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
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
Livanjski cheese Selection and Reserve
Our original Livno cheese aged for a long time and we devoted our full attention to it. We chose the best of the best for
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
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
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
Cheese of the Day
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
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
Cheeses in numbers
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