{"title":"Sheep's Milk Cheese","description":"\u003cp\u003eSheep's milk is the richest of the three: nearly twice the fat and protein of cow's milk, which is why these cheeses taste so concentrated. It shows up in every style we cut. The Basque wall alone runs Ossau-Iraty from Istara and Agour, Abbaye de Belloc from the Benedictine monks, P'tit Basque and Etorki. La Mancha sends Manchego at every age, with Zamorano and Idiazabal close behind. Italy answers in pecorino: Romano for the pasta pot, smoky Fiore Sardo, walnut-wrapped Foglie di Noci.\u003c\/p\u003e\n\u003cp\u003eAnd then the corners people don't expect. Roquefort, France's great blue, is sheep through and through, ripened in the Combalou caves of Roquefort-sur-Soulzon. Feta from Greece and France. Fleur de Maquis under its coat of Corsican rosemary and juniper. Even a sheep's milk gouda, Ewephoria, that drinks like dessert.\u003c\/p\u003e\n\u003cp\u003eIf cow's milk cheese is a glass of milk, sheep's milk is the cream.\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":"french-feta","title":"French Feta","description":"\u003cp\u003eFrench Feta is a sheep's milk cheese from France, milder and creamier than the Greek originals most people grow up on. The paste is soft and crumbly with a fresh lactic tang and a clean brininess that sits gently on the palate rather than punching.\u003c\/p\u003e\n\u003cp\u003eIt's brined and aged in the same caves as Roquefort, which is the detail that sets this one apart. You pick up a faint blue cheese note on the finish, a quiet mushroomy whisper rather than a full funky pull, woven into the salt and cream. The texture breaks into soft, moist crumbles that can almost spread when warmed up, with more give than a Greek feta and a richer mouthfeel from the sheep's milk fat.\u003c\/p\u003e\n\u003cp\u003eThis is the feta for people who find the Greek versions too sharp or too dry. It rewards a slower bite, and that little cave-aged shadow is what keeps it interesting all the way through.\u003c\/p\u003e","brand":"Community Provisions V","offers":[{"title":"Default Title","offer_id":45873162453161,"sku":"12523","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4b13ce60-229f-4484-82f7-c606c15e68f9.png_v_1736257952.jpg?v=1755107994"},{"product_id":"manchego-6-month","title":"El Trigal Manchego Aged 8 Months","description":"\u003cp\u003eEl Trigal Manchego is made by the Corcuera family in La Mancha, Spain, from raw sheep's milk and aged at least eight months in their cellars. It is a DOP cheese, which means the milk has to come from Manchega sheep grazing the high plains of La Mancha and the recipe has to follow the rules that have been written down for generations.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a slight oily sheen from the sheep's milk fat. On the palate it leads with butter and toasted almond, then pulls into a savory, nutty middle with a quiet lanolin note underneath. The finish is clean and mid-length, with a gentle tang that reminds you this is sheep's milk and not cow. Eight months is a nice middle window, enough age to build real flavor and concentration without the sharp bite of the longer-aged wheels.\u003c\/p\u003e\n\u003cp\u003eThe distinctive crosshatch pattern on the rind comes from the woven esparto grass molds the cheese was traditionally pressed in, a detail that hasn't changed in centuries. This is a proper, honest Manchego, the version you reach for when you want the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673213984937,"sku":"10001252","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AgedManchego.jpg?v=1763394876"},{"product_id":"manchego-8-month","title":"Manchego Aged 6 Months","description":"\u003cp\u003eThis is a six-month Manchego from Quesos Artesanos in La Mancha, Spain, made from the milk of Manchego sheep and protected under the DOP. The Corcuera family behind it were instrumental in establishing the Denominación de Origen for Manchego, so this is about as honest a version of the recipe as you can find.\u003c\/p\u003e\n\u003cp\u003eAt six months the paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a fine grain running through it. On the palate it leads with butter and toasted almond, then opens into the fruity, slightly grassy pull that only Manchego sheep's milk gives you. There's a quiet lanolin note underneath, more pasture than barnyard, and the finish stays sweet and clean.\u003c\/p\u003e\n\u003cp\u003eThis is the sweet spot for Manchego if you want flavor without the bite of the longer-aged wheels. Still moist enough to slice generously, still mellow enough to put in front of anyone, and unmistakably the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673214083241,"sku":"10001253","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Manchego_48ee5d88-8d45-45da-826c-aab082593eaf.jpg?v=1763344589"},{"product_id":"romao","title":"Romao (Manchego with Rosemary)","description":"\u003cp\u003eRomao is a sheep's milk cheese from Castilla-La Mancha in Spain, made in the Manchego tradition and then taken in a direction all its own. After the wheels are shaped and salted, the rinds get rubbed with Iberian pork lard and packed with fresh rosemary, then sent to the caves for about eight months.