Bestsellers
Sheep Milk Cheese - Ewe's Milk Cheese
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Manchego El Trigal - aged 6 months, sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Spain.
Manchego is Spain’s most popular sheep's milk cheese. The sheep come from the plains of La Mancha, the home of the famous Don Quixote. The area is extremely hot and the sheep graze on dry pastures and grain stubble fields. When it comes time to mature, like many other Spanish cheeses, Manchego is smeared with olive oil. It has a very potent, nutty flavor that is unforgettable. The amount of time this cheese matures varies.
Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
Fat in Cheese: 55%.
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Kosher Manchego - sheep's milk hard cheese, cut cheese - 7 oz/200 gr, Spain.
Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
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Pecorino Romano - Genuine Fulvi - sheep's milk hard cheese - 9-12 oz/256-342 gr, Italy.
Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Today most Pecorino cheese is made in Sardina, Italy. This slightly spicy, sharp, tangy sheep cheese gets increasingly robust with age.
Compliments: Try Pecorino Romano with homemade bread, fresh fava beans and wine. Try whittling off shavings and enjoying with salami. It is also a treat with ripe pears and honey.
Appropriate Wines: Dry but rich reds, such as Cabernet Sauvignon, Syrah/Shiraz, Merlot, Zinfandel.
Great for Italian food gifts.
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Idiazabal - smoked raw sheep's milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.
This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. At that time, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain.
Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfumed bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses.
Compliments: Goes well as a snack with fresh bread or with jams.
Appropr...
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Manchego Mini "El Trigal" - aged sheep's milk semi soft cheese - 2.2-2.4 lb/1-1.1 kg, Spain.
El Trigal is produced by the Corcuera Family, which was the first in all of Castilla La Mancha to make and commercialize Manchego cheese. The best cheese is produced when the milk is the richest, which is between August and December.
This Spanish cheese Manchego is extremely buttery and aged to perfection at either 3 months, 6 months (semi-curado) or 1 year (anejo).
Appropriate Wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
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Romao - artisan sheep’s milk cheese cured in rosemary (cuenca), cut cheese - 1 lb/454 gr, Spain.
This Spanish cheese from Cuenca is hand-rubbed with oil and fresh rosemary and aged in caves for eight months. Estanislao and his brother have been making the cheese for many years. It is chewy and complex with a long finish that highlights the rosemary.
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Zamorano - raw sheep's milk semi-soft cheese, cut cheese - 16 oz/454 gr, Spain.
Zamorano is an ancient cheese from Castile y Leon. It is made from raw milk of the region's Churra and Castellano sheep. Its rind has the familiar zigzag pattern of many Spanish cheeses. Its name comes from the city Zamora and has a dry, ungummy texture and distinctly nutty flavor.
You can serve it with ham, melon, pears, tomatoes, crusty bread and a solid red wine.
Compliments: Goes well with crackers and olives or melted in an omelet.
Appropriate wines: RIoja Alta, Penedes, strong cabernet. You can try also with stout beer.
Actual items may differ slightly from pictures shown.
Fat in Cheese: 50%
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Cacio De Roma - sheep's milk semi soft cheese, cut cheese - 1 lb/454 gr, Italy.
This is a creamy, semi-soft sheep's milk manufactured in the countryside of Rome and aged for about four weeks. Known as "caciotta" for its small four pound form, Cacio de Roma is a classic table cheese from Italy with a very full, flavorful taste.
There are numerous ways to incorporate it into everyday cooking and it can be enjoyed as a snack, melted on pizza or served on a cheese plate.
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Ricotta Marzolina - sheep's milk hard cheese cone - 1 lb/454 gr, Italy.
A hard sheep's milk cheese from Southern Italy. It is excellent for cooking and salad tossing, or even for grating. Individual serving sizes come in the shape of yellowish cones. A very pleasantly-flavored, rather sweet and rich taste, but not pungent.
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Pecorino Ginepro wheel - sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Italy.
An unusual and arresting cheese made of raw sheep milk. Each 6 pound wheel of Pecorino Ginepro is soaked in an aromatic bath of balsamic vinegar and juniper before it is aged for a minimum of four months. The dark brown rind is created by the vinegar, though the lingering finish is kissed with gin-juniper rather than acerbic acid. Wrapped in paper, which contains moisture, the Pecorino cheese is always moldy, and benefits from a few hours 'breathing'.
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Rustico Peperoncino - sheep's milk semi soft cheese with red pepper, cut cheese - 1 lb/454 gr, Italy.
A creamy, semi-soft sheep's milk cheese from the countryside of Rome with crushed red pepper. The cheese strikes a perfect balance between cheese and pepper and is very versatile.
Try melted on pizza, shaved over vegetables or in a salad.
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Roquefort d'Argental – sheep’s milk blue cheese – 2.75 lb/1.25 kg, France.
Arguably the world's greatest and most famous blue, and this is artisanal made. Raw Lacaune ewe's milk, aged in French caves containing naturally ambient mold. Deep and perfectly balanced flavors, swee, spicy, tangy with hint of cavern air.
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