A Roquefort-style blue cheese made with organic lamb rennet. Aged 4-9 months. Creamy, with hints of mushroom. Delicious crumbled into green salads, or add to roasted beets or squash.
A bloomy rind, three milk double creme pyramid with a raspberry leaf tea infusion. As unusual and special as it sounds. 1st place US Cheese Championship winner 2017, 3rd place at the World Cheese Championship 2018, and 2nd place at the ACS 2018 contest.
Brie a soft cheese with a creamy texture and a sweet taste. This one's made from sheep's milk and has a slight tangy edge. It ripens from the outside inward with herbs and seasonings enhancing its flavor.
A remarkably versatile fresh Feta cheese matured in brine, Valbreso Feta® achieves its unique taste and superior richness by using 100% pure Sheep’s Milk coming from a very unique breed of sheep, the Lacaune sheep, renowned for its rich and creamy milk.
A semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk, and cow's milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
This pasteurized sheep's milk cheese has a dense, semi-firm texture. Its flavor is delicate with aromatic, herbaceous and fruity qualities and a rich, buttery finish.
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.
Sappy Ewe is our newest bloomy rind cheese. We coat sheep and cow curds with an Adirondack maple reduction and then form the curd in a crotin size mold. We let them age to bloomy rind perfection in our aging cave and then pat them with edible pine black ash for a dramatic finish. This cheese is a true symphony…
A rustic Pyrennean-style natural rind hard cheese made with organic lamb rennet. Aged 4-12 months. Savory and nutty. This is great for a cheese plate, served with fresh apples and pears or dried apricots. It's also a wonderful addition to a potato gratin -- remove the rinds and grate it on top.
