A rindless blue cheese made from a blend of cow, sheep, and goats’ milk, representing a true romp around the barnyard! It is the first blue cheese of its kind made in the US! The cow and goats’ milk comes from neighboring dairies, and the sheeps’ milk comes from Hidden Springs Creamery in Westby, Wisconsin. The cheese is aged for 8 months, and has a crumbly yet creamy texture that melts in your mouth similiar to Roquefort cheese. The flavor is bright, acidic, fruity and a touch peppery with some underlying barnyard notes.
Pairing Suggestions: bold reds like Cabernet Sauvignon or Syrah, sweet whites like Sauternes and Moscato, stouts, porters, port, and Madeira
