Artisan semi cured cheese
The artisan semi-matured cheese is made with raw sheep milk in a traditional stain way. It matures for 3 months to achieve to semifirm texture
Ricotta
A soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture
Torrecampos Sheep Old
Sheep Cheese, Raw Milk, Old Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits:
Lyburn Lightly Oak Smoked
This cheese is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give
Añejo
Medium-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
Torrecampos Sheep Aged
Sheep Cheese, Raw Milk, Aged Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits:
Cheese of the Day
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
Taleggio
At over a thousand years old, Taleggio is one of the world’s oldest soft cheeses. This washed-rind cheese is in a family of cheeses created