Pecorino & Sheep Cheese
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Sheep give less milk than cows and twice the flavor, which is roughly the story of this whole page. The Basque country owns the first half: Ossau-Iraty from Istara and from Agour's AOP 12 month, plus Abbaye de Belloc, a tomme made by Benedictine monks who have been at it for centuries, and P'tit Basque and Etorki when you want something gentler. Papillon's Tomme de Brebis is the rustic mountain version, and Fleur de Maquis arrives from Corsica coated in rosemary and juniper. Like Napoleon, a little cheese that leaves a big impression. Then Italy takes over with the pecorino tour. Brunelli's Pecorino Romano, the real thing for the pasta pot. Fiore Sardo from Sardinia, kissed with smoke. Foglie di Noci, aged under walnut leaves in Tuscany. Pepato, studded with whole peppercorns. Every region salts, smokes, or wraps its sheep's milk differently, and the differences are the fun part. Honey is the universal key here, especially with the aged Italians. Cut to order in Beverly Hills and shipped cold to 48 states.