Semicured Goat Cheese
Created by the master cheesemaker Francisco Javier Martinez, we present our rediscovery of the ancient recipe for Goat’s Cheese made long ago in La Rioja.
Queso del Abuelo Curado
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, it is characterised by its wealth in high-quality milk which contains very high percentages of goat’s and
Queso Benabarre
It is a semi-cured cheese of pasteurized goat’s milk. It has a mild flavor and a slightly mildewed rind. Ideal to start in the tasting
Wensleydale
This ancient cheese, with its delicate, slightly sour flavour and distinctive moist, flaky texture is made from pasteurised cows’ milk. Wensleydale is available in two
Red Leicester
Formerly known as Leicester, or Leicestershire cheese, this is a hard cows’ milk cheese made in much the same way as Cheddar, but with a
Château Heitenried LeSuperbe
A mystic castle, spacious estates, legends dating back to the 11th century – this is the world of noble “Château Heitenried” a legendary delicacy from the
Cheese of the Day
Paški sir
Paški sir is the most famous Croatian cheese, made from milk of Pag sheep exclusively. Paška sirana has its own heard of sheep from which
Queso pasta blanda
Con corteza enmohecida natural. Resulta cremoso en boca y destaca por ligero sabor amargo con matices de champiñón. El periodo de maduración es de 45 días. Este