Colby
Colby is a semi-hard cow’s milk cheese from the United States. Colby is similar to Cheddar, but does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer, moister, and milder than
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
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the
Pago “Los Vivales” Black label
Made with 100% raw sheep milk. This cheese has a firm consistency and a hard, smooth natural rind. When cut, the cheese is a uniform
Raw-milk goat cheese
Semi-hard goat cheese. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map … Credits:
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
Cheese of the Day
Grana Padano
Grana Padano was created by the Cistercian monks of Chiaravalle in the 12th century and the same recipe is used today. It is made from unpasteurized, semi-skimmed
Artisan Aged Goat Cheese
The artisan aged goat cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. It takes a minimum