Gruyere
This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet
Semi Curado
Soft soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa
Torrecampos Mixed Aged
Mixed Cheese, Pasteurized Milk, Aged (cow and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese
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
Livanjski cheese with paprika
The time was passing by, but we didn’t waste our time. Our desire was to make customers satisfied. Learning from our previous experiences, we felt
Queso pasta blanda
Con corteza enmohecida natural. Resulta cremoso en boca y destaca por ligero sabor amargo con matices de champiñón. El periodo de maduración es de 45 días. Este
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Pecorino Gelsomino
Made with pasteurised 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
Sheep Cheese with Black Olive
The authentic flavor of sheep’s cheese with the subtlety provided by the Castellana black olive, elegant and sophisticated. This union brings us closer to the