Ready just in time for the holidays, this raw milk sheep cheese is made with whole black peppercorns added while forming the wheels. This gives the cheese a unique black peppery flavor. Although it is not hot like a pepper-jack cheese, it makes the perfect snacking cheese with meats like salami, hams or prosciutto, Italian olives, or on your favorite crusty bread.
Aged a minimum of 7 months for a slightly sharp flavor that pairs wonderfully with the peppercorns. As a homegrown sheep cheese crafted from raw milk, this cheese is more digestible than a regular pasteurized cow milk cheese. This sheep cheese maintains texture even after freezing, so ships frozen. Thaw slowly in the fridge for best results.
One 8 oz wedge of cheese, individually packaged and vacuum sealed.
Ingredients: Raw sheep milk, cultures, rennet (an enzyme that curdles milk to make cheese), salt, whole peppercorns.
These cheeses are natamycin free as well. Natamycin is a fungal (mold) inhibitor permitted worldwide in cheeses, and is often incorporated in aged European cheeses.
Grown and produced by Randall and Carol at Mountain Valley Farmstead in Idaho.