Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark Cato raise 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics. They make all of their cheese by hand with raw milk from their 40 cows and have been actively breeding for A2 kappa casein. Their cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses. All the rinds of their cheeses are natural and have natural surface molds that are integral to developing the full flavor of the cheese. They age and care for the cheese in their underground cave, ripening all varieties to their peak of flavor.
Bloomsday has been a hugely successful mistake by Cato Corner! They created this recipe out of necessity when a different batch did not go as planned, and loved the result. Named for Joyce's Ulysses, the Bloomsday is drier in texture than many of their cheeses with a fabulous nutty flavor and addictive lingering aftertaste. Bloomsday is a perfect addition to any cheese plate and it makes a delicious sandwich or grilled cheese. Aged for about 6 months when the bite is medium sharp.
- Made from unpasteurized cow's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by hand.