Spanish Sheep Milk Cheese, Agour, Petit Agour Reserve. Created by the family owned and operated Fromagerie Agour, this outstanding sheep’s dairy cheeses from France is known as very best dairy products on earth several times, and for good explanation. The milk for Petit Ossau-Iraty Agour emanates from Manech Flavor Noir and Flavor Rousse sheep native to the Pyrenees, which happens to be only accumulated seasonally. By using a organization but buttery texture, and a flavour that may be crazy and herbaceous, loaded with the flavors in the real Pyrenees mountain tops. Marked “Save”, this particular Petit Agour is matured for at least 12 months to build up a much more smelly and complicated flavor, and a tougher texture.
Sheep Milk Cheese, Campomancha, Manchego 3 months. An artisan sheep’s whole milk cheeses healed for around 90 days. Inside the custom of all Manchego cheeses, Campomancha’s Manchego cheeses is rubbed with oil to give it that smooth texture and distinct style. Less intense as old Manchego cheeses, this has a great mild taste, understated smell and a pleasantly moderate spiciness.
Sheep Milk Cheese, Hacienda Zorita, Organic Raw Sheep Milk Cheese Aged in Syrah Wine. Created from the milk products of nearby sheep and rubbed with natural and organic Syrah red wine made in the Hacienda, Zorita’s Natural and organic Syrah dairy products is delightful and produced in limited batches. Older for 6 months, it develops a buttery paste with flavours of older grapes. Sugary and fruity, having a pleasurable high intensity, pair this with a Tempranillo red wine. Ideal addition to a cheddar cheese board.