Sheep Milk Cheese
Discover our Sheep milk cheese selection delivered to your door step in Hong Kong.
Showing 1–20 of 23 results
Epire Feta DOP -200g
$55Feta 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
Le Chistera – 200 g
$99Made 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
Sheep Tomme from Sardinia with Summer Truffle – 250g
$125Hard 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
Basque Tomette – 170 g
$96A 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
Artisanal Roquefort Vernieres Black Label – 200g
$108For 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
Pecorino Pepato Bucaro Sardo – 200g
$84Pecorino 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
Ossau Iraty Fermier – 200g
$116Ossau-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
Queso Manchego Curado- 200g
$98The 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
La Marotte
$55 by 100g /min 200gMade with ewe milk, la Marotte is a tomme that is maturing in a natural cellar in the South West of France, during at least 3 months up to 12 months. It is produced from unpasteurized ewe’s milk by a small cooperative of 18 families, La Coopérative des Bergers du Larzac. This tomme style cheese has a dense, chewy and slightly grainy pâte that is wrapped in a natural, moldy rind that houses a happy colony of cheese mites.
Portion of 200g
Best Before: 7 days after the delivery
Ossau Fermier Dou Rey Reserve- 200g
$116With 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
Corsican Tomme Ottavi – 200 g
$108Bite 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
Sheep Raclette Fermiere – 200g
$115Portion of 200g not sliced Best before: 1 week after the delivery
Pecorino Fiore Sardo – 200g
$86Pecorino 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
Basque Tomette with Espelette pepper – 170 g
$96A 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 Sardo Maturo 15 months – 200g
$92Pecorino 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
Corsican A Filetta – 190 g
$105A 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
Traditional Halloumi – 250g
$125
Le Perail des Cabasses – 150g
$84 by 100g /min 200gPerail was first created using leftover milk from the Roquefort making process. It is now made by the Dombre family at Les Cabasses in the Midi Pyrénées region of Southern France with the milk from their free range ewes. The sheep’s grazing land is covered in flowers, mixed grasses and herbs and all these flavours translate into the final cheese.
Perail is a buttery and velvety textured cheese with a pronounced earthy, sweet flavour and hint of straw – from the mats that the cheeses are aged on. Perail ripens beautifully and has a fantastic melting, gooey pâté and strong flavour when fully ripe.
Best Before: 7 days after the delivery
Blue Stilton DOP – 200g
$80To 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
Roquefort Coulet Casteviel – 200g
$129For 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