Brooklyn Wild Streak with Battenkill Brebis. Smooth, balanced and distinctively sweet, this raw sheep’s milk cheese is made at 3 Corner Field Farms in upstate New York. It’s subtlety will balance the wild yeast strains of the Wild Streak.
Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y. He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side. He blogs at www.thejoyofcheese.comBack to all blog posts