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Karinina al Vino

Malagos Cheesehouse 4

Fresh Cow’s milk is used to make this washed rind cheese. The milk is pasteurized and 2 kinds of cheese starters contribute to the complexity of flavor. Typical ‘holes’ are encouraged to form over 90 to 120 days of aging. Brine solution is used to wash the wheel to encourage hard outer rind. When the cheese has aged well, it is soaked in a tub of Malagos Bignay wine (Antidesma bonius) and allowed to be infused with the aroma of the fruit wine. Affinage of 90-180 days.

Available in 150g retail vacuum packed wedge, 500-750g big vacuum packed wedge, 2.5-3 kilos whole vacuum packed wheel (around 8 inches diameter) and special 5 months advance order for 10-15 kilo 13 inch diameter wheels.

Expiry Guide: 9 months