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Reviews: 5 from 5 stars


Vorarlberger-mountain cheese approx. 500 gr.

hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar

Reviews: 5 from 5 stars


Edelpilz erborinato Ennstalmilch approx. 650 gr.

Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell


Goat's cheese Camembert Zauberburg app. 150 gr.

soft cheese goat's milk, Appearance: small Camembert made goat's cheese - even rind with white mould - porcelain white interior, Aroma: white mushrooms - clear hints of goat's milk, Flavour: tends towards savoury - noble on the palate - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar


Styria Blu Deutschmann approx. 300 gr.

Blue cheese bovine raw milk Appearance: washed rind herby Aroma: animals - sweet spices Flavour: marzipan - contrasted with mushrooms Consistency: silky - pasty Maturation: 6 weeks in the brick cellar

Reviews: 5 from 5 stars


Vorarlberger-mountain cheese approx. 1 kg.

hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar

Reviews: 5 from 5 stars


Goat's cheese Cambert with herbs dairy WilhelmZauberburg app. 150 gr.

soft cheese goat's milk, Appearance: rind has white mould and herbs - porcelain white interior, Aroma: white mushrooms - scent of goat's milk and moutain herbs, Flavour: strong flavour - salty - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar

Reviews: 4.5 from 5 stars


Cheddar Montgomery Neals Yard Dairy approx. 500 gr.

Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months


Red Brie Organic Styria Deutschmann approx. 180 gr.

soft cheese bovine raw milk, Appearance: small cylinders, Aroma: vegetal - animalistic, Flavour: sweetly - salty, Consistency: softy Maturation: 15 days


Cheese Brie Dairy Bantel approx. 600 gr.

soft cheese bovine milk, Appearance: pole form, Aroma: white mushrooms, Flavour: buttery - creamy, Consistency: softy - creamy, Maturation: 3 weeks.

Reviews: 5 from 5 stars


Goat's cheese Camembert Seasonal Zauberburg app. 170 gr.

soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days

Reviews: 4.6 from 5 stars


Deichkäse Gold Backensholz cheese approx. 600 gr.

hard cheese biological bovine raw milk, Appearance: warm amber colour - the rind is marked by the cloth, Aroma: intense - pistacchios, Flavour: iodine scent and flavour, Consistency: very soft, Maturation: 4 months in the cellar under a dam


Fasslkas Mini Deutschmann approx. 320 gr.

Cut cheese bovine raw milk, Appearance: carbon-coloured rind - some white mould present, Aroma: cellar-like aroma - earthy, Flavour: milk - sourish - cinnamon aftertaste, Consistency: rubbery, Maturation: 8 weeks in the brick cellar


Felle Alp cheese Moosbrugger approx. 500 gr.

hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker

Reviews: 5 from 5 stars


Stilton Neals Yard Dairy approx. 500 gr.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months


Ziegenmünster dairy Wilhelm approx. 2 x 150 gr.

soft cheese goat's milk, Appearance: washed rind - bright white interior, Aroma: hints of animal and vegetable (broccoli scent), Flavour: and vegetable (broccoli scent) tends towards salty - strong aromas, Consistency: soft - silky, Maturation: 4 weeks in the natural cellar


Red Sparken Neals Yard Dairy approx. 500 gr.

Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.


Edelziege Bundesanstalt Rotholz loaf approx. 2,5 kg.

Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.


Cheddar Montgomery Neals Yard Dairy approx. 1 kg.

Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months


Husumer Organic Backensholz cheese approx. 500 gr.

Semihard cut cheese biological bovine raw milk, Appearance: Bark with bactericum linens - straw-yellow dough, smell: vegetarian - animalistic, taste & aroma: sweet spices, consistency & structure: creamy, maturation: approx. 60 days, dyke cellars.


Edelziege Bundesanstalt Rotholz approx. 650 gr.

Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.


Goat Cheese 'San Pelegrín' ca. 2,0 kg - Quesos de Radiquero

Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.


Goat's cheese Brie dairy Wilhelm approx. 1 kg.

soft cheese goat's milk, Appearance: trimmed with the characteristic goat's head - rind has white mould - bright white interior, Aroma: white mushrooms - goat's milk, Flavour: pronounced character - strong flavour - goat's cheese aroma - persistent - full, Consistency: soft - creamy, Maturation: 5 weeks in the refining cell


Stilton Neals Yard Dairy approx. 1 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months


Semi-Cured Mixed Cheese - Cheese of the Pyrenees app. 3 kg. - Flor del Aspe

This semi-cured mixed cheese, made with 60% cow and 40% sheep milk the Spanish Pyrenees, is cured for at least 60 days.


