Brussels sprouts initially appeared in Northern Europe in the 5th Century, later being cultivated in the 13th Century near Brussels, from which they derived their name. These leaf vegetables, typically of 1.5–4.0 cm in diameter, look like miniature cabbages. Harvest season in Europe is September to March. It is said that Bruxelles Sprouts are considered to be sweetest after a frost. These nutty and crunchy little cabbages can be cooked by boiling, steaming, stir frying, grilling, or slow cooking but, for taste, roasting is the common way to cook them to enhance flavor.
Perfect as a side dish with fish or meat!
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team