Sheep's Cheeses
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.
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The Fine Cheese Co.Unpasteurised sheep's milk and matured in the Roquefort caves.Roquefort Carles
£16.90Out of Stock -
The Fine Cheese Co.A truly hand-made, ewes' milk cheese from Somerset. Use in place of Halloumi for delicious results.Hello Ewe
£6.00 -
The Fine Cheese Co.Alta Langa's version of the classic, mixed milk Italian Robiola. Soft and luscious.Robiola Bosina
£6.60Out of Stock -
The Fine Cheese Co.A delicate, fully-ashed mixed milk cheese. Creamy, with just a hint of 'goatiness' and a yielding texture.Carboncino
£4.50Out of Stock
