“Best in Show” award winner at the inaugural Utah Cheese Awards. Fudgy and flaky after its 12 months in Caputo’s Cheese Cave.
Using completely unaged, pressed curds from Utah’s Beehive Cheese, we wrap the whole wheels in butter soaked cloth and age them for six months. We then strip them and repeat the process with duck fat, transforming them with notes of root cellar and sweet horseradish not present in Beehive’s own cheese.
- MILK: pasteurized cow’s milk
- TASTING: root cellar, sweet horseradish
PAIRING: dry cider, IPA beer, light-bodied reds, e.g. pinot noir
- REGION OF ORIGIN: United States
- MADE IN UTAH