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Selection of Sheep's Milk Cheeses (1.5 pound)
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About the item
We have put together a memorable selection of three fine sheep's milk cheeses. Or, for the linguists out there - ewe's milk cheeses. Whatever you call them, they are certainly delicious. The pure delight we derive from eating sheep's milk cheese comes from the fact that sheep's milk contains twice as much butter as cow's milk. It is the butter that gives a cheese its creamy goodness. Here are the selections in this assortment: Pecorino Toscano: From Tuscany (of course), this DOP cheese comes to us in a five-pound wheel preserved by a very thin layer of clear wax. Aged for 40 days, pasteurized Pecorino Toscano balances a slight tang with the inherent sweetness of sheep's milk. (7.5 oz) Agour Ossau-Iraty: Imported from the French Pyrenees, raw milk Agour is aged for a minimum of 6 months, giving it a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both s and fruit, with slightly nutty undertones. (7.5 oz)Manchego: A specialty from the La Mancha region of Spain, this famous D.O. cheese is an essential part of any tapas course. We savor its nutty sweetness, especially when served with olives and cured ham. Aged three months. (7.5 oz) Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
- Ships expedited in an insulated package to ensure freshness.
- Assortment of three cheeses made from sheep's milk.
- ReNero (Italy), Agour (France), Malagon with Rosemary (Spain).
- Contains twice as much butter as cow's milk.
- Makes a great gift for most anyone who loves cheese.
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