The Surprising World of Imported Goat and Sheep’s Milk Cheeses
If you’re a home cook, imported cheese enthusiast, or someone who loves to host parties, exploring the incredible world of imported goat and sheep’s milk cheeses can seriously elevate your culinary game. With their uniquely tart flavors these cheeses not only add a fun twist to your dishes and cheese boards but also boast a rich heritage and cheesemaking traditions from around the globe.
Manchego
Hailing from the rolling hills of Spain’s La Mancha region, Manchego is a sheep’s milk cheese that’s become a staple in many kitchens and certainly a favorite for hosting. With a firm texture and a buttery, nutty flavor, it pairs beautifully with quince paste or figs, making it a perfect addition to a cheese board. Manchego’s distinctive basket-weave rind reflects traditional aging methods and adds to its charm. Serve it with a glass of Tempranillo for a delightful Spanish-inspired evening. Enjoy a taste of Spain and imported Manchego with our recipe for Manchego & Serrano Party Bites!
Manchego Bites
Roquefort
Roquefort cheese, known as the “king of cheeses,” originates from the limestone caves of Roquefort-sur-Soulzon in southern France. Made from the milk of Lacaune sheep; it boasts a rich, tangy flavor and gorgeous blue veins created by Penicillium roqueforti mold used during its aging process. This creamy cheese is perfect for entertaining, whether served on a cheese board with figs and honey, crumbled over salads with pears and walnuts, or used to top steak in a classic preparation. Try our recipe for Steak and imported Roquefort Sandwiches and you’ll see why they’re a match made in cheese heaven!
Steak Sandwich w Roquefort
Crottin
Crottin cheese is a distinctive French goat cheese that hails from the Poitou region. Known for its small, cylindrical shape, this cheese has a creamy, crumbly texture with a rich, tangy flavor that intensifies as it ages. The rind is often mottled and may develop a gorgeous mold, adding to its character. Crottin can be enjoyed fresh for a milky-tart finish or aged for a more robust flavor profile. Like many imported goat milk cheeses; Crottin’s versatility makes it a popular choice for cheese boards, crumbled on top of salads, or enjoyed on its own paired with a crisp glass of white wine like Sancerre or Chenin Blanc.
Pecorinos
Pecorino, made from sheep’s milk, is actually a family of cheeses that varies by region in Italy. They even get their name from the Italian word for sheep or “pecore”! From the tangy Pecorino Romano, perfect for grating over pasta and a main ingredient in classic dishes like Cacio e Pepe, to the milder Pecorino Sardo, each type offers a unique flavor profile and texture. Pecorinos bring a sharp, earthy depth to dishes and also stand out on a cheese platter with olives and cured meats. Its versatility for snacking and cooking makes it a must-have for any imported cheese lover’s collection. Learn more here!
Halloumi
Originally from Cyprus, Halloumi is a semi-hard cheese made from a mixture of goat and sheep’s milk. Its high melting point makes it ideal for grilling, giving it a delicious char and chewy texture. It’s also popular as a vegetarian swap as in our Mediterranean Grilled Halloumi Burgers. You can serve grilled Halloumi on top of salads too or added to snackboards. Its salty flavor and unique texture can spark conversations at any gathering, making it a favorite among hosts.
Whether you’re hosting a party or just making dinner for a quiet evening at home, imported goat and sheep’s milk cheeses are a must-have; giving you a rich burst of flavor and luxurious taste and texture. They’re just one more reminder of the incredible world of imported cheeses and their rich heritage and cheesemaking history!
Ready to learn more about enjoying imported goat and sheep’s milk cheeses? Check out our wine pairing guide here!
