Bix
Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource,
Añejo
Medium-hard soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa
Raw-milk goat cheese
Semi-hard goat cheese. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map … Credits:
Queso viejo de oveja en aceite
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round
Traditional cheese cream
Made with a mixture of the most exquisite cheeses, this traditional cream has a creamy texture with a delicius taste. You can enjoy it as
Cheese of the Day
Arzberger Ursteirer
50% FDM, hard cheese made of cow’s milk. The “Arzberger Ursteirer” is made in the dairy Leitner from cow’s milk exclusively of pasture grazing and
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,