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.
M&R Traditional Sheep Milk Cheese
Ripened cheese made with pure sheep’s milk, it has a buttery texture, moderate pronounced flavor and mild aroma. It has a soft-white paste and soft
Quinkana Hard with olive oil
Hard cheese, cured in extra virgin olive oil EVOO (only in 1kg format). This is a special receipt with a unique process: the cheese is
Conde Ribagorza
It is a cured cheese made from raw goat’s milk with medium flavor and hard texture. The bark has a very characteristic ash gray hue.
Ashmore Farmhouse
Unpasteurised hard cheese. Our award-winning naturally rinded cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich,
Montsec
Fatty cheese made with raw goat milk of own production. Fine, from paste that ranges from semi soft to semi hard, depending on the degree
Cheese of the Day
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
Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round