Ok guys, time for a cheese pop quiz—what do pecorino, feta, roquefort, manchego, cabrales, abbaye de belloc, kasseri, haloumi, & roncal all have in common?
If you answered “I want to eat them all,” keep reading. And if you answered that they’re all made of yummy sheep’s milk because you already adore the ewe, it sounds like you might be interested in reading on, too.
See, we’re going a little crazy over sheep cheeses at the shop lately, and it isn’t just because we think they’re the best (though some of us do). The reason you’ll find more sheep cheeses on our wall right now than any other time is because of the intrinsic seasonality of this woolly ruminant. Continue reading