Introducing Condor’s Ruin, a bloomy, ash-ripened pyramid, made seasonally by Many Fold Farm in Georgia’s lush Chattahoochee Hills. Based on the Loire Valley classic, Valençay
, this velvety, dense cheese covers new ground and is made from 100% pasteurized sheep milk, giving it a richness that ain’t afraid of no goat.
Our friends at Many Fold Farm make a variety of seasonal, farmstead cheeses from the ewes’ milk produced on their farm. Named for the ruins of an old dairy, Condor’s Ruin is only made during the milking season (and that’s right now!). We get them extra young so we can coddle them in our caves before sending them to you. Not only is it complex and delicious, this cheese is downright gorgeous, so feast your eyes and your mouth immediately.