Roquefort
A French cheese made from unpasteurised ewes’ milk. It’s matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The
Queso Añejo
Este queso destaca por un sabor intenso, con un bouquet potente y prolongado por su curación a partir del año. El proceso de su elaboración
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the
Semicured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 2
Nettle
Northumberland Nettle is our bestselling cheese. It is delicious Original cheese, based on a Gouda recipe, with the unusual and wonderful addition of Nettles. The
Manchego
One of Spain’s best known cheeses, made from ewe’s milk. It originated in La Mancha but is now made all over the country. It’s sold
Cheese of the Day
Pasamontes gold
To lovers of strong and piquant taste of the best cheeses. With a ripening, up to 12 months. Click here to see more about Pasamontes
Cwmglyn Farmhouse Cheese
Hard unpasteurised cow-milk cheese. Click here to see more about Cwmglyn Farm and our other cheeses published at the World Cheese Map … Credits: Cwmglyn