Products

For more than one and a half centuries and up to the present day, this cheese has been made in village dairies. The flavor is mild and nutty, and the cheese has its famous cherry-sized holes. These eyes are formed as bacterial cultures release carbon dioxide during the ripening process. The texture is semi-firm, and the taste is slightly sweet and nutty with a bit of a sharp...

For more than one and a half centuries and up to the present day, this cheese has been made in village dairies. The flavor is mild and nutty, and the cheese has its famous cherry-sized holes. These eyes are formed as bacterial cultures release carbon dioxide during the ripening process. The texture is semi-firm, and the taste is slightly sweet and nutty with a bit of a sharp...

After maturing for three months, specially selected wheels of Emmental are placed under controlled conditions (temperature and humidity) in caves to age another eight to nine months. This is what gives Cave Aged Emmental its characteristic appearance, texture, and unmistakeable assertive and nutty flavor.

For more than one and a half centuries and up to the present day, this cheese has been made in village dairies. The flavor is mild and nutty, and the cheese has its famous cherry-sized holes. These eyes are formed as bacterial cultures release carbon dioxide during the ripening process. The texture is semi-firm, and the taste is slightly sweet and nutty, with a bit of a sharp...

This DOP cheese’s namesake derives from the town in the center of the region of production. It is made from the raw milk of the region’s Churra and Castellano sheep. While the rind has the familiar zigzag pattern of many Spanish cheeses, its flavor is all its own: deliciously sweet and nutty, with a touch of salt.

The cheese is made in Posada de Valdeón, in the Castile-Leon region of the northwestern Spain.  The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales.

This unparalleled raw milk Manchego is exclusively produced using sheep’s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting,...

Using milk from their 6,500 Manchega sheep, Dehesa de los Llanos is one of the largest ranches in Castilla la Mancha. This is a true farmstead Manchego.

This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

This Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.