With nearly 600 different varieties produced in 21 regions, France is
unparalleled in its vast selection of fine cheeses. More Sheep Cheese Here
Bigio: Bigio, is a unique sheep’s milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed the process, according to an old farmer’s tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, preventing the formation of mold on the rind and acidity is removed, leaving a sweet and tasty pecorino cheese.
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Brillo Pecorino DiVino: This cheese is made from pure sheep’s milk and seasoned with wine. In Tuscany, an ancient harmony is recognized between the flavor of Pecorino and the bouquet of wine. This harmony is played out beautifully in Brillo Pecorino DiVino. Pecorino is one of the most ancient cheeses in the world and can be traced back nearly 2,000 years to a time when shepherding was still the principle means of livelihood for the people of Italy. Wine’s history is even longer, so bringing these two culinary ancients together was a natural combination.
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Manchego: This historic cheese is produced in the La Mancha region from pasteurized sheep's milk,. It has a black, gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. It has an even distribution of holes and a mild, slightly briny, nutty flavor.
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Pecorino Romano: : A very hard cheese made from part-skim sheep's (Pecorino), goat's
(Caprino) or cow's (Vecchino) milk. More mild than Parmigiano Reggiano, it is a very popular grating cheese that sharpens as it matures. More
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Pyrenees Cheese, Petit Basque: TThis semi-hard, Manchego-type sheep’s milk cheese is handmade in the French Pyrenees. The Pyrenees Mountain range, a natural border that divides France and Spain, is populated by the Basques.
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Roquefort: The most famous blue-mold cheese in the world, authentic Roquefort comes
from caves near the Spanish border and is made from sheep's milk. Roquefort is
sharp, peppery, piquant and distinct. The blue mold is added to the curd by
mixing it with powdered bread containing the Pennicillium Roqueforti mold. The
French eat Roquefort as a dessert cheese, although most Americans prefer it in
salads or dips. More Info
Ricotta Salata: A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep’s milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata has a supple, mild taste. It’s not at all “sheepy” or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is ideal for grating.
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Italy produces a wide range of exquisite, flavorful cheeses that rival any
in the world. More Italian Cheese Here
Spain produces over 60 different types of cheeses, mostly from goat's and
sheep's milk. More Spanish Cheese Here
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