The good peeps and sheep(s) of Old Chatham Sheepherding Company get featured twice this American Cheese Month! Earlier, in cased you missed out I looked into their luscious “Kinderhook”. Give that review a visit to learn more about this operation.
Next up, is rich and tangy Ewe’s Blue:
Ewe’s Blue is made in the Roquefort style – but with a key difference: pasteurized milk versus Roquefort’s raw, and it is noticeably less salty though still sweet. It’s a small format, 3lbs and no rind/foil wrapped. Beautiful blue-grey veining punctuates, literally punctures, the warm-colored cream of the milk. While the paste is fairly dense and semi-firm, the cheese is very moist and sinfully creamy. It carries a big flavor that hangs around: fresh grass, barnyardy blue and tangy acidity. It’s obviously sheep’s milk but is blue enough you might not notice, or care, as you go back to the board for seconds, and thirds. In cooking, Old Chathalm make several recommendations:
- Serve with sautéed baby spinach
- Crumble over fresh greens with balsamic vinaigrette
- Top over char-grilled steak
- With poached pears and toasted pecans
- Broiled over vine-ripened tomatoes
Yum! This bold (though still mild) blue will punctuate any dish. And will dominate if overdone. You’ll want a wine with some body and viscosity. Also something a little sugary – Port, sherry-styles, Sancerre, and I’d love to try with a wine I’ve had the fortune of having lately, a 2002 Kracher #6 Grand Cuvée Trockenbeerenauslese. Wow- what a great drink.
Cheese: Ewe’s Blue
Where: Old Chatham, NY
Milk Type: sheep (pasteurized)
Texture: dense and fudgy center with a gradually runnier paste below the rind as it ages
Format: 3lb wheel
Tasting notes: Big and lingering but mild. A less-salty Roquefort