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The milk must come from the breeds Basco-Béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier , fromage de ferme or produit fermier ), the AOC regulations stipulate that only raw ...
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep . The milk is commonly used to make cultured dairy products , such as cheese .
Cut Idiazabal cheese. Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre regions of Spain. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind.
P'tit Basque is a cheese that was introduced in 1997, [1] and was created by the French dairy giant Lactalis. P’tit Basque is made by using traditional methods that shepherds and farmers used over 100 years ago. The cheese is made from pure sheep's milk that farmers set aside when milking their ewes. [2] It is then pasteurized and is aged for ...
Abbaye de Belloc is produced from the milk of a centuries-old breed of red-nosed Manech ewes particular to the Basque region, delivered by farms neighboring Belloc Abbey. Production of this cheese varies, but possible ingredients including bacterial culture, salt, and animal rennet. The cheese is made into wheels weighing 5 kg with a natural ...
Pardou Brebis, a signature Basque cheese from the Vallée D'Ossau Iraty in the Pyrenees mountain range of southwestern France, is made from the milk of the famed brebis sheep. This cheese is aged ...
It’s illegal to sell or buy, but casu marzu, a maggot-infested sheep milk cheese is a revered delicacy on the Italian island of Sardinia. Locals hope their unusual dairy product can shed its ...
Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties.