Sheep
Sheep
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Bleu de Basque, 250g approx
Price: $ 23.75
Sheep's milk Blue
This relatively new sheep’s milk cheese is produced not far from Roquefort in the mountainous Basque country bordering France and Spain. Small pockets of the salty blue Roqueforti moulds form in the cheese as it matures, developing a crumbly, nutty texture and creating a beautiful balance between the saltiness of the moulds and the sweet, floral flavours of the ewe’s milk.
*Exact cheese price will vary according to the exact weight of the cheese cut. Learn More
This relatively new sheep’s milk cheese is produced not far from Roquefort in the mountainous Basque country bordering France and Spain. Small pockets of the salty blue Roqueforti moulds form in the cheese as it matures, developing a crumbly, nutty texture and creating a beautiful balance between the saltiness of the moulds and the sweet, floral flavours of the ewe’s milk.
*Exact cheese price will vary according to the exact weight of the cheese cut. Learn More
Roy de Vallees, 250g approx
Price: $ 25.00
Sheep and goat's milk semi hard cheese
A semi-hard shepherd’s cheese made from a blend of sheep and goat’s milk, produced in the French Basque Pyrenees. Smooth and dense on the palate, Roy de Vallees displays a complex combination of the floral characteristics of goat’s milk and the savoury, salty flavours of sheep’s milk. A RHCL cheeseroom favourite.
*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More
A semi-hard shepherd’s cheese made from a blend of sheep and goat’s milk, produced in the French Basque Pyrenees. Smooth and dense on the palate, Roy de Vallees displays a complex combination of the floral characteristics of goat’s milk and the savoury, salty flavours of sheep’s milk. A RHCL cheeseroom favourite.
*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More
Queso Manchego D.O 12 months, 250g approx
Price: $ 20.50
Sheep's milk hard cheese
A Spanish ewe’s milk cheese originating from the plateau of La Mancha and made from the milk of the Manchega sheep. Manchego, the most famous of all Spanish sheep milk cheeses, is firm and flaky in texture, displaying mild, nutty flavours.
*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More
A Spanish ewe’s milk cheese originating from the plateau of La Mancha and made from the milk of the Manchega sheep. Manchego, the most famous of all Spanish sheep milk cheeses, is firm and flaky in texture, displaying mild, nutty flavours.
*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More
Roquefort-Carles, 250g approx
Price: $ 30.00
Sheep's milk blue cheese
Producing just 1 percent of all Roquefort, the small Carles company are committed to tradition. Carles Roquefort is made entirely by hand, and maturation is never rushed. Soft and creamy in texture, Carles displays the powerful and spicy flavours of the roquefort moulds.
*Exact cheese price will vary according to the precise weight of the cheese cut.
Learn More
Producing just 1 percent of all Roquefort, the small Carles company are committed to tradition. Carles Roquefort is made entirely by hand, and maturation is never rushed. Soft and creamy in texture, Carles displays the powerful and spicy flavours of the roquefort moulds.
*Exact cheese price will vary according to the precise weight of the cheese cut.
Learn More
Pecorino Toscano (DOC), 250g approx
Price: $ 18.75
Sheep’s milk, semi hard
To be classed as Pecorino Toscano, it must be 100% sheep’s milk. It can only be produced in Tuscany, Umbria and Latium. It is a hard cheese with a natural rind that regularly gets wiped with olive oil to form its thick crust. Learn More
To be classed as Pecorino Toscano, it must be 100% sheep’s milk. It can only be produced in Tuscany, Umbria and Latium. It is a hard cheese with a natural rind that regularly gets wiped with olive oil to form its thick crust. Learn More
Foam Packaging Box. This item will be automatically added to all orders containing perishable items.
Price: $ 6.00
Foam Packaging Box. This item will be automatically added to all orders containing perishable items. Learn More
Casa Madaio Mastorazio, 250g approx
Price: $ 19.50
(pron: casa-muh-DAY-ohmast-or-ratzio)
Sheep’s milk, cooked curd Eboli, Italy
Casa Madaio has produced cheese for four generations in the harsh landscapes of southern Italy.Inside this hard leathery rind is a pale yellow paste. It has the aroma of hay and hardy herbs such as thyme and other native herbs of the rocky landscape. This particular batch has flavours of honey and thyme, and a sweet milkiness with a floral, slightly oily, full mouth feel from the sheep’s milk Learn More
Sheep’s milk, cooked curd Eboli, Italy
Casa Madaio has produced cheese for four generations in the harsh landscapes of southern Italy.Inside this hard leathery rind is a pale yellow paste. It has the aroma of hay and hardy herbs such as thyme and other native herbs of the rocky landscape. This particular batch has flavours of honey and thyme, and a sweet milkiness with a floral, slightly oily, full mouth feel from the sheep’s milk Learn More
Cheese Room Manager's Cheese Selection
Price: $ 100.00
Let us take the guess work away for you Learn More
Aphrodite Haloumi*, 1 unit, approx 250gm
Price: $ 17.50
1x 200-250gm unit*
Stretched cooked curd, Cyprus Haloumi is commonly seen as Greek cuisine, however, it is actually a Cypriot cheese. Genuine haloumi is made from a combination of goat and ewe's milk. Outside of Cyprus it is very rare to find.
Haloumi belongs to the family of cheeses known as semi-hard stretched curds. Semi-hard stretched curds are made in a similar manner to fresh stretched curds such as mozzarella di bufala. Learn More
Stretched cooked curd, Cyprus Haloumi is commonly seen as Greek cuisine, however, it is actually a Cypriot cheese. Genuine haloumi is made from a combination of goat and ewe's milk. Outside of Cyprus it is very rare to find.
Haloumi belongs to the family of cheeses known as semi-hard stretched curds. Semi-hard stretched curds are made in a similar manner to fresh stretched curds such as mozzarella di bufala. Learn More
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