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Cow artisan cheeses
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A selection of artisan cow cheeses.
Cow artisan cheeses There are 82 products.
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,...
12,20 €In StockComte gourmet 30 months
Comte AOP Vintage Comte cheese is made in the French regions of Jura, Doubs and Ain. It is a cheese made from raw cow's milk, pressed and cooked pasta. Its maturation of 30 months gives it a strong aromatic and fruity flavor with a brittle paste. The milk with which it is made is of cows of race montbéliarde and pie-rouge. This cheese, with so much...
16,25 €In StockComte DOP cheese
Comté Cheese, matured for 10 months. It is one of the most well known cheeses in France alongside Beaufort. Made the traditional way with unpasteurized cow's milk, and after maturing, it acquires medium strength flavors, with fruity notes in the summer and hazelnut in the winter. The pâte of Comté is soft and smooth, lightly powdery, and creamy white in...
10,15 €In StockBlue cheese La Peral
La Peral is a blue cheese made from Friesian cow milk, with a white straw color, and milk enzymes and selected noble molds that give it its characteristic bluish spots. When it's young, La Peral is a semi-blue cheese, with delicate flavor and a great bouquet. As it ages, it completes its transformation into a blue cheese, acquiring its personality,...
8,30 €In StockL'Etivaz A.O.P.
L'Etivaz cheese is a DOP cheese produced in the Swiss Alps. L'Etivaz AOP is a hard and very cured Swiss cheese produced with raw cow's milk. It is made in the small hut of shepherds located in the alpine mountains of the canton of Vaud during the summer. Freshly milked milk is heated in open-air pots as it used to be, receiving the full aromas of selected...
12,90 €In StockMayau Cheese
Mayau cheese paste The Mayau Cheese is a mixture of fresh Asturian cheeses combined with blue cheeses and paprika. A traditional cheese preparation of the Sierra del Cuera where the shepherds made this mixture as a way to ensure that the fresh cheeses were preserved for longer. The result is a cream with many uses in gastronomy. From directly spread on...
4,80 €In StockTruffle Raclette Cheese
Truffle Raclette Cheese Swiss cheese made with raw cow's milk and summer truffle. From October to March, the Croquants Cheese Raclette will delight lovers of melted cheese. Its liquid texture and subtle truffle flavor combine wonderfully with all kinds of food.You can buy this cheese in small wedges of 550 grams or wedges of 740 grams approximately.
25,65 €In StockHuntsman Double Gloucester and Stilton Cheese
Huntsman Double Gloucester and Stilton Cheese This cow's milk cheese is made by the famous English house Clawson. To do this, through a laborious process he uses Gloucester double cheese and introduces a stilton cheese marbling. The result is surprising. The texture of Gloucester cheese is joined by the flavor of Stilton. It is a creamy cheese that can be...
10,60 €In StockComte gourmet 44 months
Comte AOP Vintage Comte cheese is made in the French regions of Jura, Doubs and Ain. It is a cheese made from raw cow's milk, pressed and cooked pasta. Its maturation of 44 months gives it a strong aromatic and fruity flavor with a brittle paste. The milk with which it is made is of cows of race montbéliarde and pie-rouge. This cheese, with so much...
15,00 €In StockMimolette cheese
The Mimolette, also called "Boule de Lille" or "Vieux Lille" is one of the most exclusive French cheeses. It is an aged cheese, from cow's milk, hand-crafted and matured for a minimun of 12 months and in the shape of a ball. The rind of Mimolette, smooth and thin in young cheeses, hardens during the ripening process, and will form small cavities where...
9,50 €In StockPeñamellera cheese
Peñamellera Asturian cheese Cheese made with whole cow's milk in the Asturian councils of Peñamellera Alta and Peñamellera baja. It is an artisan cheese with a creamy texture and ideal to enjoy at any time of the day. Its bark is rough and moldy. Peñamellera cheese is one of the most consumed cheeses in Asturias. This is due to its quality and the fact...
5,90 €In StockMarinated 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...
7,60 €In StockEmmentaler Cheese
Swiss Emmentaler Cheese AOP Cheese made with raw cow's milk and animal rennet that matures a minimum of 4 months. It is well known for its holes and its unique flavor. First produced more than eight centuries ago in the canton of Bern, in the Emme River Valley, Emmentaler AOP is still manufactured on 200-pound wheels of fresh and raw milk produced by...
4,70 €In StockClassic Appenzeller Swiss cheese
Classic Swiss Appenzeller cheese AOC Swiss cheese, made with raw cow's milk. It has a cure of at least three months and acquires its flavor after washing, two or three times a week, with herbal brine, and whose mixture is kept secret. Hard cheese, pressed.Very tasty.You can buy this cheese in wedges of approximately 200 grams
7,45 €In StockCabrales 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 Cabrales in three...
3,00 €In Stock
