Pago “Los Vivales” Black label
Made with 100% raw sheep milk. This cheese has a firm consistency and a hard, smooth natural rind. When cut, the cheese is a uniform
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
Gran Istriano
Gran Istriano is a hard full-fat cheese for slicing produced of full-fat pasteurized cow milk, which by aging becomes an extra hard grating cheese. The
Arzberger Aurum
55% FDM, semi-hard cheese made of sheep’s milk. The “Arzberger Aurum” is made in the dairy Leitner with pasteurized pure sheep’s milk. The cheese ripened in
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
Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round
Cheese of the Day
Boulder Chevre
The classic, fresh style that put us on the map is tangy, with clean, citrus and grass flavors and a firm, creamy texture that make
Queso Benabarre
It is a semi-cured cheese of pasteurized goat’s milk. It has a mild flavor and a slightly mildewed rind. Ideal to start in the tasting