Queso Curado
Es un queso que posee un sabor de consistencia prolongada en boca, con un regusto persistente hasta el final. El proceso de su elaboración está
Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. 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
Il Pecorino Toscano DOP Aged
The DOP Aged Tuscan Pecorino Cheese is produced with only Consortium-of-Tuscan-DOP-Pecorino-Cheeseselected milk. Its quality is endorsed by Mi.P.A.A.F. Authorized Control Body. Its peculiar producing, in
Cured cheese in rosemary
The rosemary-cured cheese is crafted in a traditional way with raw sheep’s milk. For six months the cheese matures in a natural and controlled way
Saxony Alpine Style
This is a rich, full-body aged cheese with a creamy texture. It has sweet and nutty flavors reminiscent of Alpine Cheeses. Lingering Swiss notes make
Cheese of the Day
Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching
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
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
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
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
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
History of Cheese
According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made
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
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
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
Quesería Artesanal Del Río Carrión
En Quesería Artesanal Del Rio Carrion, solo trabajamos con la mejores materias primas, poniendo el maximo esmero en lo que hacemos. Sólo de ese manera
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
… 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
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
Gligora Dairy
The history of Gligora Dairy involves its founder Ivan Gligora and his family. Ivan was born in 1950 in a peasant and poor family in Kolan at