Mountaineer Cheese While we have been making Mountaineer since our second year, this cheese truly came into its own after a trip to Europe in 2004. There we had the chance to taste the great Alpine cheeses of Valle d’Aosta and the Savoie and tour some of the amazing European aging facilities. In Europe, a true alpine cheese can only be made at high altitudes. This crystallized our vision of what Mountaineer should be: a dense, complex cheese aged in the European style that reflects our own mountainous terroir.

Tasting Notes: Our longest-aged cheese, Mountaineer spends at least six months in our cellar. The result is a true Alpine cheese with a supple texture that dissolves on the tongue. The complex flavor starts off buttery before deepening to a roasted nuttiness, mellowing into a rich, beefy finish with a touch of caramel.

Related Cheeses: Comte, Abondance, Beaufort

Serving Suggestions: Excellent with figs or toasted hazelnuts, Mountaineer also pairs well with a Viognier or apple and pear ciders.