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
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
Havarti
Havarti is a semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. Havarti is made like most cheeses, by
Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on
Pago “Los Vivales” Burgundy label
Made with 100% raw sheep milk. This is a cheese with a very firm consistency and a smooth, thin and hard honey-coloured natural rind. When
Coquetdale
The Coquetdale recipe developed from a trip Marc made to France in the late 90s, where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese.
Cheese of the Day
Raclette Gourmet LeSuperbe
Immersed in a warm feeling of bliss, enjoy the fullness of the aroma, the delicate creaminess, together with family, friends, guests, old and young: All
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