Shepherd’s Blend
A sheep, goat and cow millk cheese cured for 10 weeks, it has a soft body and a subtle, complex flavor. Excellent melting cheese and
Buttercup
Made with a mix of pasteurized goat and cow’s milk, this easygoing, wax-coated, semi-soft cheese is a hit with kids. Consider it your best friend
Stoney Cross
Stoney Cross is our most recent offering from Lyburn Farmhouse Cheesemakers. The cheese comes as a 1Kg truckle or a 3.0Kg wheel, mould ripened, not dissimilar
Artisan aged cheese
Artisanal aged cheese is handcrafted with raw sheep’s milk. It takes 18 months of ripening and refined in the winery to achieve it a cheese
Queso viejo de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
Herbes De Provence Chevre
This classic fresh semi-soft cheese is fashioned into logs and coated with Herbes de Provence. Ingredients: Cultured, pasteurized goat milk, Herbes de Provence, salt, microbial
Cheese of the Day
Campscott
Campscott is a lightly salted, full flavoured cheese. The autumn and winter cheeses tend to be creamier than those made in summer. The finished cheese is a small
Tupí cheese
The Tupí cheese is very strong. It is old winter mountain cheese. It is making with hard goat cheese, marinated in Calvados liqueur. He needs
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
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
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El Pastor del Valle
El Pastor del Valle is a small cheese factory created thanks to Antonio Vera and Pepi Burgos hard work. Antonio Vera is goatherd since he
La Valle
La Valle is our main office and factory location. It’s located in the beautiful driftless region of southern Wisconsin and has fresh milk delivered daily
Mooshof Greber
The Mooshof Greber in Schwarzenberg (Austria) is a family business with about 60 dairy cows, some young cattle, 4 goats, and about 80 pigs. The
Pasamontes
Pasamontes is a Cheese factory specialized in Manchego Artisanal Cheese, although nowadays are manufactured new products as cheese to spread, yogurt, cheese cured with rosemary
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
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
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,
Dairy Orman
Dairy Orman d.o.o. Livno is traditionally engaged in the production of full fat hard cheese and milk-based products. Generational tradition of milk processing and specific Mediterranean-alpine
Widmer’s Cheese Cellars
Entering Widmer’s Cheese Cellars in the tiny town of Theresa, Wis. is like stepping back in time. Adorned with the flags of Swiss cantons on
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