Canterbury Cobble
Unpasteurised semi-hard cheese. Naturally rinded brine-washed British Friesian cow’s milk cheese aged for two to four months. We use the same starter culture as in
Grand Maurice Réserve du Patron
For special occasions, festive gatherings or for best friends and dear guests – Grand Maurice Réserve du Patron is served as the well-guarded pearl or
Istrian Mixed Milk Cheese
Istrian mixed milk cheese is a blend of sheep and cow’s milk. It is very popular with consumers due to its characteristic mild aroma of
Menage
This mixed-milk beauty is aged for intense flavor and a drier texture. It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summertime
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best
Cheese of the Day
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
Queso Benabarre
It is a semi-cured cheese of pasteurized goat’s milk. It has a mild flavor and a slightly mildewed rind. Ideal to start in the tasting
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
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
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,
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
Wakker Cheese
Wakker’s Creamy is a traditional farmstead Gouda, made by Johannes and his family team, wife Olga, daughter Iuliiaand son in law Sergii. Johannes stems from a long tradition
Triple-Cheese Cheesecake with Amaretti Crust
Active Time 30 MIN Total Time3 HR 30 MIN YieldServes : 8 to 10 Ingredients AMARETTI CRUST 3 ounces amaretti cookies (about 20) 2 ounces
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
Valle de los Molinos
“In a village of la mancha…”, in the interior of the Montes de Toledo Pago Valle de los Molinos is located. Pago Valle de los
Roasted Fruit and Cheese Plate
Active Time 20 MIN Total Time45 MIN YieldServes : 6 Ingredients 1/3 cup hazelnuts 2 Bosc pears, halved lengthwise, cored and cut lengthwise into 3/4-inch
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
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
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
Quesos Revilla
At Quesos Revilla we have adapted to working with cutting edge technology to prevent our cheese from losing a whiff of its scent, texture and