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
Lyburn Lightly Oak Smoked
This cheese is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give
Livanjski cheese original
Livno cheese falls into the category of hard whole milk cheeses that mature under the bark naturally for at least 60 days. It is made
Ramsey
Unpasteurised hard cheese. Naturally rinded cheddar style British ewe’s milk cheese matured for four to six months. Slightly sweet, with the warmth and soft comfort
Marisa
A seasonal cheese made with milk from pastured Wisconsin sheep. It is white in color and its flavor is mellow, complex and sweet-qualities that reminded
Big Ed’s Gouda
Our signature cheese, Big Ed’s, is the cheese that hugs you back! Its creamy, smooth texture and sweet, rich milk flavors make it the perfect
Cheese of the Day
St. Jude
St. Jude is a mould ripened, soft cheese weighing about 100g. It has a soft paste and when young it has a fresh but creamy
Danish Blue
Also known as Danablu in its homeland, Danish Blue is a semi-soft, lightly veined blue cheese with a piquant, almost bitter flavour. It was developed
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Cheesemakers on the Map
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Wakker Cheese
Wakker’s Creamy is a traditional farmstead Gouda, made by Johannes and his family team, wife Olga, daughter Iuliiaand son in law Sergii. Johannes stems from a long tradition
Cheesemakers
Cheesemakers are artists! They have been perfecting the art and advancing the science for hundreds of years. There are hundreds of varieties of cheese, each
Formatge Baridà
The Baridà Cheese Factory is located in the town of Bar in the Cadí mountain range, in the valley of Baridà. Bar is a beautiful
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