Lamb Chopper - Cypress Grove

Soft and buttery on the palate, with an incredible sweetness redolent of salted caramel and fresh vanilla beans then a slight hint of citrus to contrast the savory qualities of the sheep's milk.

• Serve melted with sauteed mushrooms and polenta.
• Shave over melon, mint and prosciutto salad.
• Melt over rustic sliced bread for a grilled cheese everyone will love.

Recipes

Lamb Chopper Tartine - This deliciously simple tartine features Lamb Chopper cheese, sweet quince paste and fresh basil for delightful results. Ingredients:

• 6-8 oz Lamb Chopper , thinly sliced
• 1 cup fresh basil, thinly sliced
• 1 cup quince paste
• 4-6 large slices rustic bread
• 1 cup butter, melted
• salt and fresh ground pepper, to taste

Directions Preheat oven to 350F. Brush one side of each slice of bread with melted butter and place in oven for 10 minutes. When bread is slightly brown and toasty, spread quince paste evenly to the outer edges of the bread. Add Lamb Chopper and return the bread to the oven for another 5-10 minutes until cheese is melted. Remove bread from the oven, sprinkle with basil and salt and pepper. Serve warm.

Pasteurized sheep milk, salt, cheese cultures, and vegetarian rennet. The cheese is aged in Holland for at least three months before being shipped to the States

Lamb Chopper is the happy result of a partnership between a Dutch cheesemaker and an American cheese icon, Mary Keehn. Under Mary's direction, Lamb Chopper is produced in Holland with sheep milk from a local dairy and imported to the United States by Mary's company, Cypress Grove Chèvre.

The cheese is aged in Holland for at least three months before being shipped to the States. The Lamb Chopper label is imprinted with a striking image of a lamb donning dark sunglasses astride a fierce-looking motorcycle.