Veigadarte, similar to a French bûche is made by a small cheesemaker Mr Joaquin Villanueva Casado, from Ambasmestas in the Castilla-Leon region of Spain. This soft with high butterfat, mould ripened cheese is made using pasteurized cow's milk. Aged for about a month, this cheese has tanginess of goat's milk. The ash rind is enclosed with white bloomy mould. The outer part of the cheese becomes creamy and inner paste becomes firmer and smooth as the cheese ages. Pair this cheese with sparkling wine or almonds or fresh raspberries. The cheese is also made by adding different herbs like black pepper, red pepper, or green chillies.

Veigadarte

Rogers Collection

Tuada, an Italian cheese made in Tuscany region is made from pasteurized sheep's milk. The cheese is made in the cellars with a coating of ash and olive oil and aged from 8 to 9 months. This is exceptionally a sweet cheese with an earthy flavour and a firm texture.

Tuada

Gran Levante, a Grana style cheese made from raw cow's milk, made by Levante Dairy Farm and Rogers Collection, in Mantua, Lombardy, Italy. The animals are grazed on 100% natural, GMO-free hay. This hard cheese has a yellow rind with grainy paste. It takes about 14 to 18 months for maturation that develops a delicate aroma with sweet, fruity taste. The cheese is rich in vitamins, calcium and proteins.

Gran Levante

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Rogers Collection

Veigadarte

Tuada

Gran Levante

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