Maybe it's the luxurious fatty texture, or perhaps it's the characteristic grassiness that conjures visions of green pastures and wide-open blue skies. Regardless of your reasoning, the fact remains that when you sink your teeth into a fine specimen of fermented sheep's milk, it can rock your world. Here are three of our favorites.
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Photograph from angela n. on Flickr This past weekend I drove about 2 hours down to Bucks County, Pennsylvania, to see a good friend from college get married in the backyard of his parents' beautiful historic farmhouse. The food in general was better than average, but was topped off by an incredible dessert spread of Italian pastries and cakes all baked by the groom's sister, an Italian-trained pastry chef. During the cocktail hour, I was given insider information from the groom's other sister not to miss the mini-cannoli (also called cannulicchi), which were the real deal--made with sheep's milk ricotta rather than mascarpone or, heaven forbid, custard. Adding to their value was their relative scarcity: there were only 30...