Tradition up in smoke. Treatment on Vermont applewood gives this Balkan style pasta filata cheese a beautiful depth of character that begs to be melted.
Soft and woody on the nose, this semi-firm paste holds subtleties of pepper, fruit, and butter. Surprisingly complex underneath its smoke, we love this melted on potatoes, into a pasta dish, or holding strong against your favorite bacon or cured meat.
MILK: unpasteurized cow’s milk
TASTING: smoke, pepper, fruit
SERVING: melted on literally anything and paired with pasta, potatoes, or strong meats
PAIRING: juicy red wines, sweet bourbon, hefeweizen beer
MADE IN Vermont, USA