Beaufort
Beaufort is a firm, raw cow’s milk cheese associated with the Gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region
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
Queso curado de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
Cornish Smuggler
A creamy traditional farm house flavour with beautiful red marbling throughout. Vegetarian rennet and pasteurised cows’ milk. A year ago, I was asked to produce
Cumbre de trujillo
A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in
Halloumi
A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is
Cheese of the Day
Torrecampos Mixed Ibérico
Mixed Cheese, Raw Milk, Ibérico (cow, goat and sheep) Click here to see more about Quesos Revilla and our other cheeses published at the World
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