Tag Archives: sheeps milk

Quick Bite: Many Fold Farm Garrett’s Ferry and Condor’s Ruin

Many Fold Farm Garret's Ferry and Condor's Ruin #travelingsheepshirt and tote

Many Fold Farm Garrett’s Ferry and Condor’s Ruin #travelingsheepshirt and tote

It must have been a Passover miracle that, although we were Jewish, the Easter Bunny still left us baskets on the end of our beds every Easter Sunday. Not the dime-store, cheap-o ones with the gigantic plastic-tasting jelly beans, sparse sassafras looking all lame in the bottom just barely covering the one or two chocolate eggs, and generic Barbie either. These were giant, showcase baskets with Peeps of every color spilling over the side, diorama sugar eggs that were set aside and never really eaten, and caramel covered chocolate eggs, the pre-Cadbury Creme Egg that oozed caramel when I bit into them. And a REAL Easter Barbie in the middle. I was lucky. I was spoiled. I miss getting those goodies. Tim Gaddis, my pal and also Cheese House Manager of Many Fold Farm, played Peter Cottontail this year and sent a holiday sheep tote of goodies, including a wheel of Garrett’s Ferry and a pyramid of Condor’s Ruin. There was even a #travelingsheepshirt from the first lot made, which may be even than a Barbie!

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Quick Bites: St Sauveur des Basques and a Scoop from Murray’s Cheese Caves

Agour St Sauveur des Basques

St Sauveur des Basques

Every once in a while my cheesemonger at Plum Market in West Bloomfield, Michigan manages confound me with a mystery cheese that really blows my mind with fabulous flavor yet little information. Recently, she recommended a new little washed-rind square of sheeps milk called St Sauveur des Basques from Agour Fromages. I’m pretty good when it comes to finding information about cheese, but this one really had me stumped. All I could manage to learn on my own was from the Epicure Foods website;

“St Sauveur des Basques  is a very unique soft ripened cheese made with sheep’s milk and packed in a very nice square wooden box. The St Sauveur cheese was the first cheese Agour produced in their new facility on the Iraty road to the mountains.”

This tiny bit of information and that the price point was a whopping $42.99 a square (my sample was considerably less at $12.99, yet is sadly out of stock) wasn’t enough to satisfy my curiosity. So I called up Murray’s Cheese in New York City and spoke with Affineur (Cave Master), Brian Ralph find out more about this funky French fromage.  Continue reading

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Irish Cheddar not the only cheese option this St. Patty’s Day

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Happy St. Patrick’s Day! Okay, so it’s actually a couple of days away, but it IS the perfect time to offer some cheesy good options for the party. Sure there’s the standard Irish Cheddar with its sweet, tangy flavor that goes perfect with corned beef and cabbage, but wouldn’t it be fun to have some lucky surprises on the cheese plate this year? Move over, Kerrygold aged cheddar and make room for the new lassies on the block!

Gleann Oir

First up is this pretty wedge of Gleann Oir from Breda Maher, owner of Cooleeney Cheese Company in Tipperary, Ireland. This fromage may be a youngster, but it packs a powerful punch. Nose up to the natural white rind and breathe in all the pungent dirt aroma (this is a good thing, don’t be scared). Tangy goat’s milk with undertones of citrus and grass give Gleann Oir the perfect taste of spring. A great balance of crumbly and creamy, this cheese is great for crumbling over a spinach salad to start off the St. Patty’s Day feast. Continue reading

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Review: Lucky 13 from Bleating Heart

When I order cheese I usually ask the cheesemonger what’s new and interesting on the shelves.  Since I do most of my ordering by phone or email I have to trust my mongers and take chances. Such was the case when I ordered Bleating Heart’s Lucky 13.

I had heard of Bleating Heart’s Fat Bottom Girl from Jeanne Carpenter of  “Cheese Underground” and at the time, Seana Doughty (owner and cheese-maker of Bleating Heart) was only making the one cheese.  Sadly, it was all sold out by the time word got around so the rest of us cheese lovers were expecting to have a long wait till the next batch arrived on the scene. Continue reading

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All’s well with Berkswell

I’m a particular fan of cheese produced by Neal’s Yard Dairy.  From the intense Stinking Bishop to the tongue grabbing sharpness of  Lincolnshire Poacher this dairy does it all with amazing taste texture.  Not surprising that I became an instant fan of Berkswell.

Named for the village of Berkswell in the West Midlands, this earthy cheese is the epitome of rustic country living.  Made from unpasteurized sheep’s milk with either a vegetable or animal rennet, the cheese is hand molded and then aged for up to two years.  Flavor and texture can vary depending on the rennet.  The vegetable rennet has a hard texture with a smooth fruity taste while the animal rennet is milder with a savory palate and harder texture.

More of an after dinner cheese, Berskwell pairs nicely with an aged scotch or whiskey.  For wine lovers, a dry red would be nice.

Neal’s Yard Dairy work with seventy or so cheesemakers throughout England and Ireland, giving for one of the most diverse and exciting cheese collections I have yet to find.  Head out to your local cheesemonger or Whole Foods and get to tasting all this dairy has to offer.


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One woman’s fromage finds for 2009

As a self-proclaimed trivia geek, lists are like candy to me.  Top Ten’s, Best Of’s, and Most Interesting Finds can keep me transfixed to the internet for hours.  Seems only natural that I would seek out lists which consisted of cheese!

Janet Fletcher, author of  “Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying” and “The Cheese Course”  as well as contributor to The San Francisco Chronicle, has issued her list of diverse and intriguing cheese tastings of 2009.  I can hardly wait to head out to my local cheesemonger and sample some of her suggestions!  Out of the many cheeses named, I am surprised to have only sampled two.  The first,  Beecher’s Flagship Reserve (shown above) from Seattle,  was this year’s winner of the American Cheese Society’s Mature Cheddars, 25 – 48 months. The second,   L’Amuse Gouda from Holland, is a nutty, salty, caramel-y creation which matures in mild temperatures (unlike most Gouda which matures in cool environments).  Both were wonderful in their own right although I want to take a second taste before passing further judgment.

Check out Ms. Fletcher’s article at the link below and feel free to send any other cheesy list suggestions my way at thehousemouse1@gmail.com!

Image: Beecher’s Handmade Cheese

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