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Starters for cheese
Lactic ferments or starters are responsible for enhancing the flavor of...
4,00 € -
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Last blog articles
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New products
Swiss Fondue
Mini Swiss Fondue Express This Swiss fondue from the Mifroma house combines its elaboration with the traditional ingredients of the Swiss fondue with the convenience of having it in almost 2 minutes. It contains a mixture of Swiss cheeses: Enmentaler DOP, Bergkäse and Gruyere DOP and also white wine and Kirsch liqueur. The result is a perfect fondue. Its...
4,15 €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 StockAssortment of Asturian cheeses
Table of Asturian cheeses Assortment of Asturian cheeses so you can enjoy the taste of Asturias in a comfortable way. You just have to open and serve. It contains the following Asturian specialties: Nata Cheese "El Guaje": very creamy cheese that takes its name from its reminiscence to cream. Normally it is a cheese that is made in Cantabría but that...
8,37 €In StockManchego Mold 2 kg
Mold for Manchego cheeses with pleita This mold is indicated in the production of cheeses with the characteristic shape of the Manchego cheese. For an easy unmolding, the central plinth opens allowing this way to preserve the best shape. Its internal size is 140 x 110 mm. The resulting cheese weighs approximately 1 kg.
25,99 €In StockFishnet mould big size
Mould grid to make fresh cheese. Its slatted allows quick and easy draining without using cheese cloth. The size of this mold is 135 x 100 mm and used for production of cheese 1Kg. It is a mold that is also used for cheese which subsequently mature but are unpressed. You can already buy this mold in Al Queso.
4,99 €In StockNatural calf rennet
Natural calf rennet This artisan rennet extracted from the stomach of the veal is especially suitable for the production of cow's milk cheeses, although it also serves for the rest of the milks. Its curdling capacity corresponds to 50 mg of active chymosin per liter of rennet. Its use is made after the addition of calcium chloride and ferments and...
3,99 €In StockArtisan sheep cheese with pepper
Artisan sheep cheese with pepper Aged cheese made with raw sheep's milk in Extremadura and matured for 12 to 15 months by Francisco Moran e Hijos cheese factory. Its flavor is intense of its own healing and also spicy due to pepper. The aroma is mildly lactic and spicy. Its interior is straw yellow with small scattered eyes. Its bark is natural and during...
6,90 €In StockSemi-cured Pinsapo goat cheese
Semi-cured goat cheese from the Pinsapo cheese diary Semi-cured goat cheese handcrafted by the Malaga-based El Pinsapo cheese factory. Its paste is of ivory yellow color that turns towards darker tonalities according to the degree of maturation. It has a characteristic smell of roquefort and camembert. The palate is buttery, smooth, with persistence on...
7,90 €In StockCured emborrado cheese of Grazalemeña sheep.
Grazalemeña sheep cheese from the Cádiz dairy farm El Bosqueño Cheese vintage of Grazalemeña sheep. A handmade cheese made with Grazalemeña sheep's milk, cured for 4 to 7 months. Its bark is rubbed with olive oil. With the healing process it gets darker and acquires more intense and differentiated flavors that leave a pleasant aftertaste on the palate.It...
12,50 €In Stock
