Añejo Reserva
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 15 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the milk
Livanjski cheese with paprika
The time was passing by, but we didn’t waste our time. Our desire was to make customers satisfied. Learning from our previous experiences, we felt
St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others
Fontina
A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and
Caerphilly
This hard cows’ milk cheese, which takes its name from the town in South Wales in which it was first made, has a moist, crumbly
Pago “Los Vivales” Burgundy label
Made with 100% raw sheep milk. This is a cheese with a very firm consistency and a smooth, thin and hard honey-coloured natural rind. When
Cheese of the Day
Lyburn Gold
Comes in a 5.5kg round, 9 inches across. It is ripened for about 8- 12 weeks, and has a creamy smooth texture with very small
Arzberger Ursteirer
50% FDM, hard cheese made of cow’s milk. The “Arzberger Ursteirer” is made in the dairy Leitner from cow’s milk exclusively of pasture grazing and
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Quesería Artesanal Del Río Carrión
En Quesería Artesanal Del Rio Carrion, solo trabajamos con la mejores materias primas, poniendo el maximo esmero en lo que hacemos. Sólo de ese manera
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
Cheese Care
CHOOSING Start by choosing the best quality cheese, no matter what variety you’re buying. Here are some tips: Cheese should have a fresh, clean appearance
Cwmglyn Farm
Each Cwmglyn (pronounced coom-glin) Farmhouse Cheese is individually handmade from the milk of one or more named cows, grazing the mixed-herb organic pastures of Cwmglyn
Pago Los Vivales
Pago “Los Vivales” artisan Cheese is born in Zamora (Castilla y León), a historical sheep breeder region in the heart of Spain. It is there
Finca la Granja
It is thought that the production of cheese in La Granja first started in 1837. Our chesses remain handmade, continuing with this century’s traditions until
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk,
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
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
Gorski Dairy
Everything started in 2008 with our first goat and the desire to devote ourselves to a healthy lifestyle and nutrition. We are located in the
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
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