The pride of sheep's milk cheese making, this cheese has an ancient heritage, produced in the French Basque for as long as anyone can remember. The cheese is firm but melt-in-your-mouth creamy. You'll also taste the tanginess of the sheep's milk toward the end with a touch of fruitiness. This cheese pairs well with everything.
Another cheese with a long, storied history. Manchego is a sheep's milk cheese aged between 60 days and two years. We carry both a young and aged variety. Made from the milk of the manchega sheep breed, this cheese is very specific in its recipe. It's always yummy with some Marcona almonds and a glass of Rioja!
Zamorano is made from the raw milk of the Churra sheep breed in the Castile-Leon region of Spain. It is a bit creamier than Manchego and lacks the grainy texture. With notes of caramel and grass, this cheese pairs beautifully with a Rioja.
This soft ripened sheep's milk cheese is rubbed with annato to create the orange finish on the rind. The creaminess of this cheese along with a robust, but by no means offensive, flavor profile makes for a crowd favorite! Made in the Lyon region of France, this cheese pairs well with a pinot noir.
Vermont Shepherd Verano
This cheese is made in Vermont from raw sheep's milk. It is aged for three-five months and is ready for market near the end of summer. his cheese is quite firm in texture and earthy in flavor profile, complimented by green herbs.
This Italian pecorino is liberally studded with black peppercorns and infused with saffron. Yeah, for real. It is perfect for finishing a risotto with it for an extra punch of flavor or for shaving on a pasta. This cheese is also great for a delicious snack.
This sheep's milk cheese dates back to Roman times when it was part of the standard soldier diet. The cheese is dry-salted by hand and aged for up to a year. This is one of the most well respected and well known cheeses in the world. Grate on pasta or snack on with a glass of sangeovese.
Made on the island of Sardinia, this cheese dates back to the bronze age. It's also known as Pecorino Sardo. An uncooked curd is pressed into its mold to age then slightly smoked and finally set in a cool cellar to age. This cheese is part of a staple diet to the people of the island who have been known for their longevity.
This gem from the French Basque is the texture and consistency of what you should always expect out of southern style mac'n'cheese. Made from sheep's milk, this cheese is firm but is never cooked. It is pulp pressed and matured slowly over six months. Mild and creamy, this is one of those perfect crowd pleasing cheeses.
Moliterno al Tartufo
Truffles. Oh yes truffles. How about a beautiful pecorino with truffle pate in it? Sure! Then Moliterno al Tartufo is what you are seeking. The truffle is added after the cheese has started to age. This gives the cheese a salty and sharp flavor and then finishes with the truffle. The perfect balance.
This is a traditional Spanish Basque cheese. Raw sheep's milk is formed into its shape by a mold. The flavor is nutty and grassy finishing with a touch of smoke. While today the cheese is smoked intentionally, originally the cheese developed its distinct smoky flavor as it was aged in mountain huts where people burned fires and did not properly ventilate their homes.
Fat Bottom Girl
This cheese is made by Bleating Heart Creamery in California. Named for the Queen song, this cheese has a curvacious wheel. The flavors of grass, funk, and nuttiness come through with each bite. Don't eat this cheese cold (nor any for that matter) because the flavors develop and come through when it is closer to room temperature.
Torta del Casar
This raw sheep's milk cheese is from the Extremadurma region of Spain named for its city of origin, Casar de Caceres. This cheese is made by curdling the milk, not with rennet, but with a coagulant found in wild thistle. Isn't that the darndest thing? It is traditionally eaten by slicing the top off and scooping out the innards to share with friends and family. This cheese is pungent and is not, necessarily, for the faint of heart.
A sheep's milk gouda from Holland. This cheese was purely created for the English market as the name does not translate into Dutch. Crystally, crunchy, yummy crowd pleasing favorite.. Enjoy with an IPA or heavy hopped beer.