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EwephoriaВ® Aged – Aged 1 year

This new creation from Holland is unlike any other sheep milk cheese you have ever tasted before. The milk comes from a small farm where the sheep are treated like family. Even though this cheese has been aged for one year, it has developed a sweet and nutty flavor. This cheese tastes like candy! Experience it for dessert with red or green grapes.

EwephoriaВ® Aged Sheeps Milk Cheese, a Gouda style cheese made with sheeps milk and aged for a year. Ingredients, Nutrition facts and recipe video.

Ewephoria Sheep Gouda

The punny name that only makes sense in English should give it away; this cheese was invented for the American market’s infamous sweet tooth. Presumptuous – if only the butterscotch sweet, nutty result wasn’t so gosh darn successful. And there’s an upside to a focused market; the single producer of pasteurized milk is much smaller than most export sources – the farmer’s wife posits that the sheep ‘eat better than her children’ on lush pasture surrounded by a nature preserve. The crunchy stuff makes a blissful snack with drinks like Sherry or Porter and is delicious melted on pies or dessert breads.

Unless noted otherwise, Murray’s cheeses sold by the lb. ship in multiple 0.5 lb increments. To request a whole wheel, or an intact portion of at least 2 lb, please contact the Murray’s team at [email protected] at least 72 hours prior to the date of shipment.

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Pair with: Equally toothsome cheeses like Boerenkaas Gouda.

Pale Ales & IPAs

Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

Riesling

Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).

Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

Featured Content.

Holland: the Land of Tall People and Bountiful Cheese

Note: We’re cheese people, not doctors, but we have a deep conviction that cheese is healthy. More and more, science is backing us up. This is our first in a series on why eating cheese is good for you. (The delicious part needs no proof.) The Dutch are the world’s tallest nation. They are also …

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