World Cheese Map – For True Cheese Lovers

According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. Find out about the tasty history of cheese!

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Cheese and Health

When you start a diet, one of the first things you probably think of ditching is cheese. However, scientists agree that cheese is a vital part of any diet […]

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1 month

Bix

Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource,

3 months

Lyburn Lightly Oak Smoked

This cheese is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give

3 months

Pago “Los Vivales” Green label

Made from 100% raw sheep milk. It is a young cheese with a smooth, thin and hard natural rind. It comes in a uniform cut

Medium-hard

Queso De Mano

Hints of toasted almond and earthy notes make this appealing, natural rind, aged Spanish-style cheese as versatile as it is user-friendly. Try it on a

2 months

Pecorino Canapa

Made with sheep’s milk pasteurised at 72° C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and

Fresh

Boulder Chevre

The classic, fresh style that put us on the map is tangy, with clean, citrus and grass flavors and a firm, creamy texture that make

Campscott

Campscott is a lightly salted, full flavoured cheese. The autumn and winter cheeses tend to be creamier than those made in summer. The finished cheese is a small

Aged Brick Cheese

Aged Brick 1 lb Bronze Winner at World Awards competition. Heritage: Brick is a Wisconsin original, first made by John Jossi around 1877. Click here

Cheesemakers on the Map

Meet The Cheesemakers

Cheese & Beer

Don’t Panic, There’s A Beer And Cheese Pairing Guide We’ve seen the occasional pulse quicken when confronted with the phrase “cheese pairings.” Usually it calls

Saxon Creamery

Saxon Creamery in Cleveland, WI is located between Manitowoc and Sheboygan, on the Eastern shores of Lake Michigan. The milk arrives at Saxon Creamery fresh, antibiotic and

Paška sirana

The story about Paška sirana in not one more story about one family’s business success. It is a story about generations of island families who

Valle de los Molinos

“In a village of la mancha…”, in the interior of the Montes de Toledo Pago Valle de los Molinos is located. Pago Valle de los

Northumberland Cheese Company

Since 1984 Mark Robertson has been making farmhouse cheeses in the heart of Northumberland. The Northumberland Cheese story began in the Rede Valley, where Mark

El Pastor del Valle

El Pastor del Valle is a small cheese factory created thanks to Antonio Vera and Pepi Burgos hard work. Antonio Vera is goatherd since he

Pasamontes

Pasamontes is a Cheese factory specialized in Manchego Artisanal Cheese, although nowadays are manufactured new products as cheese to spread, yogurt, cheese cured with rosemary

Cheesemaking

Curdling A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The