Semicured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 2
Torrecampos Sheep Aged
Sheep Cheese, Raw Milk, Aged Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits:
St Bartholomew
St Bartholomew is a semi-hard, cheese, named after Nettlebed village church. It is made with organic milk and is made to a recipe which is
Conde Ribagorza
It is a cured cheese made from raw goat’s milk with medium flavor and hard texture. The bark has a very characteristic ash gray hue.
Matured goat cheese
Semi-hard pasteurised goat cheese. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map …
Quinkana Hard
Hard cheese, ripened at least 5 month and rind washed every month with virgin olive oil VOO, that give the cheese a special smell. The
Cheese of the Day
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
Bergkäse alt
Fine-spicy, nutty taste. Click here to see more about Mooshof Greber and our other cheeses published at the World Cheese Map … Credits: Mooshof Greber
Cheeses in numbers
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