Made with Raw Sheep Milk & Vegetarian Suitable Cheese
Fellow cheese lovers, The Lady’s new cheese gig is just about the best thing that ever happened to this Feline Foodie. Second only to the day The Brain deployed me to Burbank to assume the command recently vacated when the Mighty Mike Tyson was called home to the Mothership. My cheese fridge runneth over. The Lady told me there were thousands of cheeses made around the world and every time she goes away… she returns with gifts… cheese, of course. I pray The Brain allows me time enough to taste every cheese known to man including Yak Milk cheese… The Man and I are lonely when she travels but upon her return we are blessed… it doesn’t get any better than this…
Hidden in her luggage, along with the Bayley Hazen Blue, was a wedge from the California farm where our good friend Lenny works: Bellwether Farms. They make Carmody, another perennial favorite around the manse. You can read my review here.
This time she brought home San Andreas, made using raw sheep milk. This farmstead cheese is as smooth as Frank Sinatra’s croon and as full-bodied as Marilyn Monroe… my small homage to the time when singers were singers and women still had curves… but I digress…
With each sheep milk cheese we taste, The Lady and I become more enamored and San Andreas doesn’t disappoint. It’s creamy and mild with just a hint of sour on the finish. It might be likened to a pecorino from the Tuscany region of Italy.
The Lady served this with Divina Halkidiki Olives sprinkled with Sicilian herbs and to know one’s surprise… The Man swooned…
I give Bellwether Farms San Andreas 4 Paws out of 4 Paws (cause that’s all I’ve got.)
Serving Suggestions: As part of a cheese plate, all you need to add are a few olives and rustic bread.
Wine Pairing: I would suggest a new blended red.
Beer Pairing: A blonde ale might make an interesting pairing.
Awards: 2007 ACS – Second in Class
Editorial Note: You can expect more 4 Paw ratings that I normally award. The Lady’s new job is exposing her to the crème de la crème of cheese… stay tuned… it’ll only get better…
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