Cana de Cabra is a soft-ripened cheese made from pasteurized goat's milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, buttery, mild and delicious cheese has a bloomy rind with semi-soft texture. Cana de Cabra is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.

Cana de Cabra

Central Quesera Montesinos

Bright and buttery Chardonnay compliments our creamy BellaVitano in this wine-inspired creation, sending your taste buds on a trip straight to France. 

Bellavitano Chardonnay

Sartori

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

Burrata

Esquirrou is a small Ossau Iraty cheese, holding the PDO seal (Protected Denomination of Origin). Crafted in the Basque region of France, with milk from a small area around Mauléon, our local cheesemaker carefully guard and preserve its authentic cheesemaking tradition.

The milk collected locally comes from about 300 farms in a 50 miles radius of the plant which is in accordance to the specifications stipulated in the PDO rules. Following the milk seasonality, the production goes from november to july.

Esquirrou means "Bell" in Bearnais, a local dialect, referring to the bell the sheeps are wearing around their necks.

Esquirrou

Savencia Cheese

Asiago, is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of  Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurised cow's milk.
Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. There are two types of Asiago - fresh Asiago (Asiago Pressato) has a smooth texture while the aged Asiago (Asiago d'allevo) has a crumbly texture. Asiago d’allevo is matured for different time periods; Mezzano for 4-6 months, Vecchio for more than ten months and Stravecchio for two years. On the other hand, Asiago Pressato made with whole milk is matured for a month and sold fresh as a softer, milder cheese.
Depending on age, the rinds of Asiago can be straw coloured and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pastas, and sauces.

Asiago

The Alisios is a trade wind that blows through the Canary Island of Fuerteventura, and it’s a fitting name for this cheese, because enjoying it is a breeze. It’s made from the mixed milk of Canary Island cows and goats and coated in sweet pimentón, the pepper from which paprika is derived. What results is a highly, highly snackable cheese with toasted notes in the paste and a spicy-sweet pop from the outer coat. It’s fully and creamy from the cow’s milk and zingy and zippy from the goat’s. No wonder it took home the Super Gold at the 2016 World Cheese Awards. The Alisios will blow you over with flavor.

Vadim

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