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Old Chatham Sheepherding Ewe's Blue

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Please see similar products such as Point Reyes Original Blue Cheese and Rogue Creamery Caveman Blue

$45.00/Lb



This 100% sheep’s milk blue is one creamy stunner that is sure to convert any cheese lover into a blue cheese fanatic. A buttery, Roquefort-style wheel from Old Chatham Sheepherding Company, Ewe’s Blue’s soft, slightly crumbly paste is beautifully dappled with blue veining, adding just a hint of traditional spice to its mellow and caramel-like profile. With melt-in-your mouth moisture and an almost silky texture, this blue makes an ideal spread for a crisp cracker or hunk of hearty bread. Want to take things to the next level? This sweet sheep’s milk cheese pairs perfectly with a bar of dark chocolate.

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Just the Facts

Country
United States
Region
New York
Milk Type
Sheep
Pasteurization
Pasteurized
Rennet Type
Animal
Age
2-4 months
Pour a glass of...

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.


  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.


  • Strong Beers

    Barleywine, Old Ale, Strong Ale, Scotch Ale

    Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
    Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.


The iconic label stands out in our cheese case – the black sheep on the green background is tough to miss. And in some ways the cheese from this trailblazing producer in Chatham, New York is the black sheep of the business…they haven’t changed the way they do things in nearly 20 years! The equipment may have been upgraded, but they still cherish old-fashioned cheese-making methods…time, attention and the best milk possible.

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