Arzberger Bellino
55% FDM, soft cheese made of sheep’s milk. The “Arzberger Bellino” is made in the dairy Leitner with pasteurized pure sheep’s milk. The cheese ripened in
Queso pasta prensada
Con el hongo penicilium roqueforti en corteza, está elaborado con leche de vaca cruda, madurado durante un mínimo de 100 días. Tiene sabores propios de
Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added
Saxony Alpine Style
This is a rich, full-body aged cheese with a creamy texture. It has sweet and nutty flavors reminiscent of Alpine Cheeses. Lingering Swiss notes make
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and
Pecorino Camomilla
Made with sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and
Cheese of the Day
Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes
Björnost
Björnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We