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, the pale ivory color you'd expect from aged sheep's milk, breaking into clean slabs with a slightly oily edge where the lard cure has worked its way in. On the nose, the rosemary is unmistakable, piney and herbal and very fresh. On the palate it leads with the buttery, faintly nutty character of aged sheep's milk, then the rosemary lifts the finish into something green and aromatic, never bitter, never harsh.\u003c\/p\u003e\n\u003cp\u003eThe lard-and-rosemary cure is the calling card here. Eight months in the cave is long enough for the herbs to perfume the paste from the rind in, but not so long that the cheese dries out or the rosemary takes over. It sits right in the sweet spot between a classic Manchego and something more aromatic, and it's a real conversation piece on a board.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673229287593,"sku":"10001256","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou1.jpg?v=1767198074"},{"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":"tres-leches","title":"La Gruta Tres Leches","description":"\u003cp\u003eLa Gruta Tres Leches comes out of Castilla y León in northern Spain, a semi-hard wheel built from three milks, sheep, cow, and goat, pressed together into a single paste. The name says it plainly: tres leches, three milks, each one doing its job.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pale, cuts in clean slabs, and carries a buttery weight from the sheep and cow milk with a quieter goat tang threading through the back end. What sets this one apart is the affinage: the wheels are hand-massaged with olive oil throughout aging, which keeps the rind supple and works a savory, almost fruity note into the outer paste. You taste it as a light brown-butter pull on the finish, with a soft milky sweetness underneath.\u003c\/p\u003e\n\u003cp\u003eThree-milk Spanish cheeses are a small category, and the olive oil treatment puts this one in its own lane. A nice option for anyone who already loves Manchego and wants to see what happens when you bring cow and goat into the room.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673235120297,"sku":"10001387","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-grunta-tre-leches.jpg?v=1744804374"},{"product_id":"zamarano","title":"Zamarano Marques del Castillo","description":"\u003cp\u003eZamorano is a raw sheep's milk cheese from Zamora, in Castilla y León in northwestern Spain. It's a DOP cheese made in the same family as Manchego, but with its own personality — denser, a little more savage, the kind of aged sheep that long-time Manchego drinkers eventually graduate toward.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife. On the palate it opens with toasted hazelnut and brown butter, picks up a savory, lanolin-laced depth through the middle, and finishes long with a quiet sweetness underneath. There's a faint pepperiness on the very back of the tongue that builds slowly as you keep eating. The natural rind, traditionally rubbed with olive oil during aging, gives the slices cut closest to it an extra savory pull.\u003c\/p\u003e\n\u003cp\u003eThis is one of those Spanish sheep cheeses that rewards a slow plate. Cut it thick, let it warm up a few minutes, and pay attention to what the finish does.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673235939497,"sku":"12833","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_5714.jpg?v=1744804376"},{"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":"truffle-manchego-1","title":"La Lavenda Queso de Oveja con Trufa - Truffle Manchego","description":"\u003cp\u003eFrom La Lavenda in La Mancha, Spain, this is a sheep's milk Manchego-style cheese with real black truffle worked through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, dense and a little oily the way good sheep's milk cheese should be, breaking into clean slabs under the knife with dark veins of truffle running through. On the palate it leads with the classic Manchego nuttiness, toasted hazelnut and a quiet brown-butter pull, then the truffle opens up through the middle and lingers on the finish. Earthy, mushroomy, forest-floor truffle, not the chemically oily flavor you get in lesser truffle cheeses. It tastes like the real thing because it is the real thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for truffle cheese. The sheep's milk gives it enough backbone to carry the truffle without disappearing, and the truffle is dosed honestly, so it reads as savory depth rather than perfume. One of those cheeses that wins over people who think they don't like truffle cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237971113,"sku":"10001258","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6573.jpg?v=1744804409"},{"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":"roquefort-gabriel-coulet-lbs","title":"Roquefort Gabriel Coulet","description":"\u003cp\u003eRoquefort Gabriel Coulet comes from a family-run fromagerie in Roquefort-sur-Soulzon, the only village in France where this cheese can legally be made. It is raw sheep's milk, AOP protected, and aged in the limestone caves underneath the village for at least 120 days, a full month longer than the AOP minimum.