When I stopped by Premier Gourmet after work today, I was treated to a wide variety of cheese samplings by Janet Ostrow, owner of Premier Gourmet for the last twelve years. One of the cheeses I tasted (and brought home) was Caña de Oveja, a soft-ripened sheep's milk cheese from Spain.
Caña de Oveja is made in Murcia, a dry and mountainous region of southeastern Spain, by Central Quesera Montesinos, a leading producer of Spanish artisanal cheeses.
Caña de Oveja comes in the shape of a log and is covered in a somewhat thick, bloomy, white rind. Immediately underneath the rind is a thin, gooey layer of cheese that quickly gives way to a creamy, crumbly paste. The inner portion of the cheese is slightly acidic, buttery and delicious. It's no wonder the cheese won a Silver Medal at the 2005 World Cheese Awards in London.
Restaurant Magnus in Madison, WI, bakes Caña de Oveja in phyllo dough and tops it with seasonal fruit, a sherry butter sauce and a habanero glaze. That sounds delicious.
I highly recommend this very interesting cheese. It is unlike most cheeses you will encounter.