Cana de Oveja may look like a log of Boucheron goat cheese – and it’s even made in Murcia, the Spanish region best known for its goat cheese – but it’s actually a 100 percent sheep’s milk cheese aged 21 days, and the first and only of its kind. This rare, soft-ripened cheese, developed by Central Quesera Montesinos, has a thick, white edible bloomy rind and a light, fluffy, crumbly paste that becomes denser and firmer, which a more pronounced creamline, as it ages.
As expected, Cana de Oveja has a clean, bright flavor that’s buttery, tangy, and slightly mushroomy, with big lemony notes as well as the more savory notes common to sheep cheese and a hint of white pepper on the finish. Pair it with cured Spanish meats (especially spicy chorizo), Marcona almonds, and membrillo.
- Pairings: Cava, Albarino, Verdejo, Chenin Blanc, Rose, Pinot Noir
Ingredients: Pasteurized Sheep's Milk, Salt.
Nutritional information coming soon