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Perrystead Dairy Moonrise

Perrystead Dairy Moonrise cheese
Perrystead Dairy Moonrise
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  • Pasteurized
  • Animal Rennet
  • Age: 28 Days
  • Cow Milk
  • by Perrystead Dairy
  • United States
  • Approachable
  • Soft

Perrystead Dairy’s Moonrise packs a punch in a small package. Beneath the pungent orange rind lies an interior that’s both silky and supple. Take a bite, and you’ll get some of that good funk followed by notes of hay, cured meat, and peanuts. With unique touches like the use of thistle and animal rennet, this is small-scale, innovative American cheesemaking at its finest. It makes a bold snack, served with Brooklyn Cured Smoked Beef Salami and Rustic Bakery Apricot, Pistachio, & Brandy Crisps.

“Moonrise is for the funk lovers out there. I think it tastes great with some Brooklyn Cured Smoked Beef Salami and sliced pears.”
, Murray’s Merchandising – New York, NY
Cultured Cow's Milk, Calf Rennet, Cardoon Thistle Rennet, Salt

Allergens: Milk

  • Moonrise is aged for 35 days, during which time it’s washed in brine. This length of aging results in a texture that’s creamy but still pliable.
  • It has the typical characteristics of a washed rind cheese: the sticky orange rind and the funky aroma.
  • Perrystead Dairy employs innovative cheesemaking techniques, apparent in their use of both calf and thistle rennet in this cheese, which gives the cheese its complex flavor.
  • Using rennet from the cardoon thistle, a relative of the artichoke, to coagulate the milk (rather than animal rennet) is a hallmark of Portuguese and Spanish cheesemaking. Thistle rennet cheeses typically have a distinct tangy, vegetal flavor.
  • Moonrise melts beautifully, so forget baked brie for your next gathering, and bring some bigger flavors to the party. Top your melty Moonrise with Murray’s Heirloom Apple Butter.
  • Perrystead Dairy is an urban micro-creamery based in Philadelphia with a focus on innovative, artisanal products.
  • It was started by Yoav Perry, who brings more than a decade of cheese experience to the business, with a strong knowledge of enzymes, bacterial cultures, and aging methods.
  • Rather than make versions of well-known cheeses, Yoav is committed to creating all-new, original American cheeses using traditional techniques.
  • Perrystead crafts their cheeses with milk from small Pennsylvania family farms, specifically those that let their animals roam free to feed on grasses and practice regenerative land management.
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