Queso Curado
Es un queso que posee un sabor de consistencia prolongada en boca, con un regusto persistente hasta el final. El proceso de su elaboración está
Granbarksost
Granbarksost is an especially aromatic white mould washed-rind cheese that may also have hints of wild mould. It should be melted in the oven and
Monterey Jack
Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age
Semicured Goat Cheese
Created by the master cheesemaker Francisco Javier Martinez, we present our rediscovery of the ancient recipe for Goat’s Cheese made long ago in La Rioja.
Cheshire
One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in
Pecorino Camomilla
Made with sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and
Cheese of the Day
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’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