Gouda is a very popular Dutch semi-hard cheese made from cow’s milk. It is considered the most famous of all Dutch cheeses. It has a fruity and creamy flavour. This cheese goes well with fruit, dry white wine, hot dishes and soups.

Gouda with fenugreek contains healing seeds, which are also called Shambhala seeds and fenugreek seeds. People call these seeds a cure for 100 diseases because of their healing properties. Thanks to fenugreek, gouda has a nutty flavour. Fruit and dry white wine are considered to be the perfect pairing for this cheese.

Those who like spicy flavour extravaganzas should try Gouda with chilli. This spicy semi-hard cheese can be enjoyed with wine and beer with equal pleasure.

Italian ricotta cheese is an excellent dietary product. The basis of this delicious cheese is whey left over from other types of cheese. This cheese contains a large amount of protein and calcium with minimal fat content. Ricotta is a great option for breakfast and desserts. It is also a certain alternative to cottage cheese.

A good option for making sandwiches is semi-hard Dutch Maasdam cheese. It is made from organic cow’s milk and has a wonderful sweet and nutty flavour. In addition to sandwiches, this cheese is also recommended for hot dishes, sauces and desserts. As for drinks, Dutch Maasdam goes well with dessert and fruit wines.

English cheddar cheese is also great for sandwiches and hot dishes. In addition, due to its original nutty, slightly sharp and sour taste, it is a great ingredient for pizza and hundreds of other dishes. Pasteurised cow’s milk is used to make cheddar cheese.

Recently, the Daleki Hory cheese factory has also been producing cheese with the original name Opryshkivskyi. Tasting this hard yellow cheese without holes is a real pleasure thanks to its spicy aroma and light nutty flavour. It is a kind of analogue of the famous Swiss Gruyère cheese. It is characterised by its easy melting and is perfect for baking and fondue, and goes well with white wine.

Another novelty at the Daleki Hory cheese factory is Italian parmesan cheese. It is characterised by a brittle texture, delicate flavour with a spicy aftertaste. It is an excellent cheese for making pasta and pizza. It perfectly enriches the taste of salads and soups, and is also used as a great snack for wine.

Halumi

One of the best options for semi-hard cheese at Daleki Hory Cheese Factory is haloumi. This cheese is characterised by its creamy colour and elastic texture, which makes it easy to cut into nice, even pieces. When you eat it, it “squeaks” in your mouth, which is a characteristic feature of haloumi cheese. Haloumi cheese has a delicate, milky, slightly salty taste that many tourists like. Haloumi cheese has a high melting point. A fairly popular way to cook it is to grill or fry it in a pan until it forms a delicious crispy crust. Haloumi is also used in salads and eaten as an independent dish, adding jam, honey or sprinkling with Provencal herbs.

The Daleki Hory cheese factory produces one of the most famous Swiss cheeses, emmenthal. It is made using high-quality, environmentally friendly pasteurised cow’s milk. This semi-hard yellow cheese has a large number of curd eyes and a sweet taste with spicy hints. It is ideal for sandwiches, fondues, sauces and slices. Dessert and fruit wines are the best complement to this cheese.

But brynza is the most popular among visitors to the Daleki Hory cheese factory. Pasteurised cow’s milk is also used to make this authentic Hutsul cheese. The most popular Hutsul dish with brynza is undoubtedly banosh (corn porridge with fried onions, cracklings and grated brynza). In addition, bryndza is used in vegetable dishes, stuffed in pies and dumplings, and added to meat dishes and soups. It is also popular as a snack.