Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Fleur du Maquis.
What it is » This raw sheep’s milk cheese looks like the rough Corsican terrain from where it came. In the center, is an ivory-white paste, followed by a soft rind that’s covered in Maquis — brush or thicket that includes wild herbs such as savory and thyme, and juniper berries. The small rounds are aged up to three months. The taste is lemony, herbaceous and nutty and the texture can vary from dense to runny.
To read the rest of the story, please go to: The Salt Lake Tribune.