This edition of Cheese of the Week concerns a cheese made in the French Basque country, Etorki. Etorki, according to She Who Must Not Be Questioned (i.e. Wikipedia), is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks, and for those allergic to cow’s milk, Etorki can be substituted for Gouda or Cheddar when cooking with cheese.

I’ll say it *is* a tasty cheese.  It’s actually a mild taste with a wonderful creaminess.  We had it with some everyday crackers from Trader Joe’s and it was really delightful.  I had gotten some McVities Milk Chocolate biscuits (as they say in Blighty, cookies to you) and it was hard to choose between another cracker with Etorki and one of the biscuits. But the Etorki usually won. 😉

Categories: Cheese of the Week

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