Bleu des Basques is a semi-firm, slightly crumbly, blue cheese. It has bluish-grey veins, and a rind, and is milder and less salty than other blue cheeses.
Sheep's Milk Cheeses
Etorki is a Basque sheep’s milk cheese. The rind on the cheese is thin and orangish. Inside, the cheese is supple and light-yellow, and feels just a bit oily from the high butterfat content. The flavour is somewhat sweet; some people detect notes of burnt caramel.
Mizithra Cheese (Aged)
Aged Mizithra is a salty-tasting Greek sheep’s milk cheese which is hard and crumbly, with a sharp taste. It is made in very white, dry, firm balls that can be round or egg-shaped. It can be grated like Parmesan.
Pérail de Brebis
Pérail de Brebis is a soft, strong-tasting cheese made from raw milk from sheep. It is pale yellow with a soft rind, and a soft texture like that of thick, almost runny cream.
Ricotta Salata Cheese
Ricotta Salata is a dry, aged cheese made especially in Sicily and Sardinia.
Roquefort Cheese © Denzil Green Roquefort Cheese is a blue cheese made from raw sheep’s milk curdled with calf rennet. The breed of sheep that the milk is taken from is called “Lacaune.” The wheels are 8 inches wide by 3 to 4 inches (7.5 x 10 cm) tall, and weigh 5 ½ to 6…