My namesake! Such a fabulous cheese. This raw, cow’s milk cheese is from Woodcock Farm in Vermont. It is a washed rind and ever so moderately stinky as a result. A little bit goes a long way with this baby. It’s best if you let it sit out on the counter for about 30 minutes and warm up before enjoying so that you really get all of the flavors. Flavors!!! It’s mustardy and meaty and buttery and savory. So many cheese taste words all wrapped up in one. (I don’t much care for the rind though.)

Because of its slightly mustardy taste, I have found that it pairs very well with whole grain mustards. I’ve tried it with both Tin Mustard and Lakeshore Whole Grain Irish Mustard with Irish Whiskey. I’m normally not a whiskey fan but this is such a great pairing that I let that slide.

It can hold its own with strongly flavored crackers and with just a plain baguette. If you are in the mood for something a bit funky but still so very good, I wholeheartedly recommend this cheese.



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