Cured cheese in rosemary
The rosemary-cured cheese is crafted in a traditional way with raw sheep’s milk. For six months the cheese matures in a natural and controlled way
Matured goat cheese wrapped in rosemary
Semi-hard pasteurised goat cheese. Washed natural rind wrapped in iberian pork lard and rosemary. Click here to see more about El Pastor del Valle and our
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
Arzberger Ursteirer
50% FDM, hard cheese made of cow’s milk. The “Arzberger Ursteirer” is made in the dairy Leitner from cow’s milk exclusively of pasture grazing and
Capellaro
50% FDM, semi hard cheese made of goat’s milk. The “Capellaro” is made in the dairy Leitner with pasteurized pure goat’s milk. The cheese ripened in
Taleggio
At over a thousand years old, Taleggio is one of the world’s oldest soft cheeses. This washed-rind cheese is in a family of cheeses created
Cheese of the Day
Menage
This mixed-milk beauty is aged for intense flavor and a drier texture. It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summertime