Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and
Mobay
Sid’s whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter,
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
Ramsey
Unpasteurised hard cheese. Naturally rinded cheddar style British ewe’s milk cheese matured for four to six months. Slightly sweet, with the warmth and soft comfort
Cheese of the Day
Mascarpone
A thick, creamy, soft Italian cheese with a high fat content (40%). Mascarpone is an essential ingredient in the Italian coffee trifle tiramisù and is
Sheep’s Cheese with chili
Cheese made from pasteurised sheep’s milk, multicoloured due to its special chilli paste ingredient, very colourful and appetising, having partridge (tiny) eyes and 45 day
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Romagna Terre
Since 1985 our philosophy has remained the same: constant research, limited production, high quality and total control over the product. During these long years, infinitive love for our land and constant
Quesos Revilla
At Quesos Revilla we have adapted to working with cutting edge technology to prevent our cheese from losing a whiff of its scent, texture and
Finca la Granja
It is thought that the production of cheese in La Granja first started in 1837. Our chesses remain handmade, continuing with this century’s traditions until
Queso Los Cameros
In 1961, the marriage formed by Jesús Martínez and Justi González founded the cheesery, Lácteos Martínez – Queso Los Cameros. They easily learnt how to produce cheeses at
Klein River Cheese
Klein River Cheese Farmstead is a celebration of cheese, picnics and family. We exist to unleash the inner artisan in every one of us. We
Jürss Mejeri
We make our cheeses on a small scale according to artisan traditions and put a lot of time and effort into our products. As small-scale
Productos Lácteos Artesanales
Productos Lácteos Artesanales S.L., is a company of Fuente Palmera, province of Cordoba, Andalusia, located at the south of Spain. Quincana is the name given
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
Formatge Baridà
The Baridà Cheese Factory is located in the town of Bar in the Cadí mountain range, in the valley of Baridà. Bar is a beautiful
Haystack Mountain
Since 1989, Haystack Mountain has been inventing and hand-making a range of award-winning goat’s milk cheeses, from surface-ripened Snowdrop to Applewood Smoked Chèvre. Taste for
El Zamorral
The Toro Rodríguez family is dedicated to the selective breeding of sheep, starting with the selection of natural pastures, for cattle feed, from which excellent
Home
Cheese and WineWine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor!Click HereCheese and DessertsHere