Can Bech – Just for Cheese

For fresh and soft cheese like:  Mozzarella, Ricotta, Feta, Mascarpone, Cabecou, Cottage, Panela…

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FIG: Added to this is the lightly roasted touch of macadamia nuts, with a smooth, moist creaminess, and finally the spicy contrast of Jamaican allspice, which, far from separating the combination of flavors, acts as a link, bringing together all these lingering tastes.

For blue cheese like: Roquefort, Gorgonzola, Stilton, Valdeón, Cabrales, Bleu d’Auvergne…

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PEACH: Can-Bech broke up the orange colour with the addition of Goji berries, which provide just the right touch of moisture with their Asiatic sweetness. The finishing touch is provided by the perfume of the Guatamalan cardamom, a Slow Food staple due to its incredibly powerful fragrance.

For soft-ripened cheese like: Brie, Camembert, Brillat-Savarin, Chaource, Saint-Marcellin…

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BLACK GRAPES: Sliced almonds from Mallorca provide a touch of crunchiness, a tasty freshness and soften the flavour of these types of cheeses, helping the most sensitive palates to enjoy them.

For washed rind cheese like: Reblochon, Taleggio, Pont l’Evêque, Livarot, Maroilles, Munster, Langres…

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QUINCE: Mixed with fresh quince, slowly ripened at its optimum point of ripeness, which provides the natural sweetness of the fruit and an intense flavour. The quince gives this sauce a very succulent and unctuous texture, which, when combined with vanilla and paired with cheese, provides a very smooth and pleasant mouthfeel.

SUITABLE FOR ALL CHEESES : fresh, soft cheese, smear-ripened cheese, pressed paste cheese, blue cheese, etc.