New York Cheese: Ewe's Blue

By Aaron Estes, Cheese Editor

As a part-time cheesemonger, I am routinely asked for my recommendations for cheeses. Composing a cheese plate for a party, pairing with a specific wine and making an addition or substitution for a recipe are all issues that I handle in a typical day when standing behind the counter. 

And, as we move into the summer months, more and more people are grilling outside and looking for that perfect blue cheese to top their steak, melt over their burger or even toss with a salad of field greens. 

Invariably, my first suggestion is “Ewe’s Blue” from Old Chatham Sheepherding Company in upstate New York. 

  Tom and Nancy Clark own the largest flock of dairy sheep in the country on their farm in Old Chatham, located in the heart of the Hudson Valley.

Using the pasteurized sheep’s milk from approximately 1,200 East Friesian crossbreeds, “Ewe’s Blue” is a soft and moist blue cheese made in the Roquefort style -- a style typified by a sharp flavor with a hint of acidity and salt on the front end, and a rich and creamy paste on the interior, with a long and lingering finish that can sometimes bring about a hint of smoke.

The veining is blue with pockets of green that give this cheese such a sharp tang and what is generally associated with a “blue” flavor. 

What I find most remarkable about this cheese is the unctuous texture. Of the three milk types generally used in cheesemaking, sheep’s milk is the most distinctive in that it has higher milk fat content than either cow and goat milk. The result is a higher concentration of fat within the curd that gives these cheeses a rich mouthfeel and complexity. 

With the high fat content and salty bite on the front end of this cheese, an assertive wine or beer is needed in order to complement. Classic blue cheese pairings include beverages with a sweet component to balance the saltiness, such as a barley wine, port or even a late harvest riesling.

Although this cheese is based on the Roquefort style, Old Chatham Sheepherding Company has created a truly American artisanal cheese that propels us forward in establishing our cheese cultural identity.

Comments

[Corinna]

One of my favorite NYS cheeses. Well chosen, Aaron!

[Peter Becraft/Anthony Road Wine Co.]

From personal experience I know that the Ewe's Blue pairs amazingly with the Anthony Road M-RS Riesling Trockenbeeren and our M-RS Vignoles Trockenbeeren. We served this cheese in the dessert course of our recent winemaker's dinner. The Ewe's Blue is a great New York cheese.

[Aaron Estes]

Peter,
Sounds like a perfect match! This is an incredibly versatile cheese that can provide a wide range of tastes and flavors, depending on the pairing. Would love to try that some day.

[Peter Becraft/Anthony Road Wine Co.]

Bringing on the cheese section to the NYCR has been one of the smartest additions yet.

[Michael Gorton, Jr.]

Aaron,

Great post. I saw this cheese a while back at a cheese shop and thought about it. I liked the way it looked and it was from NY.

But for some reason I did not choose it, probably because I had never seen or tasted this before. I went with what I had in the past. Now because of this post, I will be on the lookout and buy the next time I see it.

[Air Yeezy]

My life is not long! But I will not let my life boring! I will try to do something I love doing things for their own pleasure! Make it a rich and meaningful