Edelpilz erborinato Ennstalmilch form app. 2.5 kg.

Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell


Cheese with pumpkin seeds Deutschmann approx. 800 gr.

Cut cheese bovine raw milk, Appearance: green rind - strawy-yellow interior, Aroma: roasted nuts, Flavour: sweet and sour - buttery, Consistency: rubbery, Maturation: 4 weeks in the brick cellar.


Felle Alp cheese Moosbrugger approx. 1 kg.

hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker


Semi-Cured Cow Cheese 'Mahon-Menorca' app. 2,6 kg - Merco

This fine cheese is made on the Mediterranean island of Menorca (Balearic Islands) in the village of Mahon, using exclusively ‘Menorquina’ and ‘Frisona’ cow’s milk.


Sibratsgfäller cheese approx. 500 gr.

The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.


Cured Sheep Cheese 2,5 kg - QuesOncala

QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.


Cured Sheep Cheese - Cheese of the Pyrenees app. 3,0 kg - Flor del Aspe

This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days. It is smooth and very tasty, with a long, lingering aftertaste.


DeGust Affineur mountain sheep cheese approx. 500 gr.

DeGust Affineur mountain sheep cheese approx. 2 kg.


Semi-Cured Sheep Cheese 'DO Manchego' app. 3,2 kg - Artequeso

Artisanal Semi-Cured Sheep Cheese 'DO Manchego' by Artequeso, made raw sheep milk and aged for 3 - 5 months, depending on size.


Sheep Cheese with Mould 'La Cava de Mía' app. 0,75 kg - Sierra de Albarracin

Sierra de Albarracin, considered one of the best cheesemakers in Spain, houses a very special and singular place on their premises where nature and tradition come together, ‘La Cava de Mía’.


Cheese "Alpkäse" - approx. 3,5 kg. - Baldauf

Cheese "Alpkäse" - approx. 3,5 kg. - Baldauf


Cured Pure Sheep Cheese app. 3 kg - Villa Corona

Cheese made with 100% pure Sheep milk.


Semi-Cured Mixed (Cow / Sheep) Cheese app. 3 kg - Villa Corona

Cheese made with a delicate mixture of cow and sheep milk, semi-cured for 30 days.


Sheep Cheese with Black Garlic 2,5 kg - QuesOncala

QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.


Cured Goat Cheese with Red Wine app. 3,2 kg. - Buenalba

Buenalba, a small family cheese-maker La Mancha (Spain) for four generations, is proud to offer this incredible cheese... 'Cured Goat Cheese with Wine'.


Mountain cheese - approx. 3,5 kg. - Baldauf

Mountain cheese - approx. 3,5 kg. - Baldauf


Sheep Cheese with Black Truffle 2,5 kg - QuesOncala

QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.


Sheep Cheese with Porcini 2,5 kg - QuesOncala

QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.


Stilton Neals Yard Dairy whole loaf approx. 8 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months


Red Sparken Neals Yard Dairy whole loaf approx. 10 kg.

Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.


Cured Sheep Cheese with Rosemary by Buenalba app. 3,2 kg - Artequeso

Buenalba, a small family cheese-maker La Mancha for four generations, is proud to offer this incredible cheese... 'Cured Goat Cheese with Rosemary'.


Cured Goat Cheese 'Paprika' app. 3,2 kg. - Buenalba

Buenalba, a small family cheese-maker La Mancha for four generations, is proud to offer this incredible cheese... 'Cured Goat Cheese with Paprika'.


Cured Sheep Cheese 'DO Manchego' app. 3 kg - Artequeso

Artisanal Cured Sheep Cheese 'DO Manchego' by Artequeso, made raw sheep milk and aged for 10 - 12 months, depending on size.


Sheep Cheese in Rosemary ‘Green Label’ app. 2,7 kg - Sierra de Albarracin

This cheese is made with fresh pasteurised sheep milk, Sierra de Albarracin’s own livestock of dairy sheep.

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Prugna Plum Liqueur Roner 70 cl. - South Tyrol
tastes unbelievable. There are lots of plum liqueurs but non ..
5 of 5 stars!

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