A Different Kind of California Start-Up: Ewetopia
Sirene (front) and Philosopher (back) feta-style cheese from Ewetopia.
Ewetopia is a start-up. Not in computers or chips. But cheese.
Made with sheep’s milk, of course.
Hence the cute name.
Andrea Mongini and husband Craig Meadows own a veterinary practice. If that didn’t keep them plenty busy already, they also own a sheep dairy farm in Denair, CA.
They just embarked on creating their first cheeses in partnership with one of my favorite producers, Fiscalini Cheese Company of Modesto, maker of the award-winning bandage wrapped cheddar.
I had a chance to try samples of the two Ewetopia cheeses, both made in the feta style. The Philosopher is made from a blend of sheep’s and cow’s milks. As a result, it has a slightly acidic, tangy taste. The richness of the sheep’s milk (which has a high percentage of butterfat) makes this cheese quite smooth, creamy and spreadable. It’s milder than feta without the saltiness of it. A half pound wedge is $11.49.
The Sirene is made entirely with cow’s milk. It crumbles easily, making it a great topper for salads, pizzas and egg dishes. Again, it’s a milder alternative to the usual feta, with a more rounded flavor. A half pound is $8.75.
Ewetopia is making its ways into restaurants and markets. For now the easiest way to get a taste is to order online on its Web site.
There are some really terrific cheese makers in the US these days, and these folks sound like they’re joining the ranks of the elite. Always glad to learn about new sources of good stuff to eat. 😉 Thanks for this.
Now this is the kind of startup I can get behind! 🙂
Looks fantastic!
I love sheep’s milk cheese — I buy that mostly these days, forgoing the cow’s milk cheese.
That cheese must taste delicious and enjoyable to eat. I’m sure I will eat a lot of crackers with it.
This cheese sound delicious Carolyn…thanks for the post.
Hope you are enjoying your week 😀