Sweet maple coaxes complexities from bright and funky sheep’s milk, while a bloomy rind coated in black pine ash soothes and warms the finish.
This cheese is Nettle Meadow’s ode to New England in a crotin mold. Cow and sheep’s milk curds are drizzled with local maple syrup before being pressed, aged, and allowed to bloom. Textures of chevre in the center, cream at the corners, and supple, chalky rind are dusted with black pine ash to bring this complex and craveable cheese to completion. Careful care for the animals, raised on a private sanctuary at Nettle Meadow Farms, lends to the special qualities of their cheese.
MILK: sheep’s milk, cow’s milk
TASTING: tart, sweet, bourbon, ash, nutty
SERVING: cheese board with cured meats and fruit preserves
PAIRING: stouts/porters, bourbon, yeasty champagne, Voignier
REGION OF ORIGIN: United States
MADE IN UNITED STATES
