Ewephoria
Netherlands
Ewephoria is a cheese with a rather appropriate name. Firm, golden and aged for a year, it delivers the concentrated richness of sheep’s milk with an unexpected streak of sweetness.
The first bite brings butter and toasted nuts. Then comes caramel, butterscotch and a gentle savory depth, followed by those delightful little crystalline crunches that make aged cheese so difficult to stop eating.
There is nothing woolly or aggressively “sheepy” about it. Ewephoria is generous, polished and wonderfully approachable—the sort of cheese that begins with one small slice and ends with someone quietly cutting another.
Appearance & Aroma: Firm and golden with the dense appearance of a well-aged cheese. The aroma suggests warm butter, caramelized milk, toasted nuts and a restrained earthy sweetness.
Texture & Flavor: Dense and firm, with occasional crystalline crunch. Butterscotch and caramel lead into toasted hazelnut and pecan, finishing sweet, nutty and satisfyingly long.
Ewephoria is splendid eaten simply with ripe pear, crisp apple, red or green grapes, dried apricots, dates, toasted almonds or walnuts. Add fig preserves, quince paste or a restrained drizzle of honey.
Shave it over roasted squash, Brussels sprouts or a pear and walnut salad. Grate it into mashed potatoes, risotto or creamy polenta, where its nutty sweetness adds remarkable depth.
It also makes a decidedly grown-up grilled cheese, melts beautifully over a burger, and adds character to savory tarts and gratins.
And don't overlook dessert. Serve shards alongside pears, figs, dark chocolate or an apple tart. Ewephoria has enough natural butterscotch character to make the transition from cheese course to dessert without asking anyone's permission.
This outstanding Dutch cheese is imported in full wheels from Holland, and is cut and wrapped by cheese experts in our culinary team. Our cheese always ships expedited in an insulated package to ensure freshness.
Keep refrigerated and wrapped in cheese paper or breathable cheese wrap, then place loosely in a container. This protects it from drying while allowing the cheese to breathe. Bring to room temperature before serving for its fullest flavor and aroma.
Ewephoria is a hard, aged sheep’s-milk cheese from the Netherlands, made from pasteurized sheep’s milk with salt, cheese cultures and vegetarian rennet.
The cheese was developed by Cheeseland with Dutch cheesemaker Rouveen to create a sheep’s-milk cheese emphasizing the naturally sweet, nutty qualities that develop during maturation rather than the stronger flavors sometimes associated with sheep cheese.
Its style is frequently described as sheep’s-milk Gouda, although technically traditional Gouda is made from cow’s milk. The Dutch cheesemaking approach nevertheless gives Ewephoria much of the dense texture and caramelized character we associate with an aged Gouda.
Ewephoria Aged spends 12 months maturing. During that year, the paste becomes firm and concentrated while developing its signature sweet, nutty, butterscotch character.
It is an unusual trick: a serious aged cheese that somehow tastes a little like candy.
There are two types of Ewephoria that are classified based on how long it ages:
- Mature Ewephoria - Aged at least 4 months
- Aged Ewephoria - Aged at least 9 months
| Milk | Sheep |
|---|---|
| Texture | Semi-Firm |
| Country | Netherlands |
| Pronunciation | ewe-for-ria |
