Appalachian Cheese Our original recipe, the first cheese we ever made, Appalachian has changed a great deal over our years of production. Our goal with the Appalachian has always been to develop a cheese that showcased our milk, milk from a herd developed to fit our farm’s mountainous terrain, rather than picking a benchmark cheese and struggling to match the farm to it. To this end we’ve kept the make simple and focused on affinage, allowing the Appalachian to form a white coat of penicillium molds that complements its unique flavor.

Tasting notes: A lightly cooked, pressed-curd cheese, aged for at least ninety days in our cellars, Appalachian is a lush, vibrant cheese evocative of cream and butter with a mushroom earthiness that recalls the intensity of the cellars. Its lemon notes shade to toasted as the cheese ages. The texture is velvety, melting on the tongue.

Related Cheeses: Tomme De Savoie (France), Toma Piemontese (Italy)

Serving Suggestions: Appalachian is excellent on a cheese plate or on bread. Like many of our cheeses, it melts beautifully and can be used in a variety of dishes. Well complemented by a crisp white wine or smooth lager.


1st Place American Originals, American Cheese Society, 2010 
2nd Place American Originals, American Cheese Society, 2013 – 3rd Place American Originals, American Cheese Society, 2014 – 3rd Place Farmstead Cheese, American Cheese Society, 2006