Top Results for Sheep Milk

Idiazabal Ahumado is a hard sheep’s milk cheese originating in the Basque Country and Navarre. It’s notable for its traditional production method involving smoking with local woods like cherry or beech. The aging process develops a distinctive smoky flavor. This cheese is typically enjoyed by those...

Ossau-Iraty AOP is a firm, aged hard cheese produced exclusively within specific regions of southwestern France – the Basque Country and Béarn. Recognized as one of France’s oldest traditional cheeses since its 1980 Appellation d'Origine Protégée (AOP) designation, it’s crafted entirely from sheep’s...

Idiazabal DOP is a traditional Spanish hard cheese hailing from the Basque Country and Navarre. It’s produced using raw sheep's milk—typically Latxa or Carranzana breeds—and aged, often smoked, developing a complex flavor profile. This protected designation of origin ensures its unique production me...

Feta is a Greek PDO brined white cheese made from sheep's milk or a mix with up to 30% goat's milk, protected under EU law since 2002 as exclusively Greek, and is among the oldest recorded cheeses in European history.

Roncal Artesano is a traditional Spanish hard cheese produced exclusively in the Roncal Valley of Navarre. Made from raw sheep’s milk, it’s aged for an extended period, developing a complex flavor profile characteristic of DOP (Protected Designation of Origin) cheeses. This designation recognizes it...

Roquefort Carles is a renowned blue-cheese originating from France. Produced by artisan cheesemakers since 1928, it utilizes raw sheep’s milk and undergoes natural cave aging in Roquefort-sur-Soulzon. This process develops its distinctive flavor profile and creamy texture. It's favored by those seek...

Roncal DOP is a firm, hard cheese produced exclusively within the Roncal Valley of Navarre, Spain. Designated as the first Spanish cheese to achieve Denomination of Origin status in 1981, it utilizes raw milk from Rasa and Lacha sheep breeds. The aging process contributes significantly to its comple...

Idiazabal is a pressed, aged sheep's milk cheese from the Basque Country and Navarre regions of northern Spain, produced from the milk of Latxa and Carranzana ewes using traditional lamb rennet. It received Protected Designation of Origin status in 1987. The cheese is typically aged for at least two...

Roquefort Vernières is a French blue cheese crafted using sheep’s milk under Protected Designation of Origin (PDO) rules. Produced by Fromageries Vernières in Roquefort-sur-Soulzon, Aveyron, it represents a traditional method of aging within natural caves. This distinctive cheese appeals to those se...

Zamorano DOP is a traditional hard cheese produced exclusively in the Spanish province of Zamora. Crafted from sheep’s milk—specifically Churra and Castellana breeds—it develops a distinctive nutty flavor through extended aging. This protected designation of origin (DOP) cheese appeals to consumers...

Formaggio di Fossa di Sogliano is an Emilian hard cheese produced using a centuries-old tradition. Sheep’s milk is aged in tufa stone pits near Sogliano al Rubicone. This pit-aging process, documented since the 15th century, develops a notably pungent flavor and firm texture. It's suitable for those...

The Abbaye de Belloc cheese is a hard sheep’s milk cheese produced by Benedictine monks at the Notre-Dame de Belloc abbey in the French Basque Country. Its notable flavor profile develops through extended aging, exhibiting complex notes of nuts and caramel resulting from the regional sheep breeds an...

Idiazábal is a Spanish hard cheese produced in the Basque Country and Navarre. It’s crafted from the milk of Latxa or Carranzana sheep, traditionally smoked during aging which lasts between two and twelve months. This PDO (Protected Designation of Origin) cheese offers a distinctive flavor profile v...

Roquefort Le Vieux Berger is an artisan blue cheese crafted in Roquefort-sur-Soulzon, France. This PDO (Protected Designation of Origin) cheese utilizes sheep’s milk and undergoes traditional aging methods by a family affineur established in 1924. It offers a distinctively strong flavor profile appr...

