Vegetarian Suitable Cheese
The Lady brought home a wedge of this Dutch Farmstead cheese for The Man and your favorite Feline Foodie (that would be me) to sample and for me to review.
I suggested that the cheese be allowed to warm to room temperature and The Lady let it sit out for about an hour before serving it with Dare Vinta Crackers.
The cheese developed an oily surface, more than you normally see with cow milk cheese, but it had none of that lanolin taste that can be found in some cheeses made from the juice of the lambs. Ewephoria has an ivory paste and a few of the calcium lactate deposits that give aged goudas those wonderful flavor bursts when you bite into one. This particular gouda-style cheese was pasteurized at least six months.
This cheese is sweet and nutty and melts on the tongue and leaves a slightly caramel after-taste.
Cheeseland Inc. imports this cheese which is made on a small family-owned farm in the province of North-Holland located at the Wadden Zee . This World Heritage Site is a marshy wildlife preserve with rich-soiled farmland, dense with minerals. The salty sea air and nutritious grass make healthy sheep that produces the sweet milk that makes this cheese so delicious. Even though this cheese is made with pasteurized milk, the terroir is present.
I give Ewephoria 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: On a cheese plate, with fresh fruit and fig spread. Also, grated on pasta makes a nice change of pace. Also shave it over rare beef. You can also serve it as a stand-alone dessert cheese.
Wine Pairings: Sherry
Beer Pairings: Stout, Porter
Source: Pasteurized Sheep Milk
Made using vegetable rennet.