Matured goat cheese wrapped in rosemary
Semi-hard pasteurised goat cheese. Washed natural rind wrapped in iberian pork lard and rosemary. Click here to see more about El Pastor del Valle and our
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese
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.
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best
M&R Premium Mixed Milk Cheese
Ripened cheese made from pure cow and sheep milk, very buttery texture, almost liquid, smooth and balanced flavor, with an elegant sheep’s rustic touch. It
Arzberger Bellino
55% FDM, soft cheese made of sheep’s milk. The “Arzberger Bellino” is made in the dairy Leitner with pasteurized pure sheep’s milk. The cheese ripened in
Cheese of the Day
Gran Reserva
Semi-hard soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa
Cwmglyn Farmhouse Cheese
Hard unpasteurised cow-milk cheese. Click here to see more about Cwmglyn Farm and our other cheeses published at the World Cheese Map … Credits: Cwmglyn
Cheeses in numbers
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Cheesemakers on the Map
Meet The Cheesemakers
Cheese & Wine (2)
Know Your Cheeses From super-sharp aged varieties to young fresh types, cheese can make all the difference to your antipasto lineup. Cheese runs the gamut
Fennimore
Fennimore factory and retail store is where we make our original Bread Cheese and bake it to a beautiful golden brown. We make five varieties
Summer Berries with Goat Cheese Cream
Active Time N/A Total TimeN/A YieldServes : 4 Ingredients 1/3 cup granulated sugar 1/3 cup water 1 pound mixed summer berries (about 4 cups), strawberries
Contact Us
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Apple Pie Sundaes with Cheddar Crust Shards
Active Time 50 MIN Total Time 2 HR Yield Serves : 8 servings Ingredients CHEDDAR SHARDS 3/4 cup all-purpose flour Kosher salt 4 tablespoons cold
Finca la Granja
It is thought that the production of cheese in La Granja first started in 1837. Our chesses remain handmade, continuing with this century’s traditions until
History of Cheese
According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made
Baked Camembert with Pears
Active Time N/A Total Time 20 MIN Yield Serves : 6 Ingredients One 8-ounce round of ripe Camembert 1 tablespoon pear brandy 1 tablespoon pure
Formatge Baridà
The Baridà Cheese Factory is located in the town of Bar in the Cadí mountain range, in the valley of Baridà. Bar is a beautiful
Jürss Mejeri
We make our cheeses on a small scale according to artisan traditions and put a lot of time and effort into our products. As small-scale
Cheese Care
CHOOSING Start by choosing the best quality cheese, no matter what variety you’re buying. Here are some tips: Cheese should have a fresh, clean appearance
Basic Cheesemaking Process
Basic cheesemaking process described by the cheesemaker Biddy Fraser-Davies, the owner of Cwmglyn Farm (pronounced Coom-glin) situated in the North Island of New Zealand. Biddy has