Malma
Malma is a bit nutty in taste, fits well both on the cheese tray and with breakfast. It is excellent for gratinate and to use
Paski sir 12 months old
Best samples of our Pag cheese are selected and left every year for further, prolongated maturation lasting a year (12) or two (24). Depending on
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
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more
Gran Mantovano
Thanks to its collaboration with local production partners, LSM Group has created an excellent cheese, produced with microbial rennet, suitable for the particular demands of
Hot Pepper Jack Smoked
A Monterey Jack cheese with green and red jalapeno peppers that has a mild smoky flavor, giving it a wonderfully added punch! Melts well and
Cheese of the Day
Sörmlands Ädel
Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a
Red Leicester
Formerly known as Leicester, or Leicestershire cheese, this is a hard cows’ milk cheese made in much the same way as Cheddar, but with a