Fontina
A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture 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
Fior delle Alpi LeSuperbe
Fresh and clean air, rich soil with powerful herbs, Mountain milk of pure nature and honest craftsmanship in the small mountain dairy: the result is
Shepherd’s Blend
A sheep, goat and cow millk cheese cured for 10 weeks, it has a soft body and a subtle, complex flavor. Excellent melting cheese and
Raw Milk Extra Aged Gouda
WAKKER’S CREAMY GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, aged Gouda has a firm,
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,
Cheese of the Day
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
Queso viejo de oveja en aceite
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at