Ocooch Mountain: A Big Sheep Cheese
January 24, 2011
Ocooch Mountain is a big cheese. It is pungent, rich, fruity and intensely nutty. Ocooch Mountain is not subtle and is not recommended for beginners. Yet for the willing and adventurous, Ocooch Mountain is memorable.
Ocooch Mountain is a raw sheep’s milk cheese, farmstead produced by Hidden Springs Creamery of Wisconsin. It is a firm cheese and has a washed rind. The cheese is produced in small, 2-pound rounds and is aged for 3-4 months before market.
Ocooch Mountain looks calm enough. It has a natural, orange-brown rind that shows some surface scars. Its dull blonde paste deepens to golden brown near the rind. The interior paste is riddled with holes of varying sizes. To the touch, the paste is smooth and greasy. When left out of refrigeration, the rind’s surface becomes tacky.
Ocooch Mountain has a strong perfume. On the rind, there are scents of hot rubber, musty old books, decayed flowers, and sweaty socks. The cheese paste smells like beeswax, daisies, cheese and berries.
Ocooch Mountain has rich flavor. It is very fruity and intensely nutty. There is an underlying smokiness that helps to provide balance. Its natural rind also mellows the cheese’s intense nuttiness. Its fruity rich flavors and nuttiness linger long in the mouth after eating. Ocooch Mountain has a chewy texture.
Ocooch Mountain’s fruity rich flavor reminded us of Serra da Estrela, the soft sheep’s milk cheese from the Portugese mountains. We all liked this cheese, but its nutty tanginess was too intense for one of my juvenile tasters.
Ocooch Mountain is a sensational cheese. Its flavors are distinctive and memorable. Although this cheese may not appeal to everyone, it would be fun to share it with adventurous family and friends.
Purchase Notes: We purchased Ocooch Mountain at Cowgirl Creamery (San Francisco).