Pecorino Toscano DOP
This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch
Carr Valley 6 Year Old Cheddar
Handcrafted in our La Valle plant in small vats by cheesemakers with more than 100 years experience and aged 6 years. Our 6 Year Cheddar has the "crunch" that you look for in an aged cheddar and will be crumbly. Great in many recipes, salads or just for snacking with your favorite cracker!
Forsyth location cheese feature
Green Dirt Farm Woolly Rind - Missouri
Woolly Rind
Woolly Rind is a Bloomy Rind aged cheese, so named from the bloom of edible mold on the rind. It is a classic lactic style cheese that undergoes progressive ripening as it ages. This means that the cheese ripens from the rind towards the center.
Woolly Rind tastes buttery, tangy, and mushroomy. With age, the cheese gains earthy and beefy qualities. Its aroma frequently evokes thoughts of forest floor, or fresh soil. It is a good option to introduce people to aged sheep’s milk cheese, as it is relatively mild.
Woolly Rind pairs well with Lambic and Saison beers, unoaked Chardonnay, prosciutto,
honey or dark chocolate.
New Ballas Location Cheese Feature:
Comte French style Gruyere
Made from raw cow milk in the French-Comte of Jura. Aged about 6 mos., it is firm, dense, and bursting with big Swiss flavor. Natural rind with straw color interior. One of best cheeses to use in fondue
Woolly Rind tastes buttery, tangy, and mushroomy. With age, the cheese gains earthy and beefy qualities. Its aroma frequently evokes thoughts of forest floor, or fresh soil. It is a good option to introduce people to aged sheep’s milk cheese, as it is relatively mild.
Woolly Rind pairs well with Lambic and Saison beers, unoaked Chardonnay, prosciutto,
honey or dark chocolate.
New Ballas Location Cheese Feature:
Comte French style Gruyere
Made from raw cow milk in the French-Comte of Jura. Aged about 6 mos., it is firm, dense, and bursting with big Swiss flavor. Natural rind with straw color interior. One of best cheeses to use in fondue
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