Björnost
Björnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We
Raw-milk goat cheese
Semi-hard goat cheese. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map … Credits:
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
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and
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:
Double Gloucester
A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract
Cheese of the Day
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
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