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Mutton Button are very small cheeses made from pasteurized sheep's milk from New York State, USA. Each cheese is about 1/2 inch (1 cm) thick and 2 inches (5 cm) wide, weighing about 60 g (2 oz.) There are only about 2 bites in each cheese.

The cheese is creamy, dense and very white.

To make it, a Penicillium candidum starter is added to the milk, and the milk is curdled. The curds are put into moulds where they are allow to drain overnight. The cheeses are then turned out of the moulds, dipped briefly in brine, and allowed to ripen for two weeks, being turned every day.

Some batches become runny inside as they ripen. These ones are sold locally. The dense, firmer ones are shipped. Consequently, the Mutton Button Cheeses sold in California won't be as creamy as the ones sold in New York State.

Mutton Button is made by Tom & Nancy Clark, owners of the Old Chatham Sheepherding Company in Old Chatham, upper New York State. They use milk from their own East Friesian sheep.

Cooking Tips
You can trim the rind of Mutton Button Cheese or eat it.

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping