Secret pressed cheese recipe made specially for smoking. Real pecan wood smoked just after they come out of the brine tank. Thin rind coat to keep the smokey flavor in. Tender paste with sweet notes with prominent smoke aromatics. Develops into a richer flavor profile as it ages with smoke reducing over. Cave-aged between 3-9 months
Raw whole goat milk, rennet, salt, starter culture
If interested in purchasing whole-wheels. Please submit a Direct Order form so that a whole-wheel can be custom invoiced due to the variantion in whole-wheel total weight.