{"id":3533,"date":"2014-02-11T19:45:20","date_gmt":"2014-02-12T00:45:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3533"},"modified":"2014-02-19T07:57:23","modified_gmt":"2014-02-19T12:57:23","slug":"tasting-tuesday-sheeps-milk-pecorino-reblochon","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/tasting-tuesday-sheeps-milk-pecorino-reblochon\/","title":{"rendered":"Tasting Tuesday: Sheep’s Milk Pecorino and Reblochon"},"content":{"rendered":"

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!<\/em><\/p>\n

\n

\"\"<\/p>\n

Tasting Tuesday: Sheep’s Milk Pecorino and Reblochon<\/h3>\n

Pecorino de Pienza in Fossa<\/strong>
\nSheep’s Milk – Italy<\/em><\/p>\n

\"\"<\/div>\n

\"\"Amanada<\/a> – Sharp, firm, really good
\nMolly<\/a> – It’s hard, crumbly, sheepy, earthy, and a bit astringent.
\nLauren<\/a> – Barely detectable flavors of browned butter and nuts are callbacks to a more traditional aged Pecorino, but with a earthy barnyard flavor and a strong aftertaste of black pepper.
\nAmy<\/a> – The barn-y, earth-y quality is a little overwhelming for me, but I do love the sharpness and crumble it has.
\nJesi<\/a> – As soon as I put this cheese in my mouth, I noticed a prickly feeling on my tongue.  I wouldn’t exactly call the cheese spicy, but it did taste a little peppery and basement-y.
\nAmy<\/a> – I didn’t notice the pepper until you said it, but I agree now that you pointed it out.
\nBecca<\/a> – Struck a nice balance between salt and earth.
\nFinal thought by Lauren<\/a><\/p>\n

Pecorino de Pienza turns the volume all the way up: like the punk-rock cover of your favorite James Taylor song.<\/p><\/blockquote>\n

\n

Stanser Schaf Reblochon<\/strong>
\nSheep’s Milk – Switzerland<\/em>
\n\"\"
\n\"\"Kate E.<\/a> – While the smell is very intimidating, the gooey center of this cheese is creamy, a little salty, and a little meaty. Slow to develop its richness with a bit of a kick at the very end.
\nBecca<\/a> – A super stinker, but the paste is a great complement for sopressata.
\nJesi<\/a> – This one was funkier than Rick James.  Not my favorite, but certainly not forgettable.
\nAmy<\/a>– You can tell you’ve been at culture a while when everyone else gasps at the strong smell of a cheese like this and you think, “huh, that’s interesting.” Sheep’s milk cheese are a personal favorite of mine and l love the creamy, gooey, texture of this cheese as well as the grassy flavor and sheepy smell.
\nLauren<\/a> – Definitely not for the faint of heart, the ultra-stank Sanser Schaf Reblochon always makes an entrance, with a potent scent-trail winding behind it. Its creamy interior paste hits all the right funky notes, but move closer to the rind and the experience is closer to French-kissing a sheep.
\nFinal thought by Molly<\/a><\/p>\n

A stink bomb, super creamy and runny, sheepy, farm\/grassy, intensely flavorful, especially the rind–much more flavor than the cow’s milk reblochons I’ve tried. <\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Tasting Tuesday: Sheep’s Milk Pecorino and Reblochon Pecorino de Pienza in Fossa Sheep’s Milk – Italy Amanada – Sharp, firm, really good Molly – It’s hard, crumbly, sheepy, earthy, and a bit astringent. Lauren – […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","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":[316],"coauthors":[2],"class_list":["post-3533","post","type-post","status-publish","format-standard","hentry","category-blog","tag-staff"],"acf":[],"yoast_head":"\nTasting Tuesday: Sheep's Milk Pecorino and Reblochon - 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\/tasting-tuesday-sheeps-milk-pecorino-reblochon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tasting Tuesday: Sheep's Milk Pecorino and Reblochon\" \/>\n<meta property=\"og:description\" content=\"Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. 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