Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and
Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd
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
Brie
One of the world’s best-known soft cheeses, Brie originated in north-east France, but is now made all over the world, including in southern England. The
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more
Provolone
Provolone is an Italian cheese made from cow’s milk. Its origins lie in Southern Italy and the cheese is produced mostly in the Po valley
Cheese of the Day
Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour.
St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others
Cheeses in numbers
No Data Found
Cheesemakers on the Map
Meet The Cheesemakers
Quesos Vega Sotuelamos
Our company offers a large range of high quality hard, soft and fresh cheeses. Our products are adapted for all countries and for every kind
Feltham’s Farm
Some of the riper cheeses may occasionally deserve to be locked up but the farm has no connection with Feltham Young Offenders Institution in Hounslow.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk,
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
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