St Bartholomew
St Bartholomew is a semi-hard, cheese, named after Nettlebed village church. It is made with organic milk and is made to a recipe which is
Parmigiano-Reggiano, Parmesan
Originating from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a
Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds on
Colby
Colby is a semi-hard cow’s milk cheese from the United States. Colby is similar to Cheddar, but does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer, moister, and milder than
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
Pago “Los Vivales” Silver label
Made from 100% raw sheep milk. This cheese is matured for over 16 months, giving it a uniform and firm texture that cuts cleanly, with
Cheese of the Day
Halloumi
A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is
Torrecampos Mixed Ibérico
Mixed Cheese, Raw Milk, Ibérico (cow, goat and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World