{"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":"torta-del-casar","title":"Torta del Casar","description":"\u003cp\u003eTorta del Casar comes from Casar de Cáceres, a town in the Extremadura region of western Spain, and it carries a PDO that ties the recipe to the place. Made from raw Merino and Entrefina sheep's milk, the curd is set with wild thistle flower instead of animal rennet, which is the move that makes this cheese what it is.\u003c\/p\u003e\n\u003cp\u003eAged about sixty days, the wheel is bound in a cloth band because the paste inside goes nearly liquid. The rind is thin and reddish-brown, the interior almost custard-loose, and the traditional way to serve it is to cut the top off like a lid and scoop the molten paste out with a spoon. The flavor is rich sheep cream up front, tangy, a little gamy, with a vegetal, slightly bitter herbal pull from the thistle that lingers on the back of the palate. Some people get a soft smoky note, others get more of a wild artichoke thing, that's the thistle talking.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that doesn't really have an equivalent anywhere else, the thistle rennet and the raw sheep's milk give it a character that's specific to Extremadura. It picked up Super Gold at the World Cheese Awards in 2019, and once you've scooped into one you understand why.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":46857066021033,"sku":"8423539012092","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpbrmbbs25.jpg?v=1782167759"},{"product_id":"la-tur-200g-each","title":"La Tur (200g)","description":"\u003cp\u003eLa Tur comes from the Alta Langa hills of Piedmont in northwest Italy, a small cylinder of three-milk cheese that has become one of the most recognizable soft-ripened cheeses coming out of Italy. Cow, sheep, and goat milk all go into the same wheel, ladled gently into molds so the curd stays loose and airy.\u003c\/p\u003e\n\u003cp\u003eThe rind is wrinkled and pale yellow, a soft bloomy coat that ripens the paste from the outside in. Cut it and you get that centripetal effect, a runny cream line just under the rind and a slightly firmer, almost cakey center. The flavor is bright and lactic, like fresh yogurt whipped into cream, with the goat portion giving a clean tang and the sheep milk rounding everything out with a little sweetness on the back end. A whisper of mushroom comes off the rind.\u003c\/p\u003e\n\u003cp\u003eEat it with a spoon straight out of the paper wrapper if you want to, or let it sit at room temperature until it slumps and pool the paste onto a piece of toasted bread. This is a cheese that shows off what Piedmont does with soft cheeses, and it eats as beautifully at the start of a meal as it does at the end.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673211396265,"sku":"11111111","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpv9p8znfh.png?v=1784612283"},{"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":false}],"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":false}],"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":"Istara is a French brand of sheep's milk cheese, most notably known for its Ossau-Iraty AOP, a semi-firm cheese from the Basque region of France. It features a smooth, buttery texture with nutty, fruity, and subtly sweet flavors, often with hints of hazelnut, olive, and fig.","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":false}],"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":false}],"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":false}],"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 Title","offer_id":45673237053609,"sku":"13222","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpt0a_8ivy.jpg?v=1782170795"},{"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\/tmph5o9lch0.jpg?v=1782433336"},{"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":false}],"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":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp7b81gp9z.jpg?v=1784234262"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpqeehr1ov.jpg?v=1784234265"},{"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":false}],"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":"Buhaiolo with Fennel","description":"Buhaiolo cheese, specifically Pecorino Buhaiolo, is a sheep's milk cheese (Pecorino) from Tuscany, Italy, infused with wild fennel pollen and flower. The name, which translates to \"cheese made with needles,\" also refers to the process of drilling the cheese to incorporate the fennel. It's known for its unique aromatic and intense flavor profile. ","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":false}],"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":"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":"machego-vega-mancha-anejo-lbs-1","title":"Machego Vega Mancha Anejo","description":"\u003cp\u003eManchego Vega Mancha Añejo is a pasteurized sheep's milk cheese from Castilla-La Mancha in Spain, aged over a year to earn the Añejo designation under the Manchego DOP. The paste is firm and dense, a deep straw color that breaks into clean shards under the knife with the occasional crystalline crunch. The rind still carries the traditional esparto-grass basket weave pattern pressed into the wheel during shaping.