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.

Our regular Appalachian is sold at four to six months; our Extra-Aged Appalachian, we sell at eight months to a year. So what to call this batch of Appalachian sitting at a whopping eighteen months? The toasted flavors typical of Extra-Aged have concentrated, giving the cheese a rich, savory flavor that reminded us of well-aged bacon. The smell is sharp and sweet like a good Parmesan; the texture is firm but still creamy, melting in the mouth, with an edge of crystallization giving a pleasant crunch. We normally recommend only a light white or sparkling with Appalachian, but our wine-drinking tasters thought this Appalachian would pair well with a bold Cabernet Sauvignon.

We've only a few batches of this 2023 Appalachian available, so get a taste while supplies last!

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.