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5 Spoke Creamery
Tumbleweed

$24.99/LB
If farmhouse Cheddar and French Cantal took a roll in the weeds you'd get this little square. A bit crumbling, but still dense and buttery thanks to Pennsylvania Amish milk, this American original is raw milk treat. Tart and fruity, with a brown butter undercurrent, here's proof that grass-fed milk offers a windfall of flavor. Finishing in Murray's Cave 4 promotes that moist chew we love. Riff on tradition with chutney-like pickled raisins or figs.

Just the facts

Country USA
Region Pennsylvania
Maker 5 Spoke Creamery
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Microbial
Age 8 months
Cheese Type Cheddar
Wheel Weight 10 lbs.
Pairing Recommendations

Pour a glass of...

  • Hoppy Beers

    Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.

     

    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

Meet The Maker
5 spoke

While the business is headquartered out of Westchester County just up the road from NYC, Alan Glustoff makes his rustic cow’s milk cheeses from the raw milk of a pastured Holstein herd in Lancaster County, PA. A former researcher for Unilever, Glustoff’s background in food chemistry has paid off with brothy, savory wheels that illustrate just how delicious great milk can be.

Reviews
Cave Aged Tumbleweed zoom

Makes a great cheese plate with...