A bright and balanced blue that would be appreciated by both the novice and experienced blue-enjoyer!
A total winner all the way around. The bright saltiness of the milk mixed with the punchiness of the blue balances in a way that would be enjoyable in anything from a grilled cheese to a salad. The creamier texture also makes it perfect to spread on any cracker or toast!
If salted butter wanted to be cheese, it would be these beautiful little wheels of bliss!
A truly lush experience all the way around. When the wheels are still young, the paste of this cheese is sticky and supple, with a tang that reminds you of cultured butter. The longer it continues to ripen, the wheel will soften and the paste nearly melts upon cutting into it. The flavors will also mature into more earthy tones, like savory truffles.
This crumbly and nutty cheese is named for “The Founding Mother of High Lawn”, Marjorie Field Wilde.
Sweet and nutty like a cheddar, but more meltable like a gruyere, this wheel is bound to become your new favorite. The rind is lightly washed in Hazy IPA from Antimony Brewing in Lenox, Massachusetts, which imparts a slightly hoppy, earthy note.
An offering that is a true indication of just how bold the washed-rind style can be!
Smooth and supple, the buttery paste of this cheese tastes like honey and grass, with a touch of lingering acidity, while the rind brings tons of punchy funk and fruitiness. A perfect addition to anything requiring melty cheese!
