{"title":"Pecorino \u0026 Sheep Cheese","description":"\u003cp\u003eSheep give less milk than cows and twice the flavor, which is roughly the story of this whole page. The Basque country owns the first half: Ossau-Iraty from Istara and from Agour's AOP 12 month, plus Abbaye de Belloc, a tomme made by Benedictine monks who have been at it for centuries, and P'tit Basque and Etorki when you want something gentler. Papillon's Tomme de Brebis is the rustic mountain version, and Fleur de Maquis arrives from Corsica coated in rosemary and juniper. Like Napoleon, a little cheese that leaves a big impression.\u003c\/p\u003e\n\u003cp\u003eThen Italy takes over with the pecorino tour. Brunelli's Pecorino Romano, the real thing for the pasta pot. Fiore Sardo from Sardinia, kissed with smoke. Foglie di Noci, aged under walnut leaves in Tuscany. Pepato, studded with whole peppercorns. Every region salts, smokes, or wraps its sheep's milk differently, and the differences are the fun part.\u003c\/p\u003e\n\u003cp\u003eHoney is the universal key here, especially with the aged Italians.\u003c\/p\u003e\n\u003cp\u003eCut to order in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"etorki-1","title":"Etorki","description":"\u003cp\u003eEtorki is a pasteurized sheep's milk cheese from the French Basque Country, made from the milk of local Manech ewes whose flocks roam the foothills of the Pyrenees. The name means \"origin\" in Basque, and the cheese is a faithful nod to the region's centuries-old shepherding tradition.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-firm, and remarkably smooth, almost velvety under the knife, slicing into clean supple sheets without any of the chalkiness you sometimes get from younger sheep cheeses. The flavor leads with the natural sweetness of Manech sheep's milk and builds into a warm hazelnut note through the middle, finishing with a soft caramel pull that lingers gently. There's no sharpness, no barnyard, no piquant bite, just clean, rich, nutty sheep's milk doing its thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for someone who loves Basque and Pyrenean sheep cheeses but wants something a little more approachable than a long-aged Ossau-Iraty or a salt-driven Idiazabal. It's the kind of wheel that disappears quietly off a plate, with that signature Manech sweetness that makes Basque cheese such a calling card.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45873161044137,"sku":"10001180","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-etorki.jpg?v=1744803932"},{"product_id":"istara-ossau-iraty","title":"Istara Ossau-Iraty","description":"\u003cp\u003eOssau-Iraty from Istara, a sheep's milk cheese from the Basque country in the French Pyrenees, made under AOP rules that trace the recipe back hundreds of years to the shepherds of the Ossau valley and the Iraty forest.\u003c\/p\u003e\n\u003cp\u003eThe paste is pressed, semi-firm, a pale ivory that slices cleanly and turns buttery on the tongue. Aged a few months, it lands right where this style sings: nutty up front with a clear toasted hazelnut note, then fruity through the middle with hints of fig and a soft floral lift from the mountain pastures the sheep graze on. The salt is dialed in, never sharp, and the finish carries a quiet sweetness that asks for another bite. Look for the AOP ram imprint pressed into the rind, the mark of a real Ossau-Iraty.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does a lot of work for not much fuss. Approachable enough for anyone who's never tried a sheep's milk cheese, deep enough to reward people who already love the category.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230729385,"sku":"10305","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-istara.jpg?v=1744804172"},{"product_id":"papillon-tomme-de-brebis","title":"Tomme Brebis Papillon","description":"\u003cp\u003eThis is Tomme de Brebis from Fromageries Papillon in Roquefort-sur-Soulzon, the same house better known for their Roquefort, working in sheep's milk down in the south of France. It's a semi-soft pressed wheel with a natural rind, and one any old cheese store customer will recognize, we were short on this one for about eight months during a global shortage and it just came back.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale and supple, gives gently under the knife, and stays light on the palate rather than dense or chalky. Flavor leans savory and nutty with that pronounced caramelized-milk and browned-butter character you get from a well-pressed sheep tomme. It's mellow, sweet, and easygoing, not the loud, salty pull of an aged manchego or a hard pecorino, more pastoral and gentle, with a clean finish.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a cheese that goes with almost anything, a real workhorse on the board, and a quietly elegant one on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673236398249,"sku":"10001278","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-papillon-tomme-de-brebis-2.jpg?v=1744804384"},{"product_id":"tomme-brulee","title":"Tome Brulee","description":"\u003cp\u003eA Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.