Pag Cheese
Pag cheese or Pag Island cheese is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all
M&R Premium Mixed Milk Cheese
Ripened cheese made from pure cow and sheep milk, very buttery texture, almost liquid, smooth and balanced flavor, with an elegant sheep’s rustic touch. It
Parmigiano-Reggiano, Parmesan
Originating from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a
Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on
Il Pecorino Toscano DOP
Pecorino Toscano DOP has a soft form and benefits from a medium maturation time. It is produced with milks that conform to the Consortium of
Ricotta
A soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture
Cheese of the Day
Canterbury Cobble
Unpasteurised semi-hard cheese. Naturally rinded brine-washed British Friesian cow’s milk cheese aged for two to four months. We use the same starter culture as in
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and