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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
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Nu’m Premium Cheese
This brand is for pasteurized goat milk that have a special quality control, because of this, it is a premium cheese. And the cheese under
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Caerphilly
This hard cows’ milk cheese, which takes its name from the town in South Wales in which it was first made, has a moist, crumbly
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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
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Glacier Penta Creme Cheese
A revolutionary five-creme blue, master crafted to be the most decadent blue available from your friends at Carr Valley Cheese. We like it with: Carr Valley
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Conde Ribagorza
It is a cured cheese made from raw goat’s milk with medium flavor and hard texture. The bark has a very characteristic ash gray hue.
Cheese of the Day
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Monte de trujillo
It is a rustic cheese, different from the rest of cheeses of un-pasteurized sheep milk, whose tasting is a trip home, the countryside and the
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Mingolucas Semicurado Artesano
Raw sheep milk. Artisan Cheese. Young cheese is supple and moist. The flavour is fresh and remind milky, soft in the mouth with pleasant aftertaste.
Cheeses in numbers
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