Livanjski cheese with paprika
The time was passing by, but we didn’t waste our time. Our desire was to make customers satisfied. Learning from our previous experiences, we felt
Creama Kasa
An incredibly rich and flavorful triple-cream cheese that’s like pure heaven. Its flavor is buttery and piquant, and it melts in your mouth. Perfect for
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter,
Camembert
Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as
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
Semicured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 2
Cheese of the Day
Queso Azul
El queso azul de oveja “Puebla Luis” se encuadra dentro de la familia de los quesos azules, y es elaborado de forma artesanal en La
Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Almenland Stollenkäse
In original the adit of the silver-mine should be adapted as a cure-adit. In purpose of using this adit for showing around tourists, in the
Pasamontes
Pasamontes is a Cheese factory specialized in Manchego Artisanal Cheese, although nowadays are manufactured new products as cheese to spread, yogurt, cheese cured with rosemary
Quesos Revilla
At Quesos Revilla we have adapted to working with cutting edge technology to prevent our cheese from losing a whiff of its scent, texture and
Basic Cheesemaking Process
Basic cheesemaking process described by the cheesemaker Biddy Fraser-Davies, the owner of Cwmglyn Farm (pronounced Coom-glin) situated in the North Island of New Zealand. Biddy has
Godminster
Godminster Farm is set on the outskirts of the picturesque town of Bruton in the heart of Somerset. The farm was registered organic in 1999
Cheesemaking
Curdling A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The
Lyburn Farm
In the beginning, we moved to Little Buckholt Farm , West Tytherley, Hampshire, in 1952 having bought the 50 acre farm. Starting with 3 cows, all Guernseys,
Triple-Cheese Cheesecake with Amaretti Crust
Active Time 30 MIN Total Time3 HR 30 MIN YieldServes : 8 to 10 Ingredients AMARETTI CRUST 3 ounces amaretti cookies (about 20) 2 ounces
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk,
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
Jürss Mejeri
We make our cheeses on a small scale according to artisan traditions and put a lot of time and effort into our products. As small-scale
Home
Cheese and WineWine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor!Click HereCheese and DessertsHere