Mozzarella
An Italian fresh or unripened cheese traditionally made from water buffalo’s milk (Mozzarella di Bufala) around the Naples area. It’s a firm but creamy cheese
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
Sörmlands Ädel
Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a
Torrecampos Mixed Ibérico
Mixed Cheese, Raw Milk, Ibérico (cow, goat and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World
Edam
The quintessential Dutch cheese is made from cows’ milk, and has a firm, elastic, pale-yellow interior with a sweet, slightly nutty flavour. The whole cheeses
Grana Padano
Grana Padano was created by the Cistercian monks of Chiaravalle in the 12th century and the same recipe is used today. It is made from unpasteurized, semi-skimmed
Cheese of the Day
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
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
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Cheese & Olives
Some of cheese and olives pairing ideas taken from Marcella the Cheesemonger … The Lady gets lots of requests for pairings of cheese with olives
Agrolaguna
ŠPIN – CREATED BY NATURE, NURTURED BY TRADITION, FLAVORED BY ISTRIA 120 hectares of own pastures 100% sheep milk from own pasture 2.000 sheep 350
Haystack Mountain
Since 1989, Haystack Mountain has been inventing and hand-making a range of award-winning goat’s milk cheeses, from surface-ripened Snowdrop to Applewood Smoked Chèvre. Taste for
Cheesemakers
Cheesemakers are artists! They have been perfecting the art and advancing the science for hundreds of years. There are hundreds of varieties of cheese, each
Baked Camembert with Pears
Active Time N/A Total Time 20 MIN Yield Serves : 6 Ingredients One 8-ounce round of ripe Camembert 1 tablespoon pear brandy 1 tablespoon pure
Dairy Orman
Dairy Orman d.o.o. Livno is traditionally engaged in the production of full fat hard cheese and milk-based products. Generational tradition of milk processing and specific Mediterranean-alpine
Apple Pie Sundaes with Cheddar Crust Shards
Active Time 50 MIN Total Time 2 HR Yield Serves : 8 servings Ingredients CHEDDAR SHARDS 3/4 cup all-purpose flour Kosher salt 4 tablespoons cold
History of Cheese
According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made
Mooshof Greber
The Mooshof Greber in Schwarzenberg (Austria) is a family business with about 60 dairy cows, some young cattle, 4 goats, and about 80 pigs. The
Basic Cheesemaking Process
Basic cheesemaking process described by the cheesemaker Biddy Fraser-Davies, the owner of Cwmglyn Farm (pronounced Coom-glin) situated in the North Island of New Zealand. Biddy has
Quesería Quesoba
La Quesería Quesoba es una empresa de carácter familiar situada en el Valle de Soba, en Cantabria, en la que se elaboran quesos artesanos con leche
Mauston
Mauston factory and retail store is conveniently located off of Hwy 90 near the Wisconsin Dells. You can watch cheese being made through an observation