RENNET Animal Rennet
INGREDIENTS Pasteurized Cow's Milk, Saison Ale
We start off with a super rich, super dense Jersey Cow’s milk round. Right after the cheese has developed the slightest bit of rind, we begin to regularly (and gently) brush it with a saison by hand, creating all sorts of awesome flavors on the surface of the cheese. This one tends to break down pretty quickly, and it's absolutely dynamite at a couple of weeks old. Calling to mind the very best aspects of washed-rind cheeses, this one has a wonderful balance and works well as a cheese to appeal to those who don’t think they like washed rind cheeses (yet!)
This cheese sports a very strong aroma, but the paste inside is subtle enough to work in a variety of situations. Use it in your favorite dishes to add a bit of an umami kick, or serve it with crackers and beer for a decadent snack.