as pastry chef in my restaurant, i've been developing the dessert menu for our upcoming mediterranean celebration. i'm posting in the general professional chef's forum as opposed to the pastry chef forum, as this is a question about cheese, which i feel is certainly not isolated within the realm of pastry.
i have been searching for a soft spanish cheese, preferably a sheep's milk or sheep and goat's milk blend. our purveyor of specialty items has not been very helpful and is not very well-versed in regard specialty/imported cheeses. i was wondering if anyone had any recommendations for soft spanish cheeses (preferably from the mediterranean coast)? one of the issues is that many are not pasteurized and therefore unavailable for shipment to us overseas.
long story short, i am searching for a soft cheese that i could beat with a little bit of heavy cream and scoop into tortas de aceite; something pasteurized, something available to the u.s., and preferably a sheep and/or goat's milk cheese.
any suggestions or pointers would be so very much appreciated.
thank you very much.