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
Hot Pepper Jack Smoked
A Monterey Jack cheese with green and red jalapeno peppers that has a mild smoky flavor, giving it a wonderfully added punch! Melts well and
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
Istrian Mixed Milk Cheese
Istrian mixed milk cheese is a blend of sheep and cow’s milk. It is very popular with consumers due to its characteristic mild aroma of
Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added
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
Cheese of the Day
Fontina
A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and
Queso De Mano
Hints of toasted almond and earthy notes make this appealing, natural rind, aged Spanish-style cheese as versatile as it is user-friendly. Try it on a
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
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
Cheese & Love
“I love you more than CHEESE!” “All you need is love and CHEESE!” Credits: eCards, Treat Republic
Cheese & Olives
Some of cheese and olives pairing ideas taken from Marcella the Cheesemonger … The Lady gets lots of requests for pairings of cheese with olives
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
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
Fennimore
Fennimore factory and retail store is where we make our original Bread Cheese and bake it to a beautiful golden brown. We make five varieties
Quesos Benabarre
We are Pili Marqués and Juan José Baró, owners of Granja la Fondaña. We have a family business and artisan of traditional cheeses. The origin
Gorski Dairy
Everything started in 2008 with our first goat and the desire to devote ourselves to a healthy lifestyle and nutrition. We are located in the
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
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
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
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