We first found the Dulcinea at the 2011 American Cheese Society conference in Montreal. This pressed sheep milk cheese is crafted by a relative newcomer, Kendall Russell. The Dulcinea won a blue ribbon from among several outstanding candidates, most all of them well established. We consider this cheese to be an outstanding example of the improvements in American cheese making, and from a category that has been largely ignored. The firm toothsome texture dissolves gracefully in the mouth; the grassy aroma evolves into a splendid nutty flavor on the palate. Beautifully balanced, the Dulcinea will pair well with a broad range of wine and beer types.
