Oak Smoked Stanford
It takes 18 hours to smoke this cheese using an age old cold smoking technique. Smoking is an ancient art and food preservation method. We send
Pecorino Camomilla
Made with sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and
Beaufort
Beaufort is a firm, raw cow’s milk cheese associated with the Gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region
Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
M&R Trio Pack Traditional Edition
3 x 75gr small pack, cow and sheep’s milk cheese + sheep’s milk cheese + goat’s milk cheese. Click here to see more about Indulac
Cheese of the Day
Raw Milk 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,
Torrecampos Mixed Aged
Mixed Cheese, Pasteurized Milk, Aged (cow and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese