Fresh and delicate or rich and complex - our favourite goat’s and sheep’s cheeses are each uniquely special.
The youngest goat’s cheeses in our selection are light and mild with a texture like mousse. Grassy and milky, these soft and subtle goat’s cheeses win over all who taste them. More mature varieties are firmer and ‘goatier’ in aroma and taste. Aficionados will love their complexity and notes of lemon, earth and mushroom.
Sheep’s cheeses vary from soft and sumptuous to firm and dense. Rich sheep’s milk creates creamy, luxurious cheeses which can be fruity and nutty as well as sweet.
We love a drizzle a honey on goat’s cheese or soft sheep’s cheese, along with a sprinkling of walnuts. Firm sheep’s cheeses, meanwhile, are ideal for tapas.
From the Pays Basque region of France, this hard cheese takes its name from the shape of a local mountain, the profile of which is reminiscent of Napoleon. Matured for six months, Brebis Napoleon is made from the milk of sheep that graze the high meadows of the Pyrenees. It is ivory in colour with a mottled brown rind. Its flavour is sweet and nutty with fresh grassy tones and pairs well with full-bodied red wines. Read more
Our artisan Manchego is produced in the heart of La Mancha, Spain. This DOP status cheese is made in the traditional way with raw milk from Spain’s most iconic breed of sheep, the Manchega. Our Manchego is a young, fresh variety. Firm and compact in texture, its flavour is reminiscent of dried fruits and roasted nuts with acidic notes of green olives. Marinate in fruity Spanish olive oil for tapas. Read more
From the Italian island of Sardinia, Pecorino Sardo is a hard and grainy cheese made to a protected traditional recipe. Made using lamb's rennet and the milk of free grazing sheep, it is matured for at least sixty days. Sweet and nutty in flavour, Pecorino Sardo is a perfect cooking cheese, in sauces or grated over pasta or risotto dishes. It can be substituted in any recipe calling for Parmesan giving the end result a sharper flavour. Read more
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more