The other day while strolling through the market I accidentally came across a very lovely young sheep cheese. As you can guess, one minute it was there, humbly glancing at me from the stall, temptingly attractive, the other - with a splash of gracefulness it was already moving into the shopping bag. Not a single minute of hesitation, no second thought that could prevent this inevitable gesture. Even though I've already had a fairly perfect plan for lunch. Well, but cheese is cheese. It's like chocolate - never too much, never enough!
Some of the most common cheeses made from sheep's milk is Feta, Bryndza, Ricotta, Pecorino Romano and Manchego - all nothing but a delicious pleasure. But even if is not holding one of these famous names and at this point is somehow anonymous, that doesn't mean it's not full of taste. On the contrary, if it is carefully made by hand, shaped with generous amount of love, and is just slightly aged, it keeps a guaranteed promise of enchanting sweetness and almost invisible salty footprints that are singing with every single note of sinfully creamy milk notes.
That kind of cheese for me is best served with a few bites of pleasantly refreshing fruits and a generous drop of honey that is so beautiful and fresh at this time of season. Then, maybe just a couple leaves of mint and the feast is at your doorstep!
1/2 cup melon, cut into bite-size bits
1/2 cup black currants
sheep cheese (as much as you want)
1 Tbsp honey or maple syrup
1 tsp lemon-balm, chopped
In a medium bow, mix fruits, honey and lemon balm. Let them sit in a refrigerator for 30 minutes, to infuse the flavors. Just before serving mix in the cheese. Garnish with a few lemon balm leaves.