Oak Smoked Stanford
It takes 18 hours to smoke this cheese using an age old cold smoking technique. Smoking is an ancient art and food preservation method. We send
Sakura
Japan may not exactly be known for its wide variety of artisanal dairy products, but there’s one cheese that shines like a beacon from the
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
Tupí cheese
The Tupí cheese is very strong. It is old winter mountain cheese. It is making with hard goat cheese, marinated in Calvados liqueur. He needs
Monterey Jack
Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age
Taleggio
At over a thousand years old, Taleggio is one of the world’s oldest soft cheeses. This washed-rind cheese is in a family of cheeses created
Cheese of the Day
Quinkana Hard
Hard cheese, ripened at least 5 month and rind washed every month with virgin olive oil VOO, that give the cheese a special smell. The
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here
Cheeses in numbers
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