Pennyroyal Farmstead, an adjunct farm of Anderson Valley’s Navarro Vineyards. has put out their first cheese, a soft, creamy combo of goat milk and sheep milk with the texture of burrata, and a flavor that I have only tasted once before, when I camped out in the French Pyrenees with shepherds. They made a similar cheese of sheep milk only, right after milking, heated briefly and cooled in the icy mountain stream that ran through their mountain meadow. I will never forget it.
But right here in the Bay Area, that flavor reappeared. The Pennyroyal version is called Laychee (the Boontling term for milk–the farm is in Boonville) and is only made for five months when their sheep produce milk.
The cheese is available now in the Navarro Vineyards’ tasting room, but can be shipped, like the sample I tasted. Go to pennyroyalfarm.com.