Like 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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The ninth annual California’s Artisan Cheese Festival kicks off two weeks from now, March 20 – 22, 2015. It will be days of eating, learning, eating, sipping, and chatting up our wonderful cheesemakers. In honor of the event, I'm giving away two tickets to the festival's big Friday night party- The Cheesemonger Duel. Tickets are originally $50 each.
Read MoreDistributed by Cowgirl Creamery in California, Montealava is a pasteurized goat's milk cheese made in Andalucia. It has fresh, lightly green herbal and citrus notes, flavors of untoasted hazelnuts, and a rich sweetness acquired through 60 plus days of aging. I've even heard people say they taste mustard notes in the finish.
Read MoreAfter instigating meticulous research in the name of beer and cheese pairing - sipping, eating, nibbling, drinking, then doing it over again- it's decided guys, aged sheep's milk cheese loves sour beer.
Read MoreA goat, sheep, and cow's milk hybrid, Carboncino is a mild, creamy cheese with lemony notes, often mushroomy notes, and an ashed rind.
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