Products

Unlike most Dutch Goudas, L’Amuse signature Gouda is not matured in cooler temperatures. This mid temperature affinage in the cheese cellar allows the carefully selected cheeses to develop a fully rounded flavor. This hard cheese has a spectacular texture that is velvety and melts in the mouth. The flavor is nutty and salty with hints of burnt caramel ending with a complex, long...

The milk for this cheese comes from a small farm where the sheep are treated like family. Even though the cheese has been aged for a year, it has developed a sweet and nutty flavor, almost like caramel candy, with a great depth of flavor.

Clotted Cream attains its thick texture when the cream of high fat breed cows (such as Jerseys) is heated in pans (traditionally copper, now stainless) to about 190ºF and then slowly cooled. Traditonally served on scones with strawberry jam at cream teas. Delicious.

Fresh cream cheese with cranberries rolled into a Swiss roll/jelly roll form. It has a slightly sweet, tart flavor from the cranberries. An excellent cheese to serve for dessert, maybe on crisp chocolate wafers. Suitable for vegetarians.

These little cheeses are most similiar to a young Crottin du Chauvignol. They are creamy and slightly tangy when young. At about 7-10 days, they begin to develop a light, white mold rind and become firmer, creamier, and slightly sweet with age.

Pont L’Evêque is a soft cheese with a washed rind. Once out of its mold, the cheese is turned manually every day. It is washed on the seventh day, which gives the rind its distinctive amber color. The cheeses are subsequently transferred to a cellar for one to four weeks to develop their full flavor as they ripen.

A perennial favorite, Munster is a washed rind cheese- it is intensely pungent, the inside hides a dense and rich texture and flavor.

Le Chevrot is a crottin- (krah-TAHN) style cheese, which describes a small, cylindrical cheese made from goat’s milk. Some say that the name, crottin, was derived from the small clay oil lamp used by goat herders to light their barns. Others claim that the name comes from the French word referring to a lump of dung, or the appearance the crottin takes on once it is very aged....

This cheese has a dry and rough natural rind, and a color marbled with red, orange, and golden spots. It is firm, supple, and delicate, milky, fruity, and nutty.

A fresh milk taste with a soft paste, under a bloomy rind. It is a mellow brie with a round flavor that is ideal for pairing with wines and fruits.