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Yuzu Citrus Sheep's Milk Cheese - 4 oz
Celebrity
$3.99
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Celebrity
Yuzu Citrus Sheep's Milk Cheese - 4 oz
This wedge starts from sheep's milk instead of cow's milk — a base that comes out of the vat richer and denser to begin with — then gets a swirl of yuzu-citrus fruit spread worked through it, so the citrus note runs all the way through rather than sitting on top as a rind coating. It's set with bacterial culture and microbial enzyme rather than animal rennet, and the yuzu comes from natural yuzu flavor, not a synthetic citrus profile.
- A citrus-forward wedge for a cheese board — pair it with something salty or nutty to play off the sweetness in the fruit swirl
- Made from sheep's milk, which runs naturally higher in fat and protein than cow's milk, giving this cheese a denser, richer body
- Set with microbial enzyme instead of animal rennet, so it fits a vegetarian table (contains dairy, not suitable for vegan diets)
This sheep's milk cheese wedge starts from sheep's milk instead of cow's milk, then gets a swirl of orange-and-yuzu fruit spread worked through the paste — citric acid, pectin, and sodium citrate hold the fruit layer together, and the citrus flavor itself comes from natural yuzu flavor rather than a synthetic substitute.
The cheese is built from pasteurized sheep's milk, sea salt, citrus fiber, bacterial culture, and microbial enzyme — the microbial enzyme stands in for animal rennet, which is the reason this cheese can sit on a vegetarian table.
Sheep's milk is naturally richer than cow's milk — it typically runs close to double the protein and more than double the fat by weight — which is part of why sheep's milk cheeses tend to feel denser and more concentrated than a cow's milk cheese of the same age.
Slice it thin over crackers, or set it out on a cheese board next to something salty — Marcona almonds or a hard cured meat — so the citrus sweetness has something to push against. It also holds up well next to a dry Riesling or a sparkling wine.
Vegetarian-friendly (microbial enzyme, no animal rennet); contains dairy, not suitable for vegan or dairy-free diets. Because the fruit spread is sweetened with sugar, high fructose corn syrup, and corn syrup, this particular wedge falls outside strict keto, paleo, or carnivore eating patterns even though the cheese itself is simple and low-carb. Keep refrigerated, and plan to use it within a couple of weeks of opening for the best texture.
Ingredients: Pasteurized Sheep's Milk, Spread (Sugar, High Fructose Corn Syrup, Corn Syrup, Concentrated Orange Juice, Orange Peel, Water, Citric Acid, Pectin, Sodium Citrate, Mono and Diglycerides), Natural Yuzu Flavor, Sea Salt, Citrus Fiber, Potassium Sorbate (Preservative), Bacterial Culture, and Microbial Enzyme.
Common Questions
How does this sheep's milk cheese compare to a typical cow's milk cheese nutritionally?
Sheep's milk runs close to 6% protein and 7% fat by weight, compared to roughly 3.3% protein and 3.6% fat in whole cow's milk, so a cheese made from it starts denser before any aging even happens. Hard, aged sheep's milk cheeses like this one typically land around 7-8 grams of protein and 7-9 grams of fat per ounce, versus 6-7 grams of protein and 6-8 grams of fat for a comparable cow's milk cheese such as young manchego-style or cheddar. The practical difference shows up in the mouth: sheep's milk cheeses tend to feel richer and more concentrated at the same age because there's simply more solid content packed into the same volume of milk. None of this comes from added cream or fillers — it's a function of what sheep produce versus cows.
What does microbial enzyme do differently than animal rennet, and why does it matter?
Rennet's job is to clot the casein proteins in milk so they separate from the whey and form curds — traditionally that enzyme, chymosin, comes from a calf's stomach lining. Microbial enzyme performs the same clotting function but is produced by fermentation using molds or bacteria instead of animal tissue, so no animal slaughter byproduct enters the cheese at any point. The clotting chemistry is functionally similar enough that texture and aging behavior aren't meaningfully different for a semi-soft wedge like this one. That's the specific, verifiable reason a dairy product can carry a vegetarian claim even though it's an animal-derived food.
Does this fit a keto, paleo, or carnivore diet?
The cheese base itself is keto-friendly on its own — hard and semi-soft sheep's milk cheeses are naturally low in carbohydrate, typically under 1 gram per ounce, with the bulk of calories coming from fat and protein. This particular product isn't a plain wedge, though: the orange-yuzu spread swirled through it contains sugar, high fructose corn syrup, and corn syrup, which adds carbohydrate grams that a strict keto or carnivore protocol would count against the daily limit. Paleo eliminates dairy as a category regardless of how the milk is processed, so this doesn't fit a strict paleo framework. If you're tracking carbs closely, treat the fruited portion as the variable and budget it in rather than assuming this behaves like a plain unsweetened cheese.
