Hard goat cheese

The hard goat cheese is made with the milk of the alpine goats from herd of the family. He needs two months of healing. Click here to see more about Formatge Baridà and our other cheeses published at the World Cheese Map … Credits: Formatge Baridà

Torrecampos Mixed Ibérico

Mixed Cheese, Raw Milk, Ibérico (cow, goat and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla

Torrecampos Mixed Semicured

Mixed Cheese, Pasteurized Milk, Semicured (cow and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla

Torrecampos Mixed Aged

Mixed Cheese, Pasteurized Milk, Aged (cow and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla

Torrecampos Sheep Aged

Sheep Cheese, Raw Milk, Aged Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla

Torrecampos Sheep Old

Sheep Cheese, Raw Milk, Old Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla

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 and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 90 […]

Pecorino Canapa

Made with 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 and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 60 days […]

Pecorino Camomilla

Made with 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 and the mixture coagulates. The curd is broken up and drained into moulds. Then the cheese is brined and dried in a cold room at 6-8°C. It is aged for over 60 days […]

Pecorino Gran Riserva del Passatore

This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and most secret cheese production techniques, passed on form generation to generation. It’s dry-salted and rubbed with raw flaxseed oil every day in order to maintain soft rind and to allow a […]