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with concentrated sheep's milk sweetness and roasted almond, then pulls into a long savory finish with browned butter and a quiet peppery lift on the back end. The extra time in the cave is what you taste, more concentration, a drier bite, and that tyrosine crunch that only comes with age. There's a salty, lanolin depth underneath that's the calling card of a properly aged Manchego.\u003c\/p\u003e\n\u003cp\u003eThis is a benchmark Spanish sheep's milk cheese and the Añejo tier is where it really shows off, a full step up from the younger curados in intensity and texture.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45673271885993,"sku":"14491","price":50.0,"currency_code":"USD","in_stock":false}]},{"product_id":"brunelli-pecorino-romano","title":"Brunelli Pecorino Romano","description":"Brunelli Pecorino Romano is a specific brand of traditional Italian cheese made from sheep's milk, known for its sharp, salty flavor and firm, crumbly texture. Produced by the Brunelli company in Lazio, Italy, it is aged in ancient tufa caves to develop its unique taste and is a staple in Roman cuisine, especially for grating over pasta.  The Brunelli company is a key producer, known for using traditional methods like hand-salting.","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":"Pecorino di Amatrice Eurodate is an aged Italian sheep's milk cheese from the region of Amatrice, Lazio, Italy, a region known for its sheep farming and cheesemaking traditions.   It's know for its soft texture, nutty flavor, and rich, golden rind.  The \"Eurodate\" refers to the \"Gran Riserva\" aging process, indicating a mature, high-quality, and flavorful cheese that is well-suited for both grating and cheese boards.  It's Ideal for grating over pasta dishes, especially cacio e pepe or amatriciana sauce.  It's also delicious on its own, with fresh bread, cured meats, and fruits.","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":"amatrice-pecorino-matru","title":"Amatrice Pecorino Matru","description":"\u003cp\u003eFrom the town of Amatrice, up in the Apennines of Lazio, this is an aged sheep's milk pecorino from the same mountain village that gave the world amatriciana. All sheep's milk, hard paste, natural golden rind that's been left to breathe and dry.\u003c\/p\u003e\n\u003cp\u003eCut into it and you get that flinty, close-grained break, the paste dry enough to shave but still with a little give. The flavor leans nutty and sweet rather than sharp, toasted hazelnut and browned butter through the middle, a soft pastoral note from the mountain grass, and just a whisper of pepper at the back. Not the aggressive salty bite of a Pecorino Romano, more the elegant, slightly sweet side of the aged sheep family.\u003c\/p\u003e\n\u003cp\u003eRight in the sweet spot for grating over a bowl of hot pasta, but good enough to sit on the board on its own with a little honey.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697188331689,"sku":"16298","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp21l6mcn6.jpg?v=1785360667"},{"product_id":"brunelli-ricotta-salata-soft","title":"Brunelli Ricotta Salata","description":"Brunelli Ricotta Salata is a brand of Ricotta Salata, a semi-hard, salted, and aged Italian cheese made from sheep's milk whey. Unlike fresh ricotta, it is firm, salty and crumbly, making it suitable for grating, shaving, and crumbling. Traditionally a Sicilian cheese, this version is made by the famous artisanal company Brunelli in Lazio, Italy. In addition to serving it on your cheese board with fruits or meats, it has a variety of uses in the kitchen as well. Try it shaved or grated over pasta dishes, such as Bucatini all'Amatriciana or Pasta alla Norma, and added to salads, especially with bitter greens like arugula or radicchio, served on pizzas.","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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp7cf2936.jpg?v=1781812733"},{"product_id":"corsu-vecchio-lbs","title":"Corsu Vecchio","description":"\u003cp\u003eCorsu Vecchio is an aged sheep's milk cheese from Corsica, the rugged Mediterranean island whose maquis-covered hillsides feed a long tradition of tomme-style sheep cheeses. Made from raw milk and aged out under a rustic natural rind, this is the kind of cheese that shows what happens when a small flock, a hot island, and patient aging get to do their thing.