Steven (unzeugmatic) wrote,
Steven
unzeugmatic

Manech the Red-Nosed Sheepster

People liked today's cheese selection. I don't know if the selection was good or if my officemates are learning to like cheese more. Or maybe it was the nice Chardonnay and Zinfandel that the office manager contributed this week.

Today's cheese note to my department:

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For the interesting (and expensive) cheese this week I can do no better than the Surdyk's description. Get this:

Abbaye de Bel'Loc: This is a Benedictine Monastery cheese from Aquitaine in the Basque region of France. It is made from the raw milk of red-nosed Manech sheep. It has a semi-hard texture with a smooth ivory interior.

Yes, it says red-nosed sheep. It's tasty, though. Manech sheep come in black faced and red faced varieties. Learn more here: http://www.ansi.okstate.edu/breeds/sheep/manech/index.htm.

Plus:

Dutch Parrano. Jon requested this, and I happen to like it anyway. Surdyk's says it has a nutty flavor with the pliant texture of Gouda and I say that's about right.

For this week's blue cheese: Targo River Shadows of Blue. It's a double creme -- mild and creamy, it says. It's definitely not crumbly.

Laura was discussing picking up some wine as well, but I don't know where that stands.

See you in about 90 minutes,

-Steven
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