Appearance: Brown/tan textured rind and golden yellow paste
Texture: Fudgy and creamy with fine, random granularity
Taste: Shitake, golden beet, and brown butter, with moderate “blue” flavor
Suggested Pairings:
- Caveman makes a perfect accompaniment to fruit and nut studded crisps, stewed shallots, or a contrasting bright orange marmalade. The addition of Caveman Blue can elevate a variety of dishes, such as an otherwise-simple side of roasted squash and toasted nuts.
- Caveman’s earthy backbone shines best with bold reds like Zinfandel and Syrah, dessert wines such as Tokaji, and full-flavored stout beers.
2019 Specialty Food Association sofi Awards: 3rd Place (Cow’s Milk Cheese)
2018 American Cheese Society Competition: 2nd Place (Blue Veined with Rind or External Coating)
2017 American Cheese Society Competition: 1st Place (Blue Veined with Rind or External Coating)
2017 United States Cheese Championships: 2nd Place (Blue Veined with Exterior Molding)
2016 American Cheese Society Competition: 3rd Place (Blue Veined with Rind or External Coating)
2014 World Cheese Awards: SuperGold
2013 American Cheese Society Competition: 2nd Place (Rinded Blue-Veined Cow’s Milk)
2013 World Cheese Awards: Bronze
2011 Global Cheese Awards: Bronze
2010 World Championship Cheese Contest: Silver
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