Quinkana Semi Hard
Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese
Caerphilly
This hard cows’ milk cheese, which takes its name from the town in South Wales in which it was first made, has a moist, crumbly
Sörmlands Ädel
Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a
Tupí cheese
The Tupí cheese is very strong. It is old winter mountain cheese. It is making with hard goat cheese, marinated in Calvados liqueur. He needs
Semicured 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
Cheese of the Day
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
Torrecampos Sheep Old
Sheep Cheese, Raw Milk, Old Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: