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.
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.