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Sheep Milk Cheese

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

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Epire Feta DOP -200g

$73

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

Packed in a plastic box to avoid leakage

Portion of 200g

Sheep Tomme from Sardinia with Summer Truffle – 150g

$125

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

Best before: 1 week after the delivery

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

Best before: 1 week after the delivery

Artisanal Roquefort Vernieres Black Label – 150g

$81

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

Best before: 1 week after the delivery

Ossau Iraty Fermier – 200g

$116

Ossau-Iraty is probably the least known of the A.O.C cheese family. The Ossau-Iraty unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque. The Ossau-Iraty is full of a delicious,  nutty, robust taste if his produced during the period from June to September when the herds move up to the high mountain meadows. Covered by a thick orange to grey rind, the pate is white, supple and ceamy. It becomes more firm as the maturing period is longer. An artisan pate may have small holes and should not stick to the palate.

Portion of 200g

Best Before: 5 days  after the delivery

Basque Tomette – 170 g

$96

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)

Best before: 10 days  after the delivery

Pecorino Pepato Bucaro Sardo – 200g

$84

Pecorino is the name given to all Italian cheeses made from sheep’s milk. It covers a wide variety of cheeses produced around the country, but specifically, it refers to 5 main varieties of Pecorino, all of which enjoy PDO protection. Discover this version from Sardinia with pepper.

Price is per 200g

 

Queso Manchego Curado- 150g

$73

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

Best before: 1 week after the delivery

Corsican Tomme Ottavi – 200 g

$108

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

Best before: 1 week after the delivery

Ossau Fermier Dou Rey Reserve- 200g

$116

With a semi-hard paste showing regular, small holes, this cheese reveals a developed taste. It is made traditionally and matured for 6 to 12 months.

Portion of 200g

Best Before: 5 days  after the delivery

Sheep Raclette Fermiere – 200g

$115

Portion of 200g

Best before: 1 week 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)

Best before: 1 week after the delivery

Corsican Tommette Fiore di Muntagna – 170 g

$100

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)

Best before: 1 week after the delivery

Pecorino Sardo Maturo 15 months – 200g

$92

Pecorino is the name given to all Italian cheeses made from sheep’s milk. It covers a wide variety of cheeses produced around the country, but specifically, it refers to 5 main varieties of Pecorino, all of which enjoy PDO protection. Discover this version from Sardinia aged during 16 months.

Price is per 200g

 

Roquefort Coulet Casteviel – 150g

$97

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

Best before: 7 days  after the delivery

Basque Tomette with Espelette pepper – 170 g

$96

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

Pecorino Fiore Sardo – 200g

$86

Pecorino is the name given to all Italian cheeses made from sheep’s milk. It covers a wide variety of cheeses produced around the country, but specifically, it refers to 5 main varieties of Pecorino, all of which enjoy PDO protection. Discover this version from Sardinia aged during 3 to 6 months. It is a dry cheese, lightly spicy, with smoked touch and has a nice typical smell of sheep from the region.

Price is per 200g

 

Fresh Brocciu – 500g

$175

Produced on the island of Corsica, brocciu is considered the island’s most representative food, as said by the poet Emile Bergerat  in the 19th century:“anyone who hasn’t tasted it doesn’t know the island.”. Like ricotta, it is a young white cheese.

Piece of 500g

Eat by date: 5 days  after the delivery

Blue Stilton DOP – 150g

$60

To be called “Blue Stilton” the cheese must be made from local pasteurized milk in Derbyshire, Leicestershire or Nottinghamshire counties. Currently only six dairies are licensed to produce Stilton Cheese. Blue Stilton must be unpressed, allowed to form its own crust, and produced in the traditional cylindrical shape, with blue veins extending from the center and “have a taste profile typical of Stilton”. Blue Stilton is aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages. Blue Stilton gets its distinct blue veins from “penicillium roqueforti” (blue mold spores) created by introducing air into the core of the cheese with stainless steel needles. Blue Stilton provides a milder flavor than both Gorgonzola and Roquefort, and is ideal in soups, salads and dips, dressings and sauces. Sweet wines pair particularly well with Stilton such as Port or a sweet sherry. Blue Stilton is paired with Double Gloucester to make the visually stunning Hunstman cheese. This two British cheeses are layered together to create the ideal flavor combination, perfect in soups or chili or when eaten as a dessert cheese. Blue Stilton, in wheel or crock format, is a very popular Christmas Gift in the UK and the US.

White Stilton

 

Portion of 150g

Best before: 1 week after the delivery

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Order schedule

Order before Tuesday 6pm for delivery Saturday afternoon. Due to new airline changes, this schedule can be modified.

 

🎄Christmas and NYE orders 🎄

  • Christmas delivery: Place your order by Tuesday 14th for delivery on Tuesday 22nd and Wednesday 23rd
  • NYE delivery: Place your order by Tuesday 18th for delivery on Tuesday 29th and Wednesday 30th

Festive poultry require a preorder (by Dec 10 the latest)

No Fresh seafood excepted oysters and shellfish will be suitable to be eaten fresh on Christmas and NYE eve. We recommend you to order and freeze in advance.

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