Sheeps Cheese, Ewes milk Cheese, Buffalo Cheese

ewe & buffalo

This is a more restricted section, obviously.  Sheeps' milk cheeses - once the most common type made in the British Isles - are these days a bit exotic.  For my part, getting to know them has provided one of the most enjoyable aspects of my Cheese Shed journey, and if pushed, I'd say they're probably my favourite.

Our selection ranges from soft, moist, lemony Nanterrow and the brie-style Little Ryding all the way up to the magnificent Millstone: firm, full-flavoured with a gorgeous craggy rind. Somewhere in the middle are Tala and the cheddary-in-texture Fosseway Fleece.  

Terri Rasmussen's Hobbs Choice and Boyton are great when we can get them, whilst Mrs Finns and its sister cheeses add cows' milk and cream to wonderful effect. Plus you'll find two very different blues in the sweetish Beenleigh and more fiery Quantock.  

Rarer still are the buffalo milk cheeses.  Just two of these - Pendragon and the Exmoor-made blue Blissful Buffalo.  Do you know of more?  Tell me!