Products

Made from whole buffalo’s milk, this drawn-curd cheese is white in color, spherical in shape, with a very thin edible rind. Mozzarella di Bufala has a bouncy texture and a slight sour taste. While there are many immitators no one can match the taste of authentic italian mozzarella

Brunet is just as delicate and creamy as Rochetta, but made entirely out of goat’s milk. It’s creamy on the inside; the rind is yeasty in flavor but still fluffy, typical of a soft ripened cheese.

Bonrus is a semi-soft cow and sheep’s milk oval with a sweet and straw like aroma. The flavor is mild, but with a pleasant herbal note. The texture is smooth, runny on the outside and doughy in the inside.

Light and sweet, with a pinch of acidulous, typical of the caprine milk – with the aftertaste of green Piedmontese pastures.

Rocchetta is characterized by its distinct nuanced, earthy, wild mushroom flavor and aroma. Its delicate, straw-colored, bloomy rind contains a semi-soft interior that becomes silky-smooth and fluffy, cheesecake-like when brought to room temperature – the only way to fully enjoy this exquisite, impressive cheese.

This soft goat’s milk cheese tastes sweet and soft with a characteristic flavor lightly acidulous.

Made out of goat’s milk, this white rindless cheese tastes fresh and yogurty, while still maintaining its form.

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. Traditionally served on scones with strawberry jam at cream teas, delicious!