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
Queso en aceite en Aceite de Oliva
Pieces of pecorino cheese preserved in virgin olive oil. Click here to see more about El Zamorral and our other cheeses published at the World
Shepherd’s Blend
A sheep, goat and cow millk cheese cured for 10 weeks, it has a soft body and a subtle, complex flavor. Excellent melting cheese and
Oak-Smoked
Our Northumberland Oak-smoked an extremely popular cheese, and with good reason! It is our delicious Original recipe cheese, which is then cold-smoked over wood chippings
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
Queso viejo de oveja en aceite
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
Cheese of the Day
Roquefort
A French cheese made from unpasteurised ewes’ milk. It’s matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The
Jarlsberg
Jarlsberg is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a