Ewe not EW

photo credit: Ben

Sheep's Milk Cheeses are incredibly earthy, creamy and mouth-coatingly rich. They set the perfect stage for Syrah. Especially Santa Barbara Syrah, in all its bold, bright purple gem beauty.

Roquefort: is a French style of cheesemaking made exclusively from sheep's milk. The cheese is white, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang.

The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. As each kilogram of finished cheese requires about 4.5 litres of milk, Roquefort is high in protein and minerals, notably calcium and sodium (salt).