Steve Jenkins, author of Steve Jenkins Cheese Primer, considers these sheep's-milk cheeses among the world's most important:
From France's Western Pyrénées: Ossau-Iraty (unpasteurized, so availability in the U.S. is rare) and the excellent non-A.O.C. pasteurized version available in the United States under the brand names Prince de Claverolle and Etorki.
From Corsica: Brindamour; also called Brin d'Amour
From Roquefort: Perrail or its brand name Louperac. This is the cheese the cheesemakers save for themselves. Eat it with a spoon!
From Italy: Pecorino Toscano, the sheep's-milk cheeses made in Tuscany.
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