For the most part, cheeses come in a handful off different looks and shapes, and these looks and shapes tell you what the flavor might be. So when I found a cheese shaped like a bread loaf, well I could only hope. Hope against hope that there might be bready notes in it. Ladies and Gentlemongers, Nevat does not disappoint.
Origin: Can Pujol, Spain
Milk: Sheep, pasteurized
Rennet: Animal
Affinage: Weeks or something, maybe 3-5.
Notes: Usually a goat's milk cheese, this particular variety is made with sheep's milk. No big deal. The name means snow in Catalan, and its creator Josep gives it that lovely rind with a coating of Penicillium. Let's all thank Josep.
Thoughts: Like eating bread? Like eating cheese? Like eating cheese and bread? This is yeasty like no other cheese I’ve tried. You actually get the distinct impression while eating it that you’re eating bread as well. The texture is a little chewy and very smooth, but not in a creamy way. Salty, grassy, even some notes of toffee play off one another in this knockout cheese, and the creamline is has a deep but very balanced buttery note to it. The paste melts on the palate, one of the most intruging and truly unique cheeses I’ve ever had. Spain continues to amaze!
Brought to you by delirious cheese tastings at 2 in the morning. The best kind of cheese tastings.
I loved to the Nevat, is a dairy cheese flavors and balanced acidity, I did a paper on this cheese, you can see it here: http://www.mundoquesos.com/2008/09/nevat.html
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