This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate.
Awards - 3rd place at the 2011 American Cheese Society competition - 2nd place at the 2009 American Cheese Society competition.
The spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.
Medium to full-bodied red wines, Champagne, or a fruity wheat beer.
Chutney, preserves, shaved on a salad or melted over a burger with avacado.
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