The Region where we grow up

North Rhine-Westphalia (German: Nordrhein-Westfalen)

Usually shortened to NRW, official short form NW is the westernmost, the most populous, and the most economically powerful state of Germany.

North Rhine-Westphalia has a population of approximately 18 million inhabitants (over crowded), contributes about 22% to Germany's gross domestic product and comprises a land area of 34,083 km² (13,158 square miles). Which is not much bigger than Auckland Region.

North Rhine-Westphalia is situated in the western part of Germany and shares borders with Belgium in the southwest and the Netherlands in the west and northwest.

The capital city is Düsseldorf, and the largest city is Cologne (Köln). Other major cities are Dortmund, Essen, Duisburg, Oberhausen, Aachen, Bielefeld, Bonn, Bochum, Bottrop, Bergisch Gladbach, Mönchengladbach, Mülheim, Münster, Gelsenkirchen, Krefeld, Hagen, Hamm, Herne, Iserlohn, Leverkusen, Neuss, Paderborn, Recklinghausen, Remscheid, Siegen, Solingen, Witten, and Wuppertal.

Wuppertal is the city where Helga and I  grow up, went to school and spend most of our years, until we moved to Bavaria in 1994.

If you want to know more about this region, please come in at Tasty & Delicious  and have a nice chat with us.

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Zwiebelkuchen - Onion Cake

If you love sweet cakes, that isn´t the right one for you.

This Speciality is a tasty and delicious cake from the Rheinland-Pfalz region with a lot of onions and something for your small hunger.

It will satisfy you quickly and the cake is served warm.

Give it a try and experience the unique taste.

Guten Appetit.

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Grum Beer Suppe

Experience the taste of an original Potato Soup of the Rheinland Pfalz region.

Warm you up with a delicious Soup

for just $ 9.90

Guten Appetit!

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Pfälzer Speciality

This week you can experience the taste of the Rheinland Pfalz Region.

Clemens is preparing for you a traditional meal which you do not want to miss.

Weck, Worscht, Woi (Bun, Sausages, Wine) 

Guten Appetit!

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Rheinland Pfalz

Rhineland-Palatinate is one of the 16 states of Germany. It has an area of 19,846 square kilometres (7,663 sq mi) and about four million inhabitants. The capital is Mainz. English speakers also commonly refer to the state by its German name, Rheinland-Pfalz.

History

The federal state of Rhineland-Palatinate was established on 30 August 1946. It was formed from the northern part of the French Occupation Zone, which included parts of Bavaria (the Rhenish Palatinate), the southern parts of the Prussian Rhine Province (including the District of Birkenfeld which formerly belonged to Oldenburg), parts of the Prussian Province of Nassau (see Hesse-Nassau), and parts of Hesse-Darmstadt (Rhinehessen on the western banks of the Rhine); the new state was legally confirmed by referendum on 18 May 1947.

Geography

Situated in western Germany, Rhineland-Palatinate borders (from the north and clockwise) North Rhine-Westphalia, Hesse, Baden-Württemberg, France, Saarland, Luxembourg and Belgium.

The largest river in the state is the Rhine, which forms the border with Baden-Württemberg and Hesse in the southeast before flowing through the northern part of Rhineland-Palatinate. The Rhine Valley is bounded by mountain chains and forms a fascinating landscape containing some of the most historically significant places in Germany.

The Eifel and Hunsrück mountain chains are found on the west bank of the Rhine in northern Rhineland-Palatinate, while the Westerwald and Taunus mountains are found on the east bank. The hilly lands in the southernmost region of the state are covered by the Palatinate forest and the Palatinate.

These mountain chains are separated from each other by several tributaries of the Rhine: the Mosel, the Lahn and the Nahe.

The modern federal-state consists of a conglomeration of the historic regions of southern Rheinland Province, Rheinhessen and the Palatinate.

Agriculture and viticulture

Rhineland-Palatinate is Germany's leading producer of wine, in terms of grape cultivation and wine export. Its capital, Mainz, may be called the capital of the German wine industry, being the home of the German Wine Institute, the German Wine Fund in the Haus des Deutschen Weines (House of German Wine), and the Verband Deutscher Prädikats- und Qualitätsweingüter Wine Bourse, which brings together the top winemakers of Germany and the wine merchants of the world.