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dry, breaking into flinty shards rather than clean slices, with the concentrated chew you want from a well-matured sheep. Flavor runs toasted almond and browned butter through the middle, with a long salty backbone and a whisper of wild herb lifting off the natural rind. There's a gentle peppery warmth at the finish that sits and waits, sheepy and savory without ever going stinky.\u003c\/p\u003e\n\u003cp\u003eCorsican sheep cheese is a small category with a big personality, and Corsu Vecchio lands squarely in the aged-and-serious camp. One of my favorites to shave over a warm salad or set out with a piece of chestnut honey and a few figs.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731083452585,"sku":"13073","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpgt81eou6.png?v=1784612746"},{"product_id":"lavort-sheep-france-lbs","title":"Lavort","description":"\u003cp\u003eLavort is a raw Lacaune sheep's milk cheese from France's Auvergne region, made at Fromagerie de Terre Dieu by Patrick Beaumont, who reinvented the recipe in 1989. The wheel itself is the giveaway, a flattened boule with a cratered top that looks a little like a sinkhole or a tiny volcano, finished in a rustic stony rind shot through with native molds.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-hard, with a delicate open texture that breaks rather than cuts. Aged on fir wood boards for three to six months, it picks up real woodsy character from the boards, the kind of thing you can smell before you taste it. Flavor leans sweet and buttery up front, then opens into hay, toasted hazelnut, a little smoke, and that meaty, bacon-like savoriness that good raw sheep's milk gives you. Long finish, all sheep's milk sweetness.\u003c\/p\u003e\n\u003cp\u003eThis is one of those Auvergne cheeses that wears its terroir on the outside. The rind looks intense, but the paste is gentle and elegant, the kind of cheese that surprises people who expect a raw sheep's milk to come at them hard. One of my favorites for showing what a small producer in the Massif Central can do.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731135946921,"sku":"11630","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpo7_akgte.jpg?v=1782153397"},{"product_id":"lou-bren","title":"Rodolphe Le Meunier Lou Bren","description":"\u003cp\u003eLou Bren is a 100% sheep's milk tomme from Southern France, affined by Rodolphe Le Meunier out of the Loire Valley. It's an old-school recipe, very little done to the rind or to the paste, which is the whole point. What you get is an honest representation of the milk and the land it comes from, a semi-hard cheese with a natural rind and a pressed, supple interior that breaks in clean slabs under the knife.\u003c\/p\u003e\n\u003cp\u003eOn the palate it's savory and buttery, with a really nice meaty, hearty character that runs from front to finish. The rind is edible but often skipped, and the paste underneath carries a gentle brown-butter pull and a quiet earthy note from the natural affinage. Nothing loud, nothing showy, just a properly made sheep's milk tomme that tastes like the pasture it came from.\u003c\/p\u003e\n\u003cp\u003eThis one is at its best as the weather warms, when tomatoes and strawberries start to come in, and a chilled lighter red is on the table.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731138371753,"sku":"13951","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpye_0kp82.jpg?v=1782157198"},{"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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Lamborghini.jpg?v=1767466810"},{"product_id":"ossau-iraty-aop-6-month","title":"Ossau Iraty AOP 6 Month","description":"\u003cp\u003eOssau-Iraty from the Pyrenees on the French side of the Basque Country, aged six months and protected under AOP since 1980. Made from raw sheep's milk (Manech and Basco-Béarnaise breeds), pressed and uncooked, with a natural rind that ages up dusty and firm.