Queso en aceite en Aceite de Oliva
Pieces of pecorino cheese preserved in virgin olive oil. Click here to see more about El Zamorral and our other cheeses published at the World
Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and
Colby
Colby is a semi-hard cow’s milk cheese from the United States. Colby is similar to Cheddar, but does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer, moister, and milder than
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese
Havarti
A cheese with a velvety, creamy texture & full-flavoured umami impressions. If you have ever hosted a cheese tasting, you know that you can’t please everyone.
Roquefort
A French cheese made from unpasteurised ewes’ milk. It’s matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The
Cheese of the Day
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
Glacier Penta Creme Cheese
A revolutionary five-creme blue, master crafted to be the most decadent blue available from your friends at Carr Valley Cheese. We like it with: Carr Valley
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Cheese & Mice
There are certain “facts” that we think we know about animals. For example, we all know that a rabbit’s favorite food is … what? Carrots, of course!
Whalesborough Cheese
We are a well organised small family business based on a farm on the North Cornish coast where we hand make top quality award winning
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
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
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
… and more coming …
We are working on this page on a daily basis and we are publishing new info and photos received from cheese making companies! Click here
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
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
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
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
Feltham’s Farm
Some of the riper cheeses may occasionally deserve to be locked up but the farm has no connection with Feltham Young Offenders Institution in Hounslow.
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