Istrian Cheese in Walnut Leaves
Istrian Cheese in Walnut Leaves is a hard full-fat cheese made from mixed cow’s and sheep’s milk and produced using the traditional pressing method. It reaches its technologic maturity after 60 days, when it is wrapped in walnut leaves. Cheese rind is straw-yellow with recognisable patches left by walnut leaf maceration. Paste consistency is hard […]
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 average weight of the wheel amounts to as much as 11 kilograms and its ripening takes between 12 and 14 months. Unlike the classic „Grana” type cheese, Gran Istriano is […]
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 sheep’s milk. It is produced in wheels weighting around 1.9 kg. Click here to see more about Agrolaguna and our other cheeses published at the World Cheese Map … Credits: Agrolaguna
Añejo Reserva
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 15 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the milk from sheep which graze in the fields of Castile-La Mancha. Intense flavour with a pungent bouquet, aromatic with its inherent nuances from its long ripening, having partridge (tiny) eyes, of […]
Queso del Abuelo Añejo
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, ripened in extra virgin olive oil, having a minimum ripening of 12 months, cylindrical shaped and of a yellow aged appearance, caused by a long ripening in olive oil. Just like its predecessors, it is a cheese with a high milk quality given that it contains […]
Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with Olive Oil. The enzymes released by the mold during the Affinage, coupled […]
Cured Goat Cheese
Created by the master cheesemaker Francisco Javier Martinez, we present our rediscovery of the ancient recipe for Goat’s Cheese made long ago in La Rioja. This product is made using goat’s milk from farms in La Rioja that belongs to the P.D.O. Queso Camerano, following a traditional recipe and always using goat rennet. This is […]
Cured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with Olive Oil. […]
Parmesan
Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics. Mama Mia! The king of cheese and Klein River Cheese’ newest invention. Using the old-fashioned cream gravity separation method, the less dense fat molecules rise to the top of the milk tank without being stirred. This ensures the milk has a lower fat content […]
Oak Smoked Stanford
It takes 18 hours to smoke this cheese using an age old cold smoking technique. Smoking is an ancient art and food preservation method. We send our Stanford cheese to the smoke house at the Aphrodisiac Shack in Villiersdorp. The draft is controlled by hand and needs to take temperature, humidity, wind speed and wind direction […]