Cumbre de trujillo
A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in
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.
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
Mild Brick Cheese
In a state known for its cheese, Joe Widmer is a proud cheesehead. He’s heir to the Widmer cheese throne, the third generation in his
Cheshire
One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in
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
Cheese of the Day
Nu’m Premium Cheese
This brand is for pasteurized goat milk that have a special quality control, because of this, it is a premium cheese. And the cheese under
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