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Bos taurus (Reggiana/Frisona Milk Culture) (Hard Granular Alpine/Grana Cheese)
Benefits: Naturally 100% lactose-free due to long artisanal lactic fermentation (24 to 36 months)
Penicillium roqueforti / Ovis aries (Lacaune) (Blue-Veined Raw Sheep's Milk Cheese)
Benefits: Aged exclusively inside limestone caves naturally ventilated by fleurines fissures
Ovis aries (Manchega breed) (Pressed Uncooked Sheep's Milk Cheese)
Benefits: Higher protein and calcium density per gram than cow's milk cheeses
Capra hircus / Ovis aries (Native Greek Breeds) (Brined Curd Sheep & Goat Cheese)
Benefits: Rich in Lactobacillus plantarum probiotics and bioavailable conjugated linoleic acid
