Ewephoria

Most people who enter into a relationship with sheep’s cheese expect a robust, salty hunk – think of your Pecorinos from Sardinia, your Manchegos from La Mancha. These hard, earthy cheeses can be addictive, but they often require a sweet sidekick, like honey or quince paste, to offset their briny temperaments.

Ewephoria doesn’t need a sweetheart. It’s all brown sugar on its own. In fact, this Gouda-style cheese from Holland is so sweet you can serve it for dessert, and if you tell your guests that they are eating pineapple upside-down cake pressed into cubes, they just might believe you. After all, Ewephoria smells like rum and tastes – I kid you not – faintly of pineapple. To continue reading, please visit the Di Bruno Blog.

Full disclosure: I freelance for Di Bruno Bros. twice a month. They pay me to write about cheese for their blog, and I run a nugget of the post here.

Wholesome Dairy Gouda

Until yesterday, I'd never eaten a raw-milk gouda. Then, I picked up my work phone and heard a breathless voice, "Madame Fromage, I went crazy at the Kimberton Whole Foods. I'm on campus with a ton of local cheese." The voice belonged to a colleague of mine I know only via email. Amy Lipton, who works in the business school, heard about my cheese blog via an inter-office memo several months ago, and we've been shooting cheese notes back and forth ever since.

Yesterday, she appeared in the flesh, Mary Poppins-style, with a little insulated suitcase containing...oh, about 10 local cheeses she'd picked up in Berks County near her home. This gouda, made from the raw milk of Ayrshire cows, came from a farm she passed on her way into the city, Wholesome Dairy Farms in Yellow House, Pa. (Doesn't that sound like a pretty place?) Amy Poppins saw the farm's roadside sign for "Raw Milk," and she descended upon its farm store to do a little sleuthing.

"They've got raw milk yogurt, grass-fed beef, and gouda," Amy said, unloading her cheese pack onto my desk. There was a pepper-flecked hunk of Dragon's Breath from Keswick Creamery, a brick of mild cheddar from Amish cheesemaker Benuel Stoltzfus, and an assortment of yogurt cheese and port-infused cheese from a farm in Winfield, Pa.

The gouda from Wholesome Farms intrigued me. It didn't have a label, and it looked rustic. We rummaged for knives and napkins, then dug in. Young gouda is mild, smooth-textured, and salty. This one had a firm, crumbly texture (like an aged Provolone) with a fresh milky taste that turned tangy and yogurty at the finish. A slice of apple gave it balance. With some dark bread and a nutty ale, this would make a fine table cheese.

Someday, I'd like to visit Wholesome Dairy, where farmer and veterinarian Mark Lopez practices some interesting sustainable techniques, including a methane-reducing dairy feeding strategy. Curious. If you don't have a Mary Poppins-esque colleague to brighten your desk with cheeses, you could always check out this video of Lopez demonstrating his milking technique on his very companionable cow, Princess.