Ossau-Iraty is a semi-hard, aged cheese originating in the French Basque Country. It’s produced exclusively from raw sheep’s milk and recognized as a Protected Designation of Origin (PDO) product since 1980. The distinctive flavor develops through careful aging, making it ideal for charcuterie board...

Ewephoria is a Dutch hard cheese crafted from sheep’s milk. It gained recognition for its distinctive sweet taste reminiscent of caramel, achieved through careful aging. The cheese develops small crystalline structures during this process, contributing to its unique texture and flavor profile. Eweph...

Roquefort is a distinctive blue-cheese produced exclusively from sheep’s milk in the Roquefort-sur-Soulzon region of southern France. Its aging process within natural caves imparts a strong, pungent flavor and aroma. This PDO (Protected Designation of Origin) cheese holds historical significance as...

Roquefort Papillon is a distinct brand of French Roquefort cheese founded in 1906, notable for its intense flavor profile and its exclusive use of raw sheep's milk from local breeds.

Crozier Blue is an artisanal Irish blue cheese made from pasteurized sheep's milk, produced by the Grubb family in County Tipperary. It serves as the sheep's milk counterpart to Cashel Blue, Ireland's original farmhouse blue cheese made from cow's milk. The cheese is distinguished by its firm, sligh...

Kefalograviera PDO is a firm Greek cheese protected under the European Union's Protected Designation of Origin system. It is produced in designated areas of western Macedonia and Epirus from sheep's milk, sometimes blended with a limited proportion of goat's milk, and matured for at least three mont...

Queijo de Évora DOP is a Portuguese sheep's milk cheese protected by a designation of origin linked to Évora and surrounding parts of the Alentejo. It is made from raw milk of Merino sheep and formed into relatively small wheels, with maturation producing a firm to hard texture and a concentrated, s...

Roquefort Gabriel Coulet is a French producer of Roquefort, the protected blue cheese made from sheep's milk and matured in the natural caves of Roquefort-sur-Soulzon. The family business dates to 1872 and ages its cheeses in cellars connected to the Combalou limestone formation, where natural venti...

Queijo de Nisa is a Portuguese cheese made from raw ewe's milk in the municipality of Nisa and neighboring areas of the Alentejo region. The milk is coagulated with an infusion of wild cardoon thistle rather than animal rennet, then formed into compact wheels and matured to a semi-hard consistency....

Manchego Viejo is a firm Spanish cheese produced in the La Mancha region from the milk of Manchega sheep, protected by a Designation of Origin (PDO) status. The viejo classification denotes that the cheese has been matured for a minimum of 12 months, resulting in a hard, crumbly texture and a distin...

Old Chatham Ewe's Blue is an artisanal blue cheese produced in New York's Hudson Valley. It is crafted primarily from sheep's milk, which gives the cheese a dense texture and a rich, tangy flavor profile that is distinct from cow's milk blues. The cheese is manufactured by the Old Chatham Creamery,...

Pecorino Sardo is a protected designation of origin (PDO) cheese made from whole sheep's milk in Sardinia, Italy. It is produced in two main styles: dolce, which is aged for 20 to 60 days and has a mild, sweet flavor, and maturo, which is aged for over two months and develops a harder, sharper, and...

Ladotyri Mytilinis is a hard, traditional Greek cheese that holds Protected Designation of Origin (PDO) status, produced exclusively on the island of Lesbos (Mytilini). It is crafted from pasteurized sheep's milk or a blend of sheep and goat's milk, resulting in a firm, pale yellow texture dotted wi...

Pecorino Romano is a hard, salty Italian cheese produced from sheep's milk. It holds a Protected Designation of Origin (PDO) status and is primarily manufactured on the island of Sardinia, in Lazio, and in the Tuscan province of Grosseto. Historically, it was a staple of the Roman legionaries' daily...

Moliterno al Tartufo is a Sardinian-style aged sheep's milk cheese infused with black or white truffle, produced in Moliterno, Basilicata, and aged in underground cellars for a minimum of several months.