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, 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
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.
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%.
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.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days. It is smooth and very tasty, with a long, lingering aftertaste.
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.
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.
Buenalba, a small family cheese-maker La Mancha (Spain) for four generations, is proud to offer this incredible cheese... 'Cured Goat Cheese with Wine'.
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.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
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 young cheese is made exclusively fresh pasteurized sheep’s milk, the own livestock of dairy sheep at Sierra de Albarracin, considered one of the best cheesemakers in Spain.
from 95,75 € 3,19 €/100 gr.
from 41,05 € 5,47 €/100 gr.
from 89,80 € 3,33 €/100 gr.
