World Cheese Map – Page 4 – For True Cheese Lovers

According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. Find out about the tasty history of cheese!

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Cheese and Health

When you start a diet, one of the first things you probably think of ditching is cheese. However, scientists agree that cheese is a vital part of any diet […]

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2 months

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

12 months

Saxony Alpine Style

This is a rich, full-body aged cheese with a creamy texture. It has sweet and nutty flavors reminiscent of Alpine Cheeses. Lingering Swiss notes make

3 months

Cured 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.

Semi-soft

Queso en aceite en Aceite de Oliva

Pieces of pecorino cheese preserved in virgin olive oil. Click here to see more about El Zamorral and our other cheeses published at the World

Hard

Coquetdale

The Coquetdale recipe developed from a trip Marc made to France in the late 90s, where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese.

12 months

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

Kelly’s Canterbury Goat

Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese

Stoney Cross

Stoney Cross is our most recent offering from Lyburn Farmhouse Cheesemakers. The cheese comes as a 1Kg truckle or a 3.0Kg wheel, mould ripened, not dissimilar

Cheesemakers on the Map

Meet The Cheesemakers

Cheese & Mice

There are certain “facts” that we think we know about animals. For example, we all know that a rabbit’s favorite food is … what? Carrots, of course!

Cheesemaking

Curdling A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The

Almenland Stollenkäse

In original the adit of the silver-mine should be adapted as a cure-adit. In purpose of using this adit for showing around tourists, in the

Position Your Cheese

Position your factory and an UNLIMITED number of cheese products on the World Cheese Map – for FREE! We wish to offer you an opportunity

White Wood Dairy

I am a small cheese producer who is passionate about using raw cow’s milk. Both St. Jude and its washed rind sister cheese, St. Cera,

Fennimore

Fennimore factory and retail store is where we make our original Bread Cheese and bake it to a beautiful golden brown. We make five varieties

Caseificio Busti

“I Formaggi della Famiglia Busti” is a brand that identifies all the products of the Caseificio Busti, guaranteeing both authenticity and origin. Alessandro and Remowere shepherds

Northumberland Cheese Company

Since 1984 Mark Robertson has been making farmhouse cheeses in the heart of Northumberland. The Northumberland Cheese story began in the Rede Valley, where Mark