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and unctuous, ivory white shot through with even blue-green veining that runs all the way to the rind. That even spread is the giveaway of a properly pierced wheel, the needle marks let the Penicillium roqueforti breathe through the cheese rather than sitting in pockets. On the palate it opens sweet and milky from the sheep's milk, then the blue kicks in through the middle with a peppery bite that pulls back into a long salty finish with a quiet undergrowth aroma underneath.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort the way it should taste, balanced rather than aggressive, with the sweetness of the milk holding its own against the bite of the veins. The longer cave age shows in the concentration on the finish and in how smoothly the paste carries the salt. Right in the sweet spot for a Roquefort.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673243705513,"sku":"10001419","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RoquefortPapillion_768dc8b5-053e-42e5-a0f6-92058e570398.jpg?v=1763422482"},{"product_id":"rodolphe-lm-roquefort-lbs","title":"Rodolphe Le Meunier Roquefort","description":"\u003cp\u003eRoquefort is the sheep's milk blue from Roquefort-sur-Soulzon in the south of France, aged in the natural limestone caves of Combalou where cool damp air pulled through the fleurines feeds the Penicillium roqueforti and shapes every wheel. This particular selection is finished by Rodolphe Le Meunier, the affineur out of the Loire who picks his wheels at the moment he thinks they are in balance.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and moist, pale ivory shot through with even blue veining, breaking rather than slicing cleanly under the knife. It opens tangy on the front of the palate from the raw sheep's milk, then the blue kicks in through the middle with a confident peppery bite, and the whole thing pulls back into a long sweet buttery finish that is the calling card of a properly aged Roquefort. There is a damp limestone and mushroom note from the caves running underneath all of it.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth the splurge is the affinage. A lot of Roquefort can lean too salty or too sharp on the front end. Rodolphe's wheels hold the salt back and let the sweet finish do the work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243869353,"sku":"13743","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/roqueforte_ddc749dd-5e5b-41b7-9d42-b03c9871b83a.jpg?v=1744804658"},{"product_id":"roquefort-papillon-lbs","title":"Roquefort Papillon","description":"\u003cp\u003eRoquefort Papillon is a raw sheep's milk blue from Roquefort-sur-Soulzon in the Aveyron, made by Fromageries Papillon and aged in the natural limestone caves the appellation is named for. Roquefort was the first AOC cheese ever protected, back in 1925, and Papillon has been working these caves since 1906.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, shot through with even veins of blue from the Penicillium roqueforti that breathes through the wheel as it ages. On the palate it leads with the rich, buttery sweetness of sheep's milk, then the blue kicks in with a controlled piccante bite before the finish pulls long and sweet with a quiet mineral note from the caves. Salt, tang, and sweetness all show up in the same bite, balanced rather than aggressive.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort done in the classic style, the kind where the cave does as much of the work as the curd. A piece at room temperature, with the veins relaxed and the cream line just starting to glisten, is right in the sweet spot.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673243902121,"sku":"10001420","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_545de8aa-a1aa-49e1-bd82-43a906e80e5e.png_v_1736262424.jpg?v=1755125830"},{"product_id":"roquefort-society-bee-lbs","title":"Roquefort Society Bee","description":"\u003cp\u003eThis is Roquefort from Société, the oldest and largest of the Roquefort houses, made in Roquefort-sur-Soulzon in the Aveyron from raw sheep's milk and aged in the natural limestone caves of Mont Combalou. The Bee label is their classic A.O.C. selection, one of the oldest protected cheeses in the world with a recipe that traces back nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, moist and yielding, shot through with a wide even spread of blue-green veining. That spread is the calling card of properly aged Roquefort, the wheels are pierced during affinage so the Penicillium roqueforti can breathe through the cheese rather than getting injected after the fact. On the palate it leads with a bright salty tang, then the buttery sheep's milk richness comes up underneath, and the finish pulls long and sweet with a peppery piccante bite holding on at the back of the tongue.