Tender cheese with nuts
The same symbiosis that is achieved between the sheep and the Walnut, is also reached with the walnut and the cheese, giving place to the
Pago “Los Vivales” Burgundy label
Made with 100% raw sheep milk. This is a cheese with a very firm consistency and a smooth, thin and hard honey-coloured natural rind. When
Chisquero Curado Manchego Artesano
Manchego cheese. Raw sheep milk. With a hard moisture the flavor of this artisan Manchego cheese is aromatic, very intense and with a long finish.
Red Leicester
Formerly known as Leicester, or Leicestershire cheese, this is a hard cows’ milk cheese made in much the same way as Cheddar, but with a
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
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
Cheese of the Day
Lyburn’s Winchester
In the early days it became clear, that although we had decided not to make cheddar, for all the obvious reasons, Southern England, likes its
Hard goat cheese
The hard goat cheese is made with the milk of the alpine goats from herd of the family. He needs two months of healing. Click