Seasonal Pairings

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Appalachian

Appalachian

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.

Starting at 

$12.00

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Smoke-Finished

Smoke-Finished

Note: Our most recent batch of smoked Appalachian will be ready to ship March 15th.

 

Available exclusively from our online store -- our newest experiment! Aged the usual two to six months in our cellar, these cheeses have then been "finished" by cold-smoking them with a mix of hickory and applewood chips. The result is a subtle  smoky flavor which compliments the cheese without overwhelming it. The smoking process also gives a lovely velvety texture to the finished cheese. 

 

Our smoke-finished Appalachian comes in a seven-ounce wedge; our Mini Grayson is smoke-finished as a whole wheel, usually weighing in between ten and twelve ounces.

 

 

Starting at 

$14.00

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Grayson

Grayson

Named after the county we live in, Grayson was originally inspired by our visit to Wales and Ireland in 2000. As soon as we made the Grayson, we realized how deeply suitable a washed rind style was to our rich seasonal milk - and how key the affinage was to its unique flavor. With its renowned reddish-orange rind and golden paste, Grayson is the classic example of a washed rind cheese. The texture is supple and fudgy, becoming silky as it warms; the rich, beefy paste is slightly sweet, with grassy, nutty notes and a solid earthy undertone.

Starting at 

$25.00

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Extra-Aged Appalachian

Extra-Aged Appalachian

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. 

Starting at 

$13.00

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Mountaineer

Mountaineer

Aged in our cellars a minimum of six months, Mountaineer has a smooth supple texture that dissolves on the tongue, and an aroma of toasted bread with just a hint of citrus. The complex flavor starts off buttery before deepening to a roasted nuttiness, mellowing into a rich, beefy finish with a touch of caramel.

Starting at 

$16.00

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Mini Grayson

Mini Grayson

A small format version of our bestselling cheese, Minis are washed for two months in our cellars with Hardywood’s Singel ale. These petit beauties have Grayson’s classic washed rind earthiness, complimented by the smooth, yeasty beer flavor, with subtle notes of cream and a rich fruity finish. The texture is spreadably silky and melting right up to the reddish-yellow rind. Each Mini is between two-thirds and three-quarters of a pound.

Starting at 

$26.00

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