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Like crumbling ruins in the English countryside, Cheshire's namesake cheese dates back nearly as far. The dense, rustic cheese is made with raw cow's milk and wrapped in bandages before it allowed to age. After four months, the rich mineral flavors and grassy acidity of the hills and valleys show themselves in each fudgy bite. Flavors of a brown ale deepen that earthy sweetness, or a hard cider would be in the English fashion. Despite the firmness, it melts on the palate, leaving a savory tanginess linger long after the crumbles are gone.
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