ciao angelo

Ossau Iraty

Smokey Bleu

Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ''goat with wine'' this semi-firm pasteurized goat from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.

Mitica Drunken Goat

A goat cheese with a washed crust: a special combination. We make the cheese in the same way as Pas de Rouge. The texture of the cheese is slightly finer and less oily due to the goat milk.

Cabriolait

Het Hinkelspel

If you like your flavors really intense, look for Kerrygold Reserve Cheddar with the gold label. Its sharp, strong flavor comes from an extra year of aging. So while the flavors are concentrated, the finish is still rich and smooth. And of course, like every cheese we make, it comes only from the finest milk of Ireland’s grass-fed cows.

Reserve Cheddar

Kerrygold

Marin French Cheese Petite Breakfast Fresh Brie

Masterful piece of georind aged goat cheese.

Mary Dans Les Etoiles

Herve Mons

Washed rind triple cream made from cows milk,

Golden Gate

Tetilla is a typical Galician cheese made from the herd of Friesians, Alpine Browns and Rubia Gallega cows. Since 1992, it has been one of the four kinds of cheese that received DOP recognition. The name Tetilla is Galician for “small breast”, which describes the shape of the cheese – a pear-shaped cone topped by a nipple.

This cheese has a pale yellow, thin, natural rind or sometimes no rind can be seen at all. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in colour Tetilla has a creamy mouthfeel with a buttery, slightly bitter and tangy flavours surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.

Try Tetilla with dry full-bodied wine, sherry, young whites, manzanilla and especially the Galician whites - Albariño or Ribeiro. Spanish love their cheese with quince paste, fruit, crackers, baked dishes and bread.

Tetilla

Queixo Tetilla

Very soft and smooth cheese with an original shape, created to support the maturation process: it ripens in special cells for two weeks: the result is a tasty product with a creamy heart and boiled milk and dry fruit flavors.

Bonrus

Caseificio dell'Alta Langa

Fresh goat cheese blended with honey and dried strawberries.

Strawberry Spritz Goat Cheese

Vermont Creamery

The creamery’s signature cheese us made from cows milk and aged for three months in their blue room.

Cheese Punk

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