Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd
Cheshire
One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in
Double Gloucester
A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract
Gran Istriano
Gran Istriano is a hard full-fat cheese for slicing produced of full-fat pasteurized cow milk, which by aging becomes an extra hard grating cheese. The
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
Cheese of the Day
Traditional cheese cream
Made with a mixture of the most exquisite cheeses, this traditional cream has a creamy texture with a delicius taste. You can enjoy it as
Campscott Cumin
Campscott Cumin is a traditional blend of flavours, with organic cumin seed. Click here to see more about Middle Campscott Farm and our other cheeses published at
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
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
Klein River Cheese
Klein River Cheese Farmstead is a celebration of cheese, picnics and family. We exist to unleash the inner artisan in every one of us. We
Lyburn Farm
In the beginning, we moved to Little Buckholt Farm , West Tytherley, Hampshire, in 1952 having bought the 50 acre farm. Starting with 3 cows, all Guernseys,
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 & Love
“I love you more than CHEESE!” “All you need is love and CHEESE!” Credits: eCards, Treat Republic
White Wood Dairy
I am a small cheese producer who is passionate about using raw cow’s milk. Both St. Jude and its washed rind sister cheese, St. Cera,
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
Indulac Indústrias Lácteas
“…more than a century on behalf of the dairy products” Indulac Indústrias Lácteas SA operates in Portugal and Worldwide (Exports to more than 20 countries, since
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
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
Queso Los Cameros
In 1961, the marriage formed by Jesús Martínez and Justi González founded the cheesery, Lácteos Martínez – Queso Los Cameros. They easily learnt how to produce cheeses at
Romagna Terre
Since 1985 our philosophy has remained the same: constant research, limited production, high quality and total control over the product. During these long years, infinitive love for our land and constant