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Good Mood

$39.00 / Lb
good mood cheese
Good Mood
  • Pasteurized
  • Animal Rennet
  • Age: 2 Months
  • Cow Milk
  • Germany
  • Approachable
  • Soft

Cheese always puts us in a good mood, but Good Mood is a particularly apt name for this herby Bavarian cheese. It’s a beautiful balance of rich, creamy milk from mountain pastures and a sunshine-y blend of herbs and flowers. The coating brims with wild garlic, basil, and oregano; marigolds, rose petals, and cornflowers. It’s a feast of fresh flavors with just a touch of washed-rind umami. Play up the herbs with a side of Murray’s Speck and Rustic Bakery Rosemary & Olive Oil Flatbread.

“Good Mood is a bite of spring, no matter what time of year you have it. With a glass of wheat beer, it’s my favorite after-work snack.”
Murray’s Marketing – New York, NY
Cow's Milk, Salt, Cultures, Rennet, Garlic, Wild Garlic, Basil, Oregano, Marigolds, Rosemary, Thyme, Rose Petals, Cornflowers
  • Good Mood is made by Kaserei Wiggensbach, a union of local farms in Bavaria, Germany, that wanted to showcase their milk through cheesemaking.
  • This cheese starts with that organic, grass-fed cow’s milk. The curds are formed into blocks before they start the aging process.
  • A regular wash in brine develops a sticky rind, which helps the thick layer of herbs and flowers adhere when it’s applied at six weeks.
  • Good Mood is coated with a blend of herbs and flowers that’s similar to those used for Alp Blossom, another cheese made by Kaserei Wiggensbach.
  • By the time it reaches Murray’s, it’s been aged for a total of two months, allowing the herbal flavor to penetrate the smooth, creamy interior.
  • While Good Mood is a washed rind, it’s less funky than many in that category. There’s some meaty umami, but the overall flavor is more sweet cream and herbs.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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