Traditional cheese cream
Made with a mixture of the most exquisite cheeses, this traditional cream has a creamy texture with a delicius taste. You can enjoy it as
Pecorino Gelsomino
Made with pasteurised 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
Queso viejo de oveja
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
Keltic Gold
Pungent WASHED RIND cheese, creamy smooth texture and round full sweet flavour reminiscent of French Alpine cheeses. Vegetarian rennet and pasteurised cows’ milk. Local cider
M&R Traditional Goat Milk Cheese
Ripened cheese made with pure goat’s milk, it has a firm texture, slightly acidic flavor and a mildly pronounced aroma. It has a hard-white paste
M&R Traditional Mixed Milk Cheese
Ripened cheese made with pure cow’s and sheep’s milk, it has a buttery texture, lactic flavor and mild aroma. It has a soft-white paste and
Cheese of the Day
Canterbury Cobble
Unpasteurised semi-hard cheese. Naturally rinded brine-washed British Friesian cow’s milk cheese aged for two to four months. We use the same starter culture as in
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