\u003c\/p\u003e\n\u003cp\u003eThe natural cave air does what no climate-controlled room can replicate, drawing through the fleurines in the rock and leaving that damp-stone, mushroomy depth in the paste. Right in the sweet spot where intense meets elegant.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673244065961,"sku":"10001421","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/roqueforte_6b32cdf0-a4bd-47fc-9d41-33b7e79d591e.jpg?v=1744804663"},{"product_id":"brebirousse-d-argental-sheep-france-lbs","title":"Brebirousse D' Argental","description":"\u003cp\u003eBrebirousse d'Argental is a soft-ripened sheep's milk cheese from Lyon, France, with a bright orange annatto-coated bloomy rind that gives it its name (brebis means sheep, rousse means red).\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and buttery, with a soft cream line right under the rind and a slightly chalkier core when it's young. Flavor is gentle and tangy, with the lactic pull of fresh sheep's milk on the front of the tongue and a clean, milky finish. The annatto rind looks intense but tastes mild, adding a soft mushroomy note that rounds out the buttery paste.\u003c\/p\u003e\n\u003cp\u003eWhen we have it nice and ripe, it sits right in the sweet spot, super buttery, super tangy, and a really approachable way into sheep's milk for anyone who thinks they only like cow.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45683080855721,"sku":"10001084","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brebirousse-d-argental.jpg?v=1744804703"},{"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":"campo-de-montalban-2-7lb","title":"Campo de Montalban","description":"\u003cp\u003eCampo de Montalbán is a semi-hard pressed cheese from La Mancha in central Spain, made from a blend of sheep, cow, and goat's milk. It looks a lot like its more famous neighbor Manchego, but because it uses three milks instead of pure sheep, it doesn't carry the DO and walks its own line.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and ivory, pressed in the traditional basket-pattern mold so the rind carries that classic woven imprint. On the palate it leads with earthy hay and dry pasture, then opens into a quiet fruitiness from the cow's milk and a soft tang from the goat. The sheep-milk side keeps it sweet and buttery underneath, so the whole thing reads gentle and balanced rather than sharp.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable Spanish cheese, the kind that disappears off a tapas board without anyone needing to be sold on it. Just because it's mild doesn't mean it's not flavorful, and the three-milk blend gives it a complexity you don't find in a young Manchego.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673247834281,"sku":"11274","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-campo-de-montalban.jpg?v=1744804718"},{"product_id":"ewephoria-sheep-holland-10lb-wheel","title":"Ewephoria","description":"\u003cp\u003eEwephoria is a Dutch Gouda-style wheel made from pasteurized sheep's milk and aged twelve months, which is where this cheese gets really interesting. Sheep's milk has more fat and more sugar than cow's milk, so when you treat it like a Gouda and let it sit for a year, you end up with something far sweeter and more concentrated than a standard aged cow Gouda.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale gold, with a scatter of crunchy sugary crystals that pop as you chew. On the palate it opens with butterscotch and caramel, pulls through toasted hazelnut and brown butter in the middle, and finishes long with a quiet salty pull underneath all that sweetness. The mouthfeel stays buttery the whole way through, which is the sheep's milk doing its job.\u003c\/p\u003e\n\u003cp\u003eThis one wins over cow's milk drinkers and sheep's milk drinkers in equal measure, which is rare. It's a dessert cheese as much as it is a board cheese, right in the sweet spot where aged Gouda technique meets the natural richness of sheep.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45834723557545,"sku":"10230","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-ewephoria.jpg?v=1744804755"},{"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":"la-regina-the-queen-250g","title":"De'Magi La Regina the Queen (250g)","description":"\u003cp\u003eLa Regina comes from De'Magi, a cow's and sheep's milk Robiola tied to the Langhe Hills in Piedmont. The blend is the whole point here, cow's milk brings the cream and the sheep adds a quiet richness underneath, the kind that you taste on the back end rather than the front.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and spoonable, with a thin bloomy rind that gives it a faint mushroomy edge. Fresh cream and cultured butter sit right at the front of the palate, followed by that gentle sheep's milk pull, and the finish is short and clean, a buttery fade rather than a long lingering note. It's the kind of cheese that ripens from the outside in, so a piece left at room temperature will get a little runnier around the rim while the center stays a touch chalkier.\u003c\/p\u003e\n\u003cp\u003eLa Regina sits right in that approachable lane where mild doesn't mean plain. It earns its place on a board for the cream and butter alone, and it's just as happy spooned onto warm bread or folded into a pasta sauce when you want a softer, rounder finish.