Showing posts with label Sheep Milk. Show all posts
Showing posts with label Sheep Milk. Show all posts


Bleu de Brebis de Charlevoix

Bleu de Brebis de Charlevoix is a semi-firm, blue veined, pasteurised sheep milk cheese produced by La Maison Maurice Dufour in Baie-Saint-Paul located in Quebec's picturesque region of Charlevoix.

Bleu de Brebis de Charlevoix

In 1994 Maurice Dufour a certified agronomist, established the cheese aging house 'La Maison d’affinage Maurice Dufour". Through the years this cottage-type cheese factory has earned their fame and glory with the highly regarded Migneron de Charlevoix cheese.

La Maison d’affinage Maurice Dufour in Charlevoix

Salle d'affinage at La Maison Maurice Dufour

Several years passed at Maison Maurice Dufour, paving the way for their Bleu de Brebis de Charlevoix, an innovative cheese made only from sheep's milk. Bleu de Brebis de Charlevoix introduced in 1999 is made with the milk of Lacaune and East Friesian breed of ewes. Roquefort AOC cheese is produced exclusively with the milk of Lacaune ewes. Bleu de Brebis de Charlevoix received a First Prize Ribbon at the 2011 American Cheese Society Competition.

Bleu de Brebis de Charlevoix is a round 2.5 kg (5 1/2 lbs.) wheel measuring approx. 22 cm (8 1/2") in diameter and 12 cm (5") in height and is aged for 5 months. It has a greyish rind and a pale yellow semi-firm paste with a few bluish-green veins. It has quite a strong flavour, quite pungent and slightly salty.

Bleu de Brebis de Charlevoix is the perfect addition to any cheese plater or as a companion to many dishes or salads. This blue cheese is pleasant with dried fruit, chocolate and sweet wines.

La Famille Migneron de Charlevoix cheeses includes; Le Migneron a semi-soft, surface-ripened, washed rind, cows milk cheese that was crowned the Grand Champion at the 2002 Canadian Cheese Grand Prix competition; Le Ciel De Charlevoix another award winning semi-soft, cow's milk blue cheese; Secret de Maurice a soft surface ripened sheep-milk cheese whose secret recipe comes from Spain; La Tomme d'Elles an award winning firm, surface-ripened, washed rind made with a mixture of sheep and cow milk; La Tomme de Brebis de Charlevoix a firm, surface-ripened, washed rind, sheep milk cheese.

Today La Maison Maurice Dufour is known across the country for their Famille Migneron cheeses they produce and for having pioneered the resurgence of fine Quebec cheeses.


Lord of the Hundreds

Lord of the Hundreds is an award-winning, firm, raw sheep's milk cheese, produced by The Traditional Cheese Dairy in East Sussex in South East England.

Lord of the Hundreds

Located in the village of Stonegate in East Sussex, TheTraditional Cheese Dairy operated by Cliff and Julie Dyball produce artisanal cheeses, using traditional handmade methods, made with cow, sheep and goat’s milk that is provided by single herd local family farms. All of their cheeses are approved by the Vegetarian Society as they only use animal-free rennet.

Lord of the Hundreds was originally created by James and Pat Aldridge of the Eastside Cheese Company at Oxted in Surrey, England. James Aldridge was a key figure in the resurrection of farmhouse cheese-making in England in the 1980s and 90s.

The name "Lord of The Hundreds” originates from Saxon times. This Lord, who controlled an area of land divided into 100 shires, was responsible to collect the taxes from the locals for the King.  A marker denoting the spot where people would come to pay their dues to the Lord was located behind James Aldridge's house.

Friesland ewes

The Tradional Cheese Dairy worked with the original recipe for the Lord of the Hundreds for several years, making many alterations to improve taste, texture and consistency until they finally found perfection.

Lord of the Hundreds is made from the raw milk of Friesland ewes provided by Boydells Dairy Farm in north Essex. When making this cheese, after the curds have formed, they are ladled into square baskets. The cheese is not pressed; when making the cheese, the excess whey is drained under its own weight, forcing out the sides of the baskets giving the cheese its unique textured rind and shape. Each tomme (or wheel) is brined and turned every day to distribute the moulds evenly and encourage the rind to develop. Lord of the Hundreds has an affinage period of 6 to 8 months minimum. The tomme measures approx. 18 cm (7") square and weights from 4 to 4.5 kg (8 - 10lbs).

