Stopped into Cheesetique for a little pancetta and old standby, husband-approved garlic gouda, and decided to finally try one of the Wisconsin cheeses the owner discovered on a cheese pilgrimage this past spring.

Gran CanariaCarr Valley – is a mixed-milk (cow, sheep and goat) cheese aged 2+ years and cured in olive oil.
It was very dense and creamy, pungent, with the slight sweetness of sheep’s milk and nuttiness of goat. It won “best of show” at the 2004 American Cheese Society Competition, and deservedly so.

December 2006