A pudgy paste of Cultured Cremini Cream caught between a cumulous cloud of mystical mycelium.
Fresh single herd cow milk is warmed to 100 F, cultured, coagulated and cut into walnut sized curds which are briefly stirred and gently transferred into square moulds. After 24 hours the cheeses are dry salted and ripened for 30 days at 53.5 F to achieve peak flavor and texture.
The Mystic Cheese Company is at home in their state of the art facility in Groton, CT just mins from downtown Mystic Village, making cheeses as many days a week as possible with single herd milk from our friends who operate their family farm, River Plain Dairy in Lebanon CT. Their goal is to have the cleanest and most exceptional cheeses made with care, technique and the science & art of milk metamorphosis.
Nutritional information coming soon