goodserve trading thailand

Product Catalog

Spanish Cold Cuts

Spanish Cheeses

Dutch Cheeses

French Cheeses

Wine Collection French Wines Spanish WInes Chilean Wines Italian Wines

Contents

Spanish Cold CutsJamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. It is at least 75% black Iberian pig, also called pata negra (literally, black leg). According to Spain’s Denominación de Origen rules on food products, the jamón ibérico may be made from cross-bred pigs as long as they are at least 75% ibérico.

Thefinestjamónibéricoiscalledjamónibéricodebellota(acorn).Thishamisfromfree-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico deMontanera.Theexerciseandthediethasasignificantimpactontheflavorofthemeat;the ham is cured for 36 months.

The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.

Cured sausage made with pork seasoned with smoked paprika and spices. A key in-gredient in Spanish cuisine, with a distinc-tive,mildflavour.Stuffedintonaturalgutcasings.

Chorizo Iberico

MadewithfinelymincedIberianporksea-soned with a touch of pepper, stuffed into naturalgutcasings.Perfectservedasanappetiser or snack.Fuet Iberico

A mildly-spiced and very tender curedsausage.

Salchichon Iberico

This product takes its name from the nat-ural gut casing in which it is stuffed, the pig’s caecum, or the first section of thelarge intestine, known in Spanish as the morcón.

A traditional sausage from the Valle de Los Pedroches, with a unique texture and colour. Unlike other Iberian sausages, it containsveryfewstreaksoffat,butboastsanunbeatableflavour.

Morcon Iberico

Solomillo Iberico

These hams are from non-purebred Ibe-rian pigs. During the fattening stage, they feed exclusively onacorns and grasses in our pastureland.

These hams are from non-purebred Iberian pigs. They feed on acorns and grasses in our pastureland, and their diet is supple-mented with feed to-wards the end of the fattening stage.

Jamon Iberico Bellota

Jamon Iberico Recebo

These hams come from pigs whose parent ani-mals are both Iberian pigs. During the fatten-ing stage, they feed exclusively on acornsand grasses in our pas-tureland.

Jamon Iberico Puro Bellota

Sliced Jamon andEmbutidos in

Vacuum Pack

Many cheeses are made in Spain, some of them are internationally re-nowned.Throughouttheentirecountrythereisawidevarietyofchees-es made from the milk of cows, goats and sheep. Some regions are better known for their cheeses than others, for example the Manchego cheeseofLaManchaHowever,thereare23cheeseswhichhaveade-nomination of origin in Spain and countless others which do not. Many of the cheeses are manufactured from single types of milk of sheep, goat or cow and a few are mixtures of different milks.

Spanish Cheeses

Manchego Semicurado

Manchego Curado

Manchego Anejo

Description: Manchego cheese DOP aged2-3months

Presentation:Olivegreencoloredrind

Elaboration: Mould with traditional cheese cloth

Description: Manchego cheese DOP aged 5-6 months

Presentation:Olivegreencoloredrind

Elaboration: Mould with traditional cheese cloth

Description: Manchego cheese DOP aged10-12months

Presentation:Olivegreencoloredrind

Elaboration: Mould with traditional cheese cloth

Tierno

Romero

Gran Reserva

Description: Young sheep cheese aged 2-4days.

Presentation: White colored rind

Elaboration: Mould with traditional cheese cloth

Description: Sheep cheese aged 8-10 months covered with lard and rose-maryleaves.

Presentation: Kraft Paper

Elaboration: Mould with traditional cheese cloth and covered manuallywithlardandrosemaryleaves.

Description: Sheep cheese coveredwithlardaged10-12months.

Presentation: Wax Paper

Elaboration: Mould with traditional cheese cloth and covered manuallywith lard.

Tetilla

Cabrales

Mahon Curado/SemiCurado

This is the most characteristic cheese from Galicia, easily recognized by its shapeand smooth, fine, yellow straw-colored rind.

The soft paste, thick and smooth with fewairpockets, isverycreamyonthepalate.Theflavoriscleanandsmooth.

Cabrales is one of the great blue chees-es of the world.

