Making Space for Mountaineer

Of all our cheeses, only Mountaineer gets aged on wooden shelves, and for good reason. Getting natural brushed rinds that will last last six months or more, we've found, just doesn't work on wire racks; they need to sit on something nicely organic, like wood, that will pull moisture into itself when the rinds get too wet and release it if the rinds are too dry. But wooden shelving is a lot less convenient than wire racks, and we only have space for one bank of shelves in our cellars; once it's full, we can't make any more Mountaineer.

Since we've also found we can only make Mountaineer from spring and early summer milk, and we don't usually sell out of the previous year's Mountaineer until late summer... this can be a problem! We've got at most a month left of milk that will make good Mountaineer, and our shelves are full up -- which will mean coming up short on Mountaineer next year. 

Our space crunch is your gain! For the month of August, Mountaineer will be 25% off in our store. Grab some of this lovely Alpine cheese and help us free up a few more shelves! 

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