Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world
Roquefort
A French cheese made from unpasteurised ewes’ milk. It’s matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The
Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. One of two cheeses made in a 4kg loaf-shape and only
Provolone
Provolone is an Italian cheese made from cow’s milk. Its origins lie in Southern Italy and the cheese is produced mostly in the Po valley
Ramsey
Unpasteurised hard cheese. Naturally rinded cheddar style British ewe’s milk cheese matured for four to six months. Slightly sweet, with the warmth and soft comfort
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
Cheese of the Day
Jarlsberg
Jarlsberg is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a
Quinkana Semi Hard
Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese
Cheeses in numbers
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