Lord of the Hundreds

Lord of the Hundreds has a light grayish-yellow coloured, rough textured rind, with a golden yellow coloured paste that deepens to an amber colour on the edges near the rind. The dense firm paste has a dry, grainy, slightly crumbly texture. Lord of the Hundreds is a complex cheese with a great balance of both savoury and sweet; light notes of grass, roasted hazelnuts and salty caramel. A tomme that has aged longer has a harder paste and a more robust flavour.

Lord of the Hundreds paste

Lord of the Hundreds pairs well with a wide variety of foods and drinks. Try it with fresh figs; serve it with membrillo (quince paste), dates and/or pears. Pair it with a crisp, grassy white wine or a medium-bodied Pinot-Noir or Spanish Tempranillo.

Lord of the Hundreds is the winner of numerous cheese awards. It received both Gold and Silver medals at The British Cheese Awards from 2008 to 2012. It recently received the Bronze medal at the 2014 World Cheese Awards.
2014 World Cheese Awards

The Traditional Cheese Dairy has developed and refined its range of artisan cheeses over the past ten years; from the traditional farmhouse Broad Oak Cheddar, to Olde Sussex a traditional hard British farmhouse cheese, to the delicate taste of another award-winning, semi-soft washed-rind Burwash Rose. All their cheeses are made using traditional methods and only always from raw milk.



Taliah is a beautiful English-style, cloth-bound cheddar, aged for one year, made from unpasteurized sheep-milk, produced in the Centre-du-Québec region.

The name Taliah comes from the Hebrew origin meaning female lamb.

Taliah - Sheep-milk cheddar

Taliah has a lovely golden butterscotch coloured firm paste with a rustic crystalline texture and a light musty cave smell. Taliah has a natural rind that is covered with cheesecloth. Unlike most cheddars, Taliah has a nutty flavour with a caramel sweetness, not too salty and a lingering robust flavour that is perfectly balanced.

Taliah's complex flavours go perfectly with those ripe crunchy fall apples. It pairs wonderfully with a sparkling cider, brown ale, an oaked Chardonnay or Cabernet Sauvignon.

Taliah cheddar freshly made 
Taliah cloth-bound cheddar aging

The full bodied complex flavours you receive with cloth-bound cheddar is one of the reasons cheesemakers are returning to this old-school method.  The cloth that is applied on the exterior of the wheel allows the cheese to breathe and promotes microbe germination that provides those wonderful flavours to disperse into the cheese. Block cheddars that are either waxed or plastic sealed give a sharper saltier bite unlike the rich complex flavours of cloth-bound cheddars.

Taliah was conceived by Valérie Brousseau and Alastair Mackenzie of Saint-Christophe-d'Arthabaska, which is located at the foothills of the Appalachian Mountains. They run a farm with pure-bred East-Friesian sheep which provides the milk for the cheese. All their animals; sheep, beef, pork, rabbit, duck and chicken are fed only prime quality food, free of antibiotics, hormones and chemicals. 

East Friesian sheep

They have established a partnership with cheese-maker Olivier Ducharme at Fromagerie Du Charme to produce their cheese. They are currently working together on a Stilton-style blue cheese which should be available soon.

Check out these two cloth-bound cheddars also made here in Canada; The Lindsay Bandaged GoatCheddar and the Avonlea Clothbound Cheddar.


Brebirousse d’Argental

Brebirousse d’Argental is a soft-ripened, bloomy rind, pasteurised sheep's milk cheese made in the Rhône-Alpes region of France.

Brebirousse d’Argental

Brebirousse d’Argental is an eye-catching cheese, it has a bright orange bloomy rind, which has been tinged with annatto (roucou). The creamy buttery ivory-coloured paste is rich and sweet. Brebirousse is aged one month, but as the cheese matures, nutty, earthy flavours develop into a stronger more complex flavoured cheese.

