Appearance: Pale, buttery paste with blue veining
Texture: Creamy, buttery, and crumbly, with mild tannins
Taste: Vanilla, bread pudding, roasted nuts, and nectarine, with mild “blue” flavor
Suggested Pairings:
- Elevates even the simplest of foods, such as burgers and deviled eggs. A unique addition to any cheese board, where it is best served with nut brittle or preserved fruits.
- Stands up well to bigger red wines, including Cabernet Franc and Zinfandel, as well as white wines exhibiting a hint of sweetness. A favorite pairing with American Whiskey.
2018 American Cheese Society Competition: 3rd Place (Smoked Cow’s Milk Cheese)
2016 World Championship Cheese Contest: 2nd Place (Smoked Soft and Semi-Soft Cheeses)
2015 American Cheese Society Competition: 1st Place (Smoked Cow’s Milk Cheese)
2015 United States Championship Cheese Contest: 2nd Place Silver (Blue-Veined)
2013 American Cheese Society Competition: 2nd Place (Smoked Cow’s Milk Cheese)
2009 American Cheese Society Competition: 1st Place (Blue Veined)
2006 SIAL Paris Innovation Award
2006 NASFT Outstanding Product Line Award
2005 NASFT Outstanding New Product Award
2005 US Championship Cheese Contest: 2nd Place (Flavored Semi-Soft)
2004 World Cheese Awards: 1st Place (Other, Smoked)
2004 World Cheese Awards: Best American Cheese
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