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| Pecorino Tartufo |
| Pecorino Tartufo is an old style of Umbrian pressed sheep milk cheese. The cheese's buttery nutty flavor is enhanced with the addition of aromatic black truffles giving it a unique signature.
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| Pecorino Tartufo San Cesario |
| Pecorino Tartufo San Cesario is a pressed sheep milk cheese produced a few kilometers southeast of Rome. The pasteurized sheep milk is coagulated using traditional rennet, formed into medium sized wheels, aged, infused with black truffle, then aged some more.
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| Berkswell |
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Berkswell, easily identifiable by its brown, basket-textured rind and flying-saucer shape, boasts savory, fruity flavors and a compact, often crumbly texture.
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| Ewe's Blue |
| Ewe’s Blue is a delicious award-winning farmstead blue cheese produced at the Old Chatham Sheepherding Company in central eastern New York.
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| Ossau Iraty |
| Ossau Iraty Pardou Arriou is a classic sheep's milk cheese made in the French Pyrénées. Its paste is a luscious ivory, its fragrance is reminiscent of toasted hazelnuts.
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| Pecorino Foglie di Noce |
| Pecornio Foglie di Noce is a pressed sheep's milk cheese from Tuscany that is wrapped in walnut leaves and rubbed daily with olive oil, which imparts a savory nuttiness and hint of black walnut.
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