Of thirteen wine regions producing quality wine in Germany, six (Rheinhessen, Pfalz, Mosel, Nahe, Mittelrhein and Ahr) are located in Rhineland-Palatinate, with 65% to 70% of the production of wine grapes in Germany having their origin within this federal state. 13,000 wine producers generate 80% to 90% of the German wine export, which was 2.6 million hectoliters in 2003.

Traditional grape varieties and a wide range of varieties developed during the last 125 years are characteristic for the region.

Classical white varieties are cultivated at 63,683 hectares (157,360 acres). These comprise the famous Rieslings 14,446 hectares (35,700 acres), Müller-Thurgau (8,663 hectares (21,410 acres)), Silvaner (3,701 hectares (9,150 acres)) and Kerner (3,399 hectares (8,400 acres)).

The share of red varieties grew constantly during the last decades and amounts to 20,000 hectares (49,000 acres). Dornfelder, a new cultivar, is the leading red grape cultivated on 7,626 hectares (18,840 acres), which is more than a third. Blauer Portugieser (4,446 hectares (10,990 acres)) and Spätburgunder (3,867 hectares (9,560 acres)) show also appreciable cultivated shares.

In addition, Pinot Blanc, Pinot Gris, Chardonnay as white varieties and Regent and St. Laurent as red varieties have been increasing their share, as the growing conditions improve in Rhineland-Palatinate.

We hope you enjoyed the article.

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Helga´s delicious cakes

The crumble cake is a Specialty from the region of Saxony-Anhalt.

The cake is baked traditionally from Helga, the best homemade cakes on the Shore.

Please have a look at the images on our slide show "World of Cakes", where you can find a big selction of lovely cakes baked by Helga.

Guten Appetit - Enjoy

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Speciality from Saxony-Anhalt

On our 5th Stop of our German Gourmet Tour you can try the the fried potatoes with sunny side up eggs traditionally prepared from the region Saxony-Anhalt.

Guten Appetit

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A high light on our Gourmet Tour through Germany is the sausage platter (cold meat).

In the past people of the Saxony region had it for dinner usally. It comes with some slices of Black Bread and some vegetables.

A nice German beer would go with this delicious platter.

You can experience the taste now

for just $ 15.-

Guten Appetit.

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Original Thuringia Sausage

Every second Sunday of each month, we sizzle for you the popular Thüringer Bratwurst on a BBQ in front of the shop.  

Come in and experience the original Taste of a Thüringer Braturst on Sunday, 8th of August.

You will get the tasty Bratwurst (original recipe from the area of Thüringen) in a long soft roll with plenty of onions for just $ 5.-  as usual.

Sit outside and enjoy the speciality, a drink and the sunshine.  BTW, a German Beer is actually complementing the Bratwurst.  - "Prost" (Cheers)

Rain Option:

Please note, if it does rain on this Sunday, we try it again on next Sunday, 15th of August.   

If you want to learn more about the Thüringer Bratwurst and the history, please have a look on wikipedia. Please click  this link here.

Cabman Soup - a German Speciality

This soup is mainly made of patatoes, rice, vegetables and some beef meat.

This week you can experience the taste of an orignal soup from  this region of Bremen.

Guten Appetit!

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Mandel-Butter-Kuchen

This week you can try the

buttercake form the region Lower Saxony.

Helga cakes are made by love and the taste you would not imagine, would you?

If you like to bake this at home, get the German Recipe here.

(When you cannot understand German, please use google translate)

Guten Appetit!

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Original Lentil Soup from the Region of Lower Saxony

This week you can try

an original Taste of

a Lentil Soup, well prepared

by the German Chef "Clemens"

at Tasty & Delicious

Guten Appetit!

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fertig

Niedersächsischer Mandel-Butterkuchen

Zutaten

Teig

• 500 g Mehl
• 1 Päckchen Hefe
• 1 Ei
• 100 g Zucker
• 1 Prise Salz
• 125 g Butter
• 1/4l Milch

Belag

• 200 g Butter
• 250 g gehobelte Mandeln
• 150 g Zucker
• 1 Becher Sahne

Zubereitung

Für den Hefeteig die Milch erwärmen, Butter darin zerlassen und die Hefe darin auflösen. In eine Rührschüssel geben, die übrigen Zutaten für den Teig dazugeben und alles gut verrühren. Eine Stunde abgedeckt gehen lassen.

