Artisan semi cured cheese
The artisan semi-matured cheese is made with raw sheep milk in a traditional stain way. It matures for 3 months to achieve to semifirm texture
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter,
Gran Mantovano
Thanks to its collaboration with local production partners, LSM Group has created an excellent cheese, produced with microbial rennet, suitable for the particular demands of
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
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
Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In
Cheese of the Day
Sörmlands Ädel
Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a
Queso Añejo
Este queso destaca por un sabor intenso, con un bouquet potente y prolongado por su curación a partir del año. El proceso de su elaboración