Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. One of two cheeses made in a 4kg loaf-shape and only
Redesdale
Redesdale has a thirty-year-old history, and is extra special to us because it is the first cheese we ever made! Originally called Redesdale Sheep’s Dairy,
Manchego
One of Spain’s best known cheeses, made from ewe’s milk. It originated in La Mancha but is now made all over the country. It’s sold
Gran Istriano
Gran Istriano is a hard full-fat cheese for slicing produced of full-fat pasteurized cow milk, which by aging becomes an extra hard grating cheese. The
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter,
Cheese of the Day
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
Camembert
Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
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
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
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
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
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 & Champagne
Champagne is a sparkling wine produced in the Champagne region of France. In Spain, sparkling wine is called Cava; in Italy it’s known as Prosecco,
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
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
Cheese & Health
When you start a diet, one of the first things you probably think of ditching is cheese. After all, it’s full of fat and calories,
Lustenberger & Dürst
Let us whisk you away into a unique world of indulgence: culinary diversity inspired by the Swiss mountain regions – this is the world of
Saxon Creamery
Saxon Creamery in Cleveland, WI is located between Manitowoc and Sheboygan, on the Eastern shores of Lake Michigan. The milk arrives at Saxon Creamery fresh, antibiotic and
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