soft cheese goat's milk, Appearance: small Camembert made goat's cheese - even rind with white mould - porcelain white interior, Aroma: white mushrooms - clear hints of goat's milk, Flavour: tends towards savoury - noble on the palate - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar
hard cheese biological bovine raw milk, Appearance: warm amber colour - the rind is marked by the cloth, Aroma: intense - pistacchios, Flavour: iodine scent and flavour, Consistency: very soft, Maturation: 4 months in the cellar under a dam
hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar
soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days
Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
This fine cheese is made on the Mediterranean island of Menorca (Balearic Islands) in the village of Mahon, using exclusively ‘Menorquina’ and ‘Frisona’ cow’s milk.
QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.
Buenalba, a small family cheese-maker La Mancha (Spain) for four generations, is proud to offer this incredible cheese... 'Cured Goat Cheese with Wine'.
Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
Sierra de Albarracin, considered one of the best cheesemakers in Spain, houses a very special and singular place on their premises where nature and tradition come together, ‘La Cava de Mía’.
QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.
Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
This cured cheese is made exclusively raw sheep's milk, which comes directly Sierra de Albarracin's own livestock of dairy sheep. The milk does not undergo any heat treatment during processing, other than that required for coagulation. This type of processing method gives this cheese a wide range of aromas and flavours typical of the native flora of the sheep milk.
