I think I could spend the rest of my life eating cheese and bread.  Seriously, sometimes I’m just amazed that these artisan cheese making nations even developed their own cuisine since I probably would have just stopped at mastering dairy cultures.  Meat?  Why they hell would i kill the animal that I need have to milk to get my cheese.

This, being my first post exclusively about cheeese actually seems a bit retarded.  You see, I’m about to recommend a cheese that I have no story behind. Full disclosure: I was hardley able to discover anything noteworthy about this cheese except that I found a lot of people refer to it as “goats milk cheese” which doesn’t make a lot of sense, but further investigation will be done.  At the end of the day, this was damn good cheese, cheese definitely worth writing about so I’ll just put it out there. You can find it at Whole Foods and a handful of online cheese shops.  It’s called Miticana de Oveja.

Right off the bat, if you recall from your highschool Spanish, this is infact a sheep’s cheese from Murcia, Spain.  Very soft, and nicely mild.  Similar to the more popular French variation, Bucheron, this stuff is made for spreading all over a torn off piece of bageutte. Procuitto is a great complement as well.

What I love most about this cheese is that it has three very distinct and very excellent layers.  You have the outer rind of edible mold that’s a little bitter and calky.  Immediateley the next layer is this membrane of ripe, creamy glupe that is just begging to be smeared.  Finally you get the crumbly, claylike core of the log.  Semi-firm in texture, the core intensifies with age but still maintains a buttery tanginess.  This isn’t a cheese you want to eat chilled, you want this to sit out and brought to almost room temperature.

Look at that amazing outer ripeness

There’s a lot of different stuff going on with this cheese.  Tangy, sweet, soft, basically if you like goat cheese at all you’re going to dig this cheese.  It’s one of those that I’ll only eat a little at a time because your palate will get a bit worn out nibbling on this delisiousness and it seems a shame to waste of morsel.

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