Best Selling Sheep's Milk Cheese

Gabriel Coulet, back in 1872 set out to start a wine cellar in the caves underneath his house, in his quest he learned that the caves offered a natural ventilation which was ideal for aging cheese ... and so it began. For the production of this... read more

P'tit Basque is a French sheep's milk cheese that has been around for only a little longer than 10 years; since 1997. P'tit Basque is sometimes compared to a Manchego, the great Spanish sheep cheese, but the similarities seem to limited to the... read more

Ricotta Salata is a wonderful combination of nutty and creamy with just a hint of salt. Aged 90 days, this semi-firm cheese has a smooth, white appearance and a rather dry texture, perfect for cubing, crumbling or shredding. It boasts a... read more

Mizithra or Myzithra is an old Greek cheese and similar to an Italian Ricotta cheese, but a lot dryer. Made from sheep's milk, the flavor is more pronounced than the ricotta: rather nutty and salty. This Greek cheese has a very dry and crumbly... read more

Lamb Chopper is a matured, gouda-style sheep's milk cheese produced in the Netherlands exclusively for Cypress Grove. The aging journey begins in The Netherlands and completes in California at the Cypress Grove Creamery, Mary Keehn established... read more

Manchego Cheese is produced in the La Mancha region of Spain, home of Don Quixote, and is a very popular Spanish cheese. Manchego is made with raw or pasteurized sheep's milk. Our 8 months old Manchego is made with raw sheep's milk. The rind of... read more

This lightly smoked sheep's milk cheese comes from Spain, more specifically, from the Basque region. This rustic gourmet cheese in the past smoked in the rafters of the shepherds' huts, but today smoke from beechwood is used and the smoke... read more

Manchego can be devoured at many ages; this variety is 3-4 months old and aged naturally, gradually forming its yellowish golden rind and an ivory colored cheese with a rich, buttery flavor. It is less dry than older Manchegos, but already has... read more

Petit Agour is a Basque sheep's milk cheese from Southwest of France and has been named twice Gold Medal Winner at the Paris Salon de L'Agriculture. The milk comes from sheep native to the Pyrenees Mountains, which is only collected seasonally.... read more

Pecorino Romano is rubbed with oil and wood ash. Fresco or young cheeses usually have a very white paste which can be quite crumbly in texture. The paste darkens and hardens as the cheese matures. Really mature Pecorino can be very hard with... read more