Buy Cheese Online: Sheep Milk
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Cheese Directory

Sheep Milk

 Manchego
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A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the Time of the Romans. This true aged raw milk manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the Sheep's milk gives it a nutty finish.
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 Istara AOC
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This is a wonderful version of the traditional Ossau-Iraty-Brebis from the Rigal Family of cheeses. It has a dense, semi-firm texture sometimes broken with a few thing fissures or holes but otherwise compact. The flavor is refined and ballanced -- aromatic herbaceaous and fruity qualities with a buttery rich finish. This cheese is similar in style to an Etorki but has much more character and complexity largely due to its AOC status. Anyone who enjoys sheep cheese will quickly become an addict.
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 Brebichon Corsica
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This sheep's milk cheese is distinctive in that it is made in a thick, small wheel and allowed to show a bloom of Edible Penicillium candidum as seen on most soft ripened cheeses. It does not ripen to a point where the texture is runny but It does have an intriguing creamy stark white interior that will melt on the tongue. The flavor is sweet and slightly Nutty.
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 Perail de Brebis
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This little soft-bodied sheep cheese hails from the Auvergne. It has a thing, delicate rind that shelters a fresh, sheep tasting cheese with scents of a meadow and fresh hay. The velvety texture just adds to its charm. Each wheel of Perail is 1/4 lb.
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 10 lb Wheel Of Le Bleu de Basque
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This is a wonderful sheep's milk blue with rustic style and great flavor. Semi-firm in texture, both creamy and Slightly crumbly, this cheese is well veined with blue but not overpowered by it. The Onetik Company uses traditional animal Rennet to create this blue alternative. The flavor is rich and complex without being overly sharp or salty.
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 Le Berger Basque
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This raw sheep's milk cheese is definitely a little Basque treasure, about as rustic as a cheese can get. The natural rind betrays many of the good things that these lucky sheep are eating. The various molds point to a varied diet of herbs, grasses and other good nibbles. In particular, the prevalence of the rust colored mold on the rind may indicate a high content of carotene in their diet. The interior is firm and dense. It melts on the tongue with fabulous complexity, all at once nutty, sweet, herbaceaous and sheepy.
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 10 lb Wheel Of Agour Pyrenees Brebis AOC
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This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheep's milk. Brebis, of Course, is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning "ewe or local cheese" in The local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan Producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production Must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe e used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in Texture with a rich, aromatic and nutty aftertaste.
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 Fermier Agour
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This raw milk cheese from Agour is made from the milk of one specific farm. The texture is slightly drier and more crumbly Than the others and the flavor packs a little more intensity. Its orange rind is due to the rubbing of the Basque "piments d'Hespelette".
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 Brebiou
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This little pillow of sheep cheese hails from the Bearn region of Southwest France towards the Basque border. It is made in a Mound-shaped wheel with tall sides creating a fluffy, thick interior and a layer just under the rind that will become runny With age. The flavor is mild and delicate, with a sweet, milky flavor and slightly savory bite.
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 Pecorino Marzolino
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A small wheel of traditional Tuscan fresh cheese. It has a supple texture similar to mozzarella and mild, sweet flavor.
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