These massive wheels of aged sheep’s milk are a true joy to snack on
During the make, curds are cut very small and then heated to remove additional moisture before being molded at 50 lb wheels and pressed for over a day. During aging, they are regularly rubbed with olive oil to reduce mold growth and seal in moisture. The cheese has a granular and crystalline paste is nutty, smoky, fruity, and sweet with notes of waxy white flowers and balanced salt
Considering the milk…
raw sheep’s milk aged for at least 5 months on Ash wood slabs
Grab your favorite cheese board and join Megan Vaughan on 10/30 @ 6:30 pm where you'll learn all about how to assemble a gorgeous cheese board- just in time for Halloween.