I have someone special I want you to meet.
Let me start by saying that I love cheese. I want cheese to be my boyfriend. I want to talk to it about its hopes and dreams. I want to be its #1 confidante when it has one of those days and starts questioning what it’s doing with its life.
Sadly, that’s not possible. I suppose it could be if one were to get innovative, but that’s what we’d call fetishistic, and while I am many things, cheese fetishist is not one of them.
With all that said, I can boldly and publicly claim that Ewephoria is very possibly my favorite cheese in the world. It is an all-American aged sheep’s milk Gouda, unabashedly punny, with Reggiano’s robustness but a characteristic butterscotch sweetness that makes you give it a doubletake. I want to show up at its door during Christmastime and profess my love for it.
Indeed, Ewephoria was developed for the palate of the American sweet tooth, which would be vexing if the cheese wasn’t so darn successful. The sheep at the Holland-based farm behind it purportedly eat better than the farmers’ two sons, which resonates in the cheese’s warm, nutty richness, which comes as close to a hug as is possible for a cheese. This cheese, like Iberico bellota ham, is a hands-on lesson on the food chain: really and truly, you are what you eat. Eat something scrumptious, and acquire its best traits. Don’t you want to be scrumptious?
I tried Ewephoria for the first time earlier this month. I wouldn’t give it as high of praise as you do, but I did really like the cheese. I didn’t expect that a cheese could taste so much like caramel.
Good stuff. I will definitely have more in the future.