I went to buy the cheeses for this evening's Mabon feast. I discovered that earlier this week when I called that wonderful sheep's milk cheese Malvoro, I was sadly mistaken. Its actual name is Malvarosa. And it's still nummy.
I also found another winner. Another Spanish raw sheep's milk cheese soaked in brandy with oregano. It's called La Leyenda. It's damn expensive (something like $28 per lb.), but worth every penny for the subtle and delicate flavor and texture. And it's for Mabon, dammit. :o)
There was an interesting cured goat's milk cheese called Murcia Curado. I'm not certain if I like it or not. It's got a one of a kind taste, sort of musky, salty AND smoky. It may grow on me. But I didn't purchase any today.
Also, if you like sheep's milk cheese (like I do), there's a Manchego-style cheese that's cured in rosemary called Romau.
Because I trust![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elphaba_of_oz's opinion, I went looking for sheep's milk yogurt. No luck today. :o(
Enjoy!
I also found another winner. Another Spanish raw sheep's milk cheese soaked in brandy with oregano. It's called La Leyenda. It's damn expensive (something like $28 per lb.), but worth every penny for the subtle and delicate flavor and texture. And it's for Mabon, dammit. :o)
There was an interesting cured goat's milk cheese called Murcia Curado. I'm not certain if I like it or not. It's got a one of a kind taste, sort of musky, salty AND smoky. It may grow on me. But I didn't purchase any today.
Also, if you like sheep's milk cheese (like I do), there's a Manchego-style cheese that's cured in rosemary called Romau.
Because I trust
elphaba_of_oz's opinion, I went looking for sheep's milk yogurt. No luck today. :o(Enjoy!
