Romagna Terre Caprozzo al Prugnolo
2 months

Caprozzo al Prugnolo

Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd

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Pastura
Soft

Pastura with truffles

Its elaboration is inspired by the traditional recipe of the Italian Tuscany, that arrived in the area by the hand of the transhumant shepherds. We

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Jarlsberg cheese
Medium-hard

Jarlsberg

Jarlsberg is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a

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maroilles cheese
France

Maroilles

Maroilles, also known as Marolles, is a semi-soft washed rind cheese from the North of France. After it was invented in the 10th century by a

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Queso Los Cameros Cured Sheep Cheese
6 months

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

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Cheese of the Day

Northumberland Smoked

Oak-Smoked

Our Northumberland Oak-smoked an extremely popular cheese, and with good reason! It is our delicious Original recipe cheese, which is then cold-smoked over wood chippings

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La Valle Creama Kasa

Creama Kasa

An incredibly rich and flavorful triple-cream cheese that’s like pure heaven. Its flavor is buttery and piquant, and it melts in your mouth. Perfect for

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