In the theme of spring, baby goats jumping about fields, goat cheese, and the most amazing sweet strawberries I've tasted in years (are they candy, are they strawberries, are they candy-strawberries?), I wanted to share again with you one of my favorite recipes for cheese
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Pét Nat - otherwise known as pétillant naturel- is the coolest sparkler on the block these days. People are throwing parties around it. Restaurants are putting on dinners in its honor, traditional vignerons versions are flying off the shelves, and experimental winemakers in the states are romancing the style every which way they can. Is it okay to be jealous of a win
Read MoreLike many sheep's milk cheeses, Berkswell has a buttery taste- think browned butter or melted ghee. When you bite into a wedge, you're greeted with lemon zest and fresh hazelnut notes. Because it's a seasonal cheese in the sense that the ewes milk changes seasonally with what they're eating, the flavors range throughout the year. I've tasted notes as different as pineapple and fresh mushrooms or a whiff of pine.
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