It is especially good with salami and a full bodied red wine. As a dessert, it is deliciouswithasweetsherry,achievinga perfec sweet-sour-salty taste combi-nation.

Itsfinecreamytexturemakeitidealforgratingoverpasta,aswellasoverpo-tato,riceorvegetabledishes.Mahónistraditionallyservedasanap-petizer,drizzledwitholiveoilandservedwith a sprig of fresh Rosemary

Zamorano

Murcia Al Vino

Zamorano is an aged cheese, ranging fromcured to very cured,madewithewe’s milk. The coagulation of the milk is enzymatic, and the paste is pressed and uncooked.

Zamorano is delicious with grilled or roasted meats, burgers and salads.

The high milk quota from the Murciano Granadina goat breed famous in this area enables many styles of cheese to be made and this traditional style cheese has had a washing in wine to giveitanaddedfruitytaste,toanoth-erwisequitelightcheese.Serveaspartof a Spanish cheeseboard selection.

Larrun GatzaUnique sheep cheese, aged 8-10 monthsacquiringitsdistinctflavorandaroma.

San Simon Da CostaThis lightly smoked cheese has a smooth buttery texture and a pleasant lightly earthy taste. The conical shaped cheese is immersed in hot whey to seal theoutsideandpreventmouldsgrow-ing. Then it is smoked before ripening further for 1-2 months. A simple stylecheese for lunch or combining with hams and salamis.

Cana de Cabra

Queso de Murcia

Cana de Cabra is creamy and mild buthasafullandhappilysatisfyingfla-vor.Tangycitrusnotesbalancetherichcreaminess of the cheese and there’s a fleeting hint of deepwoods’mush-rooms that grow in shady spots.

(Protected Designation of Origin (PDO)) Made from the milk of the Mur-ciano-granadina goat, the uncooked, pressed curds yield a cheese with a smooth rind, firm texture, mild aromaand delicious taste.

Don HeliodoroRawsheepmilkcheesecuredfor12-14months.

RoncalTypeofmilk:NavarreandLatxasheep.

Agingperiod:Minimum4months.Fromcured to very old. Usually with darkgray or straw-colored rind.

Flavor:Well-developedandstructured,buttery with an aroma of straw, dried fruit and mushrooms.

Olive Pomace OilFrom Turkey:

Olive PomaceOil is the oil that is ex-tracted from the olive pulp after thefirst press. Once the mechanical oilextraction of olive oil is complete ap-proximately 5-8% of the oil remains in the pulp, which then needs to be ex-tractedwiththehelpofsolvents,anin-dustrial technique used in the produc-tion of most other edible oils including Canola, Groundnut, Sunflower, etc.Although the oil extracted in this man-nerisstilloliveoil,atretailitmaynotbesimplycalled“OliveOil”.Thisisbecausethe InternationalOliveOilCouncilde-finesOliveOilas“theoilobtainedsolelyfromthefruitoftheolivetree,totheex-clusionofoilsobtainedusingsolventsorre-esterificationprocesses”.

TherearefivecheesemarketsoperatingintheNetherlands.Woerdenisamodernworking commercial cheese market. Four, Alkmaar, Gouda, Edam and Hoorn, are liketraditionalmerchantcheesemarketsasoperatedinthepost-medievalperiod,re-enacted during the summer months for tourists. The shows are today surrounded by stalls selling all things traditional to the Dutch culture, including cheese.

Dutch cheese farmers traditionally brought their cheeses to the market square in towntosell. Teams(vemen)ofofficialguildcheese-porters (kaasdragers), identi-fiedbydifferentlycolouredstrawhatsassociatedwiththeirforwardingcompany,carried the farmers’ cheese on stretchers, which typically weighed about 160 kilo-grams. Buyers then sampled the cheeses and negotiated a price using a ritual sys-tem called handjeklap in which buyers and sellers clap each others’ hands and shout prices. Once a price is agreed, the porters carry the cheese to the weighing house (Waag), and scale of their company.

Dutch Cheeses

The Dolaner Piquant is a cheese which wemature on wooden shelves for atleast9months.Thisgivesthecheeseitsown character. Dolaner Piquant has a verygoodfullandsaltytaste.Itiseasyto cut and delicious on a sandwich.

