This raw cow’s milk Gouda spends two days in our restored 1860’s smokehouse where we slowly burn pecan shells to mildly flavor the cheese. We then age it for two to six months. The end result has a satin intro that expresses butterscotch and caramel with a hint of woodsy smoke.
Award winning Cheese at 2014 American Cheese Society Conference
LC: OPEN CATEGORY -SMOKED CHEESES - MADE FROM COW'S MILK