Except not really, as this lovely addition from Italy shows. Made in southern Italy proverbially right between the proverbial heel and the proverbial toe of the proverbial boot, Bianco Sardo is a sheep's milk cheese not to be missed. It is also known as Canestrato for the texture on the rind, imparted by the baskets traditionally used to mold the curd. The reed baskets also impart their own flavor and help shape today's cheese into a real treat. How could life ever be difficult when such a cheese exists?
Origin: Basilicata, Italy
Milk: Sheep, raw
Rennet: Animal
Affinage: My Italian is a little rusty so I couldn't quite make out the exact affinage, but given that it's a hard cheese I'd place it in the 5-7 month range.
Notes: The sheep that help produce this cheese graze exclusively on the Apulian fields of the region, locking down its unique flavor profile.
Thoughts: Characteristically Italian, with the expected oiliness of sheep’s cheese. The interior is a lovely dry but creamy paste that breaks down nicely on the palate and unfolds into a complex, if a little heavy, taste. It has a saltiness reminiscent of Pecorino Romano but without the intense sourness, instead earthy and minerally tones play off of a understated creaminess for a truly savory and delicious cheese.
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