This luscious washed rind cheese is produced by Fromagerie Guilloteau. The milk is collected from ewes of the Argental region of France. Aged for thirty days this square cheese exhibits a thin bright orange patchy rind. "Brebis" is French for sheep and "Rousse" refers to the colour of the cheese.
When young the flavour is rich and sweet, but as the cheese matures the stronger meaty, earthy flavours develop while the rind becomes a darker rusty orange colour. The texture is soft and velvety and sure to ooze deliciously on your cheese plate.
A beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep's milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle.
Made in Italyby Il Forteto, a farmers cooperative founded in 1977.
Etorki, meaning “origin” in Basque language, is a pasteurized sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.
The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.
This Barrel Aged Feta is produced from a blend of all-natural 100% Greek sheep’s and goat’s milk, and is aged for four months in wooden oak barrels. This traditional method of production contributes to its full taste, natural aroma and pure white colour.
Fleur de Brebis has a white bloomy rind and a creamy white paste. It delivers vegetal and fresh milk aromas and delicate lactic and buttery flavours with a hint of mushroom.
Fresh sheep cheese, creamy, mildand rich. Use this spreadable cheese on a cheese board, on bagels, in dips or spreads. Use as you would a cow milk cream cheese.
Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become a favourite table cheese. The taste of this hard cheese is somewhere between Kefalotyri and Graviera, hence the name.
In addition to it's salty flavour this cheese is made from sheep’s milk giving it sweet and fruity notes. Kefalograviera is excellent used in Saganaki (fried cheese), as a roasted cheese, or grated.
