Stinging what?!?? This is the usual response when we try to describe our Nettlesome. What a surprise this was. We started with our pure, raw, sheep and cow’s milk and decided to try something different. We added some Stinging Nettles to the curds. While they feel terrible when lodged in your ankles on a long, country walk in the field, we found they taste remarkable in our cheese. There’s a call for cheeses that have all sorts of flavors out there, but we are slow to answer it. We prefer to let the cheese shine through, and not steamroll the pure, aged milk with the strong taste of say, garlic or chive. But the Stinging Nettle, which is really just an edible perennial, gives a lively herbaceous quality to the cheese that we just love. When chefs come in for tastings, this one trips them up. The first thing they ask is “what is that?!” and the second thing they ask is “how can I get some?!” Our 12 lb. wheels go fast, so get it when you see it…