Now that I have a job with tips, I have naturally had to find new ways of getting rid of my liquid income as fast as possible. One of these ways is - you guessed it - concocting luxurious afternoon snacks with single origin local roasts, olives of all types, stupidly expensive mignardises, alcohols of bracing and complex natures, and all the cheese I could/do want. I've been aware of Cana de Oveja for a while now (production started in the mid-2000's by Lorenzo Abellan in Murcia, Spain), but only just now tried it out for myself. The CdO is a bloomy sheep's milk product, aged 3-4 weeks before being shipped off to an eager, global clientele. It's made in the style of a bûcheron, those lovely chèvre logs from France.
I think my wedge was a little underripe - the pâte immediately next to the rind was almost gooey, but not quite. I've put aside half of the wedge to let it sit for a couple days and see what happens. Otherwise, the center of the CdO is thickly silky and dry: it glommed all over my mouth, (almost) like if you bite down on a Jolly Rancher between your teeth and all of a sudden your jaw is stuck. The interior is tangy, a little gamey (from the sheep milk), and develops into a clean, musky profile. If the taste of flour is an admissible descriptor, I'll use that as well to characterize the clean, dry mouthfeel and taste. The pâte near the rind has definite fungal, mossy notes as well. I'm excited to see what happens in a couple of days with some age! I was also reminded of the bone dry Quail Croft crottin that I wrote about a couple years ago - similar dense, flaky qualities that you (or maybe just me) don't find too much in other soft-ripened bloomy cheeses.