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673255993513,"sku":"11404","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-regina-the-queen.jpg?v=1744804771"},{"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":"brunelli-ricotta-salata-soft","title":"Brunelli Ricotta Salata","description":"\u003cp\u003eRicotta Salata from Brunelli comes from Lazio, Italy and is made from sheep's milk whey rather than curd. The cheese is pressed, salted, and aged into a firm, snow-white wheel that breaks into clean, slightly grainy shards.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, with a pronounced clean salinity on the front of the palate and a gentle sheep's milk sweetness sitting just underneath. There's a light yogurty tang from the whey, then a short, savory finish that clears the palate fast. It holds its shape under a microplane, shaves cleanly with a peeler, and crumbles by hand without falling apart.\u003c\/p\u003e\n\u003cp\u003eBrunelli is one of the highest quality producers of Ricotta Salata outside of Sicily, where the recipe was born. For anyone who already cooks Sicilian and southern Italian food at home, this is the working cheese the recipes were written around, the one that turns pasta alla Norma and bitter-greens salads into the thing they're supposed to be.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697191116969,"sku":"16299","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RicottaSalata.jpg?v=1763331401"},{"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":"cabrales-lbs","title":"Cabrales","description":"\u003cp\u003eCabrales comes from the Asturias region of northern Spain, a DOP blue made from a blend of raw cow, goat, and sheep's milk depending on the season. The wheels are aged in natural limestone caves in the Picos de Europa for two to four months, where the airflow and humidity let Penicillium molds develop on their own without any needling.\u003c\/p\u003e\n\u003cp\u003eThe paste is loose and crumbly, breaking into chunks rather than slicing clean, shot through with deep blue-green veining that runs all the way to the rind. The aroma is strong and cavy, and the flavor is bold, with a pronounced piccante bite at the back of the palate, a salty edge, and a long finish that sticks with you.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more intense blues in the case, in a class of its own among Spanish blues.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731072573609,"sku":"12206","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cabrales4-valfriu-bueno_1.jpg?v=1745858923"},{"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":"meredith-dairy-marinated-feta-300g","title":"Meredith Dairy Marinated Feta (300g)","description":"\u003cp\u003eMeredith Dairy's marinated sheep and goat cheese comes from the town of Meredith in Victoria, Australia, where the Cameron family has been milking their flocks for decades. It can't legally be called feta thanks to PDO rules, but the recipe sits right in that fresh, lactic, brine-cured neighborhood.\u003c\/p\u003e\n\u003cp\u003eThe cheese is cubed and submerged in Australian extra virgin olive oil with garlic, whole peppercorns, rosemary, and thyme. The paste is soft, creamy, and spreadable, with a bright yogurty tang from the sheep and goat blend that reads cleaner and milder than a traditional Greek feta. Every cube comes out of the jar glossy with infused oil, so the cheese arrives already dressed, herbs and pepper warmth threading through the lactic finish.\u003c\/p\u003e\n\u003cp\u003eThis is one of those jars that quietly takes over the fridge. Spread it on warm bread, fold it through pasta, spoon it over roasted vegetables, and pour the leftover oil into a salad dressing once the cheese is gone. Nothing goes to waste.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731146956969,"sku":"9317320100053","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MeridethDairyFeta.jpg?v=1763316069"},{"product_id":"meredith-dairy-marinated-feta-4-4lbs-bulk-tub","title":"Meredith Dairy Marinated Feta","description":"\u003cp\u003eMeredith Dairy's marinated feta comes out of Meredith, a small town in Victoria, Australia, where the Cameron family has been making sheep and goat milk cheeses on their farm since the early 1990s. The curd is a blend of sheep and goat milk, cubed and submerged in extra virgin olive oil with garlic, whole peppercorns, thyme, and rosemary.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and creamy, the cubes giving way under a fork and almost melting once they hit the tongue. On the palate it leads with a bright lactic tang, that clean sheep and goat milk freshness that reads almost yogurty, and then the marinade pulls through with a quiet herbal lift and a gentle peppery note on the back end. The oil itself becomes part of the cheese, picking up the curd over time.