Following a visit made on the weekend to Beecher’s Cheese Shop, I brought in three new selections to share with my coworkers. From left to right below, there is a slab of Beecher’s Flagsheep, a variation of their Flagship cheese, made with sheep’s milk; Beecher’s own tasty honey hazelnut crackers; and Shushan Snow, another sheep’s milk based cheese.
Joining me for the tasting this time was Perlagrigia back to sample and shoot. Mr. Piave and Kasseri also happened to be in the staff room, so they impulsively, and happily, helped us devour the contents of this small plate. The latter two were full of comments, so I was glad to have them present for this sheepy snack.
Kasseri deemed the Flagsheep to be a bit too mild for her own personal taste; she expected it to have more bite. In spite of this minute criticism, the whole slab was consumed within a short period, so it was still certainly palatable to the others present.
Similar to our last tasting being name-based, I had selected the Shushan Snow finding it similar to my own (real) first name. If my knowledge of cheeses had been stronger 18 years ago (that is to say, the interwebs had been more developed), perhaps I would have dubbed myself, Shushan Venus Moliterno, though admittedly Stilton Velveeta Mozzarella is a lot more recognizable!
Anyway, the tiny wedge of Shushan Snow was labelled as similar to a camembert, but with a sheep’s milk influence. Obviously, though they both had this common ingredient, the Shushan Snow was much creamier and softer than the Flagsheep. Noticing me poised to take notes on any comments made, Mr. Piave rattled off that he found it “quotidian, having citrus notes, and the finish of American cheese”. Now, I don’t think we should believe any of his claptrap, but I’m sharing it with you all the same, if only for a chuckle.
As far as what’s in a name, it turns out Shushan Snow is produced in the town of Shushan, New York. It’s more than a stone’s throw from my perch in northern Westchester, but perhaps there will be a field trip at some point, to visit the 3-Corner Field Farm where this cheese is made, and also the quaint covered bridge (now, a museum) that this little hamlet boasts.
After the tasting that followed my weekend at the Sheep & Wool festival, where I accidentally failed to pick up any sheep’s milk concoctions for us to try, I now feel I am back in good with the woolly ones. Do you agree Shaun?