Sheep's Milk Cheese

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Sheep's milk is the richest of the three: nearly twice the fat and protein of cow's milk, which is why these cheeses taste so concentrated. It shows up in every style we cut. The Basque wall alone runs Ossau-Iraty from Istara and Agour, Abbaye de Belloc from the Benedictine monks, P'tit Basque and Etorki. La Mancha sends Manchego at every age, with Zamorano and Idiazabal close behind. Italy answers in pecorino: Romano for the pasta pot, smoky Fiore Sardo, walnut-wrapped Foglie di Noci. And then the corners people don't expect. Roquefort, France's great blue, is sheep through and through, ripened in the Combalou caves of Roquefort-sur-Soulzon. Feta from Greece and France. Fleur de Maquis under its coat of Corsican rosemary and juniper. Even a sheep's milk gouda, Ewephoria, that drinks like dessert. If cow's milk cheese is a glass of milk, sheep's milk is the cream. Cut to order in Beverly Hills and shipped cold to 48 states.