Best Tieton Pasteurized Milk Cheese Types
Sonnet is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk. It's usually left to age from 1 to 2 weeks before consumption.
Underneath its bloomy rind, the texture is smooth, soft, and spreadable. The aromas are rich, while the flavors are smooth, lemony, tangy, buttery, and complex. It's recommended to serve Sonnet cheese with fresh crusty bread on the side.
Pair with
Rheba is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk and it's aged in caves. Underneath its washed rind, the texture is semi-soft and supple.
The aromas are intense due to the cave-aging, while the flavors are rich, grassy, creamy, tangy, and full. It's recommended to pair this Reblochon-style cheese with a glass of cider.
Bianca is an American cheese hailing from Tieton, Washington. The cheese is made from a combination of goat's and sheep's milk. It doesn't have a rind and the texture is spreadable and soft. The aromas are rich and fresh, while the flavors are tangy, creamy, and buttery.
It's recommended to serve Bianca with eggs and vegetables or use it in salads.
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