M&R Traditional Goat Milk Cheese
Ripened cheese made with pure goat’s milk, it has a firm texture, slightly acidic flavor and a mildly pronounced aroma. It has a hard-white paste
Lustenberger 1862
Our unwavering devotion to the high art of cheese making is what makes Lustenberger 1862 so unique and distinctive. It all started 150 years ago
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
Fontina
A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and
Big Ed’s Gouda
Our signature cheese, Big Ed’s, is the cheese that hugs you back! Its creamy, smooth texture and sweet, rich milk flavors make it the perfect
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
Cheese of the Day
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
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