\u003c\/p\u003e\n\u003cp\u003eThis is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237053609,"sku":"13222","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6051.jpg?v=1744804392"},{"product_id":"agour-ossau-iraty","title":"Agour Ossau-Iraty AOP 12 Month","description":"\u003cp\u003eMade by Agour in Hélette, deep in the Pyrénées-Atlantiques on the French Basque side of the Pyrenees, this is Ossau-Iraty AOP aged a minimum of twelve months. Pure sheep's milk, pressed and uncooked, with an amber natural rind speckled with cave mold that signals proper cave time.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and a touch waxy with a fine, dense break under the knife. Twelve months in the cave pulls the moisture down and concentrates the sweet sheep cream into something rounder, with toasted hazelnut and brown butter through the middle. There is a quiet salinity that stretches the finish, and the mouthfeel coats the palate without ever going dry.\u003c\/p\u003e\n\u003cp\u003eOssau-Iraty has been made in these Pyrenean high pastures for centuries, and the AOP safeguards the quality, authenticity, and \"terroir\" of the cheese. At twelve months, this Agour wheel sits right in the sweet spot for the style.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673237282985,"sku":"11473","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-agour-ossau-iraty-aop-12-month.jpg?v=1744804398"},{"product_id":"le-secret-de-compostelle","title":"Le Secret de Compostelle","description":"\u003cp\u003eLe Secret de Compostelle is a raw sheep's milk cheese from the French Basque, aged for about eight months. The name nods to the old mountain passage between the French and Spanish Basque country, the route pilgrims walked on their way to Santiago de Compostela.\u003c\/p\u003e\n\u003cp\u003eThe paste is silky and smooth, semi-hard but never dry, cutting in clean slabs with no chalk at the core. On the palate it leads with fresh cream and toasted nut, then opens into a quiet mushroomy note with a little brined-olive pull on the finish. Mild, but just because it's mild doesn't mean it's not flavorful, that's the whole story with this one.\u003c\/p\u003e\n\u003cp\u003eIt sits in the same family as Ossau-Iraty and Abbaye de Belloc, the classic Basque brebis, and it's a great introduction to that world for anyone who hasn't gone deep on sheep's milk cheese yet. Eight months of age gives it enough character to stand on its own without ever getting sharp or salty, right in the sweet spot for a Basque tomme.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45843476644009,"sku":"10001360","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-le-secret-de-compostelle.jpg?v=1744804414"},{"product_id":"buhaiolo-with-fennel-6-wheel","title":"De'Magi Buhaiolo","description":"\u003cp\u003eBuhaiolo is a sheep's milk pecorino from De'Magi in Castiglion Fiorentino, in Tuscany. The wheel is drilled, or needled, during aging so wild fennel pollen and fennel flower can work their way into the paste, and the name itself nods to that process.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and pressed, pale straw under a natural rind, with a clean flake under the knife. On the nose it's immediately aromatic, sweet anise and dried meadow flower coming off the cut. On the palate the sheep's milk carries a savory, lightly nutty backbone, and the fennel pollen sits right on top of it, floral and a little sweet, with a long aromatic finish that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a pecorino with a real point of view. The fennel isn't a garnish, it's woven through the wheel, and the result is a Tuscan cheese that tastes like the hillsides it comes from.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45834838573225,"sku":"10115","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-buhaiolo.jpg?v=1744804712"},{"product_id":"fleur-de-maquis-brin-damour-lbs","title":"Fleur de Maquis\/Brin D'Amour (1.5lb)","description":"\u003cp\u003eFleur de Maquis, also known as Brin d'Amour, is a sheep's milk cheese from Corsica, the island off the south coast of France where the wild maquis brush grows thick across the hillsides. The wheel is rolled in that same maquis, rosemary, thyme, savory, and a scatter of edible flowers and juniper, so the rind is the first thing you smell and the last thing you taste.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is ivory, semi-soft, and supple, with a softer cream line just under the herb crust and a slightly chalkier center when it's young. On the palate it's a gentle sheep's milk cheese, more buttery than tangy, that lets the herbs do the talking, rosemary up front, thyme and savory through the middle, a light peppery tickle on the finish. Almost minty in its aroma, as we like to say, but the paste itself is one of the most delicate sheep cheeses around.\u003c\/p\u003e\n\u003cp\u003eIt looks intense covered in all those herbs, but it's a small cheese that leaves a big impression, the kind of wheel that anchors a Mediterranean board next to a glass of rosé and a few fresh figs.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673252290729,"sku":"10001189","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-du-maquis.jpg?v=1744804761"},{"product_id":"pecorino-croccolo-de-magi-approx-8-wheel-lbs-1","title":"Pecorino Croccolo","description":"\u003cp\u003ePecorino Croccolo is a semi-hard sheep's milk cheese from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. It's the kind of pecorino that gives you everything you want out of a Tuscan sheep cheese, aged a few months and finished firm.