Livanjski cheese original
Livno cheese falls into the category of hard whole milk cheeses that mature under the bark naturally for at least 60 days. It is made
Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
Queso pasta blanda
Con corteza enmohecida natural. Resulta cremoso en boca y destaca por ligero sabor amargo con matices de champiñón. El periodo de maduración es de 45 días. Este
Feta
A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. This creamy white Greek cheese traditionally made from ewes’
Blue Stilton
Colston Bassett’s Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow
Cheese of the Day
Maytag
Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University developed a new process for making
Vintage Organic Cheddar
Godminster Vintage Organic Cheddar is a deliciously soft and creamy cheddar covered in our distinctive burgundy wax. The cheddar is matured for up to 12
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
LSM Group
The Latteria Sociale Mantova Group (LSM Group) is leader in Italy in the production of Grana Padano, and in the wholesale of other D.O.P. Italian
Paška sirana
The story about Paška sirana in not one more story about one family’s business success. It is a story about generations of island families who
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,
Cheesemakers of Canterbury
A team of local people, all passionate about what they do, work at our dairies in Dargate and Hastingleigh,using age-old methods to produce the finest
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
El Zamorral
The Toro Rodríguez family is dedicated to the selective breeding of sheep, starting with the selection of natural pastures, for cattle feed, from which excellent
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
Poached Peaches with Baked Ricotta
Active Time 30 MIN Total Time1 HR 15 MIN YieldServes : 8 to 10 Ingredients BAKED RICOTTA 2 1/4 pounds fresh Ricotta cheese (4 1/2
Quotes About Cheese
“You can’t make everyone happy. You’re not cheese.” – Anonymous “I just don’t see the point of not eating cheese. I mean, if God didn’t want
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
Cheese & Beer
Don’t Panic, There’s A Beer And Cheese Pairing Guide We’ve seen the occasional pulse quicken when confronted with the phrase “cheese pairings.” Usually it calls
Cheesemakers
Cheesemakers are artists! They have been perfecting the art and advancing the science for hundreds of years. There are hundreds of varieties of cheese, each