I brought home three exotic yogurts from the grocery store yesterday, and tonight my roomies and i had a taste test. Here's how it turned out. All yogurts were the Plain flavor.
Bufala (water buffalo) milk
Bufala di Vermont
http://bufaladivermont.com/
Taste and consistency a bit like fluffy ricotta cheese. You can totally imagine this yogurt as a filling in an italian dish or dessert. On later tasting (after the others had been sampled), I noticed a slight hint of bitterness.
Goat's milk
Redwood Hill Farm
http://www.redwoodhill.com/
Very creamy and rich mouthfeel. Mild salty taste at first, and then a few seconds later a HUGE "meaty" kick as it goes down. The big noticeable delay between the first taste and the distinct animaly aftertaste was kind of shocking in fact.
Sheep's Milk
Old Chatham Sheepherding Company
http://www.blacksheepcheese.com/
The immediate word that came to mind with this one is "grassy." I felt like i must be tasting whatever these sheep ate. It felt light on the tongue, but was actually the most fatty of the three varieties.
Bufala (water buffalo) milk
Bufala di Vermont
http://bufaladivermont.com/
Taste and consistency a bit like fluffy ricotta cheese. You can totally imagine this yogurt as a filling in an italian dish or dessert. On later tasting (after the others had been sampled), I noticed a slight hint of bitterness.
Goat's milk
Redwood Hill Farm
http://www.redwoodhill.com/
Very creamy and rich mouthfeel. Mild salty taste at first, and then a few seconds later a HUGE "meaty" kick as it goes down. The big noticeable delay between the first taste and the distinct animaly aftertaste was kind of shocking in fact.
Sheep's Milk
Old Chatham Sheepherding Company
http://www.blacksheepcheese.com/
The immediate word that came to mind with this one is "grassy." I felt like i must be tasting whatever these sheep ate. It felt light on the tongue, but was actually the most fatty of the three varieties.
Current Location: Burlington, VT
Current Mood:
satisfied
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