Need ideas for sheep's milk cheese
- tastyjon Apr 19, 2010 06:42 PM
I was given an absurd amount of sheep's milk cheese from a food broker friend. Being single I can't possibly eat it all and want to throw a brunch and share the bounty. Apart from simply serving it as part of a cheese plate, are there any dishes I might try and make that are particularly good for this type of cheese? I'm cool with cooking but want to keep it somewhat simple... like mac and cheese, etc.
Is it an aged cheese or a soft one? Creamy and smooth or crumbly? With or without rind? There are lots of different styles of cheese made with sheep's milk. Our suggestions will be more useful if we have more info to go on...
If it's a pecorino, there are lots of Roman recipes that will feature your cheese. If it's feta, you could make delicious salads or pasta dishes. If it's a soft cheese similar to Lambchopper, it'd be nice with fruit or on sandwiches. If you were going to make mac and cheese, you might want to add another cheese or two for more dimension to the flavor. I can suggest specific recipes, if you know what style of cheese you have. I first tried sheep's milk cheese in Rome during my college years. Mostly we ate unaged pecorino. It's quite delicious!
My bad for not being more specific. Both are soft, though when chilled or room temp - are not runny/creamy. More like a solid that doesn't need much nudging to turn into more of a smooth paste. In fact they crumble somewhat.
One is plain sheep's milk, the other has a roquefort culture added. Thanks!
what a gift!
Do you have any capacity for aging? The one with the roquefort culture could be interesting. I'd salt it, and try and keep it whole in an environment that's not too cold. it's getting to be summer, so your options are probably limited here for homes.
Can you define "absurd" amount of sheep's cheese? Are they formed into wheels? How big?
Hmmm... I'm thinking the creamy one without the roquefort mold would be good in a tart, similar to a goat cheese tart. I like them with roasted red and yellow peppers, and for goat cheese, go with puff pastry or maybe pate brisee. Make an egg rich custard, and be sure to make enough to cover the cheese so it stays creamy. Bake until just set, and serve with a green salad, spinach or sorrel mixed in for added flavor. Caramelized onions are also good instead of peppers, if your cheese has a little sheepy-ness or tang. The sweetness and caramelization is a good compliment. Think along those lines--what veggies will complement the flavors of the cheese at room temp, then go from there.
Would the classic pears and walnuts go with your roquefort? Pears aren't in season here, but you may still come up with a few decent ones. I'd suggest searching epicurious for ideas. I'm not much of one for blue cheeses, as they give me headaches. (I know, sad.) Otherwise, they sound like good fodder for experimentation. Have fun!