A "Best of Show" winner at the American Cheese Society's annual competition, Flagsheep incorporates sheep's milk into the recipe and is then traditionally cloth-bound and open-air aged for about 18 months. The flavor is dense, fruity and earthy with a butterscotch sweetness. Drizzle with sweet honey on a dessert plate. Serve with rustic bread and salty olives. Pair Flagsheep with an aged Cabernet Sauvignon or a pilsner.
- Made from pasteurized sheep and cow's milk.
- Photo depicts whole 16 lb. form of cheese.
- We cut and wrap this item by hand.