Brebirousse is available in two different square shaped sizes; a small 125 g and the larger 1 kg format that you will find at your favourite cheese shop.

Brebirousse d’Argental pairs nicely with a Sauvignon Blanc or a more delicate light bodied Pinot Noir.

Brebirousse d’Argental is made exclusively for Fromi Group by Fromagerie Guilloteau which is located south of Lyon along the Loire River in the small town of Pélussin, La Fromagerie Guilloteau also produce Chèvre d’Argental another eye-catching hexagonal shaped goat-milk cheese and the popular Le Fromager d’Affiinois an excellent double-cream cheese.



Pérail is a lovely soft ripened pasteurised sheep-milk cheese from Aveyron in the Midi-Pyrénées region in southern France. The name Pérail is taken from a Languedoc term 'Peral' meaning fromage frais (fresh cheese).

Pérail pure sheep milk cheese

Pérail is a small 100 g (3.5 oz) circular flat disc measuring approximately 10 cm (4") in diameter.

Pérail has an ivory coloured wrinkly rind composed mainly of geotrichum candidum. The creamy white coloured paste is tender and soft.

This sheep milk cheese is rich and creamy with a pleasant aromatic flavour that is well balanced with its mild earthy undertones. Pérail pairs nicely with a Chardonnay or a French Chablis.

Pérail Papillon

This Pérail Papillon is produced at the Fromagerie du Lévezou in Villefranche-de-Panat in Aveyron.
Pérail cheese which is made by the lactic fermentation method is only made during a certain time of the year. During the winter, when the sheep herds cannot produce sufficient quantities of milk for the dairies to process to make Roquefort blue cheese, these wonderful pure sheep-milk Pérail are made.

Lacaune breed of sheep

The Lacaune which produce the milk for the famous Roquefort cheese are the most numerous sheep breed in France. Lacaune ewes produce milk with higher total solids than the East Friesians, but in slightly less volume.


L'Étoile Bleue de Saint-Rémi

 Olivier Ducharme de la Fromagerie Du Charme

L'Étoile Bleue de Saint-Rémi is an artisanal sheep-milk blue cheese fabricated by Fromagerie Du Charme located in Saint-Rémi-de-Tingwick in the Appalachian mountain area in the Centre-du-Québec region. Young entrepreneur Olivier Ducharme has recently acquired the Fromagerie from what was formerly Bergerie Jeannine 
L'Étoile Bleue de Saint-Rémi during affinage
L'Étoile Bleue de Saint-Rémi is a lovely blue-veined cheese made from thermized sheep-milk cheese. It is produced in a small cylindrical 1.5 KG wheel that is distinguished by its blue aluminum foil covering.
L'Étoile Bleue de Saint-Rémi

L'Étoile Bleue de Saint-Rémi has a white, crumbly yet creamy texture, with lovely veins of blue-green mold. The overall flavour sensation starts off slightly mild, then a sweet fruity taste, ending with a moderately sharp tang. 

What I like about L'Étoile Bleue is that even though it is made from sheep milk like the world renowned Roquefort blue cheeses, it is not as salty.

L'Étoile Bleue could be a great addition to any salad. It pairs nicely with a dry white Jurançon.

Fromagerie Du Charme is currently producing two excellent cheeses made from ewes milk, from recipes that he has retained from the former owners; L'Étoile Bleue de Saint-Rémi and Le Friesian. They also produce two new cow-milk cheeses; Hermann and La Tablée.

Photo sources:


Don Heliodoro

Don Heliodoro is a unique ewe´s milk cheese produced by Central Quesera Montesinos located in Jumilla in the Region of Murcia in the southeast of Spain. Montesinos has been a leading Spanish manufacturer of specialty cheeses since 1978.

Don Heliodoro

Don Heliodoro is a delightful firm sheep-milk cheese that is covered with rosemary. It is produced in both pasteurised and raw milk versions and also without rosemary. The cheese is bathed in virgin olive oil every 15 days during the first months of affinage and then it is covered with rosemary and left to mature anywhere from 6 to 14 months depending on the type.

