A Truly Fantastic Cheese Stopped into Talbott & Arding in Hudson yesterday, one of my favorite food shops on the planet. "You have to try this," said Kate Arding, handing me a taste of Ledyard, a cheese I'd never heard of. The cheese was softly seductive, and then my mouth flooded with surprising flavors. Although it is made with ewe's milk, behind the robust barniness is a gentle elegance unusual in sheep cheese. The flavors build like music, resonating long after the cheese itself has vanished. Coming right behind the rich milkiness is the flavor of the grape leaf. And then, behind the herbal, slightly bitter taste of the leaf is something else. It is the sweetness of grapes. How can that be?
Things I Love
Things I Love
Things I Love
A Truly Fantastic Cheese Stopped into Talbott & Arding in Hudson yesterday, one of my favorite food shops on the planet. "You have to try this," said Kate Arding, handing me a taste of Ledyard, a cheese I'd never heard of. The cheese was softly seductive, and then my mouth flooded with surprising flavors. Although it is made with ewe's milk, behind the robust barniness is a gentle elegance unusual in sheep cheese. The flavors build like music, resonating long after the cheese itself has vanished. Coming right behind the rich milkiness is the flavor of the grape leaf. And then, behind the herbal, slightly bitter taste of the leaf is something else. It is the sweetness of grapes. How can that be?