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into crumbly shards under the knife rather than clean slabs. On the palate it leads with a bold savory tang from the sheep's milk and pulls into a quiet herbal note underneath, the kind of vegetal pull that comes from animals grazing on wild grasses and herbs out on the Tuscan pasture. There's a toasted-nut warmth through the middle and a long savory finish that sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a versatile aged pecorino, equally at home on a cheese board with a drizzle of honey or shaved over a plate of pasta. A proper expression of central Italian sheep cheese making, balanced and complete.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45833183363241,"sku":"10426","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-pecorino-croccolo-de-magi.jpg?v=1744804775"},{"product_id":"brunelli-pecorino-romano","title":"Brunelli Pecorino Romano","description":"\u003cp\u003ePecorino Romano from Brunelli is a hard sheep's milk cheese from Lazio, made the way Romans have been making it for centuries. DOP rules govern the recipe and type of milk used. Brunelli uses old-school hand-salting on every wheel before sending them into tufa caves to age.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into sharp granular shards under the knife. It's aggressively salty up front, with that pronounced sheep's milk character that's been concentrated by months in the cave. A peppery bite builds on the back palate, classic Romano sharpness, and the finish holds for a long time with a savory, slightly mineral pull.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese built for pasta. Grate it over cacio e pepe, fold it into carbonara, or shave it onto a salad of bitter greens. It is also worth a slice on the board with a drizzle of acacia honey and a Chianti, where the salt and the sweetness meet in the middle.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697185382569,"sku":"16296","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BrunelloPecorinoRomano.jpg?v=1763168212"},{"product_id":"pecorino-do-amatrice-eurodate","title":"Pecorino di Amatrice Eurodate","description":"\u003cp\u003ePecorino di Amatrice comes from the mountain town of Amatrice in Lazio, a corner of central Italy that's been making sheep's milk cheese for as long as anyone's been keeping track. This is the Gran Riserva, the longer-aged version, and it shows.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and golden, dense but still carrying enough moisture to break into clean pieces under the knife rather than shatter the way a fully dried pecorino will. Aged sheep's milk does what aged sheep's milk does best here: toasted hazelnut and browned butter through the middle, a savory pull that builds as you chew, and a long finish with a little salty sweetness underneath. The natural rind is a deep golden brown from time in the cave.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese that gives pasta all'amatriciana its name, and it's the right call for grating over a bowl of cacio e pepe too. It also holds its own on a board, sliced thin with some honey or a piece of fresh fig alongside.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697186267305,"sku":"16297","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AmatriceEurodate.jpg?v=1763418894"},{"product_id":"abbaye-de-belloc-lbs","title":"Abbaye De Belloc","description":"\u003cp\u003eAbbaye de Belloc comes from the Benedictine monks at the Abbaye Notre-Dame de Belloc in the French Basque country, where the recipe has been refined for centuries on milk from local red-nosed Manech ewes.\u003c\/p\u003e\n\u003cp\u003eThis is a semi-hard sheep's milk cheese, pressed into a flat wheel and aged four to ten months under a natural, crusty rind that develops patches of red, orange, and yellow with tiny craters across the surface. The paste cuts firm and silky, dense the way a real Basque sheep cheese should be, with a faint lanolin aroma coming off the rind. On the palate it opens with toasted hazelnut and brown butter, then settles into a long, sweet finish that tastes almost like burnt caramel, the kind of note that sticks around well after the bite.\u003c\/p\u003e\n\u003cp\u003eIt's nutty and rich without being aggressive, and the monastic recipe gives it a quiet confidence that you don't see in a lot of modern sheep cheeses.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45730916565161,"sku":"13501","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AbbeyDeBelloc.jpg?v=1763337397"},{"product_id":"locatelli-pecorino-saracino-red-pepper-lbs","title":"Locatelli Pecorino Saracino Red Pepper","description":"\u003cp\u003eSaracino is a young sheep's-milk pecorino from Locatelli, who makes cheese across Lazio and Sardinia, with the wheels formed in a traditional reed basket that leaves the canestrato impression on the rind. The paste is studded with little flakes of Calabrian chili pressed right through the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a semi-soft pecorino, aged about six weeks, so the texture is supple and fresh rather than dry and crystalline. The dairy reads mildly tangy and buttery, fresh-tasting the way a young sheep's-milk cheese should, and then the Calabrian chili builds slowly on the back of the palate. Mildly spicy by our measure, though your mileage may vary depending on where you're from. It does have some heat to it for sure.