Raw

Use the CTRL button to select multiple items.

Emmentaler

In stock in last couple of weeks?: 
Yes
Emmentaler Switzerland Raw Milk

Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.

 

Grana Padano

In stock in last couple of weeks?: 
Yes
Grana Padano Italy

Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan, who used ripened cheese as a way of preserving surplus milk. By the year 1477, it was regarded as one of the most famous cheeses of Italy. It can last a long time without spoiling, sometimes aging up to two years. It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls.

Gruyere

In stock in last couple of weeks?: 
Yes
Gruyere Switzerland Raw Milk

Master cheesemakers since 1782, Emmi is the agent company for traditional coop of dairies and cheesemakers. This Gruyere is made just northeast of Lake Geneva in Western Switzerland. Aged in natural caves where the air and natural bacteria endow the cheese with a deep complexity, this cheese matures for at least a year.

Gruyere 1655

In stock in last couple of weeks?: 
Yes
Gruyere 1655 Switzerland Raw Milk

The 1655 brand of Gruyère AOP was created to distinguish the highest-quality Gruyeres. To qualify for the 1655 brand, a team of external experts rigorously test a dairy’s cheeses every month and grades them on a scale up to 20 points. Gruyère AOP Le Crêt has a five-year average of 19.67 points and is one of only three dairies to meet the 1655 criteria.

Le Maréchal

In stock in last couple of weeks?: 
Yes
Le Marechal Raw Milk Switzerland

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland. The cheese is named after the cheesemaker's grandfather who was a blacksmith, or Le maréchal-ferrant. Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Manchego

In stock in last couple of weeks?: 
Yes
Manchego

Aged 12 months, firm  yet suple texture.  Intense, zesty taste, rich deep pepperiness and sightly salty at the finish. It grates well and can also be eaten on its own.

Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. It is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. It can be recognized by a unique zigzag or cross hatch pattern on the rind which is created by the rippled surface of the molds used to make it.

Ossau Iraty

In stock in last couple of weeks?: 
Yes
Producer: 
Ossau Iraty

Ossau Iraty is a classic sheep's milk cheese made in France with the milk of the Manech and Basco-Bearnaise ewes.

While it complies with strict Appellation d'Origine Controlée (AOC) regulations, the shape of each wheel can vary from region to region.

Ossau is aged for a minimum of ninety days until its paste has turned a luscious ivory; its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep's milk cheese can deliver.

Parmigiano Reggiano 24 Months

In stock in last couple of weeks?: 
Yes
Parmigiano Reggiano 24 Months

Parmigiano-Reggiano cheese, is a Protected Designation of Origin (PDO) completely natural product; absolutely without additives. The production is carried out only within a defined area, because it is strictly related to the features of land, feed and cattle breeding that define the quality of the milk. Thanks to the ancient tradition passed down over time by the cheese makers, the production is still hand-made as it was eight centuries ago.

Piave

In stock in last couple of weeks?: 
Yes
Producer: 
Piave Vecchio

This is the traditional cheese of Belluno, matured for a minimum of 12 months.
A hard, compact, cooked cheese, Piave Vecchio has an intense flavour that increases as it matures. It has a concentrated sweet, crystalline paste with a full, tropical fruit flavor and slight almond bitterness.

Reblochon

In stock in last couple of weeks?: 
Yes
Reblochon France

Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.

Syndicate content