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
Sheep Cheese with Boletus
Soft but powerful flavor, the quality of this fungus mixed with the nuances that our cured cheese provides make the delight of all those who
Björnost
Björnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We
Gran Mantovano
Thanks to its collaboration with local production partners, LSM Group has created an excellent cheese, produced with microbial rennet, suitable for the particular demands of
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
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best
Cheese of the Day
Cumbre de trujillo
A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in
Cured cheese in rosemary
The rosemary-cured cheese is crafted in a traditional way with raw sheep’s milk. For six months the cheese matures in a natural and controlled way
Cheeses in numbers
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