Wine/beer pairing: Amber or brown ales, red Bordeaux, Barolo, Merlot.The crunchy cheese is a delightful snack and is delicious melted on pies or dessert breads. The farmer’s wife says the sheep “eat better than her children” on lush pasture surrounded by a nature preserve. Wine pairing: Cava, Tempranillo (preferably from Rioja!) or Pinot noirĮwephoria sheep milk gouda - Hard, dry cheese from Holland with a caramelly sweet, nutty flavor.Tasting notes: “very mild,” “creamy with sharp tang,” “would be great melted on something.”.Commonly served with quince paste or marcona almonds.
Manchego - Made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, this firm, buttery cheese is aged between 60 days and two years. Wine pairing: Sancerre, Cabernet franc, sparkling wines.Tasting notes: “good replacement for feta”.It’s rather dry so is best shredded over pizza and pasta or crumbled onto salads or grilled vegetables. Ricotta salata - An affordable Italian cheese aged 60 days, with a pleasant milky flavor that’s sheepy but fairly mild. Wine pairing: Beaujolais, Merlot, Viognier.Tasting notes: “gradual party in my mouth,” “buttery with a hint of nuttiness,” “love the caramelly flavor and creamy-dense texture,” “great snacking cheese,” “mild for sheep’s milk.”.It’s slightly “sheepy,” nutty and fruity and, because it’s quite mild, it’s a good one to start with if you are unfamiliar with sheep’s milk cheeses. Petit Basque - A hard sheep’s milk cheese produced in the Pyrenees Mountains. Tasting notes: “tastes like hay/grass,” “so light and creamy,” “not too rich,” “strong taste of sheep,” “tastes like I’m standing in the verdant pastures of France.”.
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