\u003c\/p\u003e\n\u003cp\u003eAt six months, the paste is dense and ivory, breaking into clean flakes rather than slicing smooth. Flavor is where this cheese earns its reputation: toasted hazelnut, browned butter, and that unmistakable sweet sheep's milk pull, with a soft grassy note underneath from the mountain pastures. It's not a stinky cheese, not a sharp cheese, just deeply savory and a little sweet on the finish.\u003c\/p\u003e\n\u003cp\u003eA great entry point for people who think they don't like sheep's milk, and a benchmark for people who already do. One of the oldest cheese recipes in Europe, and still one of the most quietly beautiful ones on the counter.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731156230313,"sku":"15778","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpef6sxsf.png?v=1784612263"},{"product_id":"rodolphe-lm-fumaison-lbs","title":"Rodolphe Le Meunier Fumaison","description":"\u003cp\u003eFumaison is a raw sheep's milk cheese from the cellars of Rodolphe Le Meunier in Tours, in France's Loire Valley. It's shaped like a small salami, netted and hung to age in the cave for months, then brined and cold-smoked over wood. That process is why people keep comparing it to charcuterie, but the paste underneath is firm, pressed, and unmistakably sheep.\u003c\/p\u003e\n\u003cp\u003eCut a slice and the first thing you get is smoke, but it's a warm woodsmoke, not a barbecue char. Underneath there's toasted hazelnut and a real sheep's-milk sweetness, almost like browned butter, that keeps building on the finish. The paste is dense and slightly springy, more like a young pecorino in the hand than a soft French cheese. The natural rind darkens through aging and smoking and carries the most concentrated flavor of the whole wheel.\u003c\/p\u003e\n\u003cp\u003eRodolphe Le Meunier was named Meilleur Ouvrier de France and Meilleur Fromager International in 2007, and Fumaison is the kind of little-known artisan cheese he built that reputation on. It's a rare shape, a rare technique, and one of the more distinctive smoked cheeses you'll find anywhere.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731169763497,"sku":"14177","price":55.0,"currency_code":"USD","in_stock":false}]},{"product_id":"rudolphe-lm-la-marotte-sheep-4-800g","title":"Rodolphe Le Meunier La Marotte","description":"\u003cp\u003eLa Marotte is a raw sheep's milk tomme from the Larzac plateau in the French Pyrenees, made by a small cooperative of eighteen shepherd families and selected and aged by Rodolphe Le Meunier in his own cellars. It is pressed, uncooked, semi-hard, and cut from a distinctive round wheel that is traditionally shaved on a girolle into delicate curls.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth with a slight graininess as it warms, breaking cleanly under the knife. On the palate it opens with toasted hazelnut and brown butter, moves into a savory sheep's milk tang through the middle, and finishes long and quietly sweet. Older wheels will develop a tropical pineapple note that is the calling card of a properly aged Larzac tomme, and the natural rind adds a mineral edge of dried grass and stone just beneath.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of aged sheep's milk cheese that rewards a slow taste. The shepherds work the milk gently, Rodolphe finishes the wheels with patience, and what lands on the counter is nutty, savory, and just a little bit wild.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731174187177,"sku":"14845","price":40.0,"currency_code":"USD","in_stock":false}]},{"product_id":"serra-da-estrela-dop-lbs","title":"Serra da Estrela DOP","description":"\u003cp\u003eSerra da Estrela is a raw sheep's milk DOP cheese from the Serra da Estrela mountains in central Portugal, and it's one of the oldest and most distinctive cheeses in Europe. What sets it apart is the coagulant, cardo, a wild thistle used in place of animal rennet, which is why the paste stays so soft and takes on that gentle vegetal edge you don't find anywhere else.\u003c\/p\u003e\n\u003cp\u003eAged for a minimum of about a month and usually longer, the wheels develop a thin pale natural rind and a paste that runs somewhere between soft and spoonable. At the counter the traditional way to serve it is to cut the top off the wheel like a lid and scoop the interior out with a spoon. On the palate it leads with warm, buttery sheep's milk and cultured cream, then pulls into a savory, lanolin-rich middle with a soft hay and toasted almond note. The finish carries that faint grassy bitterness from the thistle, and it hangs around.\u003c\/p\u003e\n\u003cp\u003eIt's a cheese with real presence, rich, mineral, and unmistakably Portuguese, and once you've had one properly ripe wheel it's hard to forget.