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.
Gorgonzola
An Italian blue cheese made from pasteurised cows’ milk, gorgonzola is pale yellow and streaked with greenish-blue veins. It has a distinct smell and can
Stilton
Britain’s best-known blue cheese is widely regarded as one of the world’s finest. Made from pasteurised whole cows’ milk, it has a rich, piquant flavour
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
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
Matured goat cheese
Semi-hard pasteurised goat cheese. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map …
Cheese of the Day
M&R Traditional Mixed Milk Cheese
Ripened cheese made with pure cow’s and sheep’s milk, it has a buttery texture, lactic flavor and mild aroma. It has a soft-white paste and
Semi Curado
Soft soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa
Cheeses in numbers
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