Everona’s Piedmont: Thank a Border Collie
The late Pat Elliot has always been a cheesemaking pioneer. In the early 90s, she travelled to Greece to learn about cheese, instead of the more typical France, Spain, or Italy. She used sheep's milk to make cheese, which was extremely rare in the U.S. at the time, and still continues to be a minority today. And of course, her reason for purchasing sheep in the first place -- to give her Border Collies something to do.
My favorite of Everona’s cheeses is Piedmont pictured above. I say this with certainty because besides an even more limited edition cheese she made called “Earthquake,” it’s the only one I’ve had to opportunity to try. Those southerners know a good thing when they’ve got it – they work their way through their small batches of dairy deliciousness very well on their own. It’s rare much of this makes it to California.
Photo by Kirstin Jackson