Paški sir
Paški sir is the most famous Croatian cheese, made from milk of Pag sheep exclusively. Paška sirana has its own heard of sheep from which
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
Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world
Torrecampos Mixed Semicured
Mixed Cheese, Pasteurized Milk, Semicured (cow and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese
Quinkana Semi Hard
Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese
Añejo
Medium-hard 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
Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes
M&R Traditional Sheep Milk Cheese
Ripened cheese made with pure sheep’s milk, it has a buttery texture, moderate pronounced flavor and mild aroma. It has a soft-white paste and soft