Cheese stor(ie)s – Fromage, Budapest

I thought it might be a good idea to to share my experiences with you guys in regards cheese stores around the globe, since now in Budapest I am telling you about Fromage on Pozsonyi street in the 13th district.

The place is just overall gorgeous with a quite nice variety of cheeses, wines, liquores, jams, Italian sweets, charchuterie and breads. So if you love small scale gourmet food then that is your place to go.

The store itself is not bigger than 8 square meters but it is full of goodies from floor to ceiling ( I love these kind of places), also the service is excellent.

This gem is not only for takeaway though, but if you have some time you can ask for a nice glass of Prosecco or whatever you want and a custom made cheese platter that you can enjoy just outside of the place since they have 2-4 small tables. And after that you might just go back and grab some more stuff the you can indulge yourself with.

Unfortunately, I could only ask for takeaway now some Italian salami, a CreMonte and a Gorgonzola Cremificato. I cannot help it, I just love all froms of bleu….

CreMonte is a pasteurized cow milk blue-brie originally made in Germany. It has a creamy, mild texture and mild, spicy flavour.

Gorgonzola Cremificato is smooth and creamy in texture. The cheese is mild and relatively sweet in taste with a rich and grassy aroma.

Both cheese could go well with fresh pears, apple and a sprinkle of honey.

If you would like to pair them with wine they would go well with Pinot Blanc, Sauternes and Moscato Passito or any kind of strong dessert wine that could match the strength and richness of the cheeses.

Enjoy 🙂

Kaasbar Amsterdam, heaven for cheese lovers.

Finally, a place that I have been looking for. Stylish, great variety of local artisan cheese, good cheese-wine pairing recommendations ( thankfully not forced) and great service.

I love that finally a place could come over the idea of farm cheese presented on farms next cows, barns and the lovely land. Don’t get me wrong, I love farms and animals, but bringing a great variety of cheese, knowledge about cheese and the chance to choose really unique, tasty and rich cheese and enjoying them with great wines is something extremely important to create the demand for good cheese. As long as people are only given the chance to buy packaged, sliced cheese in supermarkets we cannot really expect them to have a better understanding of cheese or have the craving to try something new, something lot more of quality, lot more exciting.

That’s why I would highly recommend the Kaasbar in Amsterdam. If you are in town you got to try it.!

Here are some hints from the experience and the cheese I tried so far, although I am probably going to be back soon to try the whole variety.

What I tried ( from left to right) :

1.Brabants Blauw with medjool date & grasshopper (from Bastiansen)

2. Boeren Mulder Vergeten Kaas with red pesto & zucchini spaghetti (from Mulder)

3. Reade Jutter with onion chutney & red beetroot, seeds and pips ( from De Terschellinger)

4. Le petit Doruvael Truffel with lemon curd & red pepper fried spring rolls ( from Boerderij Doruvael)

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