Ewephoria: Sweetest of the Sheep Cheeses

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.


How to Serve Selles-sur-Cher

Few things are as lovely as a young goat cheese from the Loire Valley. It is versatile and light, like a new spring coat, and when paired with preserves or a glass of Sancerre, it becomes ethereal, musical – think “Umbrellas of Cherbourg.”