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 | Price: $100.32
Origin: France/From the Basque area of the Pyrenees
This raw sheeps 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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 | Price: $304.13
Origin: France/Pyrenees
This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheeps 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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 | Price: $305.00
Origin: France/Pyrenees
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 dHespelette.
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 | Price: $55.25
Origin: Italy/Tuscany
A small wheel of traditional Tuscan fresh cheese. It has a supple texture similar to mozzarella and mild, sweet flavor.
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 | Price: $149.50
Origin: Italy/Tuscany
This traditional Pecorino Toscano is firm and dense in texture with complex nutty flavor. Traditionally, this cheese is made in Tuscany, which has a long, rich cheesemaking history. Our Pecorino Toscano comes in a small, dense round, looking much like a small Parmesan wheel. The natural rind is dark brown, hard, and dry. The cheese is hard in texture, with a pronounced sheep flavor, and a mild finish.
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 | Price: $14.21
Origin: Spain/La Mancha
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 sheeps milk gives it a nutty finish.
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 | Price: $97.15
Origin: United States/Okanogan, Washington
Made in a 2.5 pound wheel, this exceptional sheeps milk cheese is carefully wrapped with sturdy chestnut leaves to create a rind and protect the cheese while it ages. The resulting texture is semi-soft with a rich, buttery feel from the high butterfat content of the sheeps milk. The flavor, at first delicate with a pleasant tangy bite and full, complex flavor, is reminiscent of the grasses and hay that the sheep eat. When well aged, this cheese may develop a decidedly earthy, strong, unforgettable character.
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 | Price: $7.76
Origin: Italy/Latium, Sardinia
Pecorino is one of the worlds oldest cheeses, being, as it was, produced in the early Roman Empire, Pecorino denoting sheeps milk and Romano being an indication of its ancient localle of production. This is the favorite grating cheese of southern itally. It is made from raw ewes milk, and aged at least 6 months. The granular paste is usually compact, has tiny pores and is white or straw-yellow in color. The crust is smooth and straw-yellow or more or less intense brown in color. The cheese has a fragrant aroma and is usually piquant in flavor.
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 | Price: $10.19
Origin: Greece/Thessaly
Kasseri is the centuries old melting cheese of Greece. Our Kasseri, made by Mt Vikos, is made only in the months when the milk is creamy and sweet, from the fresh milk of free-ranging sheep and goats. Subsequently, the cheese is consistently rich. After the curd is warmed, it is hand stretched and kneaded, then put into molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature for a few hours, the cheese becomes buttery and tastes magnificent. Even though kasseri has been made for centuries, the curds are hand-kneaded. No antibiotics are given the animals whose milk is used to make this fabulous cheese, and it contains no preservatives, additives, or calcium chloride.
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 | Price: $10.88
Origin: Cyprus/Cyprus
This delicious Cypriot cheese, has been around for hundreds of years but is just now catching on in the United States. Halloumi is made by hand from a mix of sheeps and goats milk. The soft, springy, oval-shaped curd resembles a fresh mozzarella and has a mild yet tangy flavor. The best part is that its so versatile. It can be grilled, grated, marinated, fried or eaten plain. An unopened packaged will keep refrigerated for a year and also can be frozen.
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 | Price: $12.25
Origin: England/Wensleydale England
White Wensleydale cheese is only ripened for 3 weeks and is made from a lightly pressed, finely cut curd leaving a high moisture content giving a slightly crumbly, flaky texture. This cheese is unusual in that Wensleydale cheese is traditionally made from cows milk. The sheeps milk give it just that extra little tang to pique your taste buds interest. Give it a try today
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 | Price: $13.55
Origin: France/From the Basque area of the Pyrenees
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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