Sheep's Milk Cheese

One of the last small-batch, natural-rind Manchegos in production, the cheesemakers at Sierra la Solana age these wheels a minimum of 6 months to best develop the flavors of the milk. The sheep’s unique diet of grasses, grains, and olives from the groves in which they graze results in a perfectly balanced and  complex flavor, carrying notes of buttered toast and green almonds. 

Bold and lightly sweet, this classic Roquefort from the master affineurs at Hervé Mons is a beautiful example of the style. Made from rich sheeps’ milk, these wheels are aged in the natural limestone caves of Mont Combalou by the Coulet family — one of the few small-batch producers of Roquefort still in existence. Equal parts sweet and spicy, mineral and herbaceous, this Roquefort plays well with a crusty baguette and glass of Sauternes after dinner.