Description “Best in Show” award winner at the inaugural Utah Cheese Awards. Fudgy and flaky after its 10 months in Caputo’s Cheese Cave. Using completely unaged, pressed curds from Utah’s Beehive Cheese, we wrap the whole wheels in butter soaked cloth and age them for six months in Caputo’s Cheese Caves. We then strip them and repeat the process with duck fat, transforming them with notes of root cellar and sweet horseradish not present in Beehive’s own cheese. MILK: Pasteurized Cow’s Milk TASTING: Root cellar, Sweet horseradish SERVING: Grilled cheese, Snacking with fresh fruit, Mac n’ cheese, Melted over roasted veggies PAIRING: Crackers & Flatbreads, Dark chocolate, Cured meats & Charcuterie, Dry cider, IPA beer, Light-bodied reds, e.g. Pinot noir, Goodnow Farms Esmeraldas Ecuador 70% CULTURAL ORIGIN: United States MADE IN UTAH Please expect some variation, up to 5%, on your hand-cut piece of cheese Also featured in our blog: – The Local Love Roundup – Caputo’s House Aged Cheddar – What We’re Giving – 2018 Edition
