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Sheep’s Cheese on Gozo, Malta – Saveur.com

“Wintertime is the rainy season on the tiny Maltese island of Gozo where I grew up. That’s when the rolling hills and valleys of the craggy isle turn a bright, lush green, and where as a child, I spent many a

Credit: Todd Coleman

Credit: Todd Coleman

winter day with my Aunt Lucia, milking the two sheep that resided in an outbuilding in her yard, then using that milk to make the freshest, most delicious cheese I’ve ever tasted. We would coagulate the milk with rennet for about 25 minutes, then spoon the creamy mass into cylindrical containers with screened bottoms that allowed the whey to drain away from the curds.”

via Sheep’s Cheese on Gozo, Malta – Saveur.com.


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