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731179298985,"sku":"10799","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/01-serra-da-estrela-dop.png?v=1781640729"},{"product_id":"tomette-corse-lbs","title":"Tomette Corse","description":"\u003cp\u003eTomme Corse is a rustic sheep and goat's milk cheese from the island of Corsica, pressed into small semi-hard wheels and aged under a natural, dusty rind. The paste is firm and creamy at once, pale straw in color, breaking into dense flakes under the knife with a slight give as it comes to room temperature.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with toasted hazelnut and browned butter, then pulls into a grassy, slightly tangy middle that reflects the maquis, the tangle of rosemary, thyme, and wild herbs that flavor the pastures the animals graze on. The finish is savory and dry, with a mild peppery lift and a mushroomy earthiness pulled from the cellar-aged rind.\u003c\/p\u003e\n\u003cp\u003eThis is old-school Corsican farmhouse cheese, the kind of wheel you'd find sitting on a wooden board in a mountain village, sliced thin over a piece of rustic bread with a glass of local red. What sets it apart is the balance, the sheep-milk richness kept in check by the lactic tang of the goat's milk and the herbal pull of the terroir. A really honest expression of the island.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731196043433,"sku":"16102","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/TometteCorse.jpg?v=1767630322"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp6v7x0nod.jpg?v=1784234258"},{"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":false}],"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":"manchego-andanzas-lbs","title":"Manchego Andanzas Aged 6 Months","description":"\u003cp\u003eManchego from the high plateau of La Mancha in central Spain, made from pasteurized Manchega sheep's milk and aged for six months. That puts it in the semi-cured window, right when the paste has firmed up but still keeps a little give and stays sweet.\u003c\/p\u003e\n\u003cp\u003eCuts with a clean snap and opens to a dense, ivory paste flecked with tiny air pockets. The natural rind carries the classic herringbone imprint from the esparto-grass mold, and it colors up to that caramel brown you look for on a properly aged wheel. Flavor is squarely in the toasted-hazelnut and light-toffee register, with a gentle sheep's milk richness underneath and a quiet grassy note from the La Mancha pasture. At six months the salt is well integrated and there's no real bite, which makes it one of the most crowd-friendly cheeses in the case.\u003c\/p\u003e\n\u003cp\u003eA Manchego DOP made the traditional way, at the age most Spaniards actually eat it. Sweet, nutty, sliceable — the sheep's milk cheese to hand someone who wants to know why this is the national cheese of Spain.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731432464553,"sku":"12909","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/YoungManchego.jpg?v=1763344900"},{"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":"robiola-bosina-300g","title":"Robiola Bosina (300g)","description":"\u003cp\u003eRobiola Bosina is a mixed cow and sheep's milk soft-ripened cheese from the Langhe hills of Piedmont in northern Italy, made in a small square format with a thin bloomy white rind. It sits in that approachable corner of the Italian soft-ripened family, closer in spirit to a delicate brie than to anything funky.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and yielding, with a proper cream line that runs just under the rind and a slightly firmer, more lactic core that holds together on the board. The cow's milk gives it that fresh-butter, yogurty pull on the front of the palate, and the sheep's milk adds a quiet richness and a touch of browned butter on the back end. The rind brings a clean mushroomy note, white button rather than forest floor, and the finish is short and fresh, no funk, no bite.\u003c\/p\u003e\n\u003cp\u003eLet it sit out for twenty minutes before serving and the cream line really starts to soften and slump toward the center. It's the kind of cheese that flatters everyone at the table, gentle enough for someone wading into European soft-ripened cheeses for the first time, and interesting enough, thanks to that mixed-milk recipe, to hold its own next to bigger names on a board.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45903405154473,"sku":"16566","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpmrsh57po.jpg?v=1782167782"}],"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?page=3","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}