\u003c\/p\u003e\n\u003cp\u003eIt melts beautifully, which makes it a serious grilled cheese candidate, and shredded over a hot bowl of pasta alio e olio it does most of the seasoning for you.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731139944617,"sku":"11208","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/locatelli-saracino-with-red-pepper-cheese-wheel-5-lbs-cheese-locatelli-176655.webp?v=1745866144"},{"product_id":"pecorino-giovane-lbs","title":"De'Magi Pecorino Giovane","description":"\u003cp\u003ePecorino Giovane comes from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. This is a young sheep's milk cheese, aged about 30 days, that shows what pecorino tastes like before the salt and crystals take over.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, pale ivory under a thin edible rind that takes on a little pale-yellow color as it sits. On the palate it leads with fresh cream and sweet sheep's milk, then opens into soft notes of butter and fresh-cut grass, with a clean, short finish. There's none of the piccante bite of an aged pecorino here, just gentle, milky character that makes it easy to like.\u003c\/p\u003e\n\u003cp\u003eIt's also one of those cheeses that earns its keep in the kitchen. The paste melts beautifully, so it slips into a risotto or a fresh pasta the way a young pecorino should, lending body and a quiet sweetness without overpowering the dish. On a board it sits right next to pears, walnuts, and a drizzle of honey and holds its own.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45731158720681,"sku":"11154","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Giovane2.jpg?v=1763418209"},{"product_id":"pardou-arriou-brebis-sheep-lbs","title":"Pardou Arriou Brebis Sheep","description":"\u003cp\u003ePardou Arriou Brebis is a raw sheep's milk cheese from the Ossau Valley in the French Pyrenees, made by Fromagerie Pardou from the milk of Béarnaise sheep. It sits in the Ossau-Iraty family, a pressed mountain brebis with a natural rind and a long, slow finish in cool cellars.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-firm and supple, the kind that gives just slightly under the knife before breaking into a smooth slice. Flavor leads with toasted hazelnut and brown butter, then opens into a sweet, buttery middle with a quiet herbal note in the background, the meadow showing through. The raw milk carries a rich sheep's milk aroma that you only get from animals grazing high pasture.\u003c\/p\u003e\n\u003cp\u003eWhat makes the Pardou wheels stand out is the affinage. The family works directly with small-scale Pyrenean farmers, often under the traditional dîme system, hand-selecting rounds and aging them slowly so the flavor has time to deepen rather than sharpen. The result is a brebis that reads gentle and elegant rather than aggressive, right in the sweet spot for sheep's milk cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731333406889,"sku":"11679","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_16e04122-432d-4e8d-86f0-06e6359b876e.jpg?v=1745866929"},{"product_id":"ptit-basque-lbs","title":"P'tit Basque","description":"\u003cp\u003eP'tit Basque is a pasteurized sheep's milk cheese from the Basque Country in France, named for the little wheel format that made it easy to carry down from the mountains. The paste is pale ivory, smooth and semi-hard, with the distinctive basket-weave pattern pressed into its natural rind, a nod to the wicker molds these cheeses would have traditionally been made in.\u003c\/p\u003e\n\u003cp\u003eAged for about 70 days, it sits right in that sweet spot where sheep's milk still reads sweet and creamy rather than sharp. On the palate it's gentle and buttery up front, with a soft toasted-almond pull through the middle and a clean, short finish. The texture slices beautifully, firm enough to hold its shape but with enough give to feel supple rather than dry.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable sheep's milk cheese, mild enough for someone who isn't sure how they feel about brebis yet, but with enough nutty character to keep things interesting. Just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731435217065,"sku":"10001276","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PetiteBasque.jpg?v=1767468892"},{"product_id":"pecorino-il-fiorino-ris-del-fondatore-45","title":"Pecorino Il Fiorino (Riserva del Fondatore)","description":"\u003cp\u003eFrom the Maremma hills of southern Tuscany, Caseificio Il Fiorino's Riserva del Fondatore is a 100% sheep's milk cheese named for the dairy's founder, Duilio Fiorini. It's the house's flagship aged pecorino, and the wheels are finished in a natural cave after time in the cells, the kind of affinage that pulls moisture out of the paste and concentrates everything that's left.