The extra-aged version of this raw milk, farmstead cheese is truly something to behold! The talented artisans at Cato Corner Farm (who raise the cows, milk the cows, and make the cheese, all on one piece of land!), designate special wheels of Bloomsday to stay in the cave for a few more months of maturation. During these months, they get drier and slightly crystalline, somewhat like aged Manchego, while developing a sharp, cheddar-y finish. The savory nuttiness of younger Bloomsday gives way to bright acidity with notes of licorice.