Don Heliodoro comes in a 3 kg wheel measuring 19 cm (7 1/2") in diameter and 10 cm (4") high. Don Heliodoro has that pleasant Pecorino aroma, characteristic to sheep's milk cheeses. Don Heliodoro is firm with a pale yellow paste that is dense yet still crumbly in texture. The cheese has a pleasant acidity, a bit spicy with rich olive oil and nutty flavours. Don Heliodoro is a real delight for all fine cheese lovers.

Don Heliodoro pairs nicely with a thick body red like a Sangiovese wine such as a Chianti Classico or a Spanish Malbec.


Petit Corse aux Herbes

Petit Corse aux Herbes is a soft ripened sheep-milk cheese covered with herbs from the island of Corsica.

Petit Corse aux Herbes

Petit Corse aux Herbes is a small 150 gr (5 oz) round shaped cheese. The soft fine-textured ivory coloured paste is creamy and slightly salty. The strong-scented dried herbs that cover the cheese give it a flavoured bite.

Petit Corse aux Herbes is produced by Fromagerie Pierucci located in Vescovato, a commune in Upper Corsica. Fromagerie Pierucci operated by the Pierucci family for three generations, has become one of Corsica's leading cheese producers.

Corsica's Mediterranean climate and its mountainous terrain allow the livestock a diet that is rich, natural and flavourful.

Corsican Mouflon Ram and Ewe

The Corsican mouflon (Ovis musimon) is thought to be one of the two ancestors for all modern sheep breeds. These small and rustic sheep give up to four times less milk than the best dairy breeds, but the milk it produces is good milk that is very rich in proteins and lipids.


Zacharie Cloutier

Zacharie Cloutier is an award winning raw sheep-milk cheese from Quebec's Eastern Township region.

Zacharie Cloutier

Zacharie Cloutier has a firm, semi-cooked, pressed paste that has a pleasant sweet floral aroma with hints of coconut and caramel. The 3.3 KG wheel has a golden-orange coloured washed rind that bears a distinguished zigzag basket weave pattern. Zacharie Cloutier is ripened from 4 to 6 months. The butter coloured paste has a mild, soft and creamy texture.
Fromagerie Nouvelle France's Zacharie Cloutier label

Zacharie Cloutier produced by Fromagerie Nouvelle France, is the brainchild of experienced cheese consultant and cheesemaker Marie-Chantal Houde.  The farm's herd of East Friesian sheep is run by Marie-Chantal's brother, Jean-Paul Houde on the family's 250 hectare spread in Racine, Quebec.

East Friesian sheep

Zacharie Cloutier was named as a tribute to the Cloutier-Houde family ancestor.

Fromagerie Nouvelle France and Fromagerie du Prosbytère have recently collaborated to make a unique mixed milk (sheep and cow) cheese called Le Pionnier

Photo source: Wikipedia



Ossau-Iraty is a classic sheep milk cheese made in the French Pyrénées.


Ossau-Iraty has a natural rind with hues ranging from pale yellow, to golden-orange to light gray. The ivory colour pâte is an uncooked, pressed paste that is supple and creamy when young and becomes more firm and crumbly as the cheese ripens. Ossau-Iraty is creamy and buttery in the mouth with wonderful complex nutty flavours with hints of fruits and herbs.

The cheese's name Ossau-Iraty, reflects its dual origin: Ossau in the valley of Bearn, with its long history of Basco-Béarnaise breed of sheep, and Iraty the wooded hills of the French Pays Basque, home to the black and red-headed Manech ewes.

Basco-Béarnaise breed of sheep

Black-headed Manech sheep

Ossau-Iraty received its Appelation d'Origine Controlee (A.O.C) nomination in 1980. AOC stipulations for making Ossau-Iraty cheese includes, the production of a specific sheep milk of the region, the manufacture and ripening of the cheese and of course the exclusivity to the specific geographical area.

During the affinage process of Ossau-Iraty, the cheese must be salted, it is washed in a brine, which enables the cheese to form a rind, then the cheese is placed in a cave d’affinage with regulated temperatures between 6 to 15°C and a high humidity level of 75%. During the ripening stage, the cheese rinds are then brushed with salt and some are brushed with a purée de 'Piments d'Espelette', a red chili pepper purée.