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly, flaking into clean shards under the knife with a fine grain that coats the palate. On the nose there's dried fig and toasted nut, and on the tongue it opens savory and concentrated before pulling into a long sweet finish with notes of dried fruit and a quiet honey pull underneath. There's real depth here from the cave time, more sustained than sharp, with the natural rind framing the paste in a dusty, rustic way.\u003c\/p\u003e\n\u003cp\u003eThis is the version of Tuscan pecorino that earns the trophy case. Highly awarded for a reason, and worth the splurge when you want a sheep's milk cheese with serious aging behind it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45987591422121,"sku":"10001291","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Fiorino_7789af8d-d980-428a-bf51-1ada0273f216.jpg?v=1763221118"},{"product_id":"pecorino-fiore-sardo","title":"Pecorino Fiore Sardo","description":"\u003cp\u003ePecorino Fiore Sardo is a PDO-protected raw sheep's milk cheese from Sardinia, the kind of ancient recipe that's been made on the island for centuries and still reads like nothing else in the Pecorino family. The wheels are lightly smoked over Mediterranean wood during early aging, rubbed with olive oil and sheep-fat brine, and left to firm up into a dark-rinded, dense paste that breaks in clean flakes under the knife.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with toasted hazelnut and browned butter, then pulls into smoke, salt, and a wild herbal note that tracks back to the maquis the sheep graze on. There's a controlled peppery bite on the back end that builds with age, and the finish holds for a long time with a quiet sweetness underneath the savory pull. Younger Dolce wheels lean gentler and a little milky; the Maturo wheels push deeper into piccante and smoke.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something with real Sardinian heritage on the board, or when a recipe calls for Pecorino and you want to send it somewhere more interesting than the Romano shelf. Right in the sweet spot where smoke, salt, and sheep's milk meet.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45991104708777,"sku":"10001289","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FiorSardo.jpg?v=1767464402"},{"product_id":"pecorino-foglie-di-noci","title":"Pecorino Foglie di Noci","description":"\u003cp\u003ePecorino Foglie di Noci is an Italian sheep's milk cheese aged wrapped in fresh walnut leaves, a practice rooted in Tuscany and Emilia-Romagna that doubles as preservation and seasoning. The leaves leave their mark on the rind and on the paste underneath, pulling woodland aromatics straight into the cheese as it firms up in the cave.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard with a buttery base, breaking into a slightly crumbly bite under the knife. On the palate it opens with the natural sweetness of aged sheep's milk, then pulls into a real walnut and forest-floor character that comes directly from the leaves, finishing long and savory with a gentle peppery lift on the back of the tongue. The rind itself is striking, patterned by the leaves that wrapped it, with that herbaceous, slightly tannic edge that gives the cheese its name.\u003c\/p\u003e\n\u003cp\u003eThis is one of those pecorinos that does more than the standard recipe asks of it. The walnut-leaf wrap gives it a sense of place and season, and it sits right in the sweet spot where firm sheep's milk meets something that tastes a little like autumn.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45997715849385,"sku":"10001292","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FoglidiNoci.jpg?v=1767464533"},{"product_id":"aged-pecorino-pepato-lbs","title":"Aged Pecorino Pepato","description":"\u003cp\u003ePecorino Pepato is a Sicilian-born sheep's milk cheese, today made in Sardegna, that gets its name from the whole black peppercorns dotted right through the paste. The cheese itself is the same recipe family as the classic aged pecorinos of southern Italy, but the pepper is worked into the curds during cheesemaking so every slice gives you a different distribution of peppercorns, some bites pure salty sheep's milk, the next a real piquant hit.\u003c\/p\u003e\n\u003cp\u003eAged for about 6 months, the paste comes out hard and a little flaky, with that dense, slightly oily texture you get from a well-aged sheep's milk cheese. The flavor leans salty and tangy on the front, with a toasted brown butter note running underneath from the aged sheep's milk, and then the peppercorns kick in with a slow building warmth that hangs on the finish. It's loud, in the best way.\u003c\/p\u003e\n\u003cp\u003eThis is a table cheese with real presence. Shave it over fresh pasta with good olive oil, grate it into polenta or risotto, or just put it on a board with honey and figs. The peppercorn bite makes it one of the more conversation-starting cheeses in the case.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46826188079273,"sku":"10001295","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LocatelliPepato_2000x-png.webp?v=1771539102"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-istara.jpg?v=1781112041","url":"https:\/\/cheesestore.com\/collections\/pecorino-sheep-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}