\u003c\/p\u003e\n\u003cp\u003eThis is one of the most recognizable marinated fetas in the world for a reason. The balance between the milk and the marinade is right in the sweet spot, neither side overwhelming the other, and the cubes hold their shape long enough to land on a piece of bread or a fork of salad without falling apart.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731147251881,"sku":"14442","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/515I6DfwwEL.jpg?v=1745866459"},{"product_id":"my-lamb-borghini-sheep","title":"My Lamb-Borghini","description":"\u003cp\u003eMy Lamb-Borghini is a sheep's milk gouda-style cheese from the Netherlands, taking the classic Dutch recipe and swapping in 100% sheep's milk for a richer, deeper read on the style. Aged three to six months, it sits right in that sweet spot where a gouda is firm enough to slice clean but still pliable under the knife, with a buttery color that telegraphs the higher fat content before you even taste it.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth with a creamy give. Flavor leads with toasted hazelnut and brown butter, then opens into the sweet caramel note that's the calling card of a properly aged gouda, here pushed a little deeper and rounder by the sheep's milk. There's none of the sharp pull you'd find in an aged cow gouda at twice the age, which is part of the charm.\u003c\/p\u003e\n\u003cp\u003eThis is a gouda for people who already love the style and want a softer, sweeter, more decadent version of it. The waxed rind keeps the moisture in, so every slice tastes as fresh as the day the wheel was opened.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731150594217,"sku":"11207","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Lamborghini.jpg?v=1767466810"},{"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":"zimbro-lbs","title":"Zimbro","description":"\u003cp\u003eZimbro is a raw sheep's milk cheese from the Serra da Estrela region of Portugal, the heartland of one of the oldest cheesemaking traditions in Europe. What makes it different from almost every other cheese on the counter is the rennet, instead of animal rennet, the curds are set with an extract from the cardoon thistle flower, a tradition the region has held onto for centuries.\u003c\/p\u003e\n\u003cp\u003eThat thistle rennet is doing a lot of the work on the palate. The paste is soft, almost pudding-like at the center, buttery and rich the way only raw sheep's milk can be, and then there's this herbaceous, vegetal pull through the middle with a slightly bitter edge that finishes sweet. Perfumed on the nose, almost wildflower. The texture is so spoonable that the traditional way to serve it is to cut the top of the rind off like a lid and scoop the cheese straight out of the wheel.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese for people who want something genuinely different on the board, not another brie, not another washed rind. It eats more like a savory custard than a sliceable cheese, and the cardoon character gives it a flavor profile you really can't find anywhere outside of Portugal and a small corner of western Spain.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731203449001,"sku":"13012","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Zimbro.jpg?v=1767630870"},{"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":"pecorino-tartufo-mini-500g","title":"Pecorino Tartufo Mini","description":"\u003cp\u003ePecorino Tartufo is a sheep's milk cheese from Italy, infused with black truffle and aged about 30 days into a young, semi-firm wheel. The paste is pale ivory, shot through with dark specks of truffle that you can see the moment the knife goes in.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the pecorino leads with a clean salty tang and a gentle sheep's milk sweetness, and then the truffle takes over, earthy and aromatic in that deep forest-floor way that hangs on the finish well past the swallow. The texture sits right between semi-soft and semi-hard, dense enough to slice cleanly but still moist, so it cuts into neat wedges without crumbling.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does the work for you. A little something like this on a board with honey and figs, or shaved warm over fresh pasta, and the truffle does the heavy lifting. Worth the splurge for an everyday wheel that eats like a special occasion.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731333963945,"sku":"2545835005731","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PECORINO_AL_TARTUFOMINI.webp?v=1745866986"},{"product_id":"queso-oveja-en-barra-lbs","title":"Queso Oveja en Barra","description":"\u003cp\u003eQueso Oveja en Barra is a Spanish sheep's milk cheese pressed into a loaf, or barra, made for clean, even slices off the block. The paste is firm and pale ivory, dense and slightly grainy, breaking into clean wedges under the knife and softening just a touch on the tongue. The flavor leads with a mild, sweet-cream sheep's-milk note, opens into toasted almond and a gentle browned-butter pull through the middle, and carries a quiet lanolin-edged savoriness underneath. The finish is clean and savory, the sheep's-milk sweetness fading slowly without going sharp.