Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on
Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour.
Camembert
Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as
Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and
Quinkana Fresh
Our fresh cheese has the typical acid aroma of a goat cheese and the taste is sweet, mild, slightly salty flavour and fresh sensation. Without
Sheep Cheese with Boletus
Soft but powerful flavor, the quality of this fungus mixed with the nuances that our cured cheese provides make the delight of all those who
Cheese of the Day
Aged Brick Cheese
Aged Brick 1 lb Bronze Winner at World Awards competition. Heritage: Brick is a Wisconsin original, first made by John Jossi around 1877. Click here
Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. One of two cheeses made in a 4kg loaf-shape and only