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Many Fold Farm
Condor's Ruin

$17.99/EA

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.

Just the facts

Country USA
Region Georgia
Maker Many Fold Farm
Milk Type Sheep
Pasteurization Pasteurized
Rennet Type Animal
Age 2-4 weeks
Cheese Type One of a Kind
Wheel Weight 6-8 ounces
Pairing Recommendations

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    Pair with: A mild, creamy blue like Cambozola Black.

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    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

     

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    Pair with: An herb-crusted cheese like Hudson Flower or a young Tuscan Pecorino.

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    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

Cave Aged Condor's Ruin zoom

Makes a great cheese plate with...