Cheese of the Week: Ben Nevis
This week, we’re very proud to feature another award-winning Vermont cheese: Ben Nevis from Bonnieview Farm. 2nd Place Winners in the Sheep’s Milk Cheese, Aged 60 Days category at this year’s American Cheese Society competition, this exquisite farmstead raw sheep’s milk cheese comes from Craftsbury Common in Vermont’s Northeast Kingdom. Made by the Urie family on their fourth-generation dairy farm (converted from cow to sheep by the current owners, Neil and Kristin Urie), Ben Nevis is made from ewes who rotationally graze on the farm and whom are only milked from May-October. Add the four to five months of aging, and you get a cheese that is only seasonally available and hitting the stores now, making it extra special. The wheels are rather small, which seems incongruous considering it’s named after the tallest mountain in Scotland, but its complex taste more than makes up for its size: it is only mildly sheep-y, a little salty and sour, and a little floral. This unique flavor profile makes it pair well with sweet items like honey or quince paste and we recommend you try some today!