Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese
Pecorino Canapa
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
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,
Torrecampos Sheep Aged
Sheep Cheese, Raw Milk, Aged Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits:
Pastures Aged Cheddar
This is a semi-firm, Old English style, aged bandage-wrapped cheddar. You’ll find a clean crispness and a lingering fruit background. The sweet, creamy texture is like
Cheese of the Day
Plain Colby Cheese
Cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is
Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on