Semi Curado
Soft 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
Pago “Los Vivales” Blue label
Made from 100% raw sheep milk. In keeping with our wish to develop new products, we are now producing a new type of cheese, a “SOFT CHEESE” made with raw sheep milk that has been matured for just 15 days, resulting in a product with a pleasant, clean and light sheep cheese taste and a […]
Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour. Villåttinge is one of our most popular soft washed-rind cheeses and is matured for around four weeks, although it can be stored for an additional month. Click here to see […]
Granbarksost
Granbarksost is an especially aromatic white mould washed-rind cheese that may also have hints of wild mould. It should be melted in the oven and enjoyed like a fondue. Preheat the oven to 200-225 degrees and heat for around 15 to 20 minutes until the cheese is a fondue-like consistency. We have wrapped a thin […]
St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others which leads to the rind turning a pinkish orange, the texture becoming firmer and a more punchy flavour. Click here to see more about White Wood Dairy and our other […]
St. Jude
St. Jude is a mould ripened, soft cheese weighing about 100g. It has a soft paste and when young it has a fresh but creamy taste which becomes more complex as it ages with stronger notes. Click here to see more about White Wood Dairy and our other cheeses published at the World Cheese Map […]
Cashmere
Made from double cream organic cow milk, Cashmere is silky, rich, earthy and decadent. Buttery, and creamy, with elements of both sweet and savory cream, Cashmere shines on a cheese board or slathered on a baguette. Pack size: 6 / 8oz Click here to see more about Haystack Mountain and our other cheeses published at […]
Pastura with truffles
Its elaboration is inspired by the traditional recipe of the Italian Tuscany, that arrived in the area by the hand of the transhumant shepherds. We have added the exquisite black truffle, also Italian, that makes Pastura an even more delicious cheese. Its white, tender, rusty bark holds a delicate, creamy but compact paste, sprinkled with […]
Retorta
Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined and persistent on the palate, with memories of the field due to its vegetal rennet. It is very creamy, with almost liquid texture, as the result of a daily and continuous […]
La retorta mini
To be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread. It additionally offers multiple applications in the culinary scope. Hand-pressed unpasteurized sheep’s milk cheese made with traditional artisan mime. Its flavor is soft but very personal and persistent on the palate, with memories of a field […]