Sheep's Milk Cheese

Abbaye de Belloc

Made by Benedictine Monks at the abbey of Notre-Dame de Belloc. This French Pyrenees sheep's milk cheese has a fine, dense texture and rich carmelized flavors. 

Dante

Rich, nutty flavor with a firm, somewhat dry texture. Aged minimum 6 months. Compliments pasta, dried fruit, and balsamic vinegar.

Leonora

Coming from the Spanish city of Le'this cheese resembles a young Humboldt Fog. Layered, complex flavors, and a long lingering finish. Smooth, full-bodied, and balanced. Great with white wines.

Manchego Pasamontes 3m

Mr. and Mrs. Pasamontes, both 80 years old, are still making this Manchego according to the traditional methods used on their family farm since the 1850's. They only use milk from their herd of 200 sheep to make this cheese, so supplies are very limited.... Read More

Pecorino Gran Cru

Pecorino Grand Cru is aged for 20 months using Parmigiano Reggiano technology. Sweet tasting, with a balanced structure and firm texture.

Pecorino Locatelli

Pecorino Locatelli was first made over 500 years ago, and is still made from only the finest grade sheep's milk. It is aged at least 9 months to develop the traditional taste and texture. Quite a unique cheese.

Pecorino Toscano Young

Pecorino Toscano is made from sheep's milk that is heated but not pasteurized. It is then curdled with rennet, put in moulds and pressed, later salted or soaked in brine. The whey run-off from the curds is used for ricotta.

Ros

From the Basque (Barcelona) region of Spain, this cheese is somewhat sweet in aroma and slightly earthy or nutty in flavor. Firm, textured paste with a pale straw color.