Teig auf einem gefetteten Backblech verteilen. Abdecken und eine weitere halbe Stunde gehen lassen. Anschließend mit einer Gabel mehrere Dutzend Male einstechen. Für den Belag Butter in kleinen Flocken gleichmäßig auf dem Teig verteilen. Zucker darüber streuen, dann die gehobelten Mandeln. Auf der untersten Schiene bei 200 °C ca. 15 Minuten backen.

Jetzt kommt der entscheidende Clou: Sofort nach dem Backen einen Becher Schlagsahne über den warmen Kuchen gießen. Die Sahne zieht ein und macht den Kuchen besonders saftig. Bitte keine Hemmungen und unbedingt den ganzen Becher darüber kippen. Wenn man das nicht macht, wird der Kuchen hinterher pappig und schmeckt einfach nicht rund.

Verzehrhinweis

Dieses Rezept ist natürlich nichts für die leichte Küche. Der Mandel-Butterkuchen bekommt seine Delikatesse allein durch die reichliche Verwendung von Zucker und Butter. Also bloß nicht daran sparen, wenn man zu den Kalorienzählern gehört, und lieber einen anderen Kuchen backen.

Der Kuchen schmeckt definitiv umso besser, je frischer er ist. Manche Fans schwören darauf, ihn noch warm vom Blech zu genießen. In der Tat wird er durch den lockeren Teig recht schnell pappig. Wahre Liebhaber schreckt aber auch das nicht ab, und sie stippen, wenn doch mal ausnahmsweise nach zwei Tagen immer noch etwas übriggeblieben ist, die pappigen Kuchenstreifen in den Kaffee.

Bremen

The City Municipality of Bremen (German: Stadtgemeinde Bremen) is a Hanseatic city in northwestern Germany.

A port city along the river Weser, about 60 km (37 mi) south from its mouth on the North Sea, Bremen is part of the Bremen-Oldenburg metropolitan area (2.4 million people).

Bremen and Bremerhaven are the two cities in the state of Bremen (official name: Freie Hansestadt Bremen¹ - Free Hanseatic City of Bremen). Bremen is the second most populous city in North Germany and tenth in Germany.

History

In 150 AD the geographer Claudius Ptolemaeus (known in English as Ptolemy) described Fabiranum or Phabiranum, known today as Bremen.

At that time the Chauci lived in the area now called northwestern Germany or Lower Saxony. By the end of the 3rd century, they had merged with the Saxons. During the Saxon Wars (772-804) the Saxons, led by Widukind, fought against the West Germanic Franks, the founders of the Carolingian Empire and lost the war.

Charlemagne, the King of the Franks, made a new law, the Lex Saxonum. This law stated that Saxons were not allowed to worship Odin (the god of the Saxons), but rather that they had to convert to Christianity on pain of death. This period was called the Christianisation.

In 787 Willehad of Bremen was the first Bishop of Bremen. In 848 the diocese of Hamburg merged with the diocese of Bremen, and in the following centuries the bishops of Bremen were the driving force behind the Christianisation of north Germany.

In 888 gained Archbishop Rimbert, Kaiser Arnulf of Carinthia, the Carolingian King of East Francia, and the market, coin and customs law.

The first stone city walls were built in 1032. Around this time trade with Norway, England and the northern Netherlands began to grow, increasing the importance of the city.

The 6th Stop of our Gourmet Tour through Germany we visit Bremen. This week Clemens the Germany Chef of Tasty & Delicious will create the delicious Specialties of this region for you.

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Sachsen-Anhalt / Saxony-Anhalt

Saxony-Anhalt

(German: Sachsen-Anhalt, pronounced [ˈzaksən ˈanhalt]) is a state of Germany. It has an area of 20,447 square kilometres (7,895 sq mi) and a population of 2.4 million (more than 2.8 million in 1990). Its capital is Magdeburg.

Saxony-Anhalt should not be confused with Saxony or Lower Saxony, also German states.

Saxony-Anhalt is one of 16 states of Germany. It covers a total area of 20,445 km² (12,676 sq. miles). By size, it is the 8th largest state in Germany, and by population, the 10th largest. It borders the states of Brandenburg, Saxony, Thuringia and Lower Saxony.

