Wednesday, October 28, 2009
Cheese for a Wednesday, pt. 10
Because this cheese is aged at least 4 months, it is beautifully crumbly (more time aging = more moisture loss = crumbles!) with little air holes throughout the paste. But even dry, it sports the oily sheen of a good sheep cheese. It is so light and delicious, though. Not a bit oily on the tongue. It isn't overly salty, and I swear I can taste the fresh spring grass that the sheep were grazing on in beautiful Catalonia. I can't tell you how much I need to go there!
Anyway, this cheese is subtly complex. There is a sweetness to it - butterscotch maybe? And near the rind, I swear I could taste a little citrus - grapefruit? Further research was necessary - a few more bites. Yup, a definite sweetness at the end, and it smells of the meadows. Sigh. I really likes this cheese - just don't eat the rind. To hard.
This cheese would be amazing on a cheese plate - a little cube of surprise to enjoy with a Zinfandel. (Which I did!) I also ended up grating a huge amount of it to put on a dinner of ravioli, broccoli, peas and a little olive oil infused with garlic, salt, pepper and basil. A great alternative to Parmesan. Yum!
I'm dreaming of a cheese trip to Spain! How about you?