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Wisconsin Sheep Dairy Cooperative

Wisconsin Sheep Dairy Cooperative

The Wisconsin Sheep Dairy Coop is a premier maker of artisinal sheep milk cheese and the single largest source of high quality sheep milk for cheese plants in the United States. Comprised of 15 family farms, the coop ships sheep milk as far east as New York State and as far west as California. WSDC has the most stringent quality standards in the industry and a great affinity for the cheese-maker’s perspective and requirements. Click...

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Mizithra

Mizithra

Mizithra (Greek: Μυζήθρα) is a traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats. The cheese is soft, snow-white, creamy, and moist. Since no salt is added to Mizithra it has an almost sweet and milky taste. In Cyprus, this type of cheese is known as anari. Mizithra can be used both fresh and aged. This cheese can be served with honey and fruit as a dessert, or as a dish with olives, basil...

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Etorki

Etorki

Etorki is a modern cheese dating from the late ’70s, similar to traditional Basque country cheeses, but it is more supple and close textured. It’s made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks. Etorki has a bright yellow interior, rich texture and a nutty finish. The...

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Croglin

Croglin

Croglin is the name of a village, beck (stream), and grange in Cumbria in England. Croglin is a quiet picturesque fellside village between the Pennines and the River Eden. There is a tale of a vampire associated with the area. A small dairy in the area, Thornby Moor Dairy, founded in 1979, has developed a type of cheese made from ewe’s milk, known as Croglin Cheese. The rich, sweet cheese is firm and smooth, with a natural, nutty...

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Manchego

Manchego

Manchego (officially Queso Manchego) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, which is aged for between 60 days and two years. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk. It is a wonderful cheese! Check out this Manchego Cheese Video, and this...

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Abbaye de Belloc

Abbaye de Belloc

Abbaye de Belloc is an unpasteurized French cheese, and also a traditional farmhouse Basque style cheese. The cheese was first made by the Benedictine monks of the Abbaye de Notre-Dame de Belloc, from milk from the local flocks of sheep. It carries a very strong flavor with hints of brown sugar, and is aged six months.

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Cabrales

Cabrales

Cabrales is a among the most distinguished blue cheeses and has a reputation for being one the most stalwart of the blues, thanks to its intensely strong, spicy flavor. Traditionally it is made with a mixture of cow, sheep, and goat’s milk. Cabrales has a semi-firm, slightly granular and crumbly texture; its flavor is biting and persistent.

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