Raw Milk Cheeses
Unpasteurised cheeses that preserve the full, natural flavour of the milk, with robust and complex profiles.
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Cured Sheep's Cheese (Raw Milk)
Raw-milk sheep's cheese with a granular paste; intense and complex with a firm, crumbly texture.
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Semi-Cured Sheep's Cheese (Raw Milk)
Ivory paste with a flexible texture; balanced, fresh dairy notes and light acidity, highly versatile.
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Cow's and sheep's milk blend; rounded flavour, compact medium-matured texture, versatile for boards or cooking.
Raw-milk cheeses are made without pasteurising the milk, preserving the natural flora and the full flavour of the pasture and the season. Under European regulations they require strict controls at the dairy, and in return they offer the complexity that specialist cheese buyers look for: notes of nuts and cellar, a refined spiciness from long maturation, and textures that range from flexible to firm and crumbly.
Range and formats
Cured Sheep's Cheese (raw milk) with a granular paste and intense, complex flavour; Semi-Cured Sheep's Cheese (raw milk) with an ivory paste and fresh dairy notes; and Mixed Milk Cheese (raw cow's and sheep's milk) with a rounded flavour and compact texture. All three are available in 3 kg wheels, wedges of 200, 250 and 300 g and pre-cut wedges from 150 g.
Export considerations
Raw-milk cheese exports are subject to the import rules of each destination, and some countries require a minimum maturation period. We check the requirements of your market before quoting and supply the corresponding certificates with each shipment. These cheeses are aimed at specialist retailers, delicatessen chains and restaurants that value artisan character.