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
Retorta
Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined
Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching
Lustenberger 1862
Our unwavering devotion to the high art of cheese making is what makes Lustenberger 1862 so unique and distinctive. It all started 150 years ago
Pago “Los Vivales” Blue label
Made from 100% raw sheep milk. In keeping with our wish to develop new products, we are now producing a new type of cheese, a
Pago “Los Vivales” Green label
Made from 100% raw sheep milk. It is a young cheese with a smooth, thin and hard natural rind. It comes in a uniform cut
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
M&R Premium Sheep Milk Cheese
Ripened cheese made with pure sheep’s milk, with buttery texture, intense flavor with clean and soft tang. It has a soft paste with white color