The capital of Saxony-Anhalt is Magdeburg. It is the second largest city in the state, after Halle. Nearby is the city of Dessau, where the "Bauhaus" is located. The Bauhaus provided a basis for the field of architecture and fine arts in the area. Dessau is also home to the opulent Dessau-Wörlitz Garden Realm. The city’s main attraction is the Wörlitzer Park which is part of the UNESCO World Heritage Site.

The landscape of Saxony-Anhalt is quite varied. From the region of Altmark in the north, the state extends from the Magdeburg region, a vast lowland, through the Harz, a low mountain range, to Thuringia. The highest mountain in the vicinity is Brocken, with an elevation of 1,141 meters (3,735 ft). Below the summit, the National Park Harz forms an extensive wildlife sanctuary.

The fith Stop of the Germany Gourmet Tour at Tasty & Delcious visit Sachsen-Anhalt. This week you can try Specilities from this Region - prepared by the Germany chef "Clemens".

Guten Appetit

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Niedersachsen - Lower Saxony

Lower Saxony (German: Niedersachsen  lies in north-western Germany and is second in area and fourth in population among the sixteen states of Germany.

In rural areas Northern Low Saxon, a dialect of Low German, is still spoken, but the number of speakers is declining.

Lower Saxony borders on (from north and clockwise) the North Sea, the states of Schleswig-Holstein, Hamburg, Mecklenburg-Vorpommern, Brandenburg, Saxony-Anhalt, Thuringia, Hesse and North Rhine-Westphalia, and the Kingdom of the Netherlands.

In total, Lower Saxony borders more neighboring states than any other federal state. The state of Bremen forms two enclaves within Lower Saxony, one being the city of Bremen, the other its seaport city of Bremerhaven. The state's principal cities include Hanover, Braunschweig, Lüneburg, Osnabrück, Oldenburg, and Göttingen.

The northwestern portion of Lower Saxony is a part of Frisia; it is called Ostfriesland and lies on the coast of the North Sea. It includes seven islands, known as the East Frisian Islands. In the extreme west of Lower Saxony is the Emsland, a traditionally poor and sparsely populated area, once dominated by inaccessible swamps.

The northern half of Lower Saxony, also known as the North German Plains, is almost invariably flat except for the gentle hills around the Bremen geestland. Towards the south and southwest lie the northern parts of the German Central Highlands, the Weserbergland (Weser mountain range) and the Harz mountains. Between these two lies the Lower Saxon Hill Country, a range of minor elevations.

Lower Saxony's major cities and economic centres are mainly situated in its central and southern parts, namely Hanover, Braunschweig, Osnabrück, Wolfsburg, Salzgitter, Hildesheim and Göttingen. Oldenburg, near the northwestern coastline, is another economic center.

The region in the northeast is called Lüneburger Heide (Lüneburg Heath), the largest heathland area of Germany and in medieval times wealthy due to salt mining and salt trade, as well as to a lesser degree the exploitation of its peat bogs up until about the 1960s.

To the north, the Elbe river separates Lower Saxony from Hamburg, Schleswig-Holstein, Mecklenburg-Western Pomerania and Brandenburg. The banks just south of the Elbe are known as Altes Land (Old Country). Due to its gentle local climate and fertile soil it is the state's largest area of fruit farming, its chief produce being apples.

Most of the state's territory was part of the historic Kingdom of Hanover; the state of Lower Saxony has adopted the coat of arms and other symbols of the former kingdom. It was created by the merger of the State of Hanover with several smaller states in 1946.

This week German Chef "Clemens" creates for you some Specialities from the region Niedersachsen. Follow the Gourmet Tour through Germany at Tasty & Delicious.

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Heringsbrötchen - Hering (fish) in a roll

When you follow the German Gourmet Tour,

 there is a must to try the delicious and tasty fish.

 Hering is very common fish in the East & North Sea of German.

You can try it during our promotion week at Tasty & Delicious.

 The best place for German Delicatessen.

"Guten Appetit"

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Hot Drink wellknown as the Mecklenburger Punsch

This hot drink warm you up.

The right drink for the winter in New Zealand.

The Punsch is matching

many German meals y

ou can sellect from the

Day Menu or Dinner Menu.

