Smoke-Finished
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.
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