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Malagos Cheesehouse 23

This is the only rectangle cheese I make. It is made from daily harvested cow’s milk. Each block is about 800-1200 grams with thin and soft bloomy rind. Soft to medium firm curd is ladled to the mold and allowed to drain overnight before aging. The cheese is aged for 30 – 45 days. Penicillium candidum is incorporated in the ripening milk and the roquefortii is sprayed while aging. Affinage of 30-60 days

Available in 180g retail vacuum packed wedge, 900g-1400g whole block and special 3 month advance order for 2.5-3 kilos whole wheel (around 8 inches or larger diameter).

Expiry Guide: 9 months