{"id":37734,"date":"2019-12-20T16:14:53","date_gmt":"2019-12-20T21:14:53","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37734"},"modified":"2021-09-21T16:45:53","modified_gmt":"2021-09-21T20:45:53","slug":"best-cheeses-2019-sheeps-milk","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-2019-sheeps-milk\/","title":{"rendered":"Best Cheeses 2019: Sheep’s Milk"},"content":{"rendered":"
Photographed by Nina Gallant; Styled by Erin Riley<\/h6>\n
\n

ARIES<\/h2>\n

\"\"<\/a><\/p>\n

SHOOTING STAR CREAMERY<\/p>\n

PASO ROBLES, CALIF.<\/p>\n

Shooting Star Creamery\u2019s debut cheese was a standout at this year\u2019s American Cheese Society Judging and Competition, taking Third Place Best of Show. Having made cheese with her parents at their celebrated Central Coast Creamery, 15-year-old Avery Jones created her own company and the subsequent sheep\u2019s milk Alpine-style cheese, Aries. Aged for eight months, Aries\u2019 creamy mouth feel, bright pineapple notes, and earthy finish are a promising (and delicious) start to Shooting Star Creamery\u2019s astrologically-named sheep\u2019s milk creations.<\/p>\n

\n

PA\u0160KI SIR <\/h2>\n

GLIGORA DAIRY<\/p>\n

KOLAN, CROATIA<\/p>\n

Hailing from the Croatian island of Pag, Pa\u0161ki sir, or Pag cheese, is made from the raw milk of the local island-grazing sheep. Savory and crumbly, aromatic with notes of herbs and farmhouse, Pag cheese is aged between 12 and 24 months and is produced in limited quantities. The island\u2019s sheep produce milk yielding about 200 tons of cheese each year\u2014enough to earn Pag the honor of Croatia\u2019s most-awarded cheese.<\/p>\n

\n

ENGLISH PECORINO<\/h2>\n

WHITE LAKE CHEESE<\/p>\n

SHEPTON MALLET, UK<\/p>\n

English Pecorino began as a way to help a local sheep farmer who had lost a milk contract. Less salty than the Romano variety, its toffee and nut flavors are ascribed by producer Pete Humphries to the herd\u2019s Somerset pastures. English Pecorino was White Lake\u2019s third British Cheese Awards\u2019 Supreme Champion in recent years.<\/p>\n

\n

SEVEN SISTERS<\/h2>\n

HIGH WEALD DAIRY<\/p>\n

HORSTED KEYNES, UK<\/p>\n

High Weald Dairy, based on England\u2019s southern coast, coats the exterior of its semi-soft Seven Sisters sheep\u2019s milk cheese in organic Hebridean seaweed sourced from the UK\u2019s extreme north. The interplay of the light nuttiness of the ivory paste with the vegetal, fermented seaweed rind is complex (and moreish).<\/p>\n

\n

EWEREKA <\/h2>\n

CENTRAL COAST CREAMERY<\/p>\n

PASO ROBLES, CALIF.<\/p>\n

Impeccable standards and passion for sheep\u2019s milk cheese are at the core of Central Coast Creamery. Ewereka, handmade from local sheep\u2019s milk and aged for only a few months in the cheddar style, has been snapping up awards since its debut at 2018\u2019s American Cheese Society Judging and Competition. The richness of the sheep\u2019s milk gives this cheddar a sweeter profile, yet balances brightness with notes of fresh grass and chives. Try dense, fudgy Ewereka with a crisp Saison or cider.<\/p>\n

\n

CAVE-AGED MARISA<\/h2>\n

\"\"<\/a><\/p>\n

CARR VALLEY CHEESE<\/p>\n

LA VALLE, WIS.<\/p>\n

Named after master cheesemaker Sid Cook\u2019s daughter and made with local sheep\u2019s milk, this aged version of Carr Valley\u2019s mellow Marisa develops a mottled, dark gray rind after six months in the cave. The resulting cheese is earthy, tangy, and subtly sweet with a rich, butter-yellow paste that will take sandwiches and charcuterie boards to the next level.<\/p>\n

\n

ANABASQUE<\/h2>\n

LANDMARK CREAMERY PROVISIONS<\/p>\n

PAOLI, WIS.<\/p>\n

An Ossau-Iraty-inspired beauty with an apricot-hued washed rind, Anabasque is made with milk from Tews Ewes near Orfordville. Cave-aged for four to nine months, it has a slightly dry, nutty paste with hints of salt, fruit, and funk. Loves beer, charcuterie, and fresh or dried fruit.<\/p>\n

\n

ROUTE 66<\/h2>\n

SAGUARO CREAMERY\/SALVATORE BKLYN<\/p>\n

GLENDALE, ARIZ.<\/p>\n

Route 66, an Arizona-made cheddar, took First Place in its category at the 2019 American Cheese Awards. Made from sheep\u2019s milk sourced from a single herd outside Phoenix, Route 66 is produced by Saguaro Creamery before it heads to New York for ageing. Taking its name from the legendary highway connecting the East and West Coast, this cave-aged cheddar\u2019s buttery texture and flavor make for a supremely snackable treat.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Discover some of our favorite sheep’s milk cheeses of 2019.<\/p>\n","protected":false},"author":11,"featured_media":37735,"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":[27800],"tags":[1627,21889,21899,21887,2319,21895,21894,2073,902,21890,21814,21891,21893,1628,21888,900,21896,21897,21898,21892,693,4029,21818,5852,978],"coauthors":[842],"class_list":["post-37734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-anabasque","tag-aries","tag-arizona","tag-best-sheep-cheese","tag-california","tag-carr-valley-cheese","tag-cave-aged-marisa","tag-central-coast-creamery","tag-croatia","tag-english-pecorino","tag-ewereka","tag-gligora-dairy","tag-high-weald-dairy","tag-landmark-creamery","tag-landmark-creamery-provisions","tag-paski-sir","tag-route-66","tag-saguaro-creamery","tag-salvatore-bklyn","tag-seven-sisters","tag-sheeps-milk","tag-sheeps-milk-cheese","tag-shooting-star-creamery","tag-white-lake-cheese","tag-wisconsin"],"acf":[],"yoast_head":"\nBest 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