Balkan Farms Sheep’s Cheese

Indulge in the simple yet exquisite taste of Merve White Cow’s Cheese. Its delicate flavor and smooth texture make it a perfect addition to salads, sandwiches, and traditional dishes.

Valbreso feta is a cheese that defies convention. Most people know this crumbly, white, sheep’s milk feta, as a traditionally Greek cheese. However, it can be found all across the mediterranean region – much like olives and olive oils – with different nuances. This particular cheese comes from the South of France, and is made from the milk left over from Roquefort production, that smooth and delicious blue cheese. Valbreso is moist and creamy, with a rich flavor that is well-balanced in salt (unlike most commercial varieties, that are dry and salty), and is milder than most Greek fetas. This is definitely one of those cheese that will make you rethink good old feta! This cheese is great on its own, as a snacking cheese, but can also be used in salads, especially with tomatoes and olive oil. Bring to room temperature before serving. Pair with your favorite white wine blend.

Danablu (Danish Blue) is a semi-soft blue-veined cheese, made from cow’s milk. Produced by Rosenborg at Denmark, it has a creamy and crumbly texture. The cheese belongs to the blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.

This is salty type of feta, with a firm yet creamy texture. It is all about slicing it up and dressing it with good olive oil, salt, and pepper.

Pinar Taze Kasar is delicious savior in your kitchen for meals, breakfasts, and all kinds of treats …This Fresh Kashar is a semi-hard cheese which is produced from pasteurized cow’s milk. Pinar Fresh Cheddar offers unique tastes to your toasts, pizzas, pastas and breakfasts.

An older Manchego gets heartier and more flavorful as it ages. From Merco, Spain, this sheep’s milk cheese has a more developed flavor and firmer texture than younger Manchego cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair Spanish Manchego cheese with a blanc de noir champagne.