Upon introductions with new acquaintances and discussion of occupations, we are almost always asked, “so what’s your favorite cheese?” to which our (true!) answer is, “It changes!”. But there are certain styles that we tend to favor no matter what- for Nora, Loire Valley-style goats like Sofia will always have a special place in her heart. For Eric- aged, Pyrenees-style sheep’s milk tommes such as this here Anabasque can’t be beat. The high fat content of sheep’s milk, semi-firm texture, and washed rind combine for a nutty, meaty, tangy, creamy melange that just sort of screams CHEESE. Combine it with this membrillo-like crabapple jam and some fried favas!

Tastes like:

• Roasted Peanuts

• Cured Meats

• Full Fat Yogurt

The Brass Tacks:

• Landmark Creamery - Belleville, WI

• Basque Style Tomme

• Pasteurized Sheep

• Animal Rennet

• Milk Sourced from Nearby Farms

• Season: Year Round