Ewenero

In Homage to the mountain shepherds of the Pyrenees and their limited equipment we created this basket cheese from our raw sheep’s milk. Raw sheep milk is curdled using old fashion lamb rennet, broken into rough curds and ladled into baskets. Using no press, the molds are stacked on top of each other and quickly restacked to press as much whey as possible using no modern pressing methods. The baskets are allowed to drain overnight. In the morning, the tall, straight sided wheels are removed from the baskets and rolled in crystal salt and ash to protect the young rind. A minimum of three months in the cave, on ash wood boards, allows the curds to develop and present the full rainbow of flavors that makes sheep milk cheeses so ewenique.