Cato Corner Farm Hooligan
Our Cavemaster has reported numerous instances of Cato Corner Hooligan roughhousing Raclette and getting fresh with Fontina, but it’s a risk we’re willing to accept from this pungent, beefy tomme—a nutty stinker with a supple, savory creamline and a mild, milky core. Cheesemaker Mark Gilman handcrafts each wheel from the raw milk of his mother Elizabeth's pasture-raised Jersey cows on their Colchester, Connecticut farm. The surface of each wheel is washed with a mixture of brine and tangy buttermilk before they're further aged in Murray's caves. The meaty intensity flourishes with age, and the mushroomy creamline develops even further. Feed Hooligan's rowdiness with a British cask ale or tame the funk with a fruity wheat beer.
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