Coquetdale
The Coquetdale recipe developed from a trip Marc made to France in the late 90s, where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese.
Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united
Mingolucas Semicurado Artesano
Raw sheep milk. Artisan Cheese. Young cheese is supple and moist. The flavour is fresh and remind milky, soft in the mouth with pleasant aftertaste.
Gouda
Similar in character to another Dutch cheese, Edam, Gouda is a firm cows’ milk cheese with a mild, slightly salty flavour and an elastic texture.
Mozzarella
An Italian fresh or unripened cheese traditionally made from water buffalo’s milk (Mozzarella di Bufala) around the Naples area. It’s a firm but creamy cheese
Marisa
A seasonal cheese made with milk from pastured Wisconsin sheep. It is white in color and its flavor is mellow, complex and sweet-qualities that reminded
Cheese of the Day
Retorta
Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined
Gran Istriano
Gran Istriano is a hard full-fat cheese for slicing produced of full-fat pasteurized cow milk, which by aging becomes an extra hard grating cheese. The