Callosi Fresh Cheese
The artesian distinctive shape of this cheese defines its weight of 2000 grams. It is crafted in a traditional way with pasteurized cow and goat
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
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
Buttercup
Made with a mix of pasteurized goat and cow’s milk, this easygoing, wax-coated, semi-soft cheese is a hit with kids. Consider it your best friend
Ramsey
Unpasteurised hard cheese. Naturally rinded cheddar style British ewe’s milk cheese matured for four to six months. Slightly sweet, with the warmth and soft comfort
Matured goat cheese
Semi-hard pasteurised goat cheese. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map …
Cheese of the Day
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
Mozzarella
An Italian fresh or unripened cheese traditionally made from water buffalo’s milk (Mozzarella di Bufala) around the Naples area. It’s a firm but creamy cheese