Sheep milk cheese especially when produced outside their country of origin. It takes between 2 weeks to 2–3 months up to two years for the cheeses to fully ripen. French sheep milk cheeses include Abbaye de Bellocq, , Berger de Rocastin, Brebicet, Le Claousou, Lévejac, Valdeblore, Roquefort, Ardi-gasna, Agour, Ossau-Iraty, Brocciu, Asco, Brin d'amour,Faisselle, Fleur de Maquis, A filetta, and Niolo. Greek sheep milk cheeses include Feta and Halloumi. Italian sheep milk cheeses include Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano and Ricotta. Israeli Sheep milk cheeses Tzfatit tari(fresh Tzfat cheese)and Tzfat cheese |Tzfatit Kasheh]] Aged Tzfat cheese Croatian sheep milk cheeses
Abbey Cheese Company Abbey Cheese Company Abbey Cheese is an Irish cheese manufacturer, making cows'-milk and goats'-milk cheeses in Portlaoise, in the Midlands of Ireland. It has been owned and run by Pat Hyland (also known as "Paddy Jack") since 1991 from his dairy farm, and started as a way to increase revenues from surplus milk. The cows' milk is sourced from a local herd of Friesians. His first cheese was a soft blue cheese similar in style to Cambozola. While visiting Holland, he was introduced to the advantages of becoming an organic producer and he eventually made the switch to organic farming.