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Article: Sheep's milk cheese gets U.S. foothold
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 17, 2008
- Author:
CopyrightCopyright 2008 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Commercial sheep's milk cheeses in America go back only as far as
the early 1980s, according to Laura Werlin's book, "The New American
Cheese" (Stewart, Tabori & Chang, 2000, $35).
Werlin points out that more sheep are milked than any other type
of animal around the world, but not in America, where cows rule.
Many sheep's milk cheeses have a salty sharpness in contrast to
the buttery sweetness of cow's milk cheeses. So sheep's milk cheeses
pair well with sweet fruit such as watermelon, figs, quince, grapes
and cherries. Sheep's milk cheeses also have an affinity for
vegetables: Italians nibble fresh fava beans with young pecorino;
Greeks scatter sheep feta over cucumber-and-tomato salad, ...