Norwood is named for our good friend Dick Norwood, who became a fan of French and Swiss Alpine-style cheeses while living overseas. Dick sometimes helps us guide our business in the right direction with a brutal honesty masked by an incredible sense of humor! Norwood is just as resilient and complex, with a good amount of acidity up front. A sweet and nutty flavor is underlying, and lingers in the finish. Aging this cheese out to 9 months gives it a crystalline texture that people tend to love. Slightly dry on its own, it becomes a completely different cheese when melted. Cooking with it really mellows out the acidity and adds more depth. Perfect for fondue, mac and cheese, or bechamel sauces.
Wine Pairing: Riesling or Bold Reds
Beer Pairing: American-syle Pales
Food application: Shave over pizza after it comes out of the oven.
Spirit Pairing: Chartreuse