Benedictine is a washed rind cheese made with fresh sheep, goat and cow milk. It is cellar cured and hand rubbed for 12 weeks before packaging. The flavor explodes with intensity.
2nd Place 2010 American Cheese Society Competition
3rd Place 2012 World Championship Cheese Contest
We like it with: Carr Valley Kitchen Black Cherry Jam
Ingredient statement: pasteurized cultured sheep, goat and cow milk, salt, enzymes, cultures
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