The Grand Radamer is a kind of noble cheese, matured for at least 3 weeks using the 'dry peel' method. An important role in making this cheese is played by the special propionic bacteria, which fill the cheese bulk with characteristic air cavities. The Grand Radamer is constantly turned during the maturing process, and massaged to a special paste that allows it to breathe. The maturing process is the most diligently guarded secret of the Radzynian cheese makers. The carefully maintained temperature and humidity throughout the whole maturing period guarantee the beautiful, large and evenly spread 'eyes'. The result is a cheese that, in addition to its mild milky-creamy aftertaste, surprises with its tones of walnuts and roasted almonds. The Radamer is without a doubt the most famous Polish brand of cheese. The formula for this exceptional delicacy was perfected almost 20 years ago by the Radzinian cheese makers. Until then, there was no product in the whole canon of world cheese making that combined the mildness of Dutch Gouda with the expressiveness and the ripe cherry-sized eyes that can be found in Swiss Ementaler. The Grand Radamer goes best with rosé and young, still maturing red wine. The Grand Gouda cheese returns to the old traditions and the recipe of the original Gouda. The Grand Gouda has a consistency that is thick and semi-hard, and has a creamy-yellow color. Averagely intensive in taste and aroma, it is nevertheless characterized by the perfect uniformity of flavors and aromatic tones. A mild, milky, creamy walnut taste enriched with a note of vanilla. Due to its delicate taste, the Grand Gouda is best coupled with subtle white and pink wine, or with fresh red one.

• Old Poland brand: Grand Radamer and Grand Gouda.
• High quality.