Quesos La Vasco Navarra, is very delighted to inform that our sheep´s milk cheese elaborated from Termized milk has been awared with a Gold Medal in the last edition of the World Cheeses Awards. We are proud to receive this award from the Jury, recognizing the great and careful dedication of our master cheese to the elaboration of this cheese.
Elaborated with selected milk and being analyzed every single batch of milk received for its elaboration, this cheese is later carefully ripened during 3-4 months. After this period, we obtain a product with proper tasting and organoleptic notes. With a firm and unctuous texture, this cheese offers a nice taste of nuts and is lightly buttery with a characteristic sheep note. With a nice smell intense and recognizable in the mouth, this cheese is a delicious for the most sophisticated palates.
As a sheep cheese provides a large amount of minerals, such as iron, calcium, zinc and phosphorus, helping to prevent diseases such as osteoporosis, anemia and decalcification. It contains many B Vitamins, essential for a good metabolism.
A pasteurised sheep’s milk cheese which is firm in texture and must be aged for at least three months under the appellation regulations, but is available as old as three years. The thick aromatic milk of the region produces a rich cheese that is stark...
A pasteurised sheep’s milk cheese which is firm in texture and must be aged for at least three months under the appellation regulations, but is available as old as three years. The thick aromatic milk of the region produces a rich cheese that is stark...
It is a hard cheese that ages for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and imbue them with a strong and exceptional flavour. It pairs well with important Langa wines but is ideal with important dark craft beer too.
Beppino Occelli has created an original and new cheese. Only a few forms, carefully selected, are aged over a very long period of time and then coated with malted barley and whiskey. The final result is a unique cheese with a strong and complex fragrance. The whiskey goes down wonderfully with the flavour of malted barley, so much so that it can be enjoyed with the same distillate.
Xavier David Comté has the best ripening process from the Marcel Petite cheese dairy: “slow ripening”. The cheeses are pampered 14 to 18 months at a low temperature (8 degrees Celsius) in the cellars of the Saint-Antoine Fort, a unique place in cut stone. Our master cheese- maker goes there every 3 months to taste and select the very best wheels.
Hard cheese made from raw cow’s milk.
This new creation from Holland is unlike any other sheep milk cheese you have ever tasted before. The milk comes from a small farm where the sheep are treated like family. Even though this cheese has been aged for one year, it has developed a sweet and nutty flavor.
Four kinds of milk: Buffalo, Sheep, Cow and Goat milk, have been paired together into this one fine cheese. The combination of four grass fed milks seem to to have composed a cheese symphony. It is just an amazing cheese, creamy and full of layers upon layers of flavor.
Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.
From a friable and slightly sour paste. The long maturation balances the taste of pecorino with the strong taste of truffle. A well marked cheese and harmonious in taste.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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