Cow artisan cheeses
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A selection of artisan cow cheeses.
Cow artisan cheeses There are 93 products.
Vidiago cheese
Pressed cheese of cow which matures a minimum of 3 months. It does not contain any additives or preservative and is completely handmade preserving all their ancestral characteristics. It is an elastic, soft and creamy cheese. Its success is due to the quality of cow's milk produced in the municipality of Llanes, with meadows near the sea, with high...
Marinated Vidiago cheese
Marinated Vidiago cheese Pressed pasteurized cow cheese that matures a minimum of 3 months. It is done in a totally handmade way, conserving all its ancestral characteristics. It is macerated in extra virgin olive oil and paprika. A cheese A cheese with a strong flavor. The success of Vidiago cheeses is due to the quality of cow's milk that is produced in...
Cabrales cheese
The traditional Cabrales cheese is a blue cheese with an international reputation and an incredible versatility in its consumption. It is produced in a traditional manner and it is matured in natural caves with high humidity and the presence of "penicilium." This mold gives the cheese an extraordinary flavor and potency. You can buy this cheese in the...
Mature Gouda Cheese
Gouda Fermier Boerenkaas Aged Gouda cheese aged for a minimum of 24 months. It has a medium strong flavor and is produced in Holland with raw cow's milk and with the traditional methods of its production. Its name comes from "Boer", which means Farmer, and "Kaas", which means cheese. It is what in Spain we could define as farm cheese that is distinguished...
Appenzeller Swiss cheese
The Appenzeller is a Swiss specialty , whose production dates back to the Middle Ages. The technique used for manufacturing is what gives it that unique and distinctive flavor, the Appenzeller. During the three months of maturation, the bark is regularly smeared with brine herbs, whose recipe is kept secret. The result is milky cheese curds, tasty,...
Cabrales Teyedu Cheese
Cabrales El Teyedu cheese Cheese made with raw cow's milk in Tielve, parish of the Asturian Council of Cabrales. A population located within the Natural Park of the Picos de Europa. After its elaboration its afinateur Pepe Bada takes it to the cave of El Teyedu at more than 1200 meters high where these mythical cheeses are maturing in a high humidity...
