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.
- An unpasteurised English sheep's milk cheese, Berkswell has a fruity tang and a creamy finish.£17.90
- A truly hand-made, ewes' milk cheese from Somerset. Use in place of Halloumi for delicious results.£5.60