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
Cured 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.
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
Bread Cheese
In Finland there is a cheese called Juustoleipa. This translates into cheese bread. We make ours different but better with oven baking it until it
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
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
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
Istrian Cheese in Walnut Leaves
Istrian Cheese in Walnut Leaves is a hard full-fat cheese made from mixed cow’s and sheep’s milk and produced using the traditional pressing method. It