Providore, a cloud supermarket in Sri Lanka, is proud to offer the finest groceries selected from around the world. Our dairy department is no exception. We sell delicious locally produced imported cheeses procured from artisan producers and high-end producers. However, all this choice can be confusing. Read on to find out what you can expect from each cheese we offer.
One way to classify cheeses is to identify them by their texture (soft, semi-soft, semi-farm, hard, hard, or blue bain). The texture of cheese is determined by a variety of factors, including the choices made during the manufacturing process, the acidity of the process, and the aging time.
Find a cheese you fancy? Click on the cheese variety and order online or through our user- friendly app and we’ll deliver it to you quickly, conveniently, and hygienically.Providore, a cloud supermarket in Sri Lanka, is proud to offer the finest groceries selected from around the world. Our dairy department is no exception.
Whichever cheese you choose, we’ll help you put it to good use!
These cheeses are produced relatively quickly, with little to no time spent aging. This means that they retain most of their moisture, giving them that smooth, creamy texture. Soft cheeses are usually mild in flavor and aroma. They are great to keep on hand – refrigerated, of course! – because they can transform simple snacks into something much more. Sprinkle them on a salad or spread them on a piece of toast for a deliciously creamy bite.
- Chevre Goat
As the term would suggest, semi-soft cheeses are a little bit harder than soft cheeses. 36 to 45 percent of their water content is removed during production, by cutting the curds and pressing all the whey out. Semi-soft cheeses are supple and can be cut easily but are not spreadable like soft cheeses. They are not aged for very long so they retain their milky freshness and have a nutty and earthy flavour. These cheeses are great for a snack or to enjoy after a meal.
- Monterey Jack
Semi-firm cheeses have less moisture than semi-soft cheeses and are aged for longer, giving their flavours time to deepen. They are a hit on a cheese board and can be shredded or grated onto a casserole, making them a versatile cheese to keep on hand.
When making a firm cheese, the curds are heated, cooked, and pressed first, yielding a denser cheese. They are then aged until only a little moisture is retained. Cheddar is the most famed of all the firm cheeses, with a sharp flavor and a texture that slowly melts in your mouth.
- Pecorino de Romano
With over 50 percent of their moisture removed during the cheesemaking process, followed by a relatively long period of aging, these cheeses are noted for their intense, umami flavours, and hard exteriors. Because of their crumbling and grating capabilities, they are perfect for use in a range of dishes: from Parmigiano-Reggiano on your favorite salad to potato medallions with melted Gruyere, these cheeses will make any dish sing.
- Gorgonzola Roquefort
- Bleu de gex
This category of cheeses isn’t for everyone – you either love it or hate it! These cheeses can range in texture from soft to hard, but their funky aroma and flavor are unmistakable. The blue veins that give these cheeses their name come from injecting a cultured fungus into the cheese curd. As the cheese is aged, an edible mold grows that gives it a deliciously pungent personality.