Livanjski cheese with aromatic herbs
How to combine Livnos long tradition with the touch of the Mediterranean? We started with a desire to bring the cheese production to higher level,
Artisan aged cheese
Artisanal aged cheese is handcrafted with raw sheep’s milk. It takes 18 months of ripening and refined in the winery to achieve it a cheese
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
Queso del Abuelo Curado
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, it is characterised by its wealth in high-quality milk which contains very high percentages of goat’s and
Danish Blue
Also known as Danablu in its homeland, Danish Blue is a semi-soft, lightly veined blue cheese with a piquant, almost bitter flavour. It was developed
Arzberger Aurum
55% FDM, semi-hard cheese made of sheep’s milk. The “Arzberger Aurum” is made in the dairy Leitner with pasteurized pure sheep’s milk. The cheese ripened in
Cheese of the Day
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
Cornish Smuggler
A creamy traditional farm house flavour with beautiful red marbling throughout. Vegetarian rennet and pasteurised cows’ milk. A year ago, I was asked to produce