World Cheese Map – Page 7 – 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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Hard

Campscott Cumin

Campscott Cumin is a traditional blend of flavours, with organic cumin seed. Click here to see more about Middle Campscott Farm and our other cheeses published at

Hard

Monte de trujillo

It is a rustic cheese, different from the rest of cheeses of un-pasteurized sheep milk, whose tasting is a trip home, the countryside and the

15 months

Pago “Los Vivales” Silver label

Made from 100% raw sheep milk. This cheese is matured for over 16 months, giving it a uniform and firm texture that cuts cleanly, with

United States

Aged Brick Cheese

Aged Brick 1 lb Bronze Winner at World Awards competition. Heritage: Brick is a Wisconsin original, first made by John Jossi around 1877. Click here

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.

1 month

Quinkana Semi Hard

Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese

Aged Brick Spread

A Blue Ribbon Winner made from a blend of Aged Brick and White Cheddar, this delectable spread from Wisconsin will keep you coming back for

Miss Muffet

Sweet continental style washed curd cheese with a supple texture and nutty creamy flavour – unique pink/grey natural mould rind, peculiar to my maturing room!