Ashmore Farmhouse
Unpasteurised hard cheese. Our award-winning naturally rinded cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich,
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here
Cheddar
Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter
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,
Pasamontes mild
Is mild taste but full in the palate, ripened in caves 3-4 months, is the best cheese for people who love not tender and not
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
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
St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Quesos Don Apolonio
A hundred years of tradition and own livestock endorse this cheese-making factory from Malagón. The livestock and cheese-making tradition of the Mata family dates back
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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
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
Nettlebed Creamery
Nettlebed Creamery is home to two cheeses made with certified organic milk from Merrimoles Farm which spans the villages of Nettlebed and Bix. The farm
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
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Cheese and WineWine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor!Click HereCheese and DessertsHere
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
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
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
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
Almenland Stollenkäse
In original the adit of the silver-mine should be adapted as a cure-adit. In purpose of using this adit for showing around tourists, in the
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