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
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,
Old Winchester
Also known as Old Smales, Old Winchester is an older version of Winchester, on a previous page. This is now a much dryer and harder
Glacier Penta Creme Cheese
A revolutionary five-creme blue, master crafted to be the most decadent blue available from your friends at Carr Valley Cheese. We like it with: Carr Valley
Hard goat cheese
The hard goat cheese is made with the milk of the alpine goats from herd of the family. He needs two months of healing. Click
Pecorino Camomilla
Made with sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and
Cheese of the Day
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
Queso viejo de oveja en aceite
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at