The Sexiest Babe on the Beach
Like fruits and vegetables, cheese is a seasonal product. Dairy animals are as delighted by the arrival of fresh spring vegetation as we are. They too indulge in salads of herbs and leaves, which is reflected in their milk and the resulting cheese. The quality of new spring milk is especially apparent in this runny wheel of Bossa, a beautiful washed-rind sheep’s milk cheese from Green Dirt Farm, a creamery that pays particular attention to the health, not only of the animals, but of the soil.
This wheel of Bossa was made in early spring, when the sheep were eating the first herbs and grasses of the season. You can taste the earth upon which they were prancing and grazing. It smells intensely of farm and earth, transporting you among the herd of ewe. It tastes of rich beef broth, yet with nuanced layers of fresh and savory vegetation–think garlic scapes and sweet ramps. The thin, chewy rind is especially delicious, too.
The liquid paste is tantalizing on the palate, perfect on a baguette or even just a spoon alongside summer berries. It’s lovely with bubbly, crisp beverages or sweet dessert wines. I tried it with Besk, Letherbee’s take on Malort, a very bitter digestif from Sweden. The combination of the vegetal notes in the cheese and the herbal qualities of the liqueur proved udderly divine.
What goals do you have for the summer? I, for one, vow to cherish the gifts from the earth, like seasonal cheeses and the bounty of produce. I don’t want to miss even a taste of what this season has to offer!
Milk: pasteurized sheep
Provenance: Weston, MO
Cost: about $35.00 a pound
Palate level: Advanced
Profile: barnyard, spring garlic, butter cream
Pairings: dry cava, wheat beers, bitter digestifs on ice