7,80 € Tax included
Probably the most famous Italian cheese in the world, with a minimum curing time of 24 months.
Parmigiano Reggiano de Montagne Giorgio Cravero is a cheese made from raw, skimmed cow's milk from the night's milking and raw (full-fat) milk from the next morning's milking. It has a minimum curing time of 24 months and comes from the selection of cheeses in the region of Tuscany and Emilia, from small dairies that make them by hand.
Net weight: 200g
The combination of flavors of this cheese made with raw sheep's milk and from Zamora makes it an exquisite delicacy.
With 5 months of maturation, a semi-cured in all its fullness.
The most universal Spanish cheese selected by the best connoisseur of Manchego, in its artisanal variant (raw milk).
Over twenty years, Queso Payoyo has received 175 national and international awards.
The world-famous cheese with Idiazabal Designation of Origin, is a fatty cheese made from raw milk from Latxa or Carranzana sheep, with a minimum curing of 2 months and enzymatic coagulation.
Goat cheese made by hand with raw goat milk.
Goat cheese with a crisp and tasty flavor, with a creamy and smooth texture that melts on the palate.
Artisan cheese factory with the quality and authentic flavor of the Pyrenees as a premise.
If you want to delight your palate with a true delicacy, let yourself be surprised with this cheese with truffle.
Raw goat's milk cheese, soft paste and flowery skin made by hand with goats from their own herd. A shepherd's cheese.