Saint Rose is a raw, farmstead sheep's milk cheese with a natural rind. It is named after the city of Saint Rosa where cheesemaker Joel and his wife Carleen grew up.
The 4 lb. wheel is aged for 3-6 months, during which it develops a semi-soft paste with a nutty flavour and a lingering floral and citrus finish.
Young Saint Rose at 2 months is mild and delicate. As it ages beyond 3 months, the taste becomes sharper and more complex. The cheese is certified humane by the Animal Welfare Institute.
Other American cheeses: