Cured cheese in rosemary
The rosemary-cured cheese is crafted in a traditional way with raw sheep’s milk. For six months the cheese matures in a natural and controlled way
Livanjski cheese original
Livno cheese falls into the category of hard whole milk cheeses that mature under the bark naturally for at least 60 days. It is made
Raclette Gourmet LeSuperbe
Immersed in a warm feeling of bliss, enjoy the fullness of the aroma, the delicate creaminess, together with family, friends, guests, old and young: All
Pasamontes gold
To lovers of strong and piquant taste of the best cheeses. With a ripening, up to 12 months. Click here to see more about Pasamontes
Semicured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 2
Apple Smoked Cheddar
Made in a 12 lb. wheel. This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that
Cheese of the Day
Feta
A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. This creamy white Greek cheese traditionally made from ewes’
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here
Cheeses in numbers
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