It’s the first cheese we ever made back in 1998, and for the most part we still use the same recipe Kenny brought back from Europe just prior to that. It was on this trip that much of the inspiration came to Kenny to make cheese. Don’t let the name fool you, our “mild” Gouda has an incredible depth, and before you put it on a cracker-try it on its own so you can experience the long finish. It is a good melter, with a good amount of buttery density.
Spirit Pairing: Wheated Kentucky Bourbon
Beer Pairing: Stout, bourbon-barrel aged beer
Wine Pairing: Syrah