Spanish pressed sheep's milk cheese with toasted almond and clean savory finish.
Spanish sheep's milk cheese in a sliceable loaf. Firm, mild, and nutty with a clean savory finish. Ships to 48 states.
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Queso 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.
Firm and pressed, breaks into clean wedges under the knife with a dense, slightly grainy paste that softens just slightly on the tongue.
Pronounced sheep's milk character with a savory, lanolin-edged backbone and a gentle salt lift that builds across the bite.
A clean savory finish that holds for a beat, with the sheep's milk sweetness fading slowly without going sharp.
Mild buttery sheep's milk lactic note up front, more sweet-cream than yogurty, with a soft round quality on the palate.
Toasted almond and gentle browned-butter through the middle, the kind of mellow nuttiness pressed sheep's milk cheeses lean into.
A faint pastoral note in the background, more clean sheep than barnyard, sitting quietly behind the nuttiness.
No real piquant heat; the bite stays gentle from start to finish.
Natural rind
Queso de Oveja stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
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Carefully packaged and shipped from our Beverly Hills shop.
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