Best Selling Sheep's Milk Gourmet 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 French... 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 rinds... 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 texture; it... 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 in 1984.... 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 this... read more

Pecorino Toscano Stagionato is an aged sheep's milk cheese from Tuscany, is less sharp than the well-known Pecorino Romano. Pecorino Toscano Stagionato is a DOP cheese (Protected Designation of Origin), that is created from local sheep's milk and aged to... 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 gently... 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 pleasant milky... 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 the flavor... read more

Imagine the classic Cacio de Roma, straight from the countryside of Rome, Italy adorning your table with family or for a wonderful get together with friends. This young sheep's milk cheese, a formaggio di pecora, is light bodied, but richer than a young... read more