Cow artisan cheeses

A selection of artisan cow cheeses.

Cow artisan cheeses There are 84 products.

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    Aged Graeff van Blesckens cheese This cheese is made by the De Graafstroom cheese dairy in Bleskensgraaf in the Dutch province of South Holland. In the spring of 1908, fifteen ranchers from the Bleskensgraaf area decided to join. This is how De Graafstroom was born, the dairy is named after the canal that runs through the village of Bleskensgraaf. For...

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    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,...

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    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...

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    Comté Cheese, matured for 12 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...

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    LeSuperbe Raclette Gourmet Swiss raclette cheese made with cow's milk according to the Swiss artisan procedure. It matures a minimum of 5 months. Its flavor is the classic taste of traditional Swiss raclette. A cheese to melt and accompany any food.The Raclette LeSuperbe Gourmet was born from a centuries-old tradition, since in the twelfth century Swiss...

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    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...

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    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,...

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    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...

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    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. The size is a wedge of 600 grams...

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    Vidiago preserved in oil Pressed pasteurized cow cheese that matures a minimum of 3 months. It is made in a completely handmade way, preserving all its ancestral characteristics. It is macerated in extra virgin olive oil. A cheese A cheese with a strong flavor. Its success is due to the quality of cow's milk that is produced in the Council of Llanes, with...

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    Swiss fondue Le Superb The fromagerie Le superb makes this authentic fondue with Swiss cheeses selected to achieve the original and authentic flavor with a texture that melts gently in the mouth. This fondue based on an authentic Swiss tradition that dates back to the 17th century when cheese, which was a staple when melted with wine, was discovered a new...

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    Traditional blue cheese wrapped in leaves, made from cow's milk. It is a very creamy cheese, ideal for spreading on your favorite bread or cracker or to use in cooking. With a very pleasant flavor, wrapped in maple leaves, reviving the Asturian tradition of wrapping blue cheeses in this type of leaf. We could say that it is similar in consistency and...

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    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...

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    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...

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    Swiss Cheese Tete de Moine, or Monk's Head. Produced with raw cow's milk it has a very aromatic and smooth flavor. Consumed with use of the Girolle allows all the quality and intricacy of this cheese to be enjoyed in its proper small flower form. This cheese is available in units or halves of approximately 850 g or 425 g.

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Showing 1 - 15 of 84 items