Trelawny
Traditional farmhouse cheese with a lively balanced acidity giving a clean tangy flavour and a wonderful creamy texture. Pasteurised cows’ milk and vegetarian rennet. Made by cutting the curd and pressing straight away so that the acidic whey included in the curd gives the cheese a traditional acidic cheesy flavour similar to other English cheddar […]
Cornish Smuggler
A creamy traditional farm house flavour with beautiful red marbling throughout. Vegetarian rennet and pasteurised cows’ milk. A year ago, I was asked to produce a traditional farmhouse cheese which looked attractive on a cheeseboard. Cornish Smuggler. I came up with a traditional farmhouse recipe, which gives the cheese a traditional flavour with a balanced […]
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and pasteurised cows’ milk. Cornish Crumbly is made by scooping soft lumps of curd, just after it has been cut; into shallow cloth-lined molds. The curd is not heated or stirred, […]
Añejo
Medium-hard soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa de Piedra
Björnost
Björnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We mature it for around a year to do it justice. It has a strong flavour and smell. It is excellent for a typical Swedish breakfast sandwich, but also works well […]
Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world at the World Cheese Awards in 2015-16. Modelled on the Old Amsterdamer, this cheese defines artisanal and hand-made. Produced by hand in our tiny 1300 L vat (yields 130 kg). […]
Queso viejo de oveja en aceite
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral
Queso viejo de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral
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 cheese plate, in pesto, grated over eggs, pasta, or salads, or melted in sandwiches. Pair with Hefeweizen or light-to-full-bodied red wines. Ingredients: Cultured, raw goat milk, salt, microbial rennet Awards: […]
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 strong taste, the cheese to eat daily. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes