Posts tagged Sheep's Milk
Roquefort 

Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mold.

As an AOC designated cheese, Roquefort is made specifically from the milk of the Lacaune breed of sheep, in the regions of southern France. The area is famous for its limestone geology, which dictates the species of grass and wildflowers that grow upon it, and thus influences the taste of the milk.The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves.

Wine Pairing: Liqueur Verdelho

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Manchego

The most popular cheese in Spain is made from the milk of the Mancha sheep. The traditional grass woven mould impresses the outer rind and the top embossed with a wheat pattern from a small wooden board. The ivory interior is sweet and nutty.

Wine Pairing: Chardonnay or Tempranillo

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Bucaro Pepato 

Pecorino is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep’s milk (the Italian word pecora, from which the name derives, means sheep). It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Produced in Sardinia, this cheese has existed for centuries. It has received the D.O.P. seal and is rightfully one of Italy’s most prestigious traditional cheeses. The peppercorns are added at the end to give it a little spice.

Wine Pairing: Traminer or Shiraz

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