Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.
1st Place 2013 U.S. Championship Cheese Contest
1st Place 2011 American Cheese Society Competition
1st Place 2010 Wisconsin State Fair
We like it with: Carr Valley Kitchen Normandy Dipping Oil and your favorite pasta!
Ingredient statement: pasteurized cultured sheep, goat and cow milk, salt, enzymes, cultures
Copyright © 2016 Carr Valley Cheese Company, Inc.