Hay might not seem like the most appealing topping on a cheese, but this American Alpine style proves that first impressions can be misleading. Somewhat similar in character to a Gruyere, the cheese is aged for at least a year. This aging causes calcium lactate crystals to form in the cheese, giving it a slightly dense and gritty texture. The hay plays heavily into the taste in a very pleasant manner. The earthy base cheese gains a grassy, almost herbaceous quality from the wrap along with the slightest hint of sharpness from the aging. Unique in both flavor in appearance, Calderwood is a must try cheese
Cheesemaker- Jasper Hill Farm/Saxelby Cheesemongers
Milk- Raw Cow
Region- Vermont, U.S./New York, U.S.