Gran Reserva
Semi-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
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here
Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd
Queso Semicurado
Es un queso que está dotado de un sabor suave, mantecoso manteniendo la esencia de su materia prima, la oveja. El proceso de su elaboración
Callosi Fresh Cheese
The artesian distinctive shape of this cheese defines its weight of 2000 grams. It is crafted in a traditional way with pasteurized cow and goat
Nu’m Premium Cheese
This brand is for pasteurized goat milk that have a special quality control, because of this, it is a premium cheese. And the cheese under
Cheese of the Day
Burrata
Burrata is a fresh Italian cheese made from Mozzarella and cream. Burrata starts out much like Mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses,
Raw Milk Young Gouda
WAKKER’S CREAMY GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, young Gouda has a rich,