Another stipulation by AOC is the cheese must be aged at least 120 days before consumption for wheels weighing 4 to 7 kilos and 80 days for the smaller wheels of 2 to 3 kilos. Fromagerie Agour one of Ossau-Iraty producers age their wheels anywhere between 4 to 17 months.

Fromagerie Agour located in the Basque village of Hélette, France produced the winning Ossau-Iraty that was crowned the World Champion Cheese at the World Cheese Awards in 2006 and again in 2011, in Birmingham, England.

Pictured above is Ossau-Iraty aux Piments d'Espelette. Espelette is a variety of chili pepper that is cultivated in the French commune of Espelette, in the Atlantic-Pyrénées. The Espelette pepper was classified an AOC product in 2000.

Ossau-Iraty pairs well with many wines, especially a white Jurançon or Sauvignon Blanc or a French red Madiran or Merlot.

Sheep photos source:


Grise Des Alisiers

Grise Des Alisiers is a semi-firm raw sheep-milk cheese from France.

Grise Des Alisiers

This farmer style cheese has a natural crusty gray speckled exterior rind. The cream color non-cooked pressed pâte with small crevasses is dense, rich with a nice creamy texture. This cheese has a well-developed but not too strong flavour, slightly sweet and nutty and leaves a lingering aftertaste that is distinctive to sheep's milk cheese.

Grise Des Alisiers can pair nicely with a French Pouilly-fumé or try it with one of Beau's Brewery Doc's Feet Dubbel.



Brebichon is a soft artisanal pasteurized sheep-milk cheese. The light wheat coloured rind is washed with apple cider. Brebichon has a soft mild creamy texture that is luscious with a light apple flavour and aroma. 

Brebichon is produced by Les Fromages du Verger operated by Michel Guérin et Brigitte Maillette, situated on a lovely apple orchard located in St-Joseph-du-Lac in Quebec.
Apart from harvesting fourteen varieties of apples, the farm produces a variety of both fresh and refined sheep milk cheeses. The dairy ewes of East Friesian and Lacaune breed of sheep are fed apples from the orchard, which results in a rich and unique milk that is highlighted in their original and consistent cheeses produced at Les Fromages du Verger.


Corsu Vecchiu

Corsu Vecchiu

Corsu Vecchiu is a traditional semi-firm unpasteurised sheep milk cheese from the island of Corsica in the Mediterranean Sea.

Corsu Vecchiu is aged between 6 to 9 months. The cheese has a washed rind that is light grey with golden overtones and the ivory colored uncooked pâte has a dense texture with a few holes.
Its flavour is rich, buttery, nutty and somewhat sweet with a subtle saltiness that comes through at the end. 

Corsu Vecchiu pairs well with dried apricots and Pinot Noir wine.

Most of Corsica has a Mediterranean climate but in the mountains it has a colder Alpine climate. The mixed climate, varied terrain, robust vegetation and semi-wild sheep are ideal ingredients for a rich variety of cheeses. I recommend you try Fleur Du Maquis another excellent sheep-milk cheese from Corsica.



Manchego cheese from Spain's La Mancha region is made from the whole milk of the Manchega ewe.


This "delicious-slightly piquant and nutty" cheese has a long historic tradition being mentioned by Cervantes in the legendary "Don Quixote of La Mancha".
You are more likely to find a pasteurized industrial Manchego at your local cheese shop aged from 6 to 12 months. If you have the chance to get your hands on some artisanal handmade raw milk Manchego aged (12 months or more), try it... it’s a whole different experience!
Manchega breed of sheep

The Manchega breed of sheep, descend from the Ovis Aries Ligeriens type of sheep. The Manchega sheep are usually white but black fleeced sheep with white spots on their heads can also be found. There's no difference in the quality of the milk the two varieties produce.
The Manchegas grazing on the peculiar native wildlife is what gives Manchego its classic flavor and means that it’s impossible to make it properly away from that area.