Sheep were the grazing animal of choice during the Middle Ages and it was not until the 13th century that cows’ milk was used extensively in cheesemaking in England. The recent resurgence in the use of sheep’s milk for cheesemaking has resulted in this stunning collection of cheeses, featuring modern marvels such as Flower Marie, and well–loved classics such as Manchego and Roquefort.
- Unpasteurised sheeps' milk and matured in the Roquefort caves.The Fine Cheese Co.£14.55
- Delicate and creamy ewes’ milk cheese with a gentle flavour. Made in Berkshire by the Wigmores. I...The Fine Cheese Co.£16.75
- An unpasteurised English ewes’ milk cheese, Berkswell has a fruity tang and a creamy finish.The Fine Cheese Co.£8.40
- Alta Langa's version of the classic, mixed milk Italian Robiola. Soft and luscious.The Fine Cheese Co.£6.10
- A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pung...The Fine Cheese Co.£6.75
- A ripened, unpasteurised English ewes' milk cheese, with a white bloomy rind.The Fine Cheese Co.£8.90