What should I pair this with beyond crackers, and does it work in cooked dishes?
This is built as a board and finishing cheese rather than a melting or cooking cheese — the fruit spread layer doesn't behave well under sustained heat, since the sugars in it will scorch before the cheese itself softens properly. It substitutes well anywhere a recipe calls for a citrus-forward soft cheese: fold small cubes into a green salad in place of goat cheese, layer thin slices into a sandwich where you'd normally use brie, or serve it as a dessert-adjacent course with honey drizzled over crackers instead of a traditional cheese-and-fruit plate. Because the fruit component is already built in, you can skip adding a separate jam or marmalade when plating it. Keep it as a finishing or room-temperature application rather than a baking or sauce ingredient.
There are no certifications listed — how do I know the vegetarian claim is accurate?
The vegetarian claim here isn't based on a third-party certification seal; it's verifiable directly from the ingredient list, which names microbial enzyme rather than animal rennet as the coagulant. That's the same standard used across the dairy industry to distinguish vegetarian cheeses from traditional ones — if rennet is animal-derived, it has to be listed as rennet or animal enzyme, not microbial enzyme. No other claims are made on this product beyond what's printed in the ingredient panel, so there's nothing else to verify against a certifying body. If a product doesn't carry a certification, the ingredient list itself is the primary source of truth, and in this case it supports the claim.
What does 'straight from the farm that raised it' mean for a cheese product specifically?
It means the sheep's milk used to make this cheese comes from animals raised by the same operation that processes and ages the cheese, rather than milk purchased on the open market from unnamed third-party dairies and blended together. That matters for a milk-based product because flavor and fat composition in sheep's milk shift with the animals' diet and the season, and a single-source operation can account for that consistency batch to batch. It also means there's a direct line back to one herd if you have questions about how the milk was produced, rather than a supply chain with multiple untraceable points of origin. This traceability doesn't change the ingredient list, but it does mean the sourcing claim is specific rather than generic.
How long does the citrus flavor and texture hold up once the wedge is cut into?
Plan to use it within about two weeks of opening for the best texture, since the fruit spread layer is more perishable than the cheese paste around it once exposed to air. Potassium sorbate in the spread inhibits mold growth and extends shelf stability somewhat, but it doesn't stop the natural softening that happens once the wedge is cut and refrigerated repeatedly. Keep it wrapped tightly and refrigerated between uses, and expect the citrus notes from the natural yuzu flavor to soften gradually rather than staying at peak intensity for weeks. If the cut edge starts drying out or the fruit layer separates visibly, that's a sign it's past its best eating window even if it hasn't spoiled.
The cheese is built from pasteurized sheep's milk, sea salt, citrus fiber, bacterial culture, and microbial enzyme — the microbial enzyme stands in for animal rennet, which is the reason this cheese can sit on a vegetarian table.
Sheep's milk is naturally richer than cow's milk — it typically runs close to double the protein and more than double the fat by weight — which is part of why sheep's milk cheeses tend to feel denser and more concentrated than a cow's milk cheese of the same age.
Slice it thin over crackers, or set it out on a cheese board next to something salty — Marcona almonds or a hard cured meat — so the citrus sweetness has something to push against. It also holds up well next to a dry Riesling or a sparkling wine.
Vegetarian-friendly (microbial enzyme, no animal rennet); contains dairy, not suitable for vegan or dairy-free diets. Because the fruit spread is sweetened with sugar, high fructose corn syrup, and corn syrup, this particular wedge falls outside strict keto, paleo, or carnivore eating patterns even though the cheese itself is simple and low-carb. Keep refrigerated, and plan to use it within a couple of weeks of opening for the best texture.
Ingredients: Pasteurized Sheep's Milk, Spread (Sugar, High Fructose Corn Syrup, Corn Syrup, Concentrated Orange Juice, Orange Peel, Water, Citric Acid, Pectin, Sodium Citrate, Mono and Diglycerides), Natural Yuzu Flavor, Sea Salt, Citrus Fiber, Potassium Sorbate (Preservative), Bacterial Culture, and Microbial Enzyme.
Common Questions
How does this sheep's milk cheese compare to a typical cow's milk cheese nutritionally?
