Young and spry Manchego – better for melting at three months than its aged counterpart, and more fun at parties; just add membrillo, marcona almonds, and a cask of Rioja.

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.

Raw cow and sheep's milk from the French Pyrénées are blended to produce this beautiful cheese. Washed in brine to enhance its fruity flavors, the paste is deviously custard-like and rich.

Don’t be duped by the name; in German it means 'wine cheese,' but this unusual tomme is actually from northern Italy. Soaked in Lagrein wine and spices, it’s creamy, lightly peppery, and a bit garlicky – like super-fancy beef jerky.

Nisa's big, lingering flavors are full of creamy minerality and tang, but there’s none of that gamy, lanolin finish other sheep try to get away with. A great match with spicy regional reds.