Best Washingtonian Raw Milk Cheese Types
Island Brebis is an American tomme-style cheese hailing from Whidbey Island, where it's produced by Glendale Shepherd. The cheese is made from raw sheep's milk and it's aged from 3 to 6 months before consumption. Underneath its washed rind, the texture is semi-hard, firm, grainy, smooth, creamy, and dense.
The aromas are herbaceous, while the flavors are sweet, complex, and nutty. It's recommended to pair Island Brebis with a glass of hard cider or Indian Pale Ale.
Pair with
Phoebe is an American feta-style cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a combination of raw goat's and sheep's milk. Phoebe has a soft texture and it's sold while still in brine.
The aromas are fresh, while the flavors are salty and milky. It's recommended to use it just like feta cheese – as it is or in different salads and appetizers. The name of the cheese is a reference to a Greek Titan named Phoebe, the goddess of prophecy and oracular intellect.
Venus is an American cheese produced in Tieton, Washington by Tieton Farm & Creamery. The cheese is made from a combination of raw goat's and sheep's milk. During the maturation period which lasts from 10 to 12 months, the wheels are washed in cider, resulting in a golden rind.
Underneath it, the texture is smooth and dense. The aromas are mild and the flavors are buttery.
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