Inverloch Goat's Cheese is the very first product to be made by The Inverloch Cheese Co. Originally produced in 1985 for the founding family’s household consumption.
Hard pressed and three months old, it is full of flavour whilst being one of the least 'goaty' goat's cheeses on the market.
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Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
The cheese boasts a creamy, moist texture with a slightly crumbly paste, and its rich, tangy flavour is complemented by the earthy and salty notes of Penicillium roqueforti blue veins. Known for...
Inverloch Goat's Cheese is the very first product to be made by The Inverloch Cheese Co. Originally produced in 1985 for the founding family’s household consumption.
Hard pressed and three months old, it is full of flavour whilst being one of the least 'goaty' goat's cheeses on the market.
