Fenegriek is prepared in the traditional way from fresh Dutch milk and made on the Mekkerstee farm in Ouddorp. The taste is deliciously creamy with nut-like nutty. 

LEIDSE CHEESE 

One of the historical Dutch cheeses flavored with cumin