We got fogged in, so it was just the 2 of us in the country. We started the Thanksgiving dinner with a cheese tray. It was a baaa… night = all sheep.
Old Chatham Nancy’s Hudson Vally Camembert. Mmm…creamy New York sheep cheese.. And good with the cranberry sauce (less sugar than most, but added some ruby red port for flavor). Sheep cheese is supposed to be the easiest to digest.
Ricotta Salata. First time for this one. “One of Italy’s most unusual and least understood sheep’s milk cheeses.” Regular ricotta without the curds. A beautiful white. Salty like a dry feta. In Italian, ricotta simply means “”recooked.”” It is a cheese-making process rather than a specific cheese. This ricotta is also a salata, or “”salted,”” cheese. Good.
Cordobes. “Made from Merina sheep’s milk, this semi hard cheese is made specially for Whole Foods Market” — not really much about this. We expected it to be more like manchego- not really, but also good.