Tomme Saint George

Tomme St Georges hails from the Saint Georges region of France, known for medieval castles and tomme-style cheeses. St Georges is a semi-soft sheep’s milk cheese aged for 3-6 months. ... READ MORE

A unique Manchego-style artisan cheese with delicately floral saffron threads throughout the paste. Aged 4 months and made with microbial rennet, it is smooth and buttery with a touch of ... READ MORE

Zamorano DOP (PDO) is a renowned Spanish cheese made from raw sheep’s milk in the picturesque region of Castile-Leon, Zamora. This hard cheese takes almost six months to reach its ... READ MORE

Valbreso Feta comes from the rugged plateaus surrounding the Mediterranean Sea in the south of France. It is one of the wildest and most spectacular regions of France. Valbreso Feta ... READ MORE

Traditional semi-soft cheese from the province of Castellón made from sheep’s or goat’s milk. This uniquely volcano-shaped cheese is beautiful and delicious. It has a subtle flavor, fruity, rich and ... READ MORE

A Spanish cheese made in the style of the dénomination de Origin (D.O.) cheese, Manchego. It is produced in the La Mancha in Central Spain from 100% sheep’s milk, the ... READ MORE

Ricotta Salata is an Italian sheep’s milk cheese. This cheese originated in Sicily, but is now produced in several areas within the country including Sardinia, Puglia and Lazio. It is ... READ MORE

A Spanish cheese made in the style of the dénomination de Origin (D.O.) cheese, Manchego. It is produced in the La Mancha in Central Spain from 100% sheep’s milk, the ... READ MORE

Primo Sale, an Italian sheep milk cheese from Sicily and Sardinia, is named for its early maturation stage, meaning ‘first salt.’ In Sicily’s Belice Valley, it’s known as ‘Tuma’ before ... READ MORE

A mildly nutty gouda style cheese from The Netherlands, made with 100% sheep milk. Aged around 6 months. A sheep gouda is somewhat rare for the Dutch, so this one ... READ MORE

A wonderful pasteurized cow and sheep’s milk cheese from the glorious island of Sardinia. Aged for almost one year this cheese has a wonderful sweet, nutty flavor, a crumbly slightly ... READ MORE

Pecorino Toscano Stagionato is a semi-hard cheese from Tuscany that is fragrant and unpasteurized. It is made only from sheep’s milk and produced between September and June. The cheese ranges ... READ MORE

Until recently, the name Pecorino Toscano could be given to any cheese made in Tuscany with any amount of sheep’s milk. The name is now reserved for 100% sheep’s milk ... READ MORE

Pecorino Romano, dating back to ancient Roman times, is one of the oldest recorded cheeses. Named after its ingredients and origin, it’s made from sheep’s milk (‘Pecorino’) and is of ... READ MORE

Canti Pecorino with Grappa celebrates the marriage between traditional pecorino and grappa distilled in the same region. A fragrant, aromatic and savory cheese. As a result of it’s seasoning, the ... READ MORE

Produced in the Basque region of France, this lovely cheese is made from pure pasteurized sheep’s milk. The small wheels are a side effect of the traditional method of making ... READ MORE

From the French Pyrénées, Ossau-Iraty is believed to descend from one of the first cheeses ever made. Pasteurized sheep’s milk gives it a rich, nutty flavor with a firm yet ... READ MORE

A traditional Greek cheese that has been made in Greece for thousands of years, Mizithra is manufactured from sheep’s milk and the whey. Making spaghetti with Mizithra Cheese and Browned ... READ MORE

It is a cheese made from pasteurized sheep’s milk cured for at least 10 months, highlighting its unmistakable full and intense taste, which provides the milk of Churra and Merina ... READ MORE

A bloomy-rind , sheep’s milk cheese. Miticana’s buttery, tangy flavor will intensify as it ages.... READ MORE