A dry, acidic and crumbly cows’ milk cheese from Sprout Creek Farm in Poughkeepsie, New York. Think of aged pecorino and farmhouse cheddar when you bite into this bold, dense, mineral driven cheese. The flavors range from cultured butter to onions. The rind is earthy and delicious, tasting of earth, grass, and wet stones. Aged for 4 months or more, Toussaint becomes more spicy and peppery with age.