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.
Please note there is a limit on this cheese of 5 per order(s) shipping.