Queso semi-curado 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
Mozzarella
An Italian fresh or unripened cheese traditionally made from water buffalo’s milk (Mozzarella di Bufala) around the Naples area. It’s a firm but creamy cheese
Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour.
Bix
Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource,
Montsec
Fatty cheese made with raw goat milk of own production. Fine, from paste that ranges from semi soft to semi hard, depending on the degree
Trelawny
Traditional farmhouse cheese with a lively balanced acidity giving a clean tangy flavour and a wonderful creamy texture. Pasteurised cows’ milk and vegetarian rennet. Made
Cheese of the Day
Herbes De Provence Chevre
This classic fresh semi-soft cheese is fashioned into logs and coated with Herbes de Provence. Ingredients: Cultured, pasteurized goat milk, Herbes de Provence, salt, microbial
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the