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These massive wheels of aged sheep’s milk are a true joy to snack on

  • During the make, curds are cut very small and then heated to remove additional moisture before being molded at 50 lb wheels and pressed for over a day. During aging, they are regularly rubbed with olive oil to reduce mold growth and seal in moisture. The cheese has a granular and crystalline paste is nutty, smoky, fruity, and sweet with notes of waxy white flowers and balanced salt


Considering the milk…

  • raw sheep’s milk aged for at least 5 months on Ash wood slabs

What’s the type?

  • cave-aged hard cheese

Where in the world?