Cornish Smuggler
A creamy traditional farm house flavour with beautiful red marbling throughout. Vegetarian rennet and pasteurised cows’ milk. A year ago, I was asked to produce
Montsec
Fatty cheese made with raw goat milk of own production. Fine, from paste that ranges from semi soft to semi hard, depending on the degree
Limburger
Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands. The cheese
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese
Monte de trujillo
It is a rustic cheese, different from the rest of cheeses of un-pasteurized sheep milk, whose tasting is a trip home, the countryside and the
Creama Kasa
An incredibly rich and flavorful triple-cream cheese that’s like pure heaven. Its flavor is buttery and piquant, and it melts in your mouth. Perfect for
Cheese of the Day
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
Pasamontes mild
Is mild taste but full in the palate, ripened in caves 3-4 months, is the best cheese for people who love not tender and not
Cheeses in numbers
No Data Found