We have put together a memorable selection of three fine sheep's milk cheeses. Or, for the linguists out there - ewe's milk cheeses. Whatever you call them, they are certainly delicious. The pure delight we derive from eating sheep's milk cheese comes from the fact that sheep's milk contains twice as much butterfat as cow's milk. It is the butterfat that gives a cheese its creamy goodness. Here are the selections in this assortment:
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- Pecorino Toscano: From Tuscany (of course), this DOP cheese comes to us in a five-pound wheel preserved by a very thin layer of clear wax. Aged for 40 days, pasteurized Pecorino Toscano balances a slight tang with the inherent sweetness of sheep's milk. (8 oz)
- Agour Ossau-Iraty: Imported from the French Pyrenees, raw milk Agour is aged for a minimum of 6 months, giving it a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both herbs and fruit, with slightly nutty undertones. (8 oz)
- Manchego: A specialty from the La Mancha region of Spain, this famous D.O. cheese is an essential part of any tapas course. We savor its nutty sweetness, especially when served with olives and cured ham. Aged three months. (8 oz)
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