Cheese: Oliver’s Reserve
Where: St. Croix Falls, WI
Milk: sheep, raw
Shape: 10lb wheels
Flavor: initially grassy on both the nose and tongue, nutty, giving way to a lingering, salty sheepiness.
New cheese! And just across the river from home. Apparently Jeff and Vicki SImpkins have had quite a journey to get together their sheep farm and begin making cheese. It’s just beginning to see the retail light of day. Cheese Underground wrote a bit about the Simpkins endeavors last September and their first cheese named after
Oliver’s Reserve is an Asiago style cheese, also reminsicent of Manchego. The paste is firm and fairly dry. Sheep being my favorite milk for cheese, it’s easy to like this one, though it might be just a bit salitier than I’d prefer.
Picked up at the St. Paul Cheese Shop; I look forward to trying more from Shepherds Ridge.