Aged from the rind in, the luscious sheep rind-ripened cheese is similar to a Parmesan or Pecorino.
It's fantastic grated over pasta or eat it in slices. Pairs well with figs, dates, prosciutto, walnuts, grapes, and honey.
Made in small batches from raw, fresh, unprocessed, sheep milk. No chemicals, antibiotics, hormones, or GMOs.
Sheep milk is naturally 100% A2, which has to do with the type of beta-casein protein in milk. A2 milk contains 100% beta-casein protein. A2 milk can be easier to digest and make help those with milk intolerance or allergies. Learn more here.
The cheese is made with beef rennet (from the belly) and has 3.35% salt.
Raw sheep milk, culture, Celtic sea salt.
Contains (LL) Lactococcus lactis subsp. Lactis, (LLC) Lactococcus lactis subsp., (LLC) Lactococcus lactis subsp. Cremoris, (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, and Lactobacillus paracasei subsp. paracasei.