Cheese international Packaging unit: 1 - 5 KG

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

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

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%.

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

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.

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.

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.

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

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.

Bunkerkas Cheese form approx. 1 kg. - Dairy Sibratsgfäll

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.

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.

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.

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

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

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.

DeGust Affineur mountain sheep cheese approx. 2 kg.

DeGust Affineur mountain sheep cheese approx. 2 kg.

Cured Pure Sheep Cheese app. 3 kg - Villa Corona

Cheese made with 100% pure Sheep milk.

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'.

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.

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.

Sibratsgfäller cheese approx. 1 kg.

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 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'.

Semi-Cured Sheep Cheese 'Gold Label' app. 2,9 kg - Sierra de Albarracin

This semi-cured cheese is made exclusively raw sheep’s milk, Sierra de Albarracin’s own livestock of dairy sheep.

Young Sheep Cheese 'Blue Label' app. 2,9 kg - Sierra de Albarracin

This young cheese is made exclusively fresh pasteurized sheep’s milk, the own livestock of dairy sheep at Sierra de Albarracin, considered one of the best cheesemakers in Spain.

Sheep Cheese in Red Wine app. 2,7 kg - Sierra de Albarracin

Sierra de Albarracin, considered one of the best cheesemakers in Spain, offers us this very special and unique Sheep Cheese in Red Wine.

Semi-Cured Sheep Cheese 'Red Label' app. 2,9 kg - Sierra de Albarracin

This semi-cured cheese is made exclusively fresh pasteurized sheep’s milk, Sierra de Albarracin’s own livestock of dairy sheep, considered one of the best cheesemakers in Spain.

Goat Cheese 'Sierra de Sevil' app. 2,0 kg - Quesos de Radiquero

Matured goat cheese, made with pure pasteurized goat milk. The paste is pressed, resulting in a dense structure, without any eyes. This cheese has a milk-fat content of 45%.

Aged Sheep Cheese 'Reserva' app. 3,1 kg - Boffard

Boffard 'Reserva' Cheese is made 100% raw sheep milk, according to the age-old Castilian tradition. The cheese is oiled three times with olive oil during the ageing period, which lasts at least 8 months for the large 3 kg cheese, and 4 months for the smaller 1 kg cheese. This olive oil protects the cheese during the maturing process, and provides Boffard cheese with its unique and unmistakable flavour. 20 litres of milk is needed to produce each large 3 kg cheese.