Cumbre de trujillo
A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in
Cheddar
Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
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
Snowfields Aged Butterkase
During late fall and early winter, the Saxon herd produces a unique milk, high in protein and cream. This cheese has rich, creamy texture with
Cranberry Chipotle Cheddar
This white cheddar has cranberries and chipotle peppers for added flavor. It has the taste of the best Texas barbecue and the heat comes on
Cheese of the Day
Parmesan
Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics. Mama Mia! The king of cheese and Klein River Cheese’ newest invention. Using the
Monterey Jack
Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age
Cheeses in numbers
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