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.
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.
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.
An experimental batch of Grayson washed in Hardywood Park's Singel. First made for a panel at the 2019 American Cheese Society conference, the response at the conference was so positive we decided to take the experiment further with a special fall run. Singel Grayson has the same beautiful golden paste as the Grayson, but with a dusky red rind and an even, melting texture. The beer wash brings up yeasty and nutty notes in the cheese as well as deepening the classic washed rind earthiness.