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731337699497,"sku":"8427298003605","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/OVEJA-BARRA1.jpg?v=1745867335"},{"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":"idiazabal-smoked-lbs","title":"Idiazabal","description":"\u003cp\u003eIdiazabal is a hard raw sheep's milk cheese from the Basque Country and Navarre in northern Spain, named for the village of Idiazabal and protected as PDO. Traditionally made from the milk of Latxa and Carranzana sheep, this is one of the great old-world sheep cheeses of the Pyrenees and the kind of cheese that anchors a Spanish board.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale yellow, firm and compact, breaking into clean dense pieces under the knife. On the palate it leads with toasted hazelnut and brown butter, then a layer of beechwood smoke pulls through the middle, with a quiet sweetness and a soft tang underneath from the raw sheep's milk. The natural rind is smooth and yellowish-brown, carrying the smoke closest to the surface where it's most concentrated.\u003c\/p\u003e\n\u003cp\u003eThe smoking is what makes this cheese its own thing. Where many aged sheep's milk cheeses lean nutty and salty, Idiazabal adds a clean woodsy character that lingers well past the swallow. Right in the sweet spot for anyone who already loves Manchego and wants to go further into the Basque side of the Pyrenees.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46019389685929,"sku":"10001226","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/267.jpg?v=1751483303"},{"product_id":"rabel-rosemary-sheeps-milk-lbs","title":"Rabel Rosemary Sheep's Milk Manchego","description":"\u003cp\u003eRabel is a rosemary-coated sheep's milk cheese from La Mancha, Spain, made in the style of a traditional Manchego. The paste is firm and dry from at least six months of aging, the kind of wheel that flakes into shards under the knife rather than slicing clean.\u003c\/p\u003e\n\u003cp\u003eOn the palate it reads exactly like a properly aged Manchego, toasted and savory with that quiet lanolin sweetness sheep's milk gives you when it's had real time in the cave. The rosemary coating is the move that sets this one apart, a piney, aromatic kick on the finish that lifts the whole thing and makes it feel right for late summer and early autumn eating.\u003c\/p\u003e\n\u003cp\u003eThis is a fun wheel, especially for anyone who already loves Manchego and wants to see what a herbal coating does to the formula. The rosemary scent is on the rind itself, so every shard pulls a little of that aroma through, and the cheese underneath holds its own as a serious aged sheep.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":46447821095081,"sku":"17146","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RabelRosemary.jpg?v=1767469104"},{"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"},{"product_id":"manchego-artequeso-anejo-10-12-months-lbs","title":"Manchego Artequeso Aged 10-12 Months","description":"\u003cp\u003eArtequeso is a family operation in Villarrobledo, in the heart of Castilla-La Mancha, working with milk from local Manchega-breed sheep. This wheel is aged 10 to 12 months, which sits right in the sweet spot for a Manchego DOP — long enough to develop real character, young enough to keep moisture and elegance in the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife with just a little crumble at the edges. On the palate it leads with toasted almond and a quiet browned-butter note through the middle, then pulls into a long savory finish with the lanolin and dry-grass character that's the calling card of properly aged sheep's milk. The natural rind carries the classic basket-weave pattern pressed in from the esparto grass mold, a small reminder that this recipe goes back centuries.\u003c\/p\u003e\n\u003cp\u003eManchego at this age is in a class of its own, flavorful enough to anchor a board on its own terms, balanced enough to disappear into shavings over a salad or alongside a glass of Rioja.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46839615914153,"sku":"18043","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-02-26-at-10-15-23-AM.png?v=1772129990"},{"product_id":"essex-feta-lbs","title":"Essex Feta","description":"\u003cp\u003eEssex Feta is a brined sheep's milk feta, the bright, tangy, salty cheese at the center of so much Greek cooking. The paste is clean white and firm, breaking into crumbles under the fork or holding its shape in a slab straight out of the brine. The flavor leads with a sharp lactic tang and a steady salinity from the cure, with a fresh sheep's-milk richness underneath that keeps it from going one-note. Firm enough to cube or crumble, it holds up whether it goes into a baked dish or comes straight to the table.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46855091028137,"sku":"18126","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-03-06-at-12-37-11-PM.png?v=1772829661"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-istara_a0a6f5e4-0a75-4c8f-9ae7-e54a555271da.jpg?v=1781113433","url":"https:\/\/cheesestore.com\/collections\/sheep-milk-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}