Dairy & Eggs

Mozzarella, a fresh Italian pasta filata cheese — a stretched kneaded curd. Mozzarella di bufala campana DOP is made from buffalo milk and d...

The chicken egg is one of the most versatile and a go-to products in commercial kitchens. A medium egg weighs 55–65 g (size M) and consists...

Butter is one of the most fundamental ingredients in classical cuisine, comprising a minimum of 80% fat (EU standard), plus water (16%) and...

Cooks know Whipping cream well — the fat-rich cream skimmed from whole milk. Professional whipping cream contains a minimum of 35% fat, whic...

In any well-stocked kitchen, Parmigiano-Reggiano DOP earns its place: the most iconic Italian cheese, aged for a minimum of 12 months (stand...

Hard to imagine a kitchen without Ricotta — an Italian whey cheese produced from the leftover whey of cheesemaking not from fresh milk. The...

Ask a seasoned cook about Burrata and you will hear about a fresh Italian cheese originating from the Puglia region first made in the 1930s...

Chances are Gruyère is already in your kitchen — a Swiss hard cheese with a protected designation of origin produced in the Fribourg region...

On the line, Brie holds its place as a French soft cheese with a white mould rind from the Brie region in Île-de-France. Two protected varia...

Few ingredients rival Feta when it comes to being a Greek cheese with a Protected Designation of Origin (PDO) legally established in the Eur...

There has earned its reputation — a reason Pecorino shows up on so many prep lists: it is an Italian cheese made exclusively from whole shee...

Day in, day out, There delivers: a reason Gorgonzola shows up on so many prep lists: it is an Italian blue cheese with DOP protection produc...

Hard to imagine a kitchen without Halloumi — a Cypriot cheese with PDO protection (granted in 2021) traditionally made from a blend of sheep...

Comté — a French hard mountain cheese with AOP protection produced in the Franche-Comté region of the Jura mountains. The cheese is made exc...

From bistro to banquet hall, Cheddar earns its spot as a hard cheese of English origin named after the village of Cheddar in Somerset. It is...

From bistro to banquet hall, Quark earns its spot as a Dutch/German fresh cheese made from pasteurised milk (whole or partially skimmed) tha...

Think Buttermilk and you are looking at a dairy product that originally arose as a by-product of churning butter: the remaining liquid after...

Stock your walk-in with Camembert — a protected AOP cheese from the Orne/Calvados departments of Normandy,made from raw cow's milk in accord...

Few ingredients rival Roquefort when it comes to being a protected AOP cheese made from raw sheep's milk from the Aveyron region of southern...

On the line, Manchego holds its place as a Spanish DO cheese made from Manchega sheep's milk from the La Mancha region (Castilla-La Mancha)....

Stock your walk-in with Aged Gouda — a Dutch farmhouse cheese with a rich, sweet-caramel flavour from the Maillard reaction and caramelisati...

Behind the pass, Emmentaler earns its keep as a Swiss raw-milk hard cheese from the canton of Bern,protected as AOP under Swiss and EU regul...

Hard to imagine a kitchen without Stracciatella di Bufala — the inner filling of burrata made from shredded mozzarella di bufala mixed with...

Greek yoghurt (Greek: strangisto) is strained yoghurt from which the whey has been removed by filtration, resulting in a thicker product wit...

Chances are Kefir is already in your kitchen — a fermented drink made from cow's goat's or sheep's milk, fermented with kefir grains: a comp...

Ask a seasoned cook about Raclette and you will hear about a semi-hard Swiss cheese from the canton of Valais made from pasteurised or raw c...

Few ingredients rival Vacherin Mont-d'Or when it comes to being a soft seasonal AOP cheese available exclusively from October to March, prod...

Walk through any serious kitchen and you will spot Époisses de Bourgogne AOP: an unpasteurised washed-rind cheese from the Côte-d'Or départe...

Goat's cheese includes a broad spectrum of styles, from fresh, tangy soft chèvre to hard, aged bûche and crottin. Fresh goat's cheese (chèvr...

Cooks reach for Beaufort because it delivers as a hard mountain cheese from the Beaufortain massif and the Tarentaise valley in Haute-Savoie...

Crème fraîche is fermented cream with a minimum fat content of 30% (épaisse = thick, 35–40% fat) or 18–20% (légère). It is produced by addin...

Behind the pass, Fontina earns its keep as a semi-hard Italian cheese from the autonomous region of Valle d'Aosta,made from raw cow's milk o...

Mascarpone sits firmly among the kitchen standards as an Italian fresh cream cheese from the Lombardy tradition made by heating cream and th...

Day in, day out, Asiago DOP delivers: an Italian cheese from the Asiago plateau in Veneto and Trentino, protected by DOP legislation. It com...

On the line, you will often reach for Provolone — a DOP-protected Italian semi-hard cheese from the Po Valley (Lombardy,Veneto, Emilia-Romag...

Think Scamorza and you are looking at an Italian pasta filata cheese closely related to mozzarella but drier and firmer in texture due to ex...

Across kitchens, Taleggio DOP has made a name for itself — an Italian washed-rind cheese from Lombardy, Piedmont and Veneto, aged for a mini...

When it comes to Saint-Nectaire, you are dealing with a semi-soft washed-rind cheese from the Haute-Loire and Puy-de-Dôme departments in Auv...

Pick up Ossau-Iraty and you have a semi-hard to hard sheep's cheese from the Pyrénées-Atlantiques in the Pays Basque and Béarn,recognised as...

For chefs who know their craft, Morbier needs no introduction — a semi-hard cheese from Franche-Comté in the Jura,recognised as AOP and iden...

Hard to imagine a kitchen without Labneh — a fresh Levantine yoghurt cheese prepared by straining whole yoghurt through cheesecloth for 24–4...

On the line, you will often reach for Crème Double (Double Cream) — a thick,unstabilised cream with a minimum fat content of 45–48%, conside...

Open any well-stocked walk-in and chances are you will find Sour Cream — a fermented dairy product made by inoculating regular cream (10–20%...

Paneer, a fresh unaged Indian cheese prepared by curdling whole cow's milk with an acid (lemon juice, vinegar or whey), draining the curd an...

Sbrinz AOP is one of the oldest and hardest Swiss cheeses, produced in the Lucerne region and central Switzerland from raw cow's milk. Agein...

Robiola, a soft fresh cheese from Piedmont in Italy made from cow's milk, sheep's milk, goat's milk or a blend (tre latti = three milks). Th...

Put simply, Grana Padano ranks among the best as a hard,slowly ripened Italian cheese from the Po Valley (Pianura Padana), protected by DOP...

Reblochon — a semi-soft washed-rind cheese from Haute-Savoie in the French Alps,recognised as AOP. The name refers to the historical practic...

Look at any serious kitchen and Livarot will be there: a washed-rind cheese from the Calvados département in Normandy,recognised as AOP and...

For chefs who know their craft, Munster needs no introduction — a washed-rind cheese from the Vosges mountains on the border of Alsace and L...

Behind the pass, The chicken egg is known as a universal Mediterranean binder, leavening agent and protein source that plays a central role...

For the working chef, Butter needs no introduction: the absolute cornerstone of French cuisine. No other fat has the same range of uses: col...

In any well-run kitchen, Fromage Blanc (Fresh White Cheese) stands out as a fresh,unaged white cheese with a gently sour flavour profile and...