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ANGEL FEAT
Seasonally Available
Available in whole wheel (approx. 1.25 lbs.)
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Flavors: A sheeps' milk washed-rind small disk, this cheese packs a big flavor. The sheeps's milk makes this cheese nutty and the yeasty rind blends nicely.
Aromas: The name says it all.
Texture: semi-soft when young to soft.
Uses: Table cheese with wine or beer, but wine seems to be the preferred drink with this cheese. Serve with peppered sausages or not-too acidic olives.
Make: Gently-pasteurized, high-quality sheeps' milk is cultured, renneted with vegetarian rennet and curd cut. The curd is drained into cheesecloth squares and the corners are tied to form bags. The bags are stacked and retied and then emptied to the bottom of the make vat. The curd is broken by hand and salt is added. The curd is then shoveled into forms and the forms flipped several times during the day to evenly distribute butterfat and drain whey. The hoops are removed and the cheeses are stacked two deep and tended until they are the right pH and shape.
Affinage: New cheeses are cooled in a first aging room, and the next day, the surfaces sprinkled with salt. Then, every other day, they are rubbed on the exterior with a starter culture to develop the washed rind. After a month and a half, they are finished aging.
Awards: Gold Medal, 2002 American Cheese Society Annual Competition, Washington, D.C.
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