Queso semi-curado de oveja
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
Pecorino Gelsomino
Made with pasteurised 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
Shropshire Blue
Colston Bassett Shropshire Blue is instantly recognisable with its distinctive orange body and blue veins spread throughout. The natural rind is a deep orange-brown shade.
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
Quinkana Hard with olive oil
Hard cheese, cured in extra virgin olive oil EVOO (only in 1kg format). This is a special receipt with a unique process: the cheese is
Semi Curado
Soft soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa
Cheese of the Day
Edam
The quintessential Dutch cheese is made from cows’ milk, and has a firm, elastic, pale-yellow interior with a sweet, slightly nutty flavour. The whole cheeses
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the