Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and
Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world
Nettle
Northumberland Nettle is our bestselling cheese. It is delicious Original cheese, based on a Gouda recipe, with the unusual and wonderful addition of Nettles. The
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
Añejo Reserva
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 15 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the milk
St. Jude
St. Jude is a mould ripened, soft cheese weighing about 100g. It has a soft paste and when young it has a fresh but creamy
Cheese of the Day
Quinkana Semi Hard
Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese
Cottage Cheese
Made from pasteurised skimmed milk, this mild fresh cheese is very popular with dieters thanks to its low fat and carbohydrate content, and high levels
Cheeses in numbers
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Cheesemakers on the Map
Meet The Cheesemakers
Nettlebed Creamery
Nettlebed Creamery is home to two cheeses made with certified organic milk from Merrimoles Farm which spans the villages of Nettlebed and Bix. The farm
Formatge Baridà
The Baridà Cheese Factory is located in the town of Bar in the Cadí mountain range, in the valley of Baridà. Bar is a beautiful
Summer Berries with Goat Cheese Cream
Active Time N/A Total TimeN/A YieldServes : 4 Ingredients 1/3 cup granulated sugar 1/3 cup water 1 pound mixed summer berries (about 4 cups), strawberries
Cheesemakers of Canterbury
A team of local people, all passionate about what they do, work at our dairies in Dargate and Hastingleigh,using age-old methods to produce the finest
El Zamorral
The Toro Rodríguez family is dedicated to the selective breeding of sheep, starting with the selection of natural pastures, for cattle feed, from which excellent
Mooshof Greber
The Mooshof Greber in Schwarzenberg (Austria) is a family business with about 60 dairy cows, some young cattle, 4 goats, and about 80 pigs. The
Basic Cheesemaking Process
Basic cheesemaking process described by the cheesemaker Biddy Fraser-Davies, the owner of Cwmglyn Farm (pronounced Coom-glin) situated in the North Island of New Zealand. Biddy has
Almenland Stollenkäse
In original the adit of the silver-mine should be adapted as a cure-adit. In purpose of using this adit for showing around tourists, in the
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History of Cheese
According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made
Whalesborough Cheese
We are a well organised small family business based on a farm on the North Cornish coast where we hand make top quality award winning
Casa de Piedra
Casa de Piedra is a Cheese factory specialized in manufacturing matured Sheep Cheese in Mexico. We elaborate our products through an Artesanal process using the