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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3 months

Livanjski cheese with pepper and lemon

Motivated by the positive responses of our customers, we have become bolder and bolder. We could not stop, or we don’t wanted to stop. Hoping

36 months

Gran Reserva

Semi-hard soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa

1 month

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!

6 months

Cured 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 6

3 months

Artisan semi cured cheese

The artisan semi-matured cheese is made with raw sheep milk in a traditional stain way. It matures for 3 months to achieve to semifirm texture

3 months

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

Boursault

Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,