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 sheep's milk and matured in the Roquefort caves.The Fine Cheese Co.£16.95
- Delicate and creamy sheep’s milk cheese with a gentle flavour. Its heavenly texture and delicacy ...The Fine Cheese Co.£7.50
- A washed curd cheese with a supple, silky texture and a delicate honeyed taste.The Fine Cheese Co.£8.30Out of Stock
- Made by Anthony Heard to a recipe learned from his Cypriot grandmother. Griddle, just as you woul...The Fine Cheese Co.£8.40
- A ripened, unpasteurised English sheep's milk cheese, with a white bloomy rind.The Fine Cheese Co.£9.70
- Delicate ewes' milk cheese. The flavour is a delicate balance of sweetness with a hint of almond...The Fine Cheese Co.£15.00