Category Archives: Sheep Cheese

Sheep’s milk cheese includes Brin d’Amour, Brick sheep Brocciu the Etorki.

  • Photo credit: Shutter_Lover

    Chèvre Frais

    Posted on October 8, 2015 by Michel in French Cheese, Fresh Cheese, Goat Cheeses, Sheep Cheese.

    There are different kinds of fresh cheeses mainly made from cow’s milk. Today we will look at a cheese made from goat’s milk: chèvre frais. In Corsica, these are called Broccio or Brocciu (and may also be produced from ewe’s milk – brebis frais). This name comes from the deformation of Brousse in Provençal language, […]

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  • This cheese board includes: tumalo farm's tome, fiscalini's cheddar, ossau-iraty, maytag blue, red onion marmalade, palladin toast.
Photo credit: Arnold Gatilao

    Ossau Iraty

    Posted on September 23, 2015 by Michel in French Cheese, Pressed Cheeses, Sheep Cheese, Uncooked Cheese.

      This cheese from the Basque Country and the Béarn province takes its name from two places. The first is the Ossau Valley and the second is the Iraty forest. It is a an uncooked, pressed cheese made from sheep’s milk. The manufacture of this cheese is often artisanal, often made in a cottage. This […]

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  • Best Baa

    Artisanal Cheese: Point of View

    Posted on August 5, 2015 by Michel in Frenchified, Raw Milk, Sheep Cheese.

    After almost 50 years of living in North America, I see from this distance, the decline of the influence of French gastronomy in France. After the Second World War, the French wanted to imitate the Americans and encourage intensive agricultural production in defiance of the cultural values of our agricultural heritage. Americans generally react much […]

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  • Quark cheese, served with crackers, avocado & smoked meat.
Photo credit: Laurel F

    Quark

    Posted on July 31, 2015 by Michel in Cow's Milk Cheese, Fresh Cheese, Goat Cheeses, Sheep Cheese, Swiss Cheese.

    During several years in Germany, I discovered a cheese that looked like a kind of French cheese, but was finer than the traditional white cheese that I knew in France. The Germans call it Quark cheese (pronounced Kvark). At one time, I found some in Canada, but it did not have the texture and taste of […]

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  • La Madelaine Sheep's Milk Cheese from la Fromagerie Nouvelle France.

    La Madelaine

    Posted on April 21, 2015 by French Cheese Guy in Bloomy Rind, Quebec Cheese, Sheep Cheese, Soft Cheeses.

    La Madelaine is a cheese made from pasteurized sheep’s milk, and has a soft and flowery rind. Its farmer’s aromas are fine and delicate, in the mouth. The cheese maker, Marie-Chantal Houde, has combined the personality of the cheese with a woman’s name: Madelaine. It is by digging into her roots that she found Madelaine, the […]

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  • Brebis du Lochois

    Brebis du Lochois

    Posted on April 2, 2015 by French Cheese Guy in Bloomy Rind, French Cheese, Sheep Cheese.

    Brebis du Lochois is a small cheese weighing 150g, with a diameter of 7cm, made from sheep’s milk. It is a soft cheese with a bloomy rind and a buttery flavor. The best time of tasting is from April to October. The Sheep cheese of Lochois pairs very well with Riesling or Muscadet.

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  • Banon. Photo Credit: Joselu Blanco.

    Banon

    Posted on February 18, 2015 by Michel in Bloomy Rind, Cow's Milk Cheese, French Cheese, Goat Cheeses, Sheep Cheese, Soft Cheeses.

    Banon cheese has been consumed since Roman times. Legend has it that the Roman emperor Antoninus Pius died of indigestion from eating too much Banon. It was appreciated in the Middle Ages and closer to us in time, Jules Verne loved to savour this cheese. Banon is a cheese made from either goat’s or sheep’s milk; it […]

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