Sheep's Milk Cheese Sampler

Sheep's milk gives us a staggering variety of cheeses, from crumbly Feta to oily Manchego. This sampler cuts a wide swath, from France to Italy, presenting you with different flavors that pair perfectly well together and when served alongside a larger charcuterie board. This Sheep's Milk Cheese Sampler includes 4 cheeses:

Paski Sir: hailing from Croatia, this is a little-known yet incredible sheep's milk cheese. It's hard and on the dry end, with a butterscotch flavor that's almost cheddar-like, developing wonderful crystals as it ages. Slice thinly and drizzle with olive oil, or pair with cured meats and charcuterie.

A truly artisan raw milk cheese, this Manchego comes from Castilla La Mancha in Spain. A one-year old sheep's milk with a smooth, oily, nutty, and fruity flavor, it is made by a third generation cheese producer in the Cuenca region. Always flavorful and delicious.

Perail de Brebis hails from the Midi Pyrenees region of France. The soft-ripened sheep's milk cheese has a rich, dense texture. When savoring this cheese, you first encounter a delicate sweet flavor which yields to a more bold aroma with notes of hay. Flat with a fudge-like texture, Perail softens at room temperature.

Bianco Sardo is a unique sheep's milk cheese similar in texture to other hard Italian cheeses like Parmigiano Reggiano or Pecorino Romano. While still tangy, it is less salty than parmigiano. It presents lovely notes of fresh grass and that beautiful oiliness that comes from sheep's milk. This is a classic yet underrated Italian formaggio: crumbly and dry, but fatty and creamy on the palate.

Substitution Note: if a cheese is out of stock we will substitute for something of equal value and size that we feel matches the assortment's theme.