(photo from a random Tumblr)
Pecorinos and Manchegos seem to dominate when we talk about sheep’s milk cheese, but little is ever said about Brebis. Yet, you can’t have a conversation about sheep’s cheese–or ANY cheese–without bringing the French into it. For their contribution, many know of the widely produced Petit Basque. However for those who want a little more age and nuance to their cheese, you can look to Pyrenees Brebis.
As is characteristic of all sheep’s cheese, the Brebis is rich in butterfat, with an ever so slight back note of caramel and almonds. I always find cheeses like the Brebis (locally, look for those from Bonnieview Farm and Major Farm in Vermont), carry what the sheep were eating that season a little more upfront. So, don’t be surprised if you catch glimpses of clover and mustard amongst the sweet profile of the milk.