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.