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
Queso De Mano
Hints of toasted almond and earthy notes make this appealing, natural rind, aged Spanish-style cheese as versatile as it is user-friendly. Try it on a
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:
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
Hot Pepper Jack Smoked
A Monterey Jack cheese with green and red jalapeno peppers that has a mild smoky flavor, giving it a wonderfully added punch! Melts well and
Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. One of two cheeses made in a 4kg loaf-shape and only
Cheese of the Day
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
Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added