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Sheep Milk Cheese

Discover our Sheep milk cheese selection delivered to your door step in Hong Kong.

Showing all 14 results

Le Chistera – 200 g

$99

Made in Basque country, this cheese is made from goat milk 42% and sheep 58%. It is a variation from the Ossau Iraty and can be enjoyed nature or with black cherry jam.

Slice of about 200g

Eat by date: 10 days  after the delivery

Sheep Tomme from Sardinia with Summer Truffle – 150g

$119

Hard or semi hard sheep’s milk cheese, the taste of the Moliterno is exalted by the gustative notes of the truffle. The paste is white with a marbling of truffles (tuber aestivum vitt à 3% and truffle flavour). The crust has the typical signs of the reed baskets with the Central trademarked on the site of the wheel.

 

Slice of 150g

Eat by date: 7 days  after the delivery

Epire Feta -200g

$69

Feta cheese is a brined curd cheese made from Sheep’s milk. Originally hailing from Greece, Feta is Greek means “slice”, Feta is packaged and sold in blocks. The crumbly bright coloured cheese is also made with a mixture of sheep and goat’s milk. Origins of Feta could be traced back to 8th Century B.C Greece. Homer’s Odyssey, in the section of Polyphemus’s cave, speaks in length about churning cheese out of goats milk. Making cheese out of goat’s milk was a popular tradition in Greek villages, locals would employ various techniques and technologies to do so. Traditionally and legally within Europe, feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s and sometimes cow’s milk. The legal limit is maximum of 30% goat’s milk. Most producers have now started using pasteurized milk which has a little salty and tangy flavor. The grainy, aged cheese is popularly used in salads, pastries, omelettes, sandwiches or as a garnish on meat and vegetable preparations. Feta is often touted to be a healthier cheese as compared to its other counterparts made wholly of cow’s milk.

Eat by date: 1 month  after the delivery

Portion of 200g

Artisanal Roquefort Vernieres Black Label – 150g

$79

For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France.

Portion of 150g

Eat by date: 7 days  after the delivery

Brin d’Amour – 100 g

$67

The “Brin d ‘amour”, literally “a touch of love” has a very special taste and a rich and intense flavour. The Corsican herbs gave it a delicate and slightly sour taste.

Portion of 100g

Eat by date: 5 days  after the delivery

Sheep Raclette Fermiere – 200g

$119

Portion of 200g

Eat by date: 7 days  after the delivery

Claousou – 250g

$163

The claousou is distinguished by its paste of a cooked terracotta colour and slightly morgée crust. Its creamy and smooth texture contains a woody fragrance. The fine flavours of uncooked sheep milk mingle harmoniously with the strap woody fragrance, tastes are ample, with a good length The claousou owes its name to small oblongue local gardens of the Causses territory protected from sheep by stone walls “The Claousou du Causse Mejean,”is the symbol of agropastoralism of the local Causses / Cévennes territory. It has an unusual shape for a cheese.

Piece of about 250g

Eat by date: 7 days  after the delivery

Basque Tomette – 170 g

$95

A traditional cheese, it is the embodiment of the land where it is produced, with its concentrated and strong flavors, mixed with fruity notes.

Slice of about 170g (1/4 of whole cheese)

Eat by date: 10 days  after the delivery

Corsican Tommette Fiore di Muntagna – 170 g

$99

Texture firm and creamy with a hazelnut finish. This raw milk cheese is aged for 60 days minimum.

Slice of about 170g (1/4 of whole cheese)

Eat by date: 10 days  after the delivery

Queso Manchego Curado- 150g

$75

The Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep’s milk. It is one of the popular cheeses from Spain, made from sheep’s milk. It also comes under the PDO guidelines.

Portion of 150g

Eat by date: 7 days  after the delivery

Corsican A Filetta – 190 g

$105

A filetta means fern in Corsican. This artisanal cheese decorated with a sprig of fern comes from Isolaccio, who’s at 45km south of the town of Bastia.  The Filetta Corse has a faint  smell of cellar and fern  leaves.

Slice of about 190g (1/2 cheese)

Eat by date: 10 days  after the delivery

Corsican Tomme Ottavi – 200 g

$109

Bite into the hard pâte of this artisanal cheese and an almost coppery flavour of salt, sweetness, red pepper, and sourness explodes in the mouth.

Portion of about 200g

Eat by date: 10 days  after the delivery

Roquefort Coulet Casteviel – 150g

$95

For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France. This one is aged during 18 months so expect strong  taste.

Portion of 150g

Eat by date: 7 days  after the delivery

Basque Tomette with Espelette pepper – 170 g

$95

A traditional cheese, it is the embodiment of the land where it is produced, with its concentrated and strong flavors, mixed with fruity notes.
Made in the heart of the Pyrénées Atlantique, the Tomette Brebis is infused wih Espelette pepper powder, which comes from the Basque country. The cheese has a reddish color rind, and it is also the color of the aroma.

It is produced near Espelette, a small Basque village famous for its pepper.
It is only natural that the producer added Espelette pepper to this cheese,and he also added red pepper.

Slice of about 170g (1/4 of whole cheese)

Eat by date: 10 days  after the delivery

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