Brebiou

My friend hates goat cheese. Cannot bear to taste it, smell it, look at it. To tell you the truth, even the words "goat cheese" cause her to scrunch up her face in violent displeasure. It's kind of funny.

What's so offensive about goat cheese? We've narrowed it down to, mostly, that classic tangy flavor that is so pronounced in most goat cheese. I like it, but she thinks it is the flavor of sour, rotten milk.

Up 'til now, we steered clear of the goat cheese aisle. But all other milks were fair game. Then we try this Brebiou, a sheep's milk cheese from France. Cute little sheep, giving us their milk so we can eat cheese. How nice an image is that?

Brebiou, is a soft, creamy cheese. It's commercially made, so it's perhaps not as nuanced and robust as a hand-crafted farmstead variety. But it's lush, to be sure, wondrously rich when spread across a chunk of crusty bread.

Only problem, from my tasting pal's perspective: Brebiou is tangy.

"Tangy?" I asked. "Like goat cheese-tangy?"

"Yup."

Oh well, you can't please everyone. So if you like a tangy, creamy tastes, try sheep's milk Brebiou. If you don't, well, it's your loss.