Ewe Calf to Be Kidding

A rindless blue cheese made from a blend of cow, sheep, and goats’ milk, representing a true romp around the barnyard! It is the first blue cheese of its kind made in the US - no other cheese producer is making a blue cheese from a blend of all three milks. The cow and goats’ milk comes from neighboring dairies, and the sheeps’ milk comes from Hidden Springs Creamery in Westby, Wisconsin. The cheese is aged for 8 months, and has a crumbly yet creamy texture that melts in your mouth similiar to Roquefort cheese. The flavor is bright, acidic, fruity and a touch peppery with some underlying barnyard notes. Pairing notes: bold red wines like Cabernet Sauvignon, Syrah, sweet white wines like Sauternes and Moscato, stouts, porters, port, and Madeira