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SHEEPISH BLUE
Seasonally Available in half wheel (2.5 lbs.)
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Flavors: Even and not overpoweringly blue. The sheeps' milk is featured in this cheese as much as the blue. Not at all like a white roquefort - more of a mountain cheese with a natural rind and darker paste.
Aromas: fresh grass and soil
Texture: semi-soft, pliable
Uses: Table cheese
Make: Raw, non-homogenized, high-quality Colorado sheeps' milk is cultured, renneted with vegetarian rennet, curd cut, salt added and milled by hand. The curd is shoveled into forms and the forms flipped several times during the day to evenly distribute butterfat and drain whey. Curds knit overnight at room temperature in the forms.
Affinage: New cheeses are taken from the hoops, the surfaces smoothed and rolled in salt and aged for several weeks in the first aging cave. Then, the cheeses are pierced with stainless steel rods, and aged in a second aging cave to develop blue veining. After coring the cheese to determine proper bluing, the cheeses are transferred to a third aging environment for several months. In this third environment, the natural rind and complexity of flavor develops.
Awards: Silver Medal, 2003 American Cheese Society Annual Competition, San Francisco, California
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