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.
- A sheep's milk cheese from Devon, with a crumbly texture and a complex, fruity flavour.The Fine Cheese Co.£10.25
- Unpasteurised sheep's milk and matured in the Roquefort caves.The Fine Cheese Co.£15.75
- Delicate and creamy sheep’s milk cheese with a gentle flavour. Its heavenly texture and delicacy ...The Fine Cheese Co.£7.50
- Delicate ewes' milk cheese. The flavour is a delicate balance of sweetness with a hint of almond...The Fine Cheese Co.£15.00