Additional information
Packsize | 2/5LB |
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A buttery cheddar with an elevated level of earthy notes. Dried porcini mushrooms imported from Italy are crushed and rubbed on the exterior of the cheese making it a total umami-bomb once it’s aged to perfection.
1st PLACE RUBBED RIND CHEESE – AMERICAN CHEESE SOCIETY AWARDS 2023
This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company`s (The Cheesemakers brother) `Beehive Blend`. The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name `Barely Buzzed` comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest. Awards – 1st Place, American Cheese Society Annual Competition 2007, 2008, 2009 and 2011.
We develop our Burrata authentically with a recipe that dates back over 5 generations. Our semi soft `Pasta Filata` cheese is made with Fior di latte cows milk cultures. We then fill our Burrata with fresh Stracciatella cream. This is often served with a sprinkle of salt and drizzle of olive oil. Scoop up the stracciatella cream with slices of Italian bread or spread the inside of the cheese onto crackers. Serve up with fresh tomatoes and basil, or it`s also a decadent and delicious topping for pizza.
Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.
A local Wisconsin favorite made fresh in our vats everyday. Squeaky fresh cheddar curds to be eaten within 2 to 5 days.
The extra-long aging of the 12-month Stella Aged Asiago Cheese renders a robust, sharp cheese with a complex, nutty flavor and mature yellow color. The texture is firm and crumbly.