One of Italy’s oldest cheeses this sharp,hard and salty cheese is made from sheep milk. Excellent for grating over pasta, grilled vegetables, or use in place of Parmesan in any recipe. Excellent on a cheese board served with honey and Charcuterie.
This raw sheep milk blue is handmade using a secret recipe that has been quietly handed down for the past three generations. The producers extract their own penicillium roqueforti from rye bread baked in-house. Like other Roquefort productions, the milk comes solely from the Lacaune breed of sheep.
White with intense blue generously marbling wide and numerous cavities. This bold blue is creamy, moist and slightly granular with a fruity and tangy flavour and big salty finish.
This sheep's milk cheese is from the island of Corsica. It has a natural rind that is covered with rosemary, thyme, juniper berries, and other aromatic herbs found in the rocky, brambly Corsican landscape. These ground cover plants are known as "maquis."
Saveur du Maquis is creamy with a slightly nutty flavour. The herbaceous quality of the sheep's milk is enhanced by the herbs on the rind.
Firm texture and ribbons of black garlic running throughout. The rich flavors of the cheese combine perfectly with the luxurious sweetness and complexity of black garlic.
Thea is a handcrafted clothbound cheddar is made with sheep milk from local farms around Lindsay, Ontario. It has firm and slightly crumbly texture with some nice crystalization. Thea is a full flavoured aged cheddar with earthy and grassy notes and a rich sweetness on the finish.
An aged Manchego style sheep milk cheese from Spain. Generously veined with rich truffles. Salty and crystaline this rich cheese is full of earthy mushroomy truffle flavour.
Serve with honey and dry salamis.
Pair with big hearty red wines, but avoid anything too tannic, also dessert wines pair nicely.
