Pecorino Toscano Stagionato

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

A genuine cheese from the La Mancha region, this artisan Manchego originates on small Spanish hillsides where La Mancha sheep flocks graze. The small-scale, artisan production of this Manchego by ... READ MORE

Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a ... READ MORE

Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. A semi-firm cheese with a rich golden colour and small holes. It ranges from mild ... READ MORE

Lamb Chopper is our only sheep milk cheese, but that’s not its only claim to fame. Lamb Chopper has a buttery color, smooth texture, and is mild on the palate, ... READ MORE

Traditional Kasseri cheese is produced in the Thessaly and Macedonia Region of Greece. Made from Sheep & Goat’s milk. Microbial rennet makes it suitable for vegetarians. In 2002, Greece won ... READ MORE

A traditional raw sheep’s milk cheese hailing from the Basque and Navarra regions of Spain, where sheep feed on fresh grass and the cheese is aged in rafters. The light ... READ MORE

Queso Iberico is a cheese that comes from Central Spain. It is a hard cheese made from the mixture of cow’s, sheep’s & goat’s milk, that is why the flavour ... READ MORE

Thessaly, Greece: Free-ranging herds of sheep and goats graze on over two dozen grasses and wild herbs. Fresh sheep and goat’s milk, collected daily by the shepherd’s, is brought to ... READ MORE

In the Netherlands, production of cheeses from sheep’s milk is unusual, making Vintage Grand Ewe something of a rarity. The natural ripening of Vintage Grand Ewe over many months, allows ... READ MORE

Made specifically for the American market, this sheep’s milk gouda style cheese from The Netherlands is a true favorite. It’s nutty and smooth, with a caramel finish, and crystalized bits ... READ MORE

Possibly Spain’s first soft-ripened sheep milk log, Cana de Oveja is styled after french Bucheron and shares many of the same characteristics. A tender mold rind protects a gooey inner ... READ MORE