RENNET Animal Rennet
INGREDIENTS Pasteurized Cow's Milk, Savoy Cabbage Leaves
We’ve taken to wrapping our signature Jersey cow’s milk cheese in cabbage leaves. Now why would we want to go and do a thing like that? Aside from the obvious visual appeal (they really are quite stunning to look at), the leaf wrapping alters the flavor and texture of our Manchester as it ages, enhancing the earthy and complex notes of the super rich Jersey milk we use to make it while helping to break down its luscious, dense paste.
The end result is a ridiculously creamy, full-flavored cheese that will steal the spotlight on any table it graces with its presence.
The Manistique is an excellent table cheese, and we love it on a fresh baguette with just a drizzle of olive oil (and maybe a crack or two of pepper). One fantastic way to use this cheese (especially in the warmer months) is to put the cheese on a grill for just a couple minutes before opening the cabbage. Once you open those leaves you'll have an ooey-gooey and altogether delicious cheese on your hands.