Raw Milk Extra Aged Gouda
WAKKER’S CREAMY GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, aged Gouda has a firm,
Queso Azul
El queso azul de oveja “Puebla Luis” se encuadra dentro de la familia de los quesos azules, y es elaborado de forma artesanal en La
Queso del Abuelo Curado
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, it is characterised by its wealth in high-quality milk which contains very high percentages of goat’s and
Glacier Wildfire Blue
Our newest blue cheese produced in our Glacier Point facility, it is a delectable symphony of mild blue notes and pepperonci peppers that bodes a
Queso viejo de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
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
Cheese of the Day
Parmesan
Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics. Mama Mia! The king of cheese and Klein River Cheese’ newest invention. Using the
Gouda
Similar in character to another Dutch cheese, Edam, Gouda is a firm cows’ milk cheese with a mild, slightly salty flavour and an elastic texture.
Cheeses in numbers
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Cheesemakers on the Map
Meet The Cheesemakers
El Pastor del Valle
El Pastor del Valle is a small cheese factory created thanks to Antonio Vera and Pepi Burgos hard work. Antonio Vera is goatherd since he
Gligora Dairy
The history of Gligora Dairy involves its founder Ivan Gligora and his family. Ivan was born in 1950 in a peasant and poor family in Kolan at
Cheese & Mice
There are certain “facts” that we think we know about animals. For example, we all know that a rabbit’s favorite food is … what? Carrots, of course!
Cheese & Beer
Don’t Panic, There’s A Beer And Cheese Pairing Guide We’ve seen the occasional pulse quicken when confronted with the phrase “cheese pairings.” Usually it calls
Widmer’s Cheese Cellars
Entering Widmer’s Cheese Cellars in the tiny town of Theresa, Wis. is like stepping back in time. Adorned with the flags of Swiss cantons on
Cheese Care
CHOOSING Start by choosing the best quality cheese, no matter what variety you’re buying. Here are some tips: Cheese should have a fresh, clean appearance
Cheesemakers
Cheesemakers are artists! They have been perfecting the art and advancing the science for hundreds of years. There are hundreds of varieties of cheese, each
Cheesemaking
Curdling A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The
Cheese & Love
“I love you more than CHEESE!” “All you need is love and CHEESE!” Credits: eCards, Treat Republic
Northumberland Cheese Company
Since 1984 Mark Robertson has been making farmhouse cheeses in the heart of Northumberland. The Northumberland Cheese story began in the Rede Valley, where Mark
Casa de Piedra
Casa de Piedra is a Cheese factory specialized in manufacturing matured Sheep Cheese in Mexico. We elaborate our products through an Artesanal process using the
Nettlebed Creamery
Nettlebed Creamery is home to two cheeses made with certified organic milk from Merrimoles Farm which spans the villages of Nettlebed and Bix. The farm