Sheep's milk runs close to 6% protein and 7% fat by weight, compared to roughly 3.3% protein and 3.6% fat in whole cow's milk, so a cheese made from it starts denser before any aging even happens. Hard, aged sheep's milk cheeses like this one typically land around 7-8 grams of protein and 7-9 grams of fat per ounce, versus 6-7 grams of protein and 6-8 grams of fat for a comparable cow's milk cheese such as young manchego-style or cheddar. The practical difference shows up in the mouth: sheep's milk cheeses tend to feel richer and more concentrated at the same age because there's simply more solid content packed into the same volume of milk. None of this comes from added cream or fillers — it's a function of what sheep produce versus cows.
What does microbial enzyme do differently than animal rennet, and why does it matter?
Rennet's job is to clot the casein proteins in milk so they separate from the whey and form curds — traditionally that enzyme, chymosin, comes from a calf's stomach lining. Microbial enzyme performs the same clotting function but is produced by fermentation using molds or bacteria instead of animal tissue, so no animal slaughter byproduct enters the cheese at any point. The clotting chemistry is functionally similar enough that texture and aging behavior aren't meaningfully different for a semi-soft wedge like this one. That's the specific, verifiable reason a dairy product can carry a vegetarian claim even though it's an animal-derived food.
Does this fit a keto, paleo, or carnivore diet?
The cheese base itself is keto-friendly on its own — hard and semi-soft sheep's milk cheeses are naturally low in carbohydrate, typically under 1 gram per ounce, with the bulk of calories coming from fat and protein. This particular product isn't a plain wedge, though: the orange-yuzu spread swirled through it contains sugar, high fructose corn syrup, and corn syrup, which adds carbohydrate grams that a strict keto or carnivore protocol would count against the daily limit. Paleo eliminates dairy as a category regardless of how the milk is processed, so this doesn't fit a strict paleo framework. If you're tracking carbs closely, treat the fruited portion as the variable and budget it in rather than assuming this behaves like a plain unsweetened cheese.
What should I pair this with beyond crackers, and does it work in cooked dishes?
This is built as a board and finishing cheese rather than a melting or cooking cheese — the fruit spread layer doesn't behave well under sustained heat, since the sugars in it will scorch before the cheese itself softens properly. It substitutes well anywhere a recipe calls for a citrus-forward soft cheese: fold small cubes into a green salad in place of goat cheese, layer thin slices into a sandwich where you'd normally use brie, or serve it as a dessert-adjacent course with honey drizzled over crackers instead of a traditional cheese-and-fruit plate. Because the fruit component is already built in, you can skip adding a separate jam or marmalade when plating it. Keep it as a finishing or room-temperature application rather than a baking or sauce ingredient.
There are no certifications listed — how do I know the vegetarian claim is accurate?
The vegetarian claim here isn't based on a third-party certification seal; it's verifiable directly from the ingredient list, which names microbial enzyme rather than animal rennet as the coagulant. That's the same standard used across the dairy industry to distinguish vegetarian cheeses from traditional ones — if rennet is animal-derived, it has to be listed as rennet or animal enzyme, not microbial enzyme. No other claims are made on this product beyond what's printed in the ingredient panel, so there's nothing else to verify against a certifying body. If a product doesn't carry a certification, the ingredient list itself is the primary source of truth, and in this case it supports the claim.
What does 'straight from the farm that raised it' mean for a cheese product specifically?
It means the sheep's milk used to make this cheese comes from animals raised by the same operation that processes and ages the cheese, rather than milk purchased on the open market from unnamed third-party dairies and blended together. That matters for a milk-based product because flavor and fat composition in sheep's milk shift with the animals' diet and the season, and a single-source operation can account for that consistency batch to batch. It also means there's a direct line back to one herd if you have questions about how the milk was produced, rather than a supply chain with multiple untraceable points of origin. This traceability doesn't change the ingredient list, but it does mean the sourcing claim is specific rather than generic.
How long does the citrus flavor and texture hold up once the wedge is cut into?
Plan to use it within about two weeks of opening for the best texture, since the fruit spread layer is more perishable than the cheese paste around it once exposed to air. Potassium sorbate in the spread inhibits mold growth and extends shelf stability somewhat, but it doesn't stop the natural softening that happens once the wedge is cut and refrigerated repeatedly. Keep it wrapped tightly and refrigerated between uses, and expect the citrus notes from the natural yuzu flavor to soften gradually rather than staying at peak intensity for weeks. If the cut edge starts drying out or the fruit layer separates visibly, that's a sign it's past its best eating window even if it hasn't spoiled.
- __Storage_Location:
- Refrigerated
- __Volume:
- 313
- __Owner:
- TCFarm
