Each year they make a small amount of this limited-release, alpine-style cheese. It's made in the early Spring and released in the Fall after aging for roughly 6 to 7 months.
It's a semi-firm, raw cow's milk cheese with nutty and earthy flavors along with a smooth texture. We love pairing it with caramelized onion jam, pickles, and crackers. It's perfect to enjoy on a cool evening while drinking a cider.
Unpasteurized grass-based cow's milk, cultures, traditional rennet, sea salt
Contains: milk
After dairying conventionally for 15 years, Al and Desiree Wehner switched their farming method to an intensive grazing management farming style in 1993. In less than a year, they knew that they had discovered a better way to farm where "cows could be cows" and do what nature intended - eat grass!
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