Gruyere,from Switzerland, heavy flavored, whole milk hard cheese with a nutty taste, wrapped in wax paper.

Cheddar, from the UK, is more common, with a softer flavor and finer texture.

Goat cheese Goat cheese, high nutritional value!

Feta cheese, produced in Greece, a kind of soft cheese made of goat or sheep milk, cured in brine.

Ricotta Italian production, white, soft texture. Often used in cold dishes.

Parmesan Italian hard cheese, world famous and versatile.

Cream cheese Creamy, delicate texture, soft flavor, commonly used in pastry and cold dishes!

Emmentaler: This is a world famous Swiss cheese. Pale yellow in color with grape-sized cavities and a golden to light brown rim. Oil content 45% i.Tr. (i.e. water free). Dried fruit flavor, lightly sweet at first, followed by a strong spicy taste. Emmentaler can be made into K?0?1sesalat, sliced on bread or eaten with white grapes. Sliced Emmentaler is very tasty. But hard Emmentaler has a bad taste and a crumbly feeling.

Parmesan: A famous Italian cheese. Soft pale yellow color with golden to light brown edges. Exceptionally hard and dry. Oil content 32% i.Tr. or more. Has a faint pungent off-flavor, but tastes of a strong dried fruit flavor.Parmesen powder is often used as a So?0?8e or as an additional garnish for Spaghetti.

Gouda: a Dutch specialty cheese, but you can also find gouda from other countries on the market.Depending on the degree of ripeness, it can range from light yellow to golden brown, soft to dry and hard. The flavor also ranges from soft and delicate, mildly spicy, pungent to strong. Oil content 48% i.Tr. Gouda has a good texture and is excellent with bread or as a baked good.

Gorgozola: An extremely popular and rare Italian cheese. Pale whitish-yellow with brownish-green hairy interior and brownish-white to light reddish hairy exterior rim. Oil content 48% i.Tr. Soft, delicate, with a soft flavor and excellent texture. Except that this cheese has a strong musty flavor, which is very unpleasant to first-time eaters.

Cambozola: a cheese from southern Germany, known as "blue and white hair". It has blue-brown-green hairs on the inside and a white hairy rim on the outside. Oil content 70% i.Tr.. It is soft, delicate and has a good texture with a strong aroma of fat. Also has a musty odor, but not as strong.

Brie: Most originally a French cheese. But now produced almost everywhere. Pale yellow with white furry edges. Oil content 45-60% i.Tr.. Delicate texture and soft flavor. No particular off-flavors. First time eaters of Hairy Cheese can start with Brie. When gradually adapted to the musty taste of Hairy, then eat other Hairy cheeses.

How to eat cheese :

Hard cheese can be cut into cubes and made into Salat or platters (K?0?1seplatten). Excellent with white grapes.

Extraordinarily hard cheeses, such as Parmesan, can be rubbed into powder and made as an accompaniment to Spaghetti or as So?0?8e.

Semi-hard cheeses can be sliced and are best eaten with bread. Or make Pizza and some other baked goods such as ?0?5berbakkenes, Aufl?0?1ufe, Toast etc.

Soft cheese is the best ingredient to make K?0?1seplatte. Eaten with bread, it has an excellent texture and flavor.