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Ewes’ Milk Cheeses

An elite selection of the finest cheeses from Spain, France and England. Cheeses of great finesse made from sweet and delicate ewes' milk. 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, featuting modern marvels such as Flower Marie, and well–loved classics such as Manchego and Roquefort.

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