Featured cheeses for the week of July 22nd.
Beecher's Flagsheep
This is 1/3 Sheep's milk and 2/3 Cow's milk. Sweet tasting cheddar with a nice salty finish.
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. The flavor is dense, fruity and earthy with a butterscotch sweetness.
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. The flavor is dense, fruity and earthy with a butterscotch sweetness.
Iberico Spanish Cheese
Similar to Manchego (100% sheep's milk), Iberico is actually a blend of cow, sheep and goat's milk cheeses. The ratio of milk will depend on the availability and the time of year, but is usually about 50% cow's milk. It also comes from La Mancha just like Manchego, but it the cow's milk gives it a smoother more buttery flavor and the goat's milk adds some acidity. Aged 3 months
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