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.
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.
Recently featured in the New York Times "Front Burner" column, this long-aged version of our original recipe Appalachian is aged for over eight month in our cellars. The extra age turns Appalachian into a lush, fruity cheese with overtones of toasted butter, with a mushroom earthiness that recalls the intensity of the cellars and a tangy, smooth finish. The texture is firm but velvety, melting on the tongue.