Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep's milk which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome.
Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. Most of its production occurs in Sardinia. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy.
Ossau-Iraty is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn... View full product details
Roquefort is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best... View full product details