Tete de Moine cheese (Swiss) round cow is cut with a device called Girole, which forms a kind of flower cheese ideal for any event.

36 Reviews

CHEESE CAKE WEDDING FLOWER MEADOW 600g. TYPE: Sheep - Origin: Extremadura. Pasta almost unctuous liquid, with a touch of acidity. Ideal spreads with bread sticks. first prize at the XII Wine Competition D.O.P. Lactium 2012 and the Silver prize in the ..

1 Review

✅ One of the emblem cheeses of the Netherlands. Gouda DOP made with pasteurized cow's milk, dark yellow in color with a complex and deep flavor that develops through natural aging for 18 months in traditional cellars.

2 Reviews

CHEESE PROVOLONE ORÉGANO. About provolone cheese 100 gr. ability to melt, aspect that transforms it into an ideal accompaniment to hot dishes.

1 Review

Peso100 gr.

ENGLISH Stilton. TYPE: Cow - ORIGIN: Great Britain. semi-hardback, blue, brushed natural rind. Maturation: Between 3 and 18 months. Roughness: Strong

5 Reviews

Peso2 Kg aprox.

About vacuum oil pecorino. It is advisable to remove the bag from the refrigerator about twenty minutes preceding consumption, so that the product reaches the temperature setting.

1 Review

Buy S. provolone SOBRASADA. About provolone cheese with bits of spicy sausage. 100 gr. Preparation: Melt on a griddle or skillet.

1 Review

✅ French Comté Cheese has very versatile characteristics and can be consumed at any time of the day. It is ideal for gratin, because it melts quickly, as well as being very delicious on the plate.

2 Reviews

Delicioso snack de queso manchego cortado por nuestros charcuteros y envasado al vacío garantizando así todo su sabor.

Queso Gouda elaborado con leche pasteurizada de vaca. De sabor único, mezcla deliciosos tomates rojos y orégano.

Peso4 kg aprox.

Cheese Chevre D'argental TYPE: Goat - ORIGIN: France. soft cheese, moldy natural rind. Maturation: 3 weeks. Smooth and creamy.

Peso1 Kg aprox.

Cheese Lingot D'Argental TYPE: Goat - ORIGIN: France. soft cheese, moldy natural rind. Maturation: 3 weeks. Smooth and creamy.

Peso2 Kg aprox.

✅ World-renowned cheese, with PDO, semi-fat, cooked and matured slowly naturally. It is obtained from cow's milk with an artisanal production method. It has a minimum maturation of 22 months.

CHEESE TOMME SAVOIE LIGHT. TYPE: Cow - ORIGIN: France. Semi-hard, pressed, natural crust. Fatty matter: Between 20% and 40%. Roughness: Soft to medium

Peso1,5 kilos

Roquefort D 'ARGENTAL 1.25kg .. TYPE: Sheep - ORIGIN: France. semi-hard, blue-veined. Maturation: Between 3 and 6 months. strong and intense flavor.

ITALIAN Taleggio cheese. TYPE: Cow - ORIGIN: Italy. semi-soft cheese, washed rind. Maturation: Between 6 and 10 weeks. Smooth flavor.

Peso2 Kg aprox.

ITALY GORGONZOLA DOP. TYPE: Cow - ORIGIN: Italy. semi-hard paste, vetted, washed rind. Maturation: Between 3 and 6 months. intense and creamy flavor. The gorgonzola is perhaps the best known Italian blue cheese, intense flavor and ...

Buy CHEESE APENZELLER ETIQ. BLACK TYPE: Cow - ORIGIN: Switzerland. semi-hard cheese matured 3-4 months. strong and aromatic flavor.

CHAMOIS D'OR CHEESE buy. TYPE: Cow - ORIGIN: Pays de Loire-France. Cheese Group: Pasta Soft and smooth. pasteurized milk.

Peso2,2 Kg aprox.

SHEEP BEER CHEESE MINI. TYPE: SHEEP - ORIGIN: City Rea. macerated 30 days in dark beer cheese, edible rind. Buttery. The taste of encuenta. They say Black Beer, which is the Cream of Beer, and this delicacy manufacture ...

SMOKED CHEESE ARDIBEY (MIX). TYPE: Mix - ORIGIN: Euskadi smoked cheese, mild flavor and light salt.

Peso2,9 kg aprox.

Murcia al Vino cheese O.D. TYPE: Goat - ORIGIN: Murcia The mass is compact ivory white, creamy and elastic texture. Ideal to combine with dried tomato.

Peso2,2 Kg aprox.

Sheep Cheese Rosemary. TYPE: Sheep - Origin: Ciudad Real. Slightly dry and glassy, __intense flavor. Pure Sheep Cheese Rosemary made only with raw sheep's milk. Healing more than two hundred forty days ...

Peso3 Kg aprox.

IBERIAN provolone cheese 100gr. About provolone cheese with Iberian chips. 100 gr. Preparation; Melt on a griddle or skillet. The firm texture of provolone, which lets you be sliced