Bossa is our signature sheep milk cheese. It is a “washed-rind”cheese, a style of cheese in which brine (salt water, sometimes with added cultures) or spirits are applied to the surface as it ripens. *Note: with Bossa we use brine. Washed rind cheeses tend to have pungent aromas and are lovingly referred to as stinky cheeses. Bossa is aged for 5 weeks before wrapping and reaches its peak at about 8-9 weeks. Bossa tastes meaty, like beef broth or bacon. It can have buttery or nutty notes. It also has a delicate honey-nectar flavor that is exquisite.
Bossa has a super soft, silky texture, with a custard like center. At the peak of ripeness, when the paste is very runny, our favorite way to serve Bossa is to cut off the top, and spoon it out onto crusty baguette. Dipping fruit or vegetables into the center is equally as delicious.
Pair Bossa with dessert wines, sparkling wines, hoppy beers, stone fruit, or tomato chutney. Use this cheese in a frittata with potatoes, mustard greens, and bacon; in a grilled cheese with peach preserves; melted over polenta or mashed potatoes; in risotto with mushrooms. Enjoy!