This delightful raw winter cow milk cheese is made only during the winter months at the Cellars at Jasper Hill and will be with us for a limited time. It is wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. During the aging process, it is washed in a cultured salt brine to help even rind development. It becomes spoonably soft and is richly savory, nutty, and mild.
Refrigerate.
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.
You may notice blue-green flora on the exterior of this cheese. The rind is a host for microbial activity, yeasts, molds, bacteria-- all the good kind-- that help your gut biome and contribute a complexity and tastiness not found in commodity cheeses.