Available at the fully licenced

German Cafe & Restaurant,

Tasty & Delicious in Browns Bay.

(Tuesday-Sundays)

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Pea Soup

 Pea soup is a soup made of dried, less commonly fresh peas . It belongs in many countries with traditional dishes, with different types of preparation only slightly.

 For the preparation of pea soup can be dried green or yellow peas, soaked for several hours (which is cooked with split and peeled or not applicable for fresh peas) and in soaking water until tender, only then can salt or salted broth are added as salt to the cooking time many times would lengthen. 

 Depending on the soup recipe with herbs such as marjoram and thyme seasoned, deleted by a sieve, with bacon , cured meats such as smoked or sausage enriched with potatoes , onions and other vegetables soup added.

Come in and try the creation of the German Chef "Clemens" at Tasty & Delicious in Browns Bay, Auckland.

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Schloss Schwerin

Mecklenburg-Vorpommern [ˈmeːklənbʊɐ̯k ˈfɔʁpɔmɐn] is a federal state in northern Germany. The capital city is Schwerin. The state was formed through the merger of the historic regions of Mecklenburg and Vorpommern after World War II, dissolved in 1952 and recreated prior to the German reunification in 1990.

Mecklenburg-Vorpommern is the sixth largest German state by territory, and the least densely populated one. The coastline of the Baltic Sea, including islands such as Rügen and Usedom, as well as the Mecklenburg Lake District are characterised by many holiday resorts and pristine nature, making Mecklenburg-Vorpommern one of Germany's leading tourist destinations.

Three of Germany's fourteen national parks are in Mecklenburg-Vorpommern, in addition to several hundred nature conservation areas. The University of Rostock (est. 1419) and the University of Greifswald (est. 1456) are amongst the oldest in Europe.

Major cities include Rostock, Schwerin, Neubrandenburg, Stralsund, Greifswald and Wismar. Mecklenburg-Vorpommern was the site of the 33rd G8 summit in 2007.

In the week from 25.7.-1.8.2010 Tasty & Delicous -German Cafe and Restaurant in Auckland, NZ is offering some dishes from this region.

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Traditinal hot drink from the region

A Pharisäer is similar

to the Irish Coffee

a hot drink consisting of

coffee and alcohol.

 In addition to coffee,

he is full of rum and

whipped cream.

Available at Tasty & Delicious during the week from 21-27.July 2010

back to previous webpage

The second stop on your Gourmet Tour through Germany is Schleswig-Holstein - North Germany at the North Sea.

The whole week you can enjoy the taste of an original German Shrimp dish, prepared by the German Chef "Clemens" at Tasty & Delicious" in Browns Bay.

"Krabbenpfanne" for just $ 11.90

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Roquefort the Original

Roquefort  sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses.

Though similar cheeses are produced elsewhere, European cheese law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.

The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang.

The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. Each kilogram of finished cheese requires about 4.5 litres of milk.

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English Stilton

Stilton is a type of English cheese, known for its characteristic strong smell.

It is produced in two varieties: the well-known blue and the lesser-known white.

Both have been granted the status of a protected designation of origin by the European Commission, together one of only seventeen British products to have such a designation.

Only cheese produced in the three English counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be called "Stilton".

Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli.

Alternatively it is eaten with various crackers, biscuits and bread. It can also been used to make a blue cheese sauce to be served drizzled over a steak, or can be crumbled over a salad.

Traditionally, port is drunk with blue Stilton. The cheese is traditionally eaten at Christmas.

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Kefalotyri - Cheese from Greece

Kefalotyri (or Kefalotiri)  is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus.

In taste it vaguely resembles Gruyere, except it is harder and quite saltier. Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating.

This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.

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Gorgonzola - Cheese from Italy

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. It is frequently used in Italian cooking.

The name comes from Gorgonzola, a small town near Milan, Italy, where, it is reported, the cheese was first made in 879; however, this claim of geographical origin is disputed by other towns.

Gorgonzola is made in the regions of Piedmont and Lombardy from whole cow's milk, to which is added lactic acid bacteria, along with spores of the mold Penicillium glaucum. 

Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese.

A firm Gorgonzola is aged longer than creamy Gorgonzola. The cheese is usually packaged and sold in a foil wrapper.

