Today's cheese note to my department:
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.
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,