BELLWETHER FARMS YOUGURT (BEL-weth-er fahrms YOH-gert) |
|
| CALIFORNIA - Sweeter than goat's milk, tastier than soy and richer than cow's milk! This naturally homogenized sheep milk yougurt contains no antibiotics or growth hormones. Sheep milk could be the answer for those who are lactose intolerant. This refreshing yogurt has the best sourced fruit from the Oregon Columbia River area. |
 |
BERKSWELL (berkz-wel) |
|
| WEST MIDLANDS - Shaped like a fat flying saucer and uniquely exquisite, dense and smooth, with an occasional crystalline crunch. Flavors are sweet, nutty and complex with notes of pineapple and caramel. Similar to an aged Tuscan Pecorino. Serve with a slice of membrillo paste and a fruity Pinot Noir. |
|
BREBIROUSSE D'ARGENTAL (bray-bee-ROOSE day-are-jen-TAL) |
|
| BURGUNDY - This sheep's milk brie-style cheese features hints of meadow and hay with a thick, creamy finish. It has a bloomy rind that is slightly orange, when perfectly ripe it will sink slightly around the edges. The texture is creamy and velvety. Pair this beauty with a red or white Burgundy. Enjoy with dried cherries. |
|
BRINATA (Bree-NAH-ta) |
|
| TUSCANY - Soft and smooth with a slight sheepy tang, this is an exquisite cheese. The paste is off-white, with many small eyes. Its thin, velvety rind looks as though it has been dusted with snow. The cheese's name derives from Brina, the Italian word for frost. Try pairing with warm, crusty bread and a glass of Prosecco. |
|
BRINDAMOUR (BRAN-da-MOOR) |
|
| CORSICA - Also known as Fleur du Maquis, this cheese is traditionally covered with herbs such as rosemary, savory, thyme, and coriander seeds. Sweet, creamy, and herbaceous when young, it becomes increasingly tangy, nutty and hard with age. Can be paired with a full-bodied white, but this unique cheese can stand alone. |
|
CACIO DI BOSCO (caw-key-OW day boss-koh) |
|
| TUSCANY - Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheep's milk cheese is very special with the addition of white truffles. Made throughout Tuscany, the flaky texture and rich, olive flavor is great as a treat with cured meats, fruit, bread and red wine. |
|
FETA (FET-a) |
|
| FRANCE - Firm and compact, yet crumbly, Feta tastes herbaceous and salty. Made in large blocks that are cut into slices, or "fetes", and packed in salted water. The brine keeps the cheese young and fresh, but can be rinsed off with water or soaked in milk before serving. Great in a salad, spinach pie and a glass of white wine. |
|
FIORE SARDO (FYOH-ray SAHR-doh) |
|
| SARDEGNA - Crumbly and sweet with a smoky, salty finish. The rind is rubbed with olive oil, giving it a distinct aroma. Possibly dating back to the Bronze Age, it was made by shepherds over open fires. Serve before a meal or with a spicy red wine, such as a Syrah or Cabernet Sauvignon. |
|
HUDSON VALLEY CAMEMBERT (huhd-suhn n VAL-ee kam-uh m-bair) |
|
| OLD CHATHEM, NEW YORK - A happy flock of about 1,200 sheep meander through the hills of Hudson River Valley. This award winning Camembert-style cheese is mellow and buttery with a nice tanginess. Pair with a rich white or fruity red. Try it with tupelo honey or dried foods. |
|
IDIAZABAL (ee-dee-a-ZA-bal) |
|
| NAVARRE - With a buttery, balsamy taste and a nutty finish, it is named for a village on the Spanish-French border. This terrific mountain cheese is hardwood-smoked. Traditionally it was smoked as a result of being stored in the stone chimneys of shepard mountain huts. Try with quince paste, olives and a fruity red wine. |
|
MALVAROSSA (MAL-va-rosa) |
|
| VALENCIA - To save the nearly extinct Guirra sheep, cheesemaker Enrique began producing this Manchego-like wheel. We think it blows Manchego away. The paste is firm, but far more buttery than Machengo with an incredibly rich and sweet butterscotch finish. Aged for a minimum of three months. Pair with a zippy red and membrillo. |
|
MANCHEGO (mon-CHAY-goe) |
|
| CASTILLA LA MANCHA-With a delicious briny, nuttiness, it is Spain's most popular cheese. Its cross-hatched rind is a nod to the tradition of pressing its curd into molds made of tough local grasses. This authentic, artisanal cheese is earthy, hearty and wonderful. Pairs naturally with sherry, marconas almonds and tempranillo. |
|
MANCHEGO 1605 (mon-CHAY-go) |
|
| SPAIN - Made from a breed of 500 La Mancha ewes. It has a hard, ridged, unwaxed natural rind and are matured for six months. The full-bodied rustic sheep notes that fill the palate at first give way to a sweet, milky finish with hints of of nutmeg and bark. Drizzle with your finest olive oil and a glass of frutty Rioja. |
|
MANCHEGO AGED (mahn-CHAY-goh) |
|
| CASTILLA LA MANCHA - Manchego is Spain's most popular cheese. This version is aged over one year for more pronounced flavor. Its cross-hatched rind is a nod to the tradition of pressing its curd into molds made of tough local grasses. This authentic cheese is nutty and earthy. It pairs naturally with sherry or bold red wines. |
|
MANOURI (ma-NU-ree) |
|
