Sheep Cheese with Black Garlic
Mixture of flavor and predominance of the intensity of black garlic inside the cheese, without neglecting the flavor of the cured cheese, intense and firm.
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
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
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
Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching
Añejo Reserva
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 15 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the milk
Cheese of the Day
Traditional cheese cream
Made with a mixture of the most exquisite cheeses, this traditional cream has a creamy texture with a delicius taste. You can enjoy it as
Bergkäse alt
Fine-spicy, nutty taste. Click here to see more about Mooshof Greber and our other cheeses published at the World Cheese Map … Credits: Mooshof Greber
Cheeses in numbers
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