Our most recent batch of Great Lakes Cheshire will be ready and available in the shop on Thursday, November 17th. This “winter cheshire” is a quick-ripening variant, which features a wonderfully complex, slightly crumbly paste and a super-earthy rind. Aged for 60 days, we make this traditional Welsh cheese with unpasteurized milk from Andy Schneider’s herd of Dutch-Belted cows in Westphalia, MI (just outside of Lansing). We hope you all like it as much as we do. Come in on Thursday for a taste!