Tuesday, July 14, 2009

EWE not EW

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.

At Alpine Lakes Dairy, it all started with a taste for good cheese, which Catha, the cheese maker, acquired while growing up in Vermont. Catha and her sister knew 100 cows by name back then. Sheep produce much less milk than cows or goats, but their milk is higher in fat and nutrients, making richer cheeses with a mild flavor of the milk.

photo credit: Ben

Dairy products made from sheep's milk are more easily digested than either cow or goat products, and are gaining a loyal following in the United States. It may sound strange to milk a sheep, but most people don't realize they've already eaten imported sheep cheeses like Pecorino Romano or Roquefort Blue.

If you enjoy raw milk dairy and the special richness of sheep milk cheese, you're in for a treat. Alpine Lakes makes four unpasteurized raw milk cheeses: Mountain Tomme, Creamy Bleu, Camembert, and Ottonese.

1 comment:

Vodka Logic said...

No kidding blue cheese is from cheese or just some varieties.. I love blue or is it bleu.