Last updated 5 years ago
Kasseri - Cheese.com
Kasseri - Greek-Turkish cheese made from unpasteurized sheep milk with no more than 20% goat’s milk mixed in. It is a soft-textured, white crust, stringy cheese belonging to the pasta filata family like Provolone or Muenster. To obtain the correct texture and flavor, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers.
La Serena is a sheep's milk cheese hailing from the Extremadura region of Spain and has been name-protected with DO status since 1992. Serena is rich and creamy and combines a gentle bitterness that is balanced with an earthy, pungent flavor. As the cheese ages, its rind becomes leathery and the interior ripens to a soft, smooth, spreadable paste. Like many Spanish and Portuguese cheeses, Serena is a terrific party cheese and can be served by the wheel with a hole cut in the top and crusty pe...
Pecornio Foglie di Noce is a pressed sheep's milk cheese from Tuscany. While aging, the wheels are wrapped in walnut leaves and rubbed daily with olive oil, imparting a tremendously satisfying flavor and hint of black walnut. Hearty and rustic, Pecorino Foglie di Noce is visually striking, versatile, and absolutely delicious. Pair this cheese with crisp, dry Italian white wines, Sauvignon Blancs, or light to medium-bodied reds.
French Cheese Plate - Eat Boutique - Food Gift Love
Ekiola Ardi Gasna, Sheep’s Milk, French Basque Country Similar to a Manchego (a Spanish cheese made not too far from this particular cheese), this was a mild, pleasant cheese to eat. Cheese made in the Basque region is often known for the sweet, grassy flavor imparted from the milk of the sheep that graze the hills and mountains of the Pyrenees.
P'tit Basque Cheese
P'tit Basque - A French sheep's milk cheese sometimes compared to Manchego, the great Spanish sheep cheese, but the similarities seem limited to the rinds' basket-weave markings. The flavor is creamy and sweet with some saltiness, much softer than Manchego. Try a cheese curler, cheese scraper or Girolle. This special tool is designed for a Tete de Moine, but the P'tit Basque is a great French alternative and will also create very thin curls when scraping the surface of the cheese. #FoodieFaves
Etorki, which means "origin" in Basque, is a pasteurized sheep's milk cheese. The texture of Etorki is smooth, supple and velvety. The color of the interior paste is a gentle, golden, ivory and there are occasional holes or slits. Aromas are earthy and sweet. Flavors are rich and sweet with notes of hazelnut and caramel, and the cheese is voluptuous on the tongue.