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Montaña:
The trouble with sheep’s milk cheeses is that they often have a crumbly texture. And the trouble with crumbly textures is that the word ‘crumbly’ is really just a euphemism for not smooth. Although we can happily report, this is not a defect of our Montaña. The reason for this is simple. Our Montaña has a secret: it is not made entirely with sheep’s milk. We blend a small amount of goat’s milk into our Montaña, which gives a far smoother texture than it would otherwise have. But since it is still mostly made from sheep’s milk, it maintains a sweet and mild flavour that is so characteristic of sheep’s milk cheeses. Perhaps, its only fault is that it can be hard to find at times. Sheep are seasonal milkers, so we are deprived of their milk for half of the year, which makes Montaña a treat to be savoured. Try it with quince, a traditional companion to sheep milk cheese. Ingredients |
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