100% sheep's milk.
This cheese is a tangy, fresh cheese similar in texture to feta. Inspired by the cheeses of the Caucasus region of Georgia, where kefir originated, it is made using a kefir culture, pasteurized sheep's milk, vegetarian rennet and salt. This is an excellent melting cheese or slice and enjoy on its own.
Keep refrigerated.
I just bought this cheese for the first time last week and we LOVED it. I almost finished the whole thing off with my son in one sitting. It's not too salty, with a balanced sheep cheese flavor, not overwhelming, and a softer consistency than feta. I will definitely buy it again.
Buttery and rich, creamy texture. It was so delicious I ate the whole piece in one sitting!
Sheep's milk from grass-fed ewes is one of the most nutritious milks available, and is naturally homogenized with small fat globules, making it easier to digest for people who have an intolerance or sensitivity to cow's milk. Compared to cow and goat milk, sheep's milk has significantly more fats, calcium, protein, vitamins and minerals.
Cate Hill sheep enjoy fresh pasture every day in the spring, summer and fall, grazing on clovers, grasses and wildflowers, and eat lots of organic apples in the fall. The dairy is not certified organic, but they do feed certified organic hay through the winter, manage their pastures organically, and the small amount of grain the sheep receive is certified organic.
