Top 42 French Sheep's Milk Cheeses

Ossau-Iraty is an uncooked, pressed, semi-hard cheese made from sheep's milk from the Pyrenees mountain range. Small cheeses of this sort must mature for 60 days, while the standard-sized Ossau-Iraty matures for at least 90 days. Underneath its moldy, iron-gray rind hides an ivory-colored body that is somewhat granular and creamy in its texture and melts very easily. The flavors are rich and robust - reminiscent of nuts and toasted wheat, sweet and slightly grassy. Ossau-Iraty is so unique that it has a status of one of the first cheeses that were ever produced and is commended as one of the cheeses easiest to pair. It is recommended to try it with a full-bodied red wine first.Expand

Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed. It is so tasty and loved that it was a favorite of Emperor Charlemagne, and it is locally called the 'cheese of kings and popes'. Roquefort has a moist rind on the exterior, while on the inside it is crumbly in texture and creamy, tangy, intense, complex, sharp, and salty in terms of flavor, with a white paste marbled with blue mold. It must mature for at least 5 months in caves in the south of France. While high in fat and salt content, it is also health-beneficial, as it is proved that it has unique anti-inflammatory properties. Roquefort pairs extremely well with figs, nuts, sweet white and powerful red wines. It is also often used in salads.Expand

Etorki is a French cheese originating from the Mauléon-Licharre commune in the Pyrénées. This hard cheese is made with pasteurized sheep's milk. It has smooth, creamy, and supple texture, earthy aroma, and a mild, sweet flavor that is reminiscent of burnt caramel. Etorki is pulp-pressed and uncooked, then left to mature for 3 to 6 months. It is recommended to serve it with fruit and bread, or use it in sandwiches. For the most authentic experience, pair it with Txacoli, a slightly sparkling white wine from Basque.Expand

Brocciu is a cheese that can be fresh or matured, made on Corsica island from goat's or sheep's milk and whey. It can act as a lactose-free replacement for the Italian Ricotta cheese. It has a smooth, creamy and crumbly texture and its fat percentage is in the ranks of 40-50 %. If eaten young and fresh, it is best to strain it through a cheesecloth or a sieve to remove the excess liquid from. When it is sold as matured cheese, it matures from a few weeks to a month. It has a sweet, milky taste and is best used in making omelettes, baked good such as pastries, or used in making soups. On its own, it is best to pair it with red wine, or with Corsican white wines.Expand

Pérail de Brebis is a French cheese hailing from Aveyron in the Midi-Pyrénées region. The cheese is made from pasteurized sheep's milk and it ripens in wooden molds to hold it in place, as it can become runny at room temperature. Underneath its soft bloomy rind, the texture is smooth, dense, and creamy. The aromas are earthy and hay-like, while the flavors are intense, full, and rich. At room temperature, it can be spooned onto crusty bread, and it's recommended to pair it with a glass of crisp white wine or rosé.Expand

Petit Basque is a French semi-hard cheese produced in Basque in the Pyreneés Mountains. The cheese was originally hand-made by shepherds from leftover curds from milking the sheep, and it's made from sheep's milk nowadays as well. The natural rind hides a dry, smooth, and creamy texture. After 70 days of aging, the cheese develops a basket-weave pattern. The aromas are fresh and milky, while the flavors are mild, earthy, subtle, fruity, and sweet with a nutty finish. It's recommended to pair it with fresh fruit, grilled vegetables, or cured meat. Petit Basque pairs well with a glass of dry white wine.Expand

Rochebaron is a French blue cheese made from cow’s or sheep’s milk. Its texture is soft and creamy, the aroma is strong, while the flavors are mild, mushroomy, and creamy. During the production process, the curd is injected with Penicillium glaucum in order to develop blue veins throughout the body. The cheese then matures for at least 30 days, during which it is regularly dusted with ash. When ready for consumption, it is recommended to pair the cheese with fresh fruits, crusty baguettes, or a glass of earthy Pinot Noir.Expand

Originating from Aveyron, Briquette de Brebis is a French cheese made with sheep's milk. In fact, the same milk is used to make the popular Roquefort. The texture of Briquette de brebis is soft and creamy, with nutty aromas and flavors. The cheese matures for 3 weeks in humid cellars, and it is traditionally produced from February until autumn.Expand

Produced in Corsica from the milk of local Lacaune ewes, Brin d'amour is a semi-soft artisan cheese with a creamy texture and flavors that range from mild and citrusy to sour and tangy. Its name can be translated as a breath of love, referring to the aromatic coating of juniper berries, thyme, fennel, rosemary, and (sometimes) chili peppers. When the cheese is young, it is moist, firm, and slightly sour, but with age, its rind develops dots of bluish-grey mold, while the texture becomes softer. Brin d'amour pairs well with olives and tomatoes, and it can also be grated over pasta.Expand

Laruns is a French cheese hailing from the region of Laruns. The cheese is primarily made from raw sheep's milk and it's sometimes left to age for up to 6 months before consumption. It can also be made from goat's and cow's milk. Underneath its natural rind, the texture is hard, brittle, and firm. The aromas are mild, while the flavors are mild, nutty, sweet, acidic, and salty when young, becoming more intense with age. It's recommended to serve young Laruns as a table cheese, while the aged one is good for cooking.Expand

Fromagerie Matocq is located in the France. This cheese producer specializes in producing Ossau-Iraty, a traditional sheep's milk cheese from the Basque region.

The cheese is crafted according to methods that have been passed down through generations.Expand

Prolactine France is a cheese producer based in Chambéry. The company specializes in the production and distribution of various types of French cheeses.

They operate within the dairy industry, focusing on quality and traditional cheese-making methods.Expand

Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production.

Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field. His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.Expand

Agour is a renowned Basque producer specializing in a wide range of high-quality products, particularly famous for their artisanal Ossau-Iraty sheep's milk cheese, which has been recognized as one of the best cheeses in the world. Established in 1981, Agour is dedicated to showcasing the traditional flavors and techniques of Basque gastronomy.

Agour's cheeses are crafted with the utmost respect for tradition, using the finest local ingredients, including milk sourced from regional shepherds. The company takes pride in its sustainable practices and its support of local farmers.Expand