To commemorate their twentieth year making cheese, Cellars developed this special edition Harbison with a fiery twist. Campfire Harbison is wrapped with traditional spruce bark that has received a powerful smoke treatment. Bark bands are subjected to a long steeping in an organic liquid smoke, infusing the wood with a seductive pit-fired aroma. Rich notes of homemade aioli mingle with mesquite aromas.
Cut the rind off of the cheese one half at a time. Eat the open half and then wrap it back either in its wrapper or in parchment paper. This cheese is entirely edible except for the bark strip around the exterior of the wheel.
Pair this cheese with starry nights on the porch, fresh air in the great outdoors, and—of course— smoked barbeque.
