Meadow Creek Dairy's Appalachian Cheese

CutAppalachian is a lightly cooked, pressed-curd cheese, aged for at least ninety days in their cellars where the cheese forms a white coat of penicillium molds that complements its unique flavor. Appalachian is a lush, vibrant cheese evocative of cream and butter with a mushroom earthiness that recalls the intensity of the cellars. Its lemon notes shade to toasted as the cheese ages. The texture is velvety, melting on the tongue.

 

Appalachian is excellent on a cheese plate or on bread. Like many of Meadow Creek's cheeses, it melts beautifully and can be used in a variety of dishes. Pair with a crisp white wine or smooth lager.

 

This cheese was Meadow Creek Dairy's very first and has evolved with them. Loosely based around Tomme de Savoie and Toma Piedmontese cheeses from France and Italy, Appalachain is now something completely unique. This cheese truly showcases the raw milk from their herd of Jersey cattle. Like the aforementioned Tommes, Meadow Creek is also a mountain cheese. The family farm's elevation is at 2800 ft. in the mountains of southwest Virginia. The combination of pure water, clean air and deep soils produce an ideal environment for growing diverse, mineral-rich pastures. The taste of Meadow Creek cheeses reflects this terroir. Cheesemaking follows the milking season, with production beginning in April and ending in December. The seasonal nature of their farm leads to variations in their spring, summer, and fall cheeses.

• Made from unpasteurized cow's milk.
• Photo depicts whole 8 lb. form of cheese.
• We cut and wrap this item by hand.