Raw cow’s milk from the farm itself, natural or slightly flowered rind, at least three months of maturation. Elaboration The production of this cheese goes back to the origins of the lactic history of Catalonia. Long-maturing cheeses, depending on the …
Sheep MANCHEGO CHEESE D.O.P. CURED. Maturation: 4-6 months. The manchego cheese Manchego Cheese is a very complete food, which concentrates all the nutritional qualities of milk. It contains a high proportion of proteins, which makes it even richer than meat …
Sheep. This is a project developed at the whim of Luis, who wants to develop a truffled cheese different from what has been normally done in the market. It is a truffled cheese where the true protagonist is the cheese, …
Goat. Delicate flavor and a particular creamy consistency. Our Goat Timbal is a soft pasteurized goat’s milk cheese. Refined in our cellars in Campillos, Malaga, it enhances the peculiarity of the milk of the goat species. Despite its short maturation, …
Cow Bleu d’Auvergne is a French blue cheese made from cow’s milk, named for its place of origin in the Auvergne region of south-central France. Bleu d’Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel …
Goat This Belegen is a pasteurized goat’s milk cheese, with vegetable rennet, cooked pasta, and aged for 10 to 12 months. Its taste in the mouth is sweet and fruity. It is a balanced and sweet flavor. Its smell is …
Cow Morbier is a semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally …
Cow The most flavoursome cheese in the world Appenzeller® cheese is one of the greats when it comes to cheese specialities from Switzerland. The most flavoursome cheese in Switzerland has been produced by hand in line with old traditions for …
Sheep. Its name is Zelu Koloria or Zeru Kolorea, which in Basque means “the color of the sky”. It is made in the south of Iparralde (French Basque Country), in the Saint Jean Pied de Port area, with raw sheep’s …
Cow The Cropwell Bishop Blue Shropshire, is another cheese from the Cropwell Bishop Creamery, made by the Skailes family in Nottinghamshire. Bizarrely the Shropshire Blue has absolutely no ties to it’s namesake location, and has never been produced in Shropshire. …