Traditional cheese cream
Made with a mixture of the most exquisite cheeses, this traditional cream has a creamy texture with a delicius taste. You can enjoy it as
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
Paski sir 12 months old
Best samples of our Pag cheese are selected and left every year for further, prolongated maturation lasting a year (12) or two (24). Depending on
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
Silberziege
50% FDM, soft cheese made of goat’s milk. The “Silberziege” is made in the dairy Leitner with pasteurized pure goat’s milk. The cheese ripened in
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
Cheese of the Day
Queso pasta prensada
Con el hongo penicilium roqueforti en corteza, está elaborado con leche de vaca cruda, madurado durante un mínimo de 100 días. Tiene sabores propios de
Havarti
A cheese with a velvety, creamy texture & full-flavoured umami impressions. If you have ever hosted a cheese tasting, you know that you can’t please everyone.