Aged 9 weeks

One of the most interesting cheeses that I’ve made so far.  It has a full bodied, nearly pungent, woody, mush-roomy flavor.  The mold ripened, rippley rind melts the inside layer of creamy goodness.  Developing from the outside, the center remains tangy, and firm,  as goats milk aught.  The flavor is strong, but yielding, the perfect foil for a buttered crostini.


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