A swiss-style cheese originally developed in Norway, with small eyes and creamy texture. Excellent in sandwiches and cooking; melts well. Made of part skim, raw, Jersey milk and aged 60-90 days.
Fondly named after our Mom who works behind the scenes but doesn’t want any recognition! Cow and goat’s milk blend, aged 3-5 month whose flavor intensifies as it ages. Swiss style finished with Spiced Apple Cider wash. The spiced cider flavor permeates the cheese perfectly. Melts well. Pairs well with sparkling wines, Merlot, pears and grapes.
American Cheese Society: 2015 -Bronze
Eastern States Big E competition: 2014-Silver
Natural rind baby Swiss. Texture is smooth; flavor is buttery and explodes with a nutty tang.