| THESSALIA - This cheese is very much like its sister cheese, Ricotta Salata. Rich and nutty flavor with a crumbly texture and buttery mouth-feel. A blend of two milks, sheep and goat, with added cream. Wonderful served with our fig spread and fresh bread, crumbled over your favorite salad or with a glass if Sauvignon Blanc. |
|
OSSAU-IRATY (OWE-so ear-a-TEE) |
|
| PYRENEES- Named for the regional river, valley and villages, Ossau-Iraty actually refers to a family of sheep's milk (Brebis) cheese. The prized cheeses are extraordinarily flavored with a lactic, nutty, rich slightly oily, firm texture. This cheese pairs nicely with black olive tapenade and Sauvignon Blanc or a Madiran. |
|
PECORINO di VINO (pay-ko-REE-no DE VE-no) |
|
| TUSCANY- This sheep's milk cheese bathed in Chianti from the same region infuses the cheese with its fruity flavors, the rind stained a deep purple. Made just outside of Florence. Its long aging texture is flinty, crumbly yet keeping a rich creaminess with a notable nutty finish. Drink with a Brunello. Serve on a cheese course. |
|
PECORINO FOGLIO DE NOCI (pe-CO-rino FOW-glio DE NO-chee) |
|
| TUSCANY - A farmhouse sheeps milk cheese from Emilia Romagna which has been aged in black walnut leaves and rubbed in olive oil daily and then ventilated in caves to give it a particularly pervasive flavor. Wonderful paired with raw vegetables and artichokes. Enjoy with a Tempranillo or a frutty bright Sauvignon Blanc. |
|
PECORINO GINEPRO (PEC-o-reno gen-EP-ro) |
|
| ITALY - The rind is a result of rubdowns of balsamic vinegar and olive oil. During its 3-6 month aging process, the cheese is covered with juniper berries. This Pecorino has both woodsy and herbal flavors and a fruity tanginess. It is savory and salty. Pairs beautifully with Prosecco. Shave over bruschetta. |
|
PECORINO PEPPERONCINO (pay-ko-REE-no pe-PA-RON chino) |
|
| TUSCANY - Pecorino is the general name for any sheep milk cheese made in Italy, but this superb 100% sheep's milk cheese is special with the addition of either black peppercorns or dried red pepper flakes. Made throughout Tuscany, it has a flaky texture and rich, olivey, and nutty flavor. Pair with a Chianti and olives. |
|
PECORINO ROMANO (pay-ko-REE-no ro-MA-no) |
|
| LAZIO - Perhaps the most famous of all Pecorinos ("sheep's milk cheese") in Italy, if authentic is still made in the province of Rome. It is very sharp and quite salty extremely popular in southern Italy where it is used regularly just as the northern Italians use Parmigiano-Reggiano. Pour a glass of Cabernet, slice some salami. |
|
PECORINO TOSCANO FRESCO (pay-ko-REE-no to-SKAN-no FRES-koh) |
|
| TUSCANY- Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheeps' milk cheese is very special. This fresh version is made throughout Tuscany and known for its supple texture and rich, olivey, and very nutty flavor. Enjoy as a treat with cured meats, bread and tuscan red wine. |
|
PECORINO TOSCANO STAGIONATO (pay-ko-REE-no to-SKAN-no) |
|
| TUSCANY - Pecorino is the general name for any sheep's milk cheese made in Italy, but this superb 100% sheep's milk cheese is very special. Made throughout Tuscany, it is known for its slightly flaky texture and rich, olivey, and very nutty flavor. Excelent paired with a super Tuscan wine and a bowl of castelvatrano olives. |
|
PETIT BASQUE (pe-TEET BASK) |
|
| FRANCE-Le Petit Basque is a generic term but the cheese certainly is not. Petit Basque is essentially Brebis sheep's milk cheese made by local Basque standards. The paste is tightly textured and taffy-like with an oily and slightly woodsy flavor. Pair with a Bordeaux, Burgundy or Barbaresca. Drizzle with extra virgin olive oil. |
|
RICOTTA SALATA (ree-COE-ta sa-LA-ta) |
|
| ITALY-After cheese is made from curd, the protein-rich whey remains as a by-product. It was discovered that if heated, the casein particles fused and a new curd formed. When drained, the Ricotta becomes a mild, slightly nutty cheese that is popular in pasta dishes and desserts. Pair with a drizzle of honey and Sauvignon Blanc. |
|
ROASTED RICOTTA (rohst-ed ree -COTE -ta) |
|
| ITALY - A light and pleasant cheese with a mild flavor suitable for breakfast or after dinner. When cooking, use roasted ricotta in place of feta or goat if you want a milder flavor. The outside of roasted ricotta is brown from being oven roasted. Try in a cold pasta salad, summer peas and fresh herbs. Great with light red wine. |
|
TOMME DE FEDOU (tome de fe-DU) |
|
| LANGUEDOC-ROUSSILLON-This 100% sheeps milk cheese has a beautiful natural rind that develops as it ages a damp cellar for 8-12 months. The rind offers a mild earthiness to the aroma and flavor of the cheese while the interior has a firm texture and flavors of hay and nuts. Just right for snacking, perfect with crisp white wine. |
|
ZAMORANO (ZAM-or-ON-oe) |
|
| CASTILLA Y LEEON - Exclusively from the milk of the Churra Sheep. Churra sheep's milk gives a notably higher fat content in their milk, this milk gives the cheese an added heft and richess. It is similar to Manchego with a nutty, olivey flavor. Pairs with sliced fig cake, marcona almonds, and a crisp Tempranillo. |
|