Gorgonzola may be consumed in many ways. It may be melted into a risotto in the final stage of cooking, for instance. Another fairly traditional dish sees gorgonzola served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine.

Because of its distinctive flavor, gorgonzola is frequently offered as a topping on pizza, alone or with other soft cheeses (this is the so-called pizza ai quattro formaggi which means four cheeses pizza).

Grana Padano

Grana Padano is one of the most popular Denominazione di Origine Controllata cheeses of Italy.(kind of parmesan cheese) 

 

The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana.

 

Like Parmigiano Reggiano, Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly (for at least 9 months, then, if it passes the quality tests, it will be fire-branded with the Grana padano trademark

Gorgonzolo from Italy

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. It is frequently used in Italian cooking.

The name comes from Gorgonzola, a small town near Milan, Italy, where, it is reported, the cheese was first made in 879; however, this claim of geographical origin is disputed by other towns.

Gorgonzola is made in the regions of Piedmont and Lombardy from whole cow's milk, to which is added lactic acid bacteria, along with spores of the mold Penicillium glaucum. 

Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese.

A firm Gorgonzola is aged longer than creamy Gorgonzola. The cheese is usually packaged and sold in a foil wrapper.

Gorgonzola may be consumed in many ways. It may be melted into a risotto in the final stage of cooking, for instance. Another fairly traditional dish sees gorgonzola served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine.

Because of its distinctive flavor, gorgonzola is frequently offered as a topping on pizza, alone or with other soft cheeses (this is the so-called pizza ai quattro formaggi which means four cheeses pizza).

Back to imported cheeses

Manchego Cheese from Spain

Manchego (officially Queso Manchego) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, which is aged for between 60 days and two years.

Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets.

The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige.

The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Danish Havarti

Havarti or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow's milk cheese. It is a table cheese that can be sliced, grilled, or melted.

Havarti cheese was initially created by Hanne Nielsen who operated an experimental farm called Havarthigaard, in Øverød, north of Copenhagen, in the mid-19th century.

Havarti is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese.

Havarti is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings ("eyes") distributed in the mass.

Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when the cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly.

Maasdam Cheese

Maasdam cheese is a Dutch cheese in a Swiss-style. Made from cow's milk, it is aged for 4 weeks or longer. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth yellow rind.

Sometimes it is waxed like Gouda. The cheese was created to compete with the popular Swiss Emmental by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental due to a higher moisture content.

The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdam.

Leerdammer is a Dutch semi-hard cheese made from cow's milk.

It takes around 3–12 months to ripe.

It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste.

It has a sweet and somewhat nutty flavour that becomes more pronounced with age. It also has distinct holes in it.

In a past advertisement campaign this was made use in claiming jokingly that "the taste is around the holes".

Leerdammer cheese is produced in Schoonrewoerd in the municipality of Leerdam, the city which gave Leerdammer its name. Generic

Leerdammer style cheese is sold as Maasdam cheese.

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Old Amsterdam Cheese

Old Amsterdam is a Gouda type of cheese originating from North Holland. The brand was invented in 1985 by Westland Kaasspecialiteiten B.V.

It is a cheese made from a recipe owned by the Westland Family. Designed to "age" quickly this cheese at 4 months old it is ready to be sold and "Old Amsterdam" tasting as if it were a 12+ month old cheese.

Tasty & Delicious is stocking this tasty cheese for you always.

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Gruyere - Swiss Cheese

Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.

Gruyère is sweet but slightly salty, with a flavor that varies widely with age.

It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

To make an 80 kg (176 lb.) round of Gruyère cheese, about 8000 litres (2110 gallons) of milk are used.

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Kassmarkt

Gouda from Dutch: Goudse kaas "Cheese from Gouda"is a yellow cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not protected. Gouda cheese is made and sold all around the world.

The term "Gouda" is now a universal name, and not restricted to cheese of Dutch origin.

Within the Netherlands itself, a number of varieties exist, based on age. From young to old. The older the cheese, the harder and saltier it gets. The younger, the creamier.

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Party Bread

For special occasions (parties,weddings,anniversaries,birthdays) get 25 bread rolls baked in a shape of a grape. It is eye catching. Surprise your guests and preorder your bread at Tasty & Delicious.

Other shapes might be possible as well. Come in and let us know what we can do for you. We will find a solution for any occasion.