Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes
Pecorino Gelsomino
Made with pasteurised 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
Cambozola
Cambozola is a cow’s milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. It was patented and industrially produced for the world market
Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In
Sakura
Japan may not exactly be known for its wide variety of artisanal dairy products, but there’s one cheese that shines like a beacon from the
Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching
Cheese of the Day
Blue Stilton
Colston Bassett’s Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow
Gorgonzola
An Italian blue cheese made from pasteurised cows’ milk, gorgonzola is pale yellow and streaked with greenish-blue veins. It has a distinct smell and can
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Meet The Cheesemakers
Summer Berries with Goat Cheese Cream
Active Time N/A Total TimeN/A YieldServes : 4 Ingredients 1/3 cup granulated sugar 1/3 cup water 1 pound mixed summer berries (about 4 cups), strawberries
Gligora Dairy
The history of Gligora Dairy involves its founder Ivan Gligora and his family. Ivan was born in 1950 in a peasant and poor family in Kolan at
Colston Bassett Dairy
Throughout its 104 year history Colston Bassett has been making outstanding cheese. Established as a farming co-operative, today the dairy’s milk is supplied by four
Cheese & Wine (2)
Know Your Cheeses From super-sharp aged varieties to young fresh types, cheese can make all the difference to your antipasto lineup. Cheese runs the gamut
Jürss Mejeri
We make our cheeses on a small scale according to artisan traditions and put a lot of time and effort into our products. As small-scale
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
Formatge Baridà
The Baridà Cheese Factory is located in the town of Bar in the Cadí mountain range, in the valley of Baridà. Bar is a beautiful
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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
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
Quesos Benabarre
We are Pili Marqués and Juan José Baró, owners of Granja la Fondaña. We have a family business and artisan of traditional cheeses. The origin
Godminster
Godminster Farm is set on the outskirts of the picturesque town of Bruton in the heart of Somerset. The farm was registered organic in 1999