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  1. Pata de Cabra Quick View

    Pata de Cabra

    Pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. Yum! A washed-rind variety made in very small quantities. When young, it is fruity and refined with a robust ''kick'' at the finish. With a little extra age, it becomes more pungent and powerful. Read More
  2. Grayson Quick View

    Meadow Creek

    Only a family named Feete could make a big, bold, stinky cheese this astoundingly intense and delicious. And, it's seasonal. Get it while you can. Read More
  3. Roquefort Quick View

    Papillon Black Label

    The French have named this assertive, spicy sheep their 'King of Blues' and showed their loyalty by crowning it with the first AOC designation in 1925. They have since embraced democracy, but 'President of Blue' doesn't have the same ring. Read More
  4. Pecorino Ginepro Quick View

    Pecorino Ginepro

    Bathed in a solution of balsamic vinegar and juniper berries, this raw sheep's milk cheese is then attentively aged at least four months. The flakey paste and perfectly edible rind balance hints of gin and acidity with the natural richness of sheep's milk. Read More
  5. Roncal Quick View


    Looking for an excellent Spanish sheep's milk cheese? This D.O.-protected raw milk goodie from the Basque region is full-bodied, gamy, and just a little bit musty. Read More

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