Brebis (Blackberry Farms)
- Producer
- Blackberry Farms
- Country
- United States
- Region
- Tennessee
- Weight
- 8 oz or 16 oz
- Website
- http://www.blackberryfarm.com/
- Milk
- Sheep
- Treatment
- Pasteurised
- Classification
- Soft
- Rennet
- Microbial
- Rind
- Rindless
- Style
- Fresh
Brebis is the French word for “ewe,” as chèvre is the word for “goat.” And this cheese is similar to what we Americans tend to call fresh chèvre—soft, un-ripened, spreadable—except that it’s made with sheep’s milk. Despite some similarities, the creamier sheepy origins of Brebis make it unique: imagine the texture of a ricotta combined with the tanginess of a yogurt.
It’s one of several cheeses produced on “The Farmstead” at Blackberry Farm, part of a luxury hotel in the foothills of the Great Smoky Mountains of eastern Tennessee. Situated on a parcel in the 4,200-acre estate, the farm generates heirloom produce, wild flower honey, eggs, and artisan cheeses, using the sustainably harvested ingredients in the hotel’s restaurants. Guests at the property are encouraged to participate in the farm’s activities.
Tasting Notes
Fluffy white Brebis smells like yogurt and is fittingly super tangy on the palate, with strong lemon oil notes and a sweet aftertaste.
Pairings
We’d slather this all over a poppyseed bagel or simply serve it alongside strawberries drizzled with honey. Blackberry Farm’s cheesemakers also suggest experimenting with Brebis in the kitchen: spooning it into a sautéed mushroom cap and topping it with smoked trout, forming it into a ball and rolling it in ground pistachios, or using it in your griddlecake batter.