This cheese is produced according to the traditional family recipe. The Veld-huyzen TraditionChevre hasa strong,slightly soapy, authentic goat’s cheese taste.Acheeseforrealcheeselovers.

The Hommage Goat’s cheese assort-ment isoneof thefirst specialcheeseassortment started by Veldhuyzen Kaas bv.HommageMild isagoat’scheeseis produced like Gouda cheese but the cow milk is replaced by goat’s milk. Af-ter a 6 weeks maturation period it has a creamy and mild goat’s cheese. Comes in a 5 kg. model, packed in cry-vacandcarton.

Hommage Mild

Dolaner Piquant

Tradition Chevre

Mookisaveryspecialsmokedcheese.Unlike regular smoked cheese Mook is not a processed cheese. Mook is a naturalcheesewithaverycreamyandcharacteristicsmokeflavour.Ithasverygood melting qualities so perfect for use in hot dishes!

The Veldhuyzen family has more than 125yearsofexperienceincheesebusi-ness.Wehave selected the verybestGouda cheese for you with a rich and creamy taste. Our Premium Quality Gouda cheese is produced according to the traditional recipe and matured in a natural way. Veldhuyzen Premium Quality Gouda is available in 12 kgwheel as a 4,5 kgwheel and as pre-packed wedge.

Edam is a Dutch cheese traditionally sold in spheres with a pale yellow inte-riorandacoatofredparaffinwax.Itisnamed after the town of Edam in the province of North Holland, where thecheese is coated for export sale and for the tourist high season.

Mook Smoked Cheese

Premium Quality Gouda

Premium Edam Cheese

Frenchcheesearevery famous for thequalityandwith500differentflavorsavailable ranging frommild toquitepowerfulones there’snoendforthevarietytochoosefrom.Frenchcheesesarethebestandideally suited to a busy life style. French cheeses are the best for quick andhealthysnackandthedelicioustasteisanaddedadvantage.Alsotheyarehigh innutrientsandbigonflavour.Theycanbeextensivelyusedinavarietyofdishesrangingfromsandwiches,tossedinasaladtopastasorasatoppingonavegetablebake.Alsothesecheesesarenot as fattening as milk is.

French Cheeses

Is a soft cows’ cheese named after Brie, the French region from which it originat-ed. It is pale in color with a slight greyish tingeundera rindofwhitemold;verysoftandsavourywithahintofammo-nia. The whitish moldy rind is typically eaten, the flavor quality ofwhichde-pends largely upon the ingredients usedanditsfabricationenvironment.

Is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura regionof France. It is flavorful fora French blue cheese. Each wheel is stampedwiththeword“Gex”.

Brie Prince La Fontaine

Bleu de Gex

Raclette is a cow’s milk cheese that has a light-brown rind anda firm tex-ture. It has a round or square shape with smooth, pink to deep orange, slightly sticky, natural rind. Although the cheesehasapleasantenoughflavor,itis not special until it is heated in front of afireorunderahotgrill.

Raclette Livradois

A semi-soft, unpasteurized, cream-ery, cow’s milk cheese from Franche-Comte. The yellow-brown or pale gray rind is thick, moist and leathery. It has a creamy brown crust, the interior is two layers of glossy, yellowish-ivory paste,separatedbya thin flavorless layerofash.

A very famous French cheese, Cam-embert dates back to the 18th century and is named foraNormanvillage inwhich there is a statue of the creator of this particular variety (Marie Harel).Originally, this cheese was dry and yel-low-brown, but after a few modifica-tions it became softer and more earthy.

Morbier Ermitage

Camembert GillotFin Normand

These cheeses are made from goat’s milk. They come in many sizes and shapes, such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves etc.; their texturesvary from soft, but firm like creamcheesetoextremelyhard.Chevresareexcellentdessertcheeses,oftenservedas snacks or before dinner drinks. Goat cheeseisoftenservedasaningredientinmanyfinedishes.

Buchette Chevre

GoodServeTradingCo.,Ltd.AllRightsReserved