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Located in:Cheese, USA
One of our favorite farmstead cheeses is made in the unlikely locale of Rapidan, Virginia. Dr. Pat Elliott, a nationally celebrated cheesemaker, raises sheep and produces sheep's milk cheeses at her farm, Everona Dairy. Dr. Elliott was recognized as producing one of America's best cheeses in the April 2005 issue of Saveur magazine. Everona's Piedmont cheese is sweet, nutty and leaves a very pleasant aftertaste. Because it is made from sheep's milk, Piedmont possesses twice the vitamins, proteins and calcium of a comparable cow's milk cheese. Handmade from unpasteurized milk and aged for six months, Everona Piedmont retains the character and flavors of its Virginia Piedmont pasturage. Enjoy this floral, buttery cheese with a full bodied red wine. Note: the rind is edible and delicious!
- Everona Dairy won the Farmstead Sheep's Milk Class at the American Cheese Society's 22nd annual meeting in Louisville. Congratulations!
- Made from unpasteurized sheep's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Good but not for me
By Skip from Ukiah, CA on 4/21/2008
Pros:
Firm
Cons:
Bland
Best Uses:
After Dinner, Hors d'oeuvre
Describe Yourself:
Chef, Foodie, Frequent Diner, Health Conscious
Bottom Line:
Yes, I would recommend this to a friend
I believe this is a very good cheese. I tend to like cheeses that have a strong flavor and/or more complex flavors. This cheese was a bit bland for my taste, even though the rind was rather salty.