Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
Goat Mature Cheese with Rosemary
The rosemary matured goat’s cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. Its unique method of
Burrata
Burrata is a fresh Italian cheese made from Mozzarella and cream. Burrata starts out much like Mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses,
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
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here
Cheese of the Day
Raclette Gourmet LeSuperbe
Immersed in a warm feeling of bliss, enjoy the fullness of the aroma, the delicate creaminess, together with family, friends, guests, old and young: All
Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In
Cheeses in numbers
Cheesemakers on the Map
Meet The Cheesemakers
Apple Pie Sundaes with Cheddar Crust Shards
Active Time 50 MIN Total Time 2 HR Yield Serves : 8 servings Ingredients CHEDDAR SHARDS 3/4 cup all-purpose flour Kosher salt 4 tablespoons cold
Poached Peaches with Baked Ricotta
Active Time 30 MIN Total Time1 HR 15 MIN YieldServes : 8 to 10 Ingredients BAKED RICOTTA 2 1/4 pounds fresh Ricotta cheese (4 1/2
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
Cheese & Wine (2)
Know Your Cheeses From super-sharp aged varieties to young fresh types, cheese can make all the difference to your antipasto lineup. Cheese runs the gamut
Widmer’s Cheese Cellars
Entering Widmer’s Cheese Cellars in the tiny town of Theresa, Wis. is like stepping back in time. Adorned with the flags of Swiss cantons on
Indulac Indústrias Lácteas
“…more than a century on behalf of the dairy products” Indulac Indústrias Lácteas SA operates in Portugal and Worldwide (Exports to more than 20 countries, since
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
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk,
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
Triple-Cheese Cheesecake with Amaretti Crust
Active Time 30 MIN Total Time3 HR 30 MIN YieldServes : 8 to 10 Ingredients AMARETTI CRUST 3 ounces amaretti cookies (about 20) 2 ounces
Valle de los Molinos
“In a village of la mancha…”, in the interior of the Montes de Toledo Pago Valle de los Molinos is located. Pago Valle de los
Cheese Care
CHOOSING Start by choosing the best quality cheese, no matter what variety you’re buying. Here are some tips: Cheese should have a fresh, clean appearance