Artisan Cheeses
"Our milk makes the difference...A bit of pasture in every bite"
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Our cheeses are all hand made in small quantities under strict hygienic conditions. We use only 100% pure sheep's milk from our pastured sheep, pure lamb rennet and only natural ingredients . All cheeses are naturally ripened as whole wheels for at least 2 months in traditional aging rooms. The wheels are turned, washed or brushed every second day until they reach maturity and typical flavour depending on the variety. The wheels, which are ready for consumption have to pass a rigorous quality control before being cut and wrapped. |
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Health benefits of our sheep's milk cheeses:
Sheep's milk is well known to be extremely well digestible and is acceptable to almost all who cannot tolerate cow or goat milk products .
By not using modified milk ingredients or any other artificial additives, by not using chlorine based chemicals for sanitation and with allowing the cheeses to form and ripen slowly in a natural way (not packed in plastic) our cheeses are as healthy as it can get. Furthermore we use raw milk produced by pastured sheep only, which gives our farm cheeses a high content of different natural components, which are known to have a variety of beneficial health effects as Orotic acid(Vit. B13) , CLA (Conjugated linoleic acid), Omega-3 acid,Omega-6 acid ,Vitamin A, B1, B2, B6, B12, D, E , Calcium , Zinc.
Sheep's milk and especially all the semi-hard or hard cheeses are very rich in Calcium , which is helpful in the prevention of Osteoporosis and other problems caused by Ca-deficiency, as dental mineral deficiency in children.
Our Artisan Farm Cheeses
Variety of farm produced artisan cheeses:
| Original Greek Feta |  |
Naturally brine-ripened plain feta. |
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| Jibneh |  |
Naturally brine ripened Libyan cheese, aged and marinated in Canola oil and dried tomato and garlic or with Provencal herbs, semi-soft. |
| Mountain Shepherd |  |
Washed rind and naturally aged, semi-hard cheese, traditional mountain cheese from the Swiss Alps. |
| Orati Mountain Cheese |  |
Naturally ripened in lime stone dust, semi-hard cheese, traditional mountain cheese from the French Pyrenean mountains. |
| Unodeena |  |
Washed rind and naturally aged, semi-hard. |
| Pecorino Classico |  |
Naturally, with olive oil ripened, semi-hard, traditional Italian cheese. |
| Pecorino Alpino |  |
Washed rind and naturally aged, semi-hard cheese, traditional mountain cheese from the Italian Alps. |
| Pecorino Pepato |  |
Naturally ripened, with crushed black pepper, semi-hard. |
| Pecorino Pepato Verde | N/A |
Naturally ripened, with crushed green pepper, semi-hard. |
| Cumin Cheese |  |
Semi-hard sheep's milk cheese, naturally ripened. |
| Elderberry Cheese |  |
Naturally ripened, with Elderberry, semi-hard. |
| Stinging Nettle Cheese |  |
Naturally ripened, with dried stinging nettles, semi-hard. |
| Dandelion Cheese |  |
Naturally ripened, with dandelion juice, semi-hard. |
| Wild Grape Cheese |  |
Naturally ripened, with wild grapes, semi-hard. |
| Pine Bud Cheese |  |
Naturally ripened, with pine bud juice, semi-hard. |
| Raclette |  |
Washed rind and naturally aged, semi-hard cheese, traditional racelette cheese from the Canton Valais in the Swiss Alps. |
| Graviera-Gruyere |  |
Washed rind and naturally aged, semi-hard. |
| Bee Balm Cheese |  |
Semi-hard sheep's milk cheese, naturally ripened with Bee Balm flowers. |
| Corvecciu |  |
Naturally ripened, semi-soft cheese from the French Island of Corsica, plane or with elderberry, wild grape, cranberry, or pine bud juice or with Provencal herbs. |
| Calinzana |  |
Washed rind and naturally ripened, semi-soft cheese from the French Island of Corsica. |
| Lady’s Mantle-Calendula Cheese |  |
Semi-hard sheep's milk cheese, naturally ripened with Lady’s Mantle leaves & Calendula flower petals. |
| Munster |  |
Semi-soft sheep's milk cheese, naturally ripened, washed rind. |
| St. Laurent Blue |  |
Naturally aged blue cheese, semi-soft. |
******(Prices for cheeses bought at the farmers markets or directly from the farm)******
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