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!

Click Here

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 […]

Click Here

2 months

Shropshire Blue

Colston Bassett Shropshire Blue is instantly recognisable with its distinctive orange body and blue veins spread throughout. The natural rind is a deep orange-brown shade.

12 months

Tupí cheese

The Tupí cheese is very strong. It is old winter mountain cheese. It is making with hard goat cheese, marinated in Calvados liqueur. He needs

Italy

Provolone

Provolone is an Italian cheese made from cow’s milk. Its origins lie in Southern Italy and the cheese is produced mostly in the Po valley

6 months

Cured Blended Cheese

This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 6

12 months

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

France

Livarot

Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round

Queso viejo de oveja en aceite

Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at

Cashmere

Made from double cream organic cow milk, Cashmere is silky, rich, earthy and decadent. Buttery, and creamy, with elements of both sweet and savory cream,

Cheesemakers on the Map

Meet The Cheesemakers

Cheese & Wine

Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and

Lustenberger & Dürst

Let us whisk you away into a unique world of indulgence: culinary diversity inspired by the Swiss mountain regions – this is the world of

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

Quesos Vega Sotuelamos

Our company offers a large range of high quality hard, soft and fresh cheeses. Our products are adapted for all countries and for every kind

Casa de Piedra

Casa de Piedra is a Cheese factory specialized in manufacturing matured Sheep Cheese in Mexico. We elaborate our products through an Artesanal process using the

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

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

Queronsa

Queronsa’s company is a family business based in Callosa d’en Sarria, a small village at the north of Alicante county in Spain. Its location is

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