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| Royale |
| Royale is a traditional style of pressed sheep milk cheese from northwest Spain. The milk for this especially nutritious cheese comes from the Churra breed, a native of the region that is able to thrive throughout the extremes of the seasons.
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| Azeitao |
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Azeitão is a concentrated round of sheep's milk cheese that is coagulated with cardoon thistle instead of traditional animal rennet. Azeitão is named for the village where it was born in the foothills of the Arribida mountain range in Portugal.
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| Pecorino Sardo, DOP |
| Pecorino Sardo was awarded D.O.P. status in 1996. This ancient style of Sardinian pressed sheep milk cheese can be enjoyed on its own, or when it is well aged it can be used as a grating cheese.
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| Serpa |
| Queijo Serpa is an ancient type of thistle-renneted raw sheep milk cheese from Portugal’s southeast interior.
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| Schaf Reblochon |
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This Swiss reblochon-style cheese is made from sheep's milk cheese instead of the normal cow's milk.
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| Pecorino Tartufo |
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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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