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Our original recipe, the first cheese we ever made, Appalachian has evolved 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 compliments its unique flavor.


Cheese Care: Store cheese under refrigeration wrapped in the original paper. Avoid prolonged storage in plastic wrap or other non-breathing material, as this will kill the rind. It is normal for some mold to form on the surface of the cheese in storage; simply cut it away before eating. Always let your cheese come to room temperature before serving for its full flavor to develop.

Ingredients: Cultured raw milk, salt, animal rennet


Tasting Notes: 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.

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 complimented by a crisp white wine or smooth lager.

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

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