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Article: The Cheese Course: A herd of ewe-phoric Spanish cheeses
- Article from:
- Capital (Annapolis)
- Article date:
- June 3, 2009
- Author:
CopyrightCopyright 2009 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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As I go about my daily ritual of caring for my cheeses, I often
repeat a simple mantra: "Sheep's milk makes the best cheese, sheep's
milk makes the best cheese " If you doubt this, just have a taste
for yourself. From the ever-famous French Roquefort to the little-
known Portuguese Azeitao, sheep's milk cheeses represent something a
little exotic and out of the ordinary, and the best I know come from
Spain.
Sheep naturally produce a smaller quantity of richer, more
concentrated milk over a shorter time period than cows, and since
cheesemaking is all about concentrating the flavors in the milk,
ewe's milk is one step ahead in the process. It's often said that
goat's milk is best for ...