{"id":32520,"date":"2017-12-05T10:30:13","date_gmt":"2017-12-05T15:30:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32520"},"modified":"2017-12-01T20:24:04","modified_gmt":"2017-12-02T01:24:04","slug":"planet-cheese-sheep-without-borders","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/","title":{"rendered":"Planet Cheese: Sheep Without Borders"},"content":{"rendered":"
\n
\n

\"Planet
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong><\/a>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n

\n

A<\/span>nd now for something completely different. Swiss producer. Raw sheep\u2019s milk. Washed rind. I don\u2019t know of any cheese that fits that description other than the one you\u2019re about to meet. Oh, and the milk is organic and from French Basque sheep transported to the Swiss Alps. They don\u2019t seem to mind: the views are great, and the shepherds speak French. The ewes quickly adapted, and the cheese made with their milk is one-of-a-kind.<\/p>\n

For 85 years, Swiss cheesemakers labored under a state-run system that quashed creativity. Either you made the traditional cheeses<\/a> (Emmentaler, Gruy\u00e8re and the like), or you had no buyer. But the cartel-like enterprise that controlled production collapsed in 1999, and the new generation of Swiss cheesemakers is bubbling over with ideas.<\/strong><\/p>\n

One young Swiss shepherd, whose father is also a shepherd, spent three years apprenticing in France\u2019s Basque region and fell in love with the native Basco-B\u00e9arnaise breed. These hardy sheep thrive in the Pyrenees. Why wouldn\u2019t they enjoy the Swiss Alps? Now this father-son duo has the only flock of Basco-B\u00e9arnaise sheep in Switzerland, which has few dairy sheep of any kind. (Sheep cheese accounts for less than 1 percent of the country’s output.) Their sheep\u2014now numbering 800\u2014graze in pastures as high as 8,000 feet. They look like walking shag rugs.<\/p>\n

\n
\"sheep<\/a>

Basco-B\u00e9arnaise sheep<\/p><\/div>\n<\/div>\n

The milk goes to Fromath\u00e8que, a six-year-old creamery started by two young men who wanted to innovate. Their creation, Vall\u00e9e Brebidoux<\/strong>, resembles Raclette\u2014the regional specialty\u2014but it is smaller, creamier, more luscious, more supple. It has the aroma of roasted peanuts and the texture of silk, and it melts on your tongue in an instant. The seven-pound wheel receives four to five months of aging, producing intense yet mellow flavor. The cheese is meaty but not sheepy.<\/p>\n

Pair Vall\u00e9e Brebidoux with Riesling, Pinot Blanc, Pinot Gris or another fragrant white wine with some body. An off-dry sherry would be an unconventional but interesting match. Look for Vall\u00e9e Brebidoux now at these retailers, with more shops to come:<\/p>\n

San Francisco:<\/strong>
\nBi-Rite
\nCheese Plus
\nRainbow Grocery<\/p>\n

East Coast:<\/strong>
\nDiBruno Bros (Philadelphia)
\nFairfield Cheese Shop (Fairfield, CT)
\nForagers Market, New York City
\nLucy’s Whey, New York City
\nSickles Market (Little Silver, NJ)<\/p>\n

South, West, and Midwest:<\/strong>
\nCheese Shop of Des Moines
\nSt. James Cheese (New Orleans)
\nThe Truffle (Denver) <\/span><\/p>\n

\n

\"Planet<\/a><\/h1>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A father-son duo is breaking away from tradition in the Swiss Alps and making a delicious, creamy sheep milk cheese.<\/p>\n","protected":false},"author":92,"featured_media":32527,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[2009,2010,1132,2013,1227,2012,2011],"coauthors":[305],"class_list":["post-32520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-basco-bearnaise-sheep","tag-fromatheque","tag-planet-cheese","tag-sheep-milk-cheese","tag-swiss-cheese","tag-val-de-bagnes","tag-vallee-brebidoux"],"acf":[],"yoast_head":"\nPlanet Cheese: Sheep Without Borders - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Planet Cheese: Sheep Without Borders\" \/>\n<meta property=\"og:description\" content=\"A father-son duo is breaking away from tradition in the Swiss Alps and making a delicious, creamy sheep milk cheese.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-05T15:30:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"420\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janet Fletcher\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janet Fletcher\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/\",\"name\":\"Planet Cheese: Sheep Without Borders - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg\",\"datePublished\":\"2017-12-05T15:30:13+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg\",\"width\":750,\"height\":420,\"caption\":\"sheep milk cheese\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Blog\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/blog\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Planet Cheese: Sheep Without Borders\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a\",\"name\":\"Monisha Awasthi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/0c68c8d0d78dd7d00d21e286e77f2d72\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg\",\"caption\":\"Monisha Awasthi\"},\"description\":\"Monisha is culture's Digital Editor. A mediaperson and a trained chef, when Monisha is not busy getting her daily dose of oxygen on social media, you'll find her developing new flavors in her suburban kitchen. Her favorite cheese: Pecorino Toscano\",\"sameAs\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/us\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/monisha-awasthi\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Planet Cheese: Sheep Without Borders - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/","og_locale":"en_US","og_type":"article","og_title":"Planet Cheese: Sheep Without Borders","og_description":"A father-son duo is breaking away from tradition in the Swiss Alps and making a delicious, creamy sheep milk cheese.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-12-05T15:30:13+00:00","og_image":[{"width":750,"height":420,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg","type":"image\/jpeg"}],"author":"Janet Fletcher","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Janet Fletcher","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/","name":"Planet Cheese: Sheep Without Borders - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg","datePublished":"2017-12-05T15:30:13+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/PC-57_DSC2169-1.jpg","width":750,"height":420,"caption":"sheep milk cheese"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sheep-without-borders\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Blog","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/blog\/"},{"@type":"ListItem","position":3,"name":"Planet Cheese: Sheep Without Borders"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a","name":"Monisha Awasthi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/0c68c8d0d78dd7d00d21e286e77f2d72","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg","caption":"Monisha Awasthi"},"description":"Monisha is culture's Digital Editor. A mediaperson and a trained chef, when Monisha is not busy getting her daily dose of oxygen on social media, you'll find her developing new flavors in her suburban kitchen. Her favorite cheese: Pecorino Toscano","sameAs":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/us"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/monisha-awasthi\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/32520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/92"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=32520"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/32520\